Our Group

Kirène Group, a reference group in Senegal and leader in innovation in West Africa.

           
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OUR FLAVORS IN THE SPOTLIGHT!

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Présséa cocktail
Mango Colada

Ice cubes
6 Cl of Présséa coconut-pineapple juice
6 Cl of Présséa mango nectar juice
2 Cl of lemon juice
2 Cl of triple sec syrup
An emptied-out pineapple
  • Préparation
    Fill half of the shaker with ice cubes.
    Add 6 cl of the Présséa coconut-pineapple juice.
    Add 6 cl of Présséa mango nectar juice.
    Then add 2 cl of lemon juice and 2 cl of triple sec syrup.
    Mix in the shaker for 10 to 15 seconds.
    Pour your cocktail in the pineapple which will be used as a glass.
    Add a straw ! Tadaaaa ! Your mango colada cocktail is ready to be enjoyed !
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Bissap Mojito
(alcohol free)

2 limes
20 mint leaves
1 Présséa Bissap juice
1/2 bottle of Kirène’s La Pétillante
8 tbsp of sugar
  • Préparation
    Take out 4 glasses.
    Place 5 or more mint leaves in each glass.
    Add 2 teaspoons of sugar and 1/4 lemon juice.
    Crush the mint.
    Add 4 ice cubes, 1/4 glass of Kirène’s La Pétillante and 2/3 of Présséa Bissap juice.
    Mix and enjoy!
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The DIASS

Half a lemon
5 pinches of sugar
35 cl of Kirène’s La Pétillante
25 cl of Présséa Apple
25 cl of Présséa Orange
15 cl of Présséa Pineapple
  • Préparation

    Pour the Preséa Orange in your bottle, then the Preséa Apple and finally the Preséa Pineapple.
    Squeeze half a lemon and pour its juice into the preparation.
    Add Kirène’s La Pétillante.
    Pour the sugar.
    Put your cocktail in the fridge for 1 hour.

    Enjoy !