For a few days, Barcelona will be all about cycling. Teams, bicycles, and fans will take over the city as the Tour de France kicks off.
It also coincides with the arrival of FACTOR HOUSE x Petit NOMAD.
From July 2 to 5, Petit NOMAD become a gathering place to discover the Factor universe: its bikes, athletes, and community. A space designed to connect with other cyclists, discover products, and experience firsthand one of the most important weekends on the cycling calendar.
We thought it was a good excuse to put together our own tour. No jersey required. No race number either. Just visit the three NOMAD locations.
Frutas Selectas
95 Pujades Street
Petit NOMAD
10 Carrer de Bergara
Coffee Bar
12 Passatge Sert
June 29 through July 4. You’ll find a special card at any of our locations. Each drink you order will earn you a different stamp. When you complete the route, the last drink is on us: Grand Départ, a drink created especially for the occasion.
Made with our cold brew, passion fruit, tropical kombucha with hops, lime, and rosemary. Refreshing and citrusy.
Because, just like on any long journey, there’s always a refreshment stop at the end of the road.
And if you’re left wanting more, here’s the recipe.
Grand Départ, ingredients:
- Passion fruit pulp
- Panela syrup with lime
- Tropical kombucha with hops
- Cold brew
- Rosemary
Directions
To make this drink, we first need to prepare a few base ingredients: a passion fruit reduction, a panela and lime syrup, and a clarified cold brew base.
Passion Fruit Reduction
Add the following to a saucepan: 250 g of passion fruit pulp, 100 ml of water, and 20 g of sugar
Let it reduce until it reaches a thick consistency.
Save.
Panela and Lime Syrup
Prepare a 1:1 syrup (equal parts water and panela). Once it has come to a boil, remove from heat and add lime juice at 8% and lime zest at 1.4% of the weight of the water used.
Cover, let cool, strain, and store.
Clarified base
Combine: 20 g passion fruit reduction, 40 g panela and lime syrup, 20 g cold brew, 20 g lime juice
Prepare whole milk equal to 25% of the total weight of the mixture (25 g of milk for every 100 g of mixture). Pour the mixture into the milk; never do it the other way around.
Let it settle and filter for 12 hours, until you obtain a clear, transparent base. Store in the refrigerator.
The final drink, GRAND DÉPART
Add the following to a mixing glass: plenty of ice and 80 g of clarified base; stir until chilled.
Serve in a glass with ice and top with 30 g of tropical kombucha infused with hops; garnish with a rosemary leaf.