Advocaat, Alize, Amaretto, Angostura, Campari, Chambord, Chartreuse Verte, Cointreau, Grand Marnier, Les Vergers Boiron, Mandarine Napoleon, Melocoton, Midori, Mozart, Soho, Xanté are registered trademarks.
D R I N K ’A R T
It is all about taste, quality and YOU.
Les vergers Boiron is a family-owned business that has cultivated
a passion for fruit and made a commitment for undisputable quality,
for three generations. Well known to French pastry chefs since the early
1970s, Les vergers Boiron have since conquered the international market
and all culinary professionals.
To put together this guide, Les vergers Boiron called on the talent
of one of you, Rodolphe Sorel. Alongside some great classics, he comes
up with a wide range of original creations based on a selection
of fruits. And to make the most of the wide range of Les vergers
Boiron fruit purees, he made two charts that sum up all the
combinations with classic cocktails and commonly used alcohols.
Tony Abou-Ganim also shares with you some original recipes and
his vision of modern mixology.
Follow the trends or create your own with
Les vergers Boiron, and come and share
your inspiration on www.drinkboiron.com
A unique know-how
The recipe never changes: fruits carefully selected and blended for
their taste, colour, texture and transformation capability, then sieved
and, if necessary, given just the right amount of extra sugar.
To make their fruit purees, Les vergers Boiron are using deep freezing
combined with flash pasteurisation, which is the process that best
maintains the taste and colour of the fruit. With Les vergers Boiron
red fruits, fruits of the orchard, citrus fruits and exotic fruits, forget about
the seasons and enjoy products of consistent quality all year long.
For extraordinary cocktails
Les vergers Boiron fruit puree is worked like fresh fruit straight out of
the blender, except there is no washing nor peeling to do. Its unique
texture adapts perfectly to mixes and never clogs up straws! Its 100%
natural colour and pronounced fresh fruit taste will give your cocktails
that extra fruity touch and will captivate your customers…
Smart packaging
Les vergers Boiron fruit puree is easy to handle and store thanks to its
carefully designed resealable tray. Equally convenient for defrosting in
or out of the refrigerator or under hot water, it can be kept refrigerated
for up to 5 days once defrosted. It really has everything going for it and
makes your life easier.
Go to www.drinkboiron.com
The vergers Boiron 100 % cocktail website: recipes, news and
a forum to share your cocktail impressions.
Raspberry
MA
2
1
1
1
1
1
MA
Did you know?
Originally a wild mountain bramble,
raspberry was grown in the Middle
Ages in French gardens. Today, the
main source of European production
is in Serbia in small farms where the
fruit is handpicked.
>> TORINO (by Rodolphe Sorel)
parts vodka
part Boiron Raspberry puree
dash of sambucca
dash of raspberry liqueur
dash lemon juice
dash of gomme syrup
Shake, strain and sieve.
Lemon twist garnish.
>> BITTER SWEET SYMPHONY (by Rodolphe Sorel)
1
1
1/
2
1
1
part gin
part Campari
part passion fruit syrup
part Boiron Raspberry puree
part cranberry juice
HI
>> RUSSIAN SPRING PUNCH (by Dick Bradsell)
1
1/
2
1/
2
1
1
1/
2
3
MA
1
1
1
2
part vodka
part raspberry liqueur
part blackcurrant liqueur
part lemon juice
part Boiron Raspberry puree
part gomme syrup
parts Champagne
Shake, strain and sieve.
Orange twist garnish.
Build over ice.
Mix well with bar spoon.
Lemon slice and raspberry garnish.
>> RASPBERRY BAKEWELL (by Rodolphe Sorel)
part Amaretto
part Advocaats
part Chambord
parts Boiron Raspberry puree
HI
>> NIRVANA (contemporary)
2
2
2
1/
2
parts Boiron Raspberry puree
parts Boiron Mandarin puree
parts apple juice
part cinnamon syrup
Shake, strain and sieve.
Garnish with a floating raspberry.
Shake and strain.
Raspberry and orange twist
garnish.
Strawberry
WH
Poland is one of the major suppliers
of strawberry for the European
food-processing industry and one
of the few countries not to have
given into the temptation of high
yield varieties. It focuses on a rustic
variety that would not appeal much
on a market stall but that offers an
unrivalled taste, colour and texture.
>> STRAWBERRY CAIPIRINHA (contemporary classic)
1
2
2
2
1/
2
small lime cut into cubes
teaspoons of caster sugar
parts Cachaça
parts Boiron Strawberry puree
part strawberry liqueur
HI
>> FRENCH SPRING PUNCH (by Rodolphe Sorel et Dick Bradsell)
1
1
1
1
1/
2
1/
2
2
part Cognac VS
part strawberry liqueur
dash of Grand Marnier
part Boiron Strawberry puree
part lemon juice
part gomme syrup
parts Champagne
HU
Muddle over crushed ice.
Strawberry garnish.
Build over ice.
Mix well with bar spoon.
Strawberry slices garnish.
>> STRAWBERRY LOLLY (by Rodolphe Sorel)
2
4
2
1
1
parts vodka
parts Boiron Strawberry puree
parts Boiron Coconut puree
part vanilla syrup
part cream
MA
>> LOTUS POSITION
1.5
1.5
2
1/
2
3
parts vodka
parts Mozart white
parts Boiron Strawberry puree
part mimosa syrup
drops of orange flower water
HI
>> STRAWBERRY MULE (contemporary classic)
2
1
1/
2
3
parts Boiron Strawberry puree
part Boiron Lime puree
part gomme syrup
parts ginger beer
Blend with crushed ice.
