For the cocktail:
2 cl. tonic water
1 tbsp cream of almonds
1 tbsp walnut syrup
½ Greek yoghurt
5 cl. rice horchata
1 small ball cane syrup ice cream
60 gr. crushed ice
For the decoration:
A few shoots of red and green Shiso.
Pour the tonic water in a blender and beat for 1 min. Add the cream of almonds, walnut syrup, Greek yoghurt and rice horchata. Finally, add the cane syrup ice cream and crushed ice. Beat for 45 sec.
Serve the cocktail in a tumbler and decorate with a few shoots of red and green Shiso.
NOTE: A rice horchata enriched with creamy Greek yoghurt and the flavour of honey and nuts. A pick-me-up with very Mediterranean flavours.