The name announces three voices, and the composition measures them precisely: 7% ginger, 6% orange peel, 5% cinnamon sticks. Trio Gingembre Orange Cannelle Bio places them on a fruity base that leaves them all the room they need.

That base is apple from Turkey and hibiscus from Egypt, Burkina Faso and Nigeria, completed with rosehip. The ginger comes from Peru, China and Nigeria. A natural orange flavouring, then a natural cinnamon flavouring, reinforce the two spices. Fruits and spices come from organic cultivation.

The dry blend, red and coppery, smells of the first cold days. The liquor is garnet. The hibiscus attacks with its red-berry acidity; the orange rises afterwards, round and fragrant; the ginger warms the middle of the palate, and the cinnamon binds everything together through to the finish. It is the classic harmony of the cold seasons, performed with precision and without excess.

It can be drunk at any hour, as it is caffeine-free. It needs water at 100 °C, and above all time, ten to twelve minutes: the dried fruits need it to colour the cup. Use between 7.5 and 10 grams for 500 ml, or between 15 and 20 grams per litre. Lengthened with hot apple juice and lightly sweetened with honey, it makes an alcohol-free punch for winter gatherings.

It goes well with gingerbread, candied oranges or a galette. An airtight box, stored in a cupboard, will keep it; our shops in Nice and Bordeaux weigh it to the quantity you require.