6 Cl of Présséa coconut-pineapple juice
6 Cl of Présséa mango nectar juice
2 Cl of lemon juice
2 Cl of triple sec syrup
An emptied-out pineapple 15 min 4 Preparation
Fill half of the shaker with ice cubes.
Add 6 cl of the Présséa coconut-pineapple juice.
Add 6 cl of Présséa mango nectar juice.
Then add 2 cl of lemon juice and 2 cl of triple sec syrup.
Mix in the shaker for 10 to 15 seconds.
Pour your cocktail in the pineapple which will be used as a glass.
Add a straw ! Tadaaaa ! Your mango colada cocktail is ready to be enjoyed !
20 mint leaves
1 Présséa Bissap juice
1/2 bottle of Sparkling Kirene
8 tbsp of sugar 15 min 4 Preparation
Take out 4 glasses.
Place 5 or more mint leaves in each glass.
Add 2 teaspoons of sugar and 1/4 lemon juice. Crush the mint.
Add 4 ice cubes, 1/4 glass of Kirène’s La Pétillante and 2/3 of Présséa Bissap juice.
Mix and enjoy!
Half a lemon
5 pinches of sugar
35 cl of Sparkling Kirene
25 cl of Présséa Apple
25 cl of Présséa Orange
15 cl of Présséa Pineapple 1h10 6 Preparation
Pour the Présséa Orange into your bottle,
then the Présséa Pomme
and finally the Présséa Pineapple.
Squeeze half a lemon and pour its juice into the preparation.
Add Kirène’s La Pétillante.
Pour the sugar.
Put your cocktail in the fridge for 1 hour.