Summer cocktails with Fourchette

PINK FOURCHETTE

Ingredients:

1 bottle Fourchette 33cl
2cl Filliers Dry Gin 28 Tangerine (or other citrus gin)
2 cl Roomer (or elderflower syrup)
1 strawberry, 1 raspberry and 2 blueberries
Ice

Preparation:

Put the strawberry, raspberry and blueberries in a shaker. Crush using a pestle. Add 4 ice cubes, the gin and the Roomer. Shake well.Take a champagne coupe glass. Strain the contents of the shaker through a sieve into the glass. Gently top up with Fourchette pouring it on a spoon. Garnish with a raspberry.

FOURCHETTE NEGRONI

Ingredients:

1 bottle Fourchette 33cl
2 cl Filliers Dry Gin 28 (or any other classic, dry gin)
2 cl Campari
2 cl Cocchi Storico Vermouth Di Torino (red vermouth)
Zest from one orange
Ice

Preparation:

Put 4 ice cubes in a large glass or cocktail shaker. Add the gin, Campari and red vermouth to the glass. Stir everything with a long spoon for about 30 seconds.

Put 5 ice cubes in a tumbler glass, pour the drink over the ice cubes using a strainer (without the ice cubes you used). Cut a sliver of zest from the orange using a fine peeler. Rub it over the edge of the glass. Gently top up with Fourchette pouring it on a spoon and finally arrange the orange zest on top.