Both infusion and cordial are essential components of a sophisticated drink called Route Napoleon, prepared in advance to enhance flavors and serve eight. The infusion requires dry vermouth and herbes de Provence, while the cordial combines tonic, ginger ale, chamomile, and apricot jam. After preparation, these ingredients can be incorporated into cocktails, using lemon juice, sugar, gin, elderflower liqueur, and peach liqueur. The dish is garnished creatively and enjoyed as a refreshing aperitif or dessert pairing.
Both the infusion and cordial need to be made in advance, ideally at least a day ahead, and both make enough for eight serves.
For the infusion: 150ml dry vermouth, 1g herbes de Provence. For the cordial: 60ml tonic water, 45ml ginger ale, 2 chamomile teabags, 45g apricot jam.
To build the drink, combine lemon juice and sugar, add other liquids, shake well, then strain into a glass. Garnish with tomato halves and parsley.
Infusion is suitable for light aperitifs and spritzes, while the cordial complements teas and desserts, or is refreshing with soda water.
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