Strawberry garnish.
(by Rodolphe Sorel)
Shake, strain and sieve.
Orange twist garnish.
Build over ice.
Lime wedge garnish.
red fruits
Did you know?
Blackberry
Did you know?
MA
Until the nineteenth century,
the blackberry was eaten with sugar
as a starter. It was then found at
the court of the Dukes of Burgundy,
presented on vine leaves or skewered
and eaten with golden forks.
>> BLACK COSMO (new contemporary)
1
1
1/
2
1
1
1/
2
part kurrant vodka
part Cointreau
part creme de mure
part Boiron Blackberry puree
part cranberry juice
part Boiron Lime puree
HI
>> LONDON SPRING PUNCH (by Rodolphe Sorel)
1
1
1
1/
2
1/
2
3
part gin
part Boiron Blackberry puree
part lemon juice
part creme de mure
part gomme syrup
parts Champagne
MA
2
1/
2
1/
2
1
1/
2
1/
2
2
MA
Shake, strain and sieve.
Orange twist garnish.
Build over ice.
Mix well with bar spoon.
Lemon slice and blackberry
garnish.
>> BLACK’N CLOVES (by Rodolphe Sorel)
parts gin
part cloves cordial
part creme de mure
part Boiron Blackberry puree
part lemon juice
part gomme syrup
dashes of orange bitters
Shake, strain and sieve.
Orange twist garnish.
>> FORBIDDEN MARTINI (by Rodolphe Sorel)
1.5
1/
2
1/
2
1
1
1/
2
1
parts vanilla vodka
part creme de mure
part vanilla liqueur
part Boiron Blackberry puree
part Boiron Raspberry puree
part cream
dash of orange bitters
HU
>> BLACKBERRY LASSI (by Rodolphe Sorel)
4
2
1
1/
2
parts Boiron Blackberry puree
parts natural low fat yogurt
part runny honey
part lemon juice
Shake, strain and sieve.
Raspberry and blackberry garnish.
Blend with crushed ice.
Blackberry garnish.
Morello
cherry
The morello cherry is an acid cherry,
of which there are several varieties.
The Serbian Oblachenska variety
produces the best purees: a flavour
that combines acidity and fruitiness,
a pulpous texture and burgundy
colour.
FL
>> DREAM LOVER (by Rodolphe Sorel)
1/
2
1/
2
part raspberry vodka
part cherry brandy
part Boiron Morello Cherry puree
parts Champagne Rosé
1
4
MA
1.5
1/
2
1/
2
1
1
1/
2
WH
1.5
1/
2
1
1
1/
2
1/
2
2
MA
Build in glass.
Stemmed cherry garnish .
>> CHERRY BLOSSOM (by Rodolphe Sorel)
parts vodka
part Cointreau
part kirsch
part Boiron Morello Cherry puree
part cranberry juice
part Boiron Lime puree
>> CHERRY SOUR
Shake, strain and sieve.
Orange twist garnish.
(contemporary classic)
parts Cognac VS
part cherry brandy
part Boiron Morello Cherry puree
part lemon juice
part gomme syrup
an egg white
dashes of Angostura bitters
Shake, strain and sieve.
Lemon slice garnish.
>> MON CHERRY MARTINI (by Rodolphe Sorel)
1.5
1
1
1/
2
parts vodka
part Mozart black
part Boiron Morello Cherry puree
part gomme syrup
whipped cream (garnish only)
HU
>> CHERRY CHOCOLATE FREEZE (by Rodolphe Sorel)
4
1
1
1
2
parts Boiron Morello Cherry puree
part cream
part milk
part gomme syrup
teaspoons of cocoa powder
Shake, strain and sieve.
Float whipped cream and
add cherry.
Blend with crushed ice.
Cherry garnish.
red fruits
Did you know?
Apricot
Did you know?
MA
2
1
1/
2
1/
2
1/
2
WH
1.5
1/
2
1/
2
1.5
1
1/
2
WH
Apricot comes from China where
it used to grow wild. As a source
of pro-vitamin A with antioxidant
virtues, it helps make the skin look
beautiful, protects it from the sun
and wind and favours tanning.
>> APRICOT AND MANGO TINI (contemporary classic)
parts vodka
part Boiron Apricot puree
part Boiron Mango puree
part lemon juice
part gomme syrup
Shake, strain and sieve.
Lemon twist garnish.
>> APRICOT STONE SOUR (contemporary classic)
parts vodka
part Amaretto
part orgeat (almond) syrup
parts Boiron Apricot puree
part lemon juice
an egg white
Shake and strain.
Lemon slice garnish.
>> PASSION KILLER (new contemporary)
1.5
1/
2
2
1
1/
2
parts spiced rum
part apricot liqueur
parts Boiron Apricot puree
part lemon juice
part cinnamon syrup
HI
>> APRICOT SLING (by Rodolphe Sorel)
1.5
1/
2
1
1
1/
2
3
parts scotch whisky
part apricot liqueur
part Boiron Apricot puree
part lemon juice
part gomme syrup
parts ginger ale
HU
>> APRICOT RUMBA (by Rodolphe Sorel)
4
2
1
1
1
parts Boiron Apricot puree
parts Boiron Chestnut
and Vanilla puree
part orgeat (almond) syrup
part cream
part orange juice
Shake and strain.
Cinnamon stick garnish.
Build over ice.
Mix well with bar spoon.
Dried apricots garnish.
Blend with crushed ice.
Dried apricots garnish.
