Signature cocktail
By LOUIS FRANÇOIS october 1, 2025
Step 1 Vanilla agave syrup infusion
The ingredients
| 1000g | Agave syrup (Louis François) | |
| 3 | Vanilla bean | |
| 1000g | (100%) | TOTAL |
Process
Cut vanilla pods in half lengthwise.
Heat the agave syrup and vanilla beans.
Leave to infuse for 1 week.
Step 2 Acid solution
The ingredients
| 16g | (25%) | Citric acid ( |
| 10g | (25%) | Malic acid (Louis François) |
| 20g | (50%) | Water |
| 46g | (100%) | TOTAL |
Process
Add citric acid and malic acid to water.
Heat in the microwave to obtain a homogeneous solution.
Step 3 Shaker mix
The ingredients
| 5cl | Spiced rum | |
| 6cl | Pineapple juice | |
| 2cl | Citric/malic acid solution (Louis François) | |
| 1cl | Vanilla-infused agave syrup | |
| 0,5g | Coconut milk powder (Louis François) | |
| 1g | OvoFree Mousse ( |
Process
Add the spiced rum, pineapple juice, acid solution, vanilla-infused agave syrup, coconut milk powder and OvoFree Mousse to the shaker.
Step 4 Assembly
The ingredients
| QS | Grated coconut (Louis François) | |
| QS | Agave syrup (Louis François) | |
| QS | Dried lemon slice |
Process
Shredded coconut rim: dip the rim of the glass into the agave syrup, then into the shredded coconut.
Pour the cocktail into the glass.
Add a slice of dehydrated lemon for decoration.
Board
Our OvoFree Mousse solution is perfect for replacing egg whites to create a creamy vegetable mousse.
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