Wild Wine Wonders – By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

ROSE WINE BUBBLE GUM

3 oz French rosé wine from Provence
1/2 oz Monin Bubble Gum Syrup
1 fresh strawberry cut in pieces
Method: Combine 3 oz French rosé wine from Provence, 1/2 oz Monin Bubble Gum Syrup and 1 fresh strawberry cut in pieces in shaker. Add Ice,  Shake and pour with ice into an old fashion glass.
Garnish: A starfruit slice.

WHITE WINE WITH PEACH AND BASIL

3 oz Chardonnay wine
3 oz Monin Peach Syrup
10 leaves of fresh basil

Method: In a mixer pour (prep for 4 glases) 12 cl of peach syrup MONIN and 10 leaves of fresh basil and mix. In a seperate shaker filled with 3/4 of cubes pour 3 oz Chardonnay wine and 1oz of the syrup made. Shake and strain into a champagne glass.

Garnish: Strawberry slices “sticked” on a triangle of green apple.

RED WINE FUNKY TOWN

3 oz red wine Beujolais
1/2 oz Monin Violet liquor
1/4oz Monin Passion Fruit syrup

Method: Combine 3 oz red wine Beujolais,  1/2 oz Monin Violet liquor and 1/4oz Monin Passion Fruit syrup in a shaker with ice.  Shake and pour with ice into an old fashion glass.

Garnish:  2 marshmallows on the edge of the glass.