Les vergers Boiron white peach puree
is not white! Its pink colour comes from
the colour of the flesh that surrounds
the stone and the pigmentation of the
skin that is infused in the puree.
HI
>> DELUXE BELLINI (contemporary classic)
1
1
1
1
1/
2
3
part Cognac VS
part peach schnapps
part Boiron White Peach puree
part lemon juice
part gomme syrup
parts Champagne
WH
8
Build over ice.
Mix well with bar spoon.
Garnish with peach slices.
>> BOURBON PEACH SMASH (by Dale de Groff)
2
2
1/
2
1
mint leaves
lemon cut into cubes
teaspoons of caster sugar
parts bourbon
part peach liqueur
part Boiron White Peach puree
HI
>> ARCHIE SLINGBACK (contemporary classic)
1.5
1/
2
1
1/
2
1/
2
3
parts gin
part peach schnapps
part Boiron White Peach puree
part Boiron Lime puree
part gomme syrup
parts apple juice
HU
>> PECHE MELBA (by Rodolphe Sorel)
1.5
1/
2
2
1
1
parts vodka
part creme de mure
parts Boiron White Peach puree
part Boiron Raspberry puree
scoop of vanilla ice cream
HU
>> PEACHn’NUTZ (by Rodolphe Sorel)
1/
2
4
2
1
1
1
parts Boiron White Peach puree
teaspoons of powdered almond
part nougat syrup
part cream
part milk
Muddle over crushed ice.
Mint sprig garnish.
Shake and strain.
Garnish with lime wedge.
Blend with crushed ice.
Garnish with peach cubes and
toasted almond flakes.
Blend with crushed ice. Peach
slices garnish.
fruits of the orchard
White
peach
Did you know?
Pear
Did you know?
Originally from Central Asia, the pear
tree is one of the oldest fruit trees
grown in the world. Tradition has
it that kings about to be crowned
in Reims, France, would receive as a
gift of a glass of Champagne and…
a pear.
FL
>> POIRE ROYALE (by Rodolphe Sorel)
1
1
6
part Xanté
part Boiron Pear puree
parts Champagne
MA
1
1.5
1.5
1/
2
1/
2
WH
Build in glass.
Mix gently with bar spoon.
Pear slices garnish.
>> ASIAN PEAR MARTINI (contemporary classic)
part Poire Williams eau de vie
parts saké
parts Boiron Pear puree
part lemon juice
part gomme syrup
Shake, strain and sieve.
Lemon twist garnish.
>> DOCTOR STRANGELOVE (contemporary)
1
2
1
1/
2
3
2
part Calvados
parts Boiron Pear puree
part caramel syrup
part cinnamon syrup
dashes of orange bitters
parts Champagne
HI
>> A STAR IS BORN (by Rodolphe Sorel)
1
1
2
1
1/
2
part pastis
part Xanté
parts Boiron Pear puree
part lemon juice
part gomme syrup
HI
>> POIRE BELLE-HELENE (by Rodolphe Sorel)
4
1
1
1
2
parts Boiron Pear puree
part runny honey
part cream
part milk
teaspoons of cocoa powder
Build in glass over ice.
Orange twist garnish.
Shake and strain over crushed ice.
Star anise garnish.
Blend with crushed ice.
Diced pear garnish.
Green apple
2
2
1/
2
1/
2
1
1/
2
WH
There are more than 7,000 varieties
of apples. Its antioxidant agents have
earned the fruit the old saying:
“an apple a day keeps the doctor away”.
>> ORIGINAL SIN (by Rodolphe Sorel et Tim Phillips)
thick slices of red chilli
parts honey and pepper vodka
part apple schnapps
part runny honey
part Boiron Green Apple puree
part lemon juice
Muddle, shake, strain and sieve.
Small chilli garnish.
>> APPLESINTH (by A. Kammerling)
1
1
1/
2
1/
2
1
part absinth
part apple schnapps
part passion fruit syrup
part Boiron Lime puree
part Boiron Green Apple puree
HI
>> APPLE MOJITO (contemporary classic)
8
2
1.5
1/
2
1
1/
2
1
mint leaves
teaspoons of caster sugar
parts 3yo Cuban rum
part apple schnapps
part Boiron Green Apple puree
part Boiron Lime puree
part soda water (optional)
HI
>> PETIT APPLE MARY (by Rodolphe Sorel)
2
1
1
1/
2
1
1/
2
1/
2
stalks of rosemary
part gin
part apple schnapps
part Green Chartreuse
part Boiron Green Apple puree
part Boiron Lime puree
part gomme syrup
HI
>> GARDEN BREEZE (by Rodolphe Sorel)
2
1
4
1/
2
parts Boiron Green Apple puree
part Boiron Pear puree
parts cranberry juice
part Boiron Lime puree
Shake and strain over crushed ice.
Lime wedge garnish.
Muddle over crushed ice.
Mint sprig and apple slices
garnish.
Muddle, shake and strain
over crushed ice.
Rosemary sprig garnish.
Shake and strain.
Lime wedge garnish.
fruits of the orchard
MA
Did you know?
Tony Abou-Ganim, one of America’s best bar Chefs,
learned an appreciation for a well made cocktail at
renowned establishments in San Francisco and New
York City. In 1998, Tony was hand-picked by Steve Wynn
to create the cocktail program at his new $1.7 billion
Bellagio Las Vegas Resort. Following his philosophy,
quality ingredients and proper technique create great
drinks, he developed the original cocktails for the
resorts 22 bars.
