You can macerate, infuse, crush or shake. Furthermore maintains the same proportions of smell, flavour and color.
Each pyramid contains the necessary proportion to aromatize one drink.
Each infuser has the same cost, so you will save on spices and dressings.
Dried apple, hibiscus, elderberry, rose hip, strawberry, raspberry blackberry and blackcurrant.
Apple, pineapple, mango, passion fruit, calendula petals, natural pineapple flavour.
Hibiscus, dehydrated rose petals, orange blossom, green jasmine tea and dried apple.
Lemon peel, verbena leaf, mint, peppermint, licorice root, lemon grass, rosehip peel, natural lemon flavour.
Lemon peel, juniper berries, hibiscus, chamomile, cardamom and physalis.
Hibiscus, elderberry and rosehip, dehydrated strawberry, dehydrated blackberry and dehydrated pomegrenate.
Dried orange rind, dried lemon rind, cinnamom pods, mint, physalis, juniper berries and orange cinnamom tea.
Star anise, Jamaican pepper, dehydrated orange rind and dehydrated grapefruit rind.
Dried cucumber, lemon rind, physalis, juniper berries, lemon verbena and cardamom.
Dehydrated ginger, dehydrated lemon rind, lemongrass and cardamom.
Physalis, lemon rind, juniper berries, black pepper, cardamom and orange blossom.
Mallow flowers, echium, orange blossom and rose petals.
Peach, papaya, apple, orange peel, rosehip peel, sunflower petals natural peach flavour.
You can make 3 cocktails from the authentic “Salmon Guru”. Created by Diego Cabrera, international bartender.
Hibiscus flower, cherry stalks, lemon grass and piperita mint.
Jasmine flower, elderflower, orange blossom
Ginger, cardamom, mallow flower and cayenne.