Apple-Mango Ricard Cocktail Recipe
Apple-Mango Ricard Cocktail
Chef's Note

This new cocktail, which combines flavors and aromas in a silky, flavorful and fresh effervescence, is a creation of William Ledeuil, chef at Ze Kitchen Galerie restaurant in Paris, which was recently awarded a Michelin star.

Starting from the premise that color implies a mood, William Ledeuil began with the desire to make the cocktail sparkling yellow, like the sun. "In terms of taste, I also wanted to create a pairing of freshness and acidity. The yellow mango, green apple, turmeric, ginger and lemon juice emulsion forms a kind of syrup that is fresh and slightly sour, with a touch of bitterness enhanced by the flavor of the Ricard, diluted in ice water."

This is a fresh and aromatic drink in which the flavors blend into a sophisticated, yet surprising, fusion  with a Franco-Asian twist.

For 20 servings
- 500 ml (2 cups) green apple juice
- 200 g (7 oz.) yellow mango
- 1 fresh turmeric bulb
- 2 1/2 sticks of lemongrass
- 25 g (1 oz.) ginger
- 250 ml (1 cup) lemon juice
  1. In a blender, combine the green apple juice with the lemon juice, yellow mango, fresh peeled turmeric, 1 1/2 minced lemongrass stalks and the chopped ginger.
  2. Strain and place in the freezer for 15 minutes.
  3. Prepare the Ricard base with 1 part Ricard to 10 parts water and infuse with a halved lemongrass stalk. Refrigerate.
  4. Fill small glasses two-thirds full with the green apple-mango syrup.
  5. Add the chilled Ricard and serve.
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