Tony’s specialty drinks have been featured in top magazines,
he also appears on many television networks, radio
and he is working on his first book. Currently, Tony operates
his own beverage consulting firm from Las Vegas
where he hones his craft daily by creating, sharing and
enjoying the very best cocktails.
www.themodernmixologist.com
Tony Abou-Ganim first came across Les vergers Boiron purees in
1998 when he followed the advice of the Bellagio Pastry Chef
who told him to use Boiron White Peach puree to make a Bellini.
Since then he is praising the consistent quality of Les Vergers
Boiron purees and even ensures that he cannot match their
quality when making his own! A definite source of confidence
when it comes to recreate the same recipe all year long.
Tony’s favorite flavor? The blood orange because of its wonderful
flavor and dramatic color. According to him it has endless
possibilities for creative mixologists.
And the key for a successful cocktail is … high quality ingredients:
“You only get out of a cocktail what you put into it, there is NO
substitute for quality!” Tony says. The greater availability of
such ingredients on a worldwide scale is a major opportunity
for bartenders. And if imagination is the limit, for Tony the point
is to keep his cocktails as simple as possible and let the parts
compliment one another to make up the whole. He feels that
the wonderful world of cocktails will continue to evolve in a very
culinary fashion. Mixologists will approach their craft much
more in the same fashion as chefs approach the kitchen.
“We will continue to explore flavor combinations and push
the envelope on utilizing unique and unusual ingredients”
Tony concludes.
>> HIGH SOCIETY (by Tony Abou-Ganim)
1,5
3/
4
1
1
1
1
parts orange flavored vodka
part Alize Passion liqueur
part Boiron Passion Fruit puree
part Boiron Blood Orange puree
part freshly squeezed lemon juice
part simple syrup (Made from 50%
water & 50% sugar)
Sparkling water
In a mixing glass add orange vodka, Alize,
passion fruit puree, lemon juice, simple syrup
and blood orange puree; shake until well
blended. Strain into an ice filled Specialty
glass, spritz with soda. Garnish with lemon
and orange slices (fan).
>> PURE JOY (by Tony Abou-Ganim)
1,5
1
1
1
parts citrus vodka
part freshly squeezed lemon juice
part simple syrup
part Boiron Raspberry puree
Chilled lemon-lime soda
In an ice filled mixing glass, add citrus vodka,
lemon juice, simple syrup and raspberry
puree; shake until well blended. Strain
into an ice filled 14 ounce Goblet. Top with
chilled lemon-lime soda, stir and garnish
with a sprig of mint and a couple of fresh
red raspberries dusted with powdered sugar.
>> II BUONO E II BRUTTO (by Tony Abou-Ganim)
1,5
3/
4
3/
4
1
1
parts gin
part Campari
part Boiron Morello Cherry puree
part freshly squeezed lemon juice
part simple syrup
Bing Cherries (good & bad)
In an ice filled mixing glass, add gin,
Campari and fresh lemon juice, simple
syrup and cherry puree. Shake, pour into
a double old-fashioned glass and garnish
with Bing cherries.
>> APPLE BLOSSOM (by Tony Abou-Ganim)
1
1
1
1/
2
1/
2
1
part citrus vodka
part apple liqueur
part fresh lemon-ginger sour*
part cloudy apple juice
part Boiron Green Apple puree
teaspoon pasteurized egg whites
In an ice filled mixing glass, add citrus
vodka, apple liqueur, lemon– ginger sour,
cloudy apple juice and green apple puree
and shake until well blended; strain into a
chilled cocktail glass.
Garnish with a thin slice of green apple
* Mixing 2 parts fresh lemon juice with one part
ginger simple syrup will easily make lemon-ginger
sour. (Pasteurized egg white for froth).
>> THAI MANGO FIZZ (by Tony Abou-Ganim)
1,5
1,5
2
1
1
parts mandarin vodka
parts Boiron Mango puree
parts freshly squeezed lemon juice
part ginger-vanilla syrup*
teaspoon pasteurized egg whites
Chilled seltzer water
In a mixing glass, add vodka, mango puree,
lemon juice, pasteurized egg whites and
ginger-vanilla syrup; shake until well
blended. Strain into an ice filled Collins
glass, spritz with soda. Garnish with a spear
of fresh mango.
* Add 1 part of peeled and sliced ginger and 1 sliced
vanilla bean to one part of water and bring to a
boil. Dissolve one part of sugar, return to a boil than
reduce heat and simmer for 20 minutes. Remove
from heat and allow to cool. Strain.
>> HARVEST DAY PUNCH (24 servings, by Tony Abou-Ganim)
1
2
1
0,5
0,5
1
liter orange vodka
liters white cranberry juice
kilo Boiron Blood Orange puree
liter freshly squeezed lemon juice
liter gomme syrup (simple syrup)
bottle chilled brut Champagne
Ice mold
Sliced orange and lemon wheels
Pre-mix orange vodka, white cranberry juice,
lemon sour (lemon juice + gomme syrup),
blood orange puree, oranges, and lemons in
a large bowl, cover and refrigerate until ready
to serve (at least 3 hours).
Transfer to a Punch or serving bowl, add ice
mold and chilled champagne just prior
to serving. Serve in wine goblets with fruit.
Pineapple
Did you know?
The French name “ananas” comes from
“nana”, which means “fragrant” in the
language of the Guaranis, the Amerindians
from the Amazonian rainforest. Originally
from Brazil, pineapple is grown since the
dawn of time in South America and the
West Indies. Until the nineteenth century,
it was the most widely grown exotic fruit in
European greenhouses and a fashionable
food in high society.
