The syrup we should have released in 1998. Except that at the time, we were no match for the "Tornado" and the shots of Sour Puss . Then, a certain Jean-Paul dared to say on Zoom that he missed the taste of real raspberries. Good thing we do too.

Our fresh raspberries are first frozen to promote juice concentration. Then, the Quebec-based company Impress presses them into a creamy purée, which is mixed with lemon juice and sugar before straining. The result? A smooth and flavorful coulis that will have you falling off your lounge chair.

How to use it?

• White and dark beers;
• White, red and pink sangrias;
• Perfect in kir or kir royal;
• In iced teas (green, black, white), with foam soda, in lemonade, in slushies and in aguas frescas;
• In the kitchen to make coulis on ice cream, yogurt, cheesecake, fruit salad, goat cheese and chocolate cake as well as vinaigrettes.

Which cocktails can you revisit with this syrup?

• Amaretto Sour
• Clover Club
• Raspberry Daiquiri
• Raspberry Mojito
• Raspberry Sidecar
• Raspberry Spritz