Contemporary mixology has learned something that pastry making has mastered for decades: the best flavor contrasts are not always the most obvious. Nutty Mandarin is the perfect demonstration of this premise: a cocktail where the floral and citrus freshness of mandarin and jasmine meets the toasted warmth of a hazelnut foam, creating a sensory profile that surprises with every sip and is only possible thanks to precise technical construction.

Mandarin and jasmine: freshness with floral character

The base of this cocktail is built on Adamance mandarin purée, which provides an intense, sweet, and perfectly balanced citrus profile. Mandarin, being softer and less acidic than other citrus fruits, is the perfect choice for a cocktail that seeks elegance over acidic aggression.

Jasmine, incorporated as an infusion or floral cordial, elevates this base to another level of sophistication. Its aromatic profile—delicate, slightly sweet, with those characteristic white notes—adds an olfactory dimension that transcends pure taste. Jasmine does not compete with the mandarin: it envelops it, perfumes it, and makes it more complex than it would be on its own.

Hazelnut foam: the counterpoint that changes everything

On this fresh and floral base, we crown the cocktail with a hazelnut foam made with hazelnut praline and Proespuma Cold. This is the element that transforms Nutty Mandarin from a conventional citrus cocktail into a complex and memorable sensory experience.

The hazelnut praline provides that deeply toasted, fatty, and slightly sweet flavor characteristic of technically processed nuts. Its aromatic intensity is powerful enough to stand up to the citrus and floral profile of the base, creating a contrast of flavors that dialogue rather than compete.

Proespuma Cold is the technical ingredient that makes this foam possible. Our aerating agent for cold applications allows air to be incorporated into the hazelnut praline in a controlled manner, creating a fine, stable, and persistent foam that crowns the cocktail. The resulting texture is silky and light, with a mouthfeel that gradually releases the hazelnut flavor as it melts into the base drink.

Technique at the service of creativity

Nutty Mandarin is a perfect example of how contemporary mixology can benefit from technical ingredients originally designed for other gastronomic disciplines. Proespuma Cold is formulated without heat, adapting perfectly to the rhythm and demands of a professional bar: speed of execution, consistent results, and textures that were previously only possible with complex equipment or processes that no bartender has time to execute during active service.

The result is a cocktail that is not just drunk: it is experienced, layer by layer, sip by sip.