FL
>> GINGER JAR (by Rodolphe Sorel)
1
1/
2
4
part Boiron Pineapple puree
part ginger syrup
parts Champagne
MA
2
1/
2
1
1
MA
2
1/
2
1
2
Build in glass. Ginger lick.
>> FRENCH MARTINI (contemporary classic)
parts vodka
part Chambord liqueur
part Boiron Pineapple puree
lime wedge squeeze
Shake (with lime wedge),
strain and sieve.
Lime twist garnish.
>> MILLENIUM COCKTAIL (by Dale de Groff)
parts Cognac
part orange curaçao
part Boiron Pineapple puree
dashes of Angostura bitters
Shake (with lime wedge),
strain and sieve.
Orange twist garnish.
HI
>> POSTCARD FROM RIO (by Rodolphe Sorel)
3/
4
of a lime cut into cubes
spoons of caster sugar
stalks of fresh sage
parts Boiron Pineapple puree
parts cachaça
2
3
2
2
Muddle over crushed ice.
Sage sprig garnish.
HI
>> PARADISE PUNCH (by Rodolphe Sorel)
1.5
1/
2
1/
2
2
1
1/
2
parts Jamaican overproof white rum
part Creole schrubb liqueur
part passion fruit syrup
parts Boiron Pineapple puree
part Boiron Raspberry puree
part Boiron Lime puree
HU
>> BLUE WAVE
4
1
1
1/
2
parts Boiron Pineapple puree
part Boiron Passion Fruit puree
part blue curaçao syrup
part Boiron Lime puree
Shake all ingredients with ice.
Strain into glass over ice.
Garnish with lime wedge.
(classic)
Blend with crushed ice.
Pineapple wedge and cherry
garnish.
Passion
fruit
Did you know?
Originally from South America, passion
fruit grows on a creeper, the passiflora.
Its flower may only be fertilised within
a short 24-hour period. If there are not
enough insects in the plantations, this
operation is done by hand.
FL
>> ROYAL OXYDE (by Rodolphe Sorel)
1/
2
1/
2
1/
2
part gold tequila
part Cointreau
part Boiron Passion Fruit puree
parts Champagne
MA
1/
4
2
1
1/
2
1/
2
1
MA
8
1
1
1
1/
2
1
1/
2
WH
>> PEPPERITA (by Rodolphe Sorel)
of a red pepper
parts gold tequila
part Cointreau
part Boiron Passion Fruit puree
part Boiron Lime puree
dash of gomme syrup
Muddle, shake, strain and sieve.
Red pepper garnish.
>> BASIL BOO (by Wayne Collins)
basil leaves
part pineapple vodka
part lemongrass vodka
part coconut syrup
part Boiron Passion Fruit puree
part Boiron Pineapple puree
part Boiron Lime puree
Muddle, shake, strain and sieve.
Lime shreds garnish.
>> NIGHT OF PASSION (by Rodolphe Sorel)
1.5
1
1
1/
2
1/
2
parts bourbon
part caramel liqueur
part Boiron Passion Fruit puree
part lemon juice
part gomme syrup
HU
>> TROPICAL ITCH (by Rodolphe Sorel)
1
3
1
3
part Boiron Passion Fruit puree
parts Boiron Guava puree
part strawberry syrup
parts pineapple juice
Build in glass over crushed ice
1/ passion fruit garnish.
2
Blend with crushed ice.
Tropical fruits garnish.
exotic fruits
4
Build in glass.
Physalis garnish.
Guava
WH
1/
2
3
2
2
Did you know?
Originally from Central America,
the guava is part of the myrtacea
family (like the eucalyptus).
It is full of black seeds that need
to be removed to make a puree.
>> TEE GWAVA (by Rodolphe Sorel)
a lime cut into cubes
teaspoons of caster sugar
parts Boiron Guava puree
parts overproof white rum
Muddle over crushed ice.
No garnish.
HI
>> GUAVA COLLINS (contemporary classic)
2
2
1
1/
2
2
parts vodka
parts Boiron Guava puree
part lemon juice
part gomme syrup
parts soda water
HI
>> HA LONG BAY BREEZE (contemporary)
2
2
1/
2
3
parts pineapple vodka
parts Boiron Guava puree
part Boiron Lime puree
parts cranberry juice
HU
>> CREOLE PUNCH (by Rodolphe Sorel)
2
1
2
1
1/
2
1/
2
parts overproof gold rum
part Creole shrubb
parts Boiron Guava puree
part Boiron Pineapple puree
part Boiron Lime puree
part grenadine syrup
HU
>> GUAVA COLADA (contemporary classic)
2
4
2
1
1
HI
2
2
1
3
parts white Cuban rum
parts Boiron Guava puree
parts Boiron Coconut puree
part cream
part gomme syrup
Build in glass over ice.
Mix well with bar spoon.
Lemon slice garnish.
Shake and strain over ice.
Lime wedge garnish.
Blend with crushed ice.
Strain. Guava slices garnish.
Blend with crushed ice.
Garnish with half a small guava.
>> QUIET STORM (contemporary)
parts Boiron Guava puree
parts Boiron Lychee puree
part Boiron Coconut puree
parts pineapple juice
Shake and strain over ice.
Lime wedge garnish.
Kiwi
New Zealand called it the “kiwi” after
the country’s emblematic bird but it
comes from China. Kiwi is a hairy fruit
that needs to be brushed before being
transformed into puree. An over-ripe
kiwi quickly produces a banana smell!
