DROPLETS by Javier de las Muelas

DROPLETS - Mediterranean Rosemary 7 ml

Ingredients: Aroma, inverted sugar syrup, glycerine.

7 ml



8,90 €

The freshness of rosemary in the cocktail world is increasingly present and in an ancestral way in the kitchen. It is a herbal element that gives us a clear Mediterranean air, but the difficulty of this element is to graduate the intensity as it is very difficult to measure the exact spot. Droplet “Mediterranean Rosemary” offers the possibility to standardize the intensity giving us the opportunity to recreate in a simple way a perfect harmony.

Ideal for...
Pasta, vegetables, a variety of meats and flavouring rice dishes.


Recommended dosage:
Cocktail: 1 drop
Food: 2g/kg

Scented Negroni

6 drops of Droplets Mediterranean Rosemary
2.5 cl Campari
2.5 cl Martini Rosso
2.5 cl Bombay Sapphire


Serve the ingredients in a glass with plenty of ice. Stir for 15 seconds. Decorate.


Baked Sea Bass

1 kg filleted wild sea bass
150 g vegetable stock
200 g whole plum tomatoes
3 potatoes
1 red onion or preferred variety
Olive oil
3 drops of Droplets Van Gogh Absinthe
4 drops of Droplets Mediterranean Rosemary
6 drops of Droplets Freshly Cut Celery

In a bowl, mix the vegetable stock with the 3 types of Droplets, then leave it in the refrigerator for at least 2 hours.
Prepare the wild sea bass for the oven with all of the ingredients mentioned above. Cook “en papillote” (wrapped in paper) with the potatoes, the onion and tomatoes already sautéed, as well as adding the herb flavoured stock.
Place it in a preheated oven at 200°C for about 15-20 minutes. Open carefully once cooked.
The absinthe gives the dish complexity, the rosemary earthiness and the celery freshness.

Ingredients and allergens

Ingredients: Aroma, inverted sugar syrup, glycerine.

7 ml

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