>> KIWI MARTINI (classic)
2
1.5
1/
2
1/
2
parts vodka
parts Boiron Kiwi puree
part Boiron Lime puree
gomme syrup
HI
>> KIWI COOLER (by Rodolphe Sorel)
6
1.5
1/
2
2
1/
2
2
mint leaves
parts apple vodka
part kiwi schnapps
parts Boiron Kiwi puree
part Boiron Lime puree
parts apple juice
MA
Shake, strain and sieve.
No garnish.
Muddle, shake and strain over ice.
Mint sprig garnish.
>> AMBER FLAME (by Rodolphe Sorel)
2
2
1/
2
1/
2
1
parts 7yo Cuban rum
parts Boiron Kiwi puree
part Boiron Passion Fruit puree
part Boiron Lime puree
part kiwi syrup
CO
>> KIWI SLIPPER (by Rodolphe Sorel)
2
1
1.5
1/
2
1/
2
parts white tequila
part Midori
parts Boiron Kiwi puree
part Boiron Lime puree
part kiwi syrup
HU
>> ANGEL RAPHAEL (by Rodolphe Sorel)
6
3
2
1
1
thick slices of cucumber
parts Boiron Kiwi puree
parts Boiron Green Apple puree
part lemon juice
part kiwi syrup
Shake, strain and sieve.
Kiwi wheel garnish.
Shake, strain and sieve.
Kiwi wheel garnish.
Blend with crushed ice.
Garnish with sliced fruits: apple,
kiwi and cucumber.
exotic fruits
MA
Did you know?
Lychee
HI
1
1
2
1
3
MA
Did you know?
It is also know as the “Chinese cherry”.
The lychee is the fruit of a tree that
can measure up to 20 to 30 metres
high. The fruit grows in bunches,
so high up that telescopic fruit
gatherers are needed to reach them.
>> CHINESE LANTERN (by Rodolphe Sorel)
part mandarin vodka
part passion fruit liqueur
parts Boiron Lychee puree
part ginger cordial
parts Champagne
Shake and strain over ice.
Top up with Champagne.
Physalis garnish.
>> LYCHEE LEE (by Rodolphe Sorel)
2
2
1/
2
1/
2
parts gin
parts Boiron Lychee puree
part Boiron Lime puree
part ginger syrup
HI
>> BANGKOK SLING (by Rodolphe Sorel)
6
2
2
1
1/
2
3
mint leaves
parts gin
parts Boiron Lychee puree
part Boiron Lime puree
part gomme syrup
parts ginger ale
HI
>> STARBURST (by Rodolphe Sorel)
3
1
1
2
1/
2
2
thin slices of ginger
part feijoa vodka
part violet liqueur
parts Boiron Lychee puree
part Boiron Kalamansi puree
parts Boiron Mandarin puree
MA
1.5
1
1
1
1
Shake, strain and sieve.
Lime twist garnish.
Build in glass over ice.
Mint sprig garnish.
Muddle, shake, strain and sieve
over ice.
Garnish with a violet.
>> EASTERN PROMISE (by Rodolphe Sorel)
parts rose vodka
part lychee liqueur
part Boiron Lychee puree
part Mozart white
dash of grenadine syrup
Shake, strain and sieve.
Sprinkle with cocoa powder.
Mango
2
1/
2
2
1
2
MA
Les vergers Boiron have chosen the
Alphonso mango variety, grown in India
only and recognized for the superiority
of its flavour and colour. It is gathered
green, struck down with canes to make
it drop from the tree. The fruit is then
ripened in straw, which acts as a ripening
chamber. Then the mangos are
individually handpicked.
>> PALM SPRING BREEZE (by Wayne Collins)
parts Pisco
part mango syrup
parts Boiron Mango puree
part Boiron Lime puree
parts cranberry juice
Shake and strain.
Lime wedge garnish.
>> THAI BREAKER (by Rodolphe Sorel)
2
3
1
1
2
1/
2
1/
2
coriander stalks
thin slices of ginger
part Cuban white rum
part coconut rum
parts Boiron Mango puree
part mango syrup
part Boiron Lime puree
HI
>> CUBAN TWIGHLIGHT (contemporary)
1.5
1/
2
2
3
1/
2
parts 3yo Cuban rum
part apple schnapps
parts Boiron Mango puree
parts apple juice
part Boiron Lime puree
HU
>> MANGO LASSI (classic)
4
2
1
1/
2
parts Boiron Mango puree
parts low fat yoghurt
part runny honey
part lemon juice
HU
>> JAKARTA BLISS (by Rodolphe Sorel)
2
2
1/
2
1/
2
2
parts Boiron Mango puree
parts Boiron Pineapple puree
part Boiron Kalamansi puree
part gomme syrup
parts apple juice
Muddle, shake, strain and sieve.
Coriander leaf garnish.
Shake and strain over ice.
Lime wedge garnish.
Blend with crushed ice.
Diced mango garnish.
Blend with crushed ice.
Mango and pineapple slices
garnish.
exotic fruits
HI
Did you know?
(kaffir lime)
Kalamansi
Did you know?
The kalamansi is probably a crossing
between the tangerine and the
kumquat. Hence its range of flavours.
The kalamansi is as sweet as lemon,
as acid as lime, as bitter as pink
grapefruit and tastes like passion
fruit. It could be called the “4 in 1
citrus fruit”.
HI
>> XYANG COLLINS (contemporary)
2
1
1/
2
4
parts gin
part Boiron Kalamansi puree
part gomme syrup
parts lemonade
MA
Build in glass over ice.
Mix well with bar spoon.
Lime wheel garnish.
>> CHIANG MAI (by Rodolphe Sorel)
3
2
1.5
1.5
1/
2
2
1/
2
thin slices of ginger
stalks of coriander
parts coconut rum
parts mandarin vodka
part Boiron Kalamansi puree
parts Boiron Pineapple puree
part coconut syrup
HI
>> THAI MOJITO (contemporary classic)
8
2
1
1/
2
mint leaves
parts vodka
part Boiron Kalamansi puree
part gomme syrup
MA
Muddle, shake, strain and sieve.
Lime shreds garnish.
Build in glass over crushed ice.
Mint sprig garnish.
>> MULATA (by Rodolphe Sorel)
2
1
1/
2
1/
2
parts overproof gold rum
part white creme de cacao
part Boiron Kalamansi puree
part cinnamon syrup
HU
>> KAFFIR COLADA (contemporary classic)
2
1
2
1
1
HU
1
2
2
2
parts white Cuban rum
part Boiron Kalamansi puree
parts Boiron Coconut puree
part cream
part gomme syrup
Shake, strain and sieve.
Chocolate rim garnish.
Blend with crushed ice.
Lime wheel garnish.
>> LOUNGE LOVER (contemporary)
part Boiron Kalamansi puree
parts Boiron Banana puree
parts Boiron Kiwi puree
parts apple juice
Blend with crushed ice.
Mixed sliced fruits garnish.
Mandarin
Did you know?
“The orange of the Mandarins”,
originally from China, is synonymous
with longevity and nobility. Its skin is
used to make liqueurs and produces
very aromatic zest to flavour desserts.
FL
>> PASSIONATA (contemporary classic)
1/
2
part Campari
part Boiron Mandarin puree
parts Champagne
MA
2
1
1
1
1
WH
2
1/
2
1/
2
1
1
Build in glass.
Lemon twist garnish.
>> OLD FLAME (by Dale de Groff)
parts gin
dash of red vermouth
dash of Campari
dash of Cointreau
part Boiron Mandarin puree
Shake, strain and sieve.
Orange twist garnish.
>> WHITE LIE (by Rodolphe Sorel)
parts Scotch whisky
part caramel liqueur
part Mandarine Napoléon
part Boiron Mandarin puree
part cream
Shake and strain over ice.
Orange twist garnish.
HI
>> SOUTH AMERICAN ICED TEA (by Rodolphe Sorel)
1/
2
1/
2
1/
2
1/
2
2
1
1/
2
3
part cachaça
part Pisco
part white tequila
part Creole shrubb
parts Boiron Mandarin puree
part Boiron Lime puree
part gomme syrup
parts ginger beer
HU
>> JUNGLE JUICE (contemporary classic)
4
2
1
2
parts Boiron Mandarin puree
parts Boiron Banana puree
part passion fruit syrup
parts Boiron Pineapple puree
Build in glass over ice.
Mix well with bar spoon.
Lime wedge garnish.
Blend with crushed ice.
Mixed sliced fruits garnish.
citrus fruits
1
4
!:
gs
s
Fr
ui
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lin
lin
Fr
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rs
Fr
ui
tS
ou
is
Fr
ui
tC
os
tin
is
excellent
tM
ar
in
%:
Fr
ui
tB
ell
Key of the table:
Fr
ui
Blackberry
Blackcurrant
Blueberry
Morello Cherry
Raspberry
Redcurrant
Strawberry
Apricot
Blood Peach
Fig
Grape
Green Apple
Melon
Mint
Mirabelle Plum
Pear
Pumpkin
Rhubarb
White Peach
Banana
Coconut
Guava
Kiwi
Lychee
Mango
Papaya
Passion Fruit
Pineapple
Blood Orange
Kalamansi
Lemon
Lime
Mandarin
Orange & Bitter Orange
Pink Grapefruit
Caribbean Cocktail with Rum
Citrus Fruit Cocktail with Cointreau®
Chestnut with Vanilla cloves
Exotic Fruits
Fruits of the Forest and Red Fruits
Fruits of the Orchard
Fruits of the Sun
Spicy Mango
Strawberry Mint
m
op
ol
ita
ns
How to make the most of cocktail classics
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2
2
good
2: not so good
Basic recipe of Classics
Fruit Bellini:
1 part Boiron puree + 1/2 part liqueur or syrup + 4 parts Champagne.
Fruit Martini:
2 parts vodka or gin + 1 part Boiron puree + 1/2 part liqueur or syrup.
Fruit Cosmopolitan: 2 parts vodka + 1 part Boiron puree + 1 part cranberry juice
+ 1/2 part Boiron Lime puree + 1/2 part Cointreau.
Fruit Sour:
2 parts alcohol + 1 part lemon juice + 1 part Boiron puree + 1/2 part syrup.
Fruit Collins:
2 parts alcohol + 1 part lemon juice + 1 part Boiron puree + 1/2 part syrup
+ 2 parts soda water.
Fruit Sling:
2 parts alcohol + 1 part Boiron Lime puree + 1 part Boiron puree
+ 1/2 part syrup + 2 parts ginger ale + 2 dashes of orange bitters.
Blackberry
Blackcurrant
Blueberry
Morello Cherry
Raspberry
Redcurrant
Strawberry
Apricot
Blood Peach
Fig
Grape
Green Apple
Melon
Mint
Mirabelle Plum
Pear
Pumpkin
Rhubarb
White Peach
Banana
Coconut
Guava
Kiwi
Lychee
Mango
Papaya
Passion Fruit
Pineapple
Blood Orange
Kalamansi
Lemon
Lime
Mandarin
Orange & Bitter Orange
Pink Grapefruit
Caribbean Cocktail with Rum
Citrus Fruit Cocktail with Cointreau®
Chestnut with Vanilla cloves
Exotic Fruits
Fruits of the Forest and Red Fruits
Fruits of the Orchard
Fruits of the Sun
Spicy Mango
Strawberry Mint
Fr
ui
Fr
ui
tD
ai
qu
i
ris
tM
oj
ito
s
Fr
ui
tC
ai
pi
rin
ha
Fr
ui
s
tM
ar
ga
rit
Fr
as
ui
tC
ol
ad
as
Fru
it
Al
ex
an
de
rs
with Les Vergers Boiron fruit purees
%
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2 parts rum+ 1 part Boiron puree + 1/2 part Boiron Lime puree + 1/2 part syrup.
2 parts rum + 1 part Boiron Lime puree + 10 mint leaves + 1 part Boiron puree
+ 1/2 part syrup.
Fruit Caipirinha: 2 parts Cachaça + 1 lime cut into cubes + 1 part Boiron puree + 1/2 part syrup.
Fruit Margarita: 2 parts Tequila + 1 part Cointreau + 1 part Boiron puree + 1 part Boiron Lime puree
+ 1/4 part sirop.
Fruit Colada:
2 parts rum + 2 parts Boiron puree + 1 part coconut cream + 1 part cream
+ 1/2 part syrup.
Fruit Alexander: 1 part gold alcohol + 1 part Boiron puree + 1 part liqueur (cocoa, vanilla or caramel)
+ 1 part cream.
Fruit Daiquiri:
Fruit Mojito:
%:
ru
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ld
Go
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Gi
W
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ru
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aV
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ka
Va
n
ill
Vo
dk
a
Le
m
on
ne
Key of the table:
Vo
dk
a
am
pa
g
Ch
Blackberry
Blackcurrant
Blueberry
Morello Cherry
Raspberry
Redcurrant
Strawberry
Apricot
Blood Peach
Fig
Grape
Green Apple
Melon
Mint
Mirabelle Plum
Pear
Pumpkin
Rhubarb
White Peach
Banana
Coconut
Guava
Kiwi
Lychee
Mango
Papaya
Passion Fruit
Pineapple
Blood Orange
Kalamansi
Lemon
Lime
Mandarin
Orange & Bitter Orange
Pink Grapefruit
Caribbean Cocktail
with Rum
Citrus Fruit Cocktail
with Cointreau®
Chestnut with Vanilla
cloves
Exotic Fruits
Fruits of the Forest
and Red Fruits
Fruits of the Orchard
Fruits of the Sun
Spicy Mango
Strawberry Mint
/C
ac
ha
ça
How to best mix Les Vergers Boiron fruit
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excellent
!:
good
2: not so good
Blackberry
Blackcurrant
Blueberry
Morello Cherry
Raspberry
Redcurrant
Strawberry
Apricot
Blood Peach
Fig
Grape
Green Apple
Melon
Mint
Mirabelle Plum
Pear
Pumpkin
Rhubarb
White Peach
Banana
Coconut
Guava
Kiwi
Lychee
Mango
Papaya
Passion Fruit
Pineapple
Blood Orange
Kalamansi
Lemon
Lime
Mandarin
Orange & Bitter Orange
Pink Grapefruit
Caribbean Cocktail
with Rum
Citrus Fruit Cocktail
with Cointreau®
Chestnut with Vanilla
cloves
Exotic Fruits
Fruits of the Forest
and Red Fruits
Fruits of the Orchard
Fruits of the Sun
Spicy Mango
Strawberry Mint
/A
rm
ag
na
c
Pi
sc
o
Co
gn
ac
hi
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Sc
ot
Te
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Sp
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dr
um
Te
qu
i
la
purees with commonly used alcohols
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Strawberry
Blackberry
Morello cherry
CO
>>
red fruits
Raspberry
FL
>>
Apricot
White peach
Flute
Pear
Green apple
HI
>>
Highball
fruits of the orchard
Coupette
HU
>>
Passion fruit
Guava
Hurricane
Kiwi
Lychee
Mango
MA
exotic fruits
Pineapple
>>
Martini glass
WH
>>
Whisky glass
Mandarin
citrus fruits
Kalamansi (kaffir lime)
Rodolphe Sorel, in nine years of bar life, has come across
and remembered the best… the inspiration of Dick Bradsell, the man
behind the renaissance of the cocktail world in London,Wayne Collins’flavours
alchemy, many times cocktail world champion, and the customer focus
and understanding of Alessandro Palazzi, ex-George V and Ritz. Rodolphe
Sorel has been acclaimed and won several competitions… He was awarded
best bartender in England in 2000 and ranked 4th in the world finals, just
to mention a few. His speciality is original “fusion”. Rodolphe Sorel blends
fruit, herbs, spices and even flowers to perfection.
Follow Rodolphe through his original recipes and selection
of timeless classics…
BOIRON FRERES SAS
BP 21016 | 26958 Valence cedex 9 | France
Tél : 33 (0)4 75 47 87 00 | Fax : 33 (0)4 75 47 87 50
[email protected]
www.lesvergersboiron.com
Advocaat, Alize, Amaretto, Angostura, Campari, Chambord, Chartreuse Verte, Cointreau, Grand Marnier, Les Vergers Boiron, Mandarine Napoleon, Melocoton, Midori, Mozart, Soho, Xanté are registered trademarks.
Creation: Tangerine / RMP - Vergers Boiron © 09/10 - Document designed for professional mixologists/bartenders only - DCT05G-C
www.drinkboiron.com