Three of the Coolest Bars in Paris

When an area is called ‘trendy’ or ‘up and coming’ in the press, you know that the really hip people are already moving out.  In Paris the uber cool place to be is no longer Gare du Nord, it is the 10th Arrondissement and we have been out to find three cutting edge cocktail bars that are doing it their way.

Le Fantôme – 36 Rue de Paradis, 75010, Paris

Le Fantome

Le Fantome

Straight out of the comic books, this enormous space is brought to you by those clever people behind Le Baron.  It is perfectly modern with a large dose of 1983.  The huge bar is surrounded by table football, pinball machines, retro arcade games and even a Pacman table, you’ll need to book it and if you can remember what it is from the first time around you are probably too old to be there.

Le Fantome

Le Fantome

The food offering is primarily pizza but it is done really well and very reasonably priced.  It just fits so well in this bar where the accent is on loud, laid-back fun and gaming.  The cocktail list completes the unique offer of this bar with several specialist cocktails designed to complement the generous portions of pizza.  Our favourite is the Whisky “Rumble” (bourbon, fresh lemon juice and Giffard Abricot du Roussillon Premium Liqueur).

Le Napoléon – 73 Rue du Faubourg Saint Denis, 75010 Paris

Le Napoléon

Le Napoléon

The first thing that anyone says about Le Napoléon is ‘great service’, a rare compliment indeed in Paris.  Le Napoléon gets so many things right that it is always heaving with full tables inside and out.  The food is very good and keenly priced which makes it popular with locals, students and more than a few Englishmen on their way to and from the rugby at nearby Stade de France. A large bust of Napoleon looks down from the architrave and one can sense a slight frown crossing his brow as jug after jug of Pimms is consumed below.

Le Napoléon

Le Napoléon

Le Napoléon sits on the corner of Rue du Faubourg and Rue des Petites Écuries and the open double aspect makes for two very pleasant terraces.  The cocktail menu is compact but each of them is beautifully made and always served with a smile.

La Quincaillerie – 76 Rue du Faubourg Saint Denis, 75010, Paris

Quincaillerie

Quincaillerie

Quincaillerie literally means hardware store and perhaps at one time it was.  Now however, La Quincaillerie is a very chic bistro with good reviews for its food as well as a night time cocktail destination.  The venue is light and airy, mid-sized and what the French would describe as a loft.  The bar itself is semi-circular and sitting in the middle of the place it acts as focus.  The chairs and barstools are all odd sizes and the tables follow a similar theme, reminiscent of London’s gastro-pubs in the ’90s.

One of La Quincaillerie’s great strengths is its ever evolving menu.  There are one or two house favourites but nothing stays on the menu for too long and there is always a good selection of specials and that goes for the cocktails too.  Constant reinvention require creativity and a healthy measure of confidence.  We really enjoyed the cocktail of the day on our last trip, the Western Conference (Tequila, Giffard Triple Sec, orange, pamplemousse, chili, lemon and grenadine).

Quincaillerie

Quincaillerie

Posted in Francois' Travels | Tagged , , , , , | Leave a comment

Can You Get Great Cocktails in Cambodia?

1537723_415929248542665_544611028_oSpending an evening sitting in an easy chair, on the roof terrace of Le Moon, sipping cocktails and looking out over the Royal Palace isn’t everyone’s idea of work but Giffard’s Arthur Piffoux and barmen extraordinaire Timothy Jason (TJ), manned up and got on with it.  The boys were on a whirlwind tour of this fabulous country hosting cocktail masterclasses, mixing it with bartenders and exploring some of the most best cocktail bars in the country.

Mezze Bar

Mezze Bar

The first stop was Siem Reap, in northeastern Cambodia and home to the Ecole  D’ Hotellerie Et De Tourisme Paul Dubrule where the best of French and Cambodian hospitality converge. It was here that Les Celliers d’Asie Siem Reap invited Arthur and TJ to hold their first masterclass of the tour and some 30 barmen and women took advantage of the opportunity to learn more about the differences between cremes, premium liqueurs and liqueurs and how using fresh, natural ingredients comes through the liqueur and adds true flavour to the finished cocktail.

Mezze Bar

Mezze Bar

After the masterclass it was a short walk across the road to the Mezze Bar and its stylish lounge.  Decked in reds and purples the Mezze is a fusion of Lebanese and Asian culture.  The bong on every table and the fantastic Lebanese delis and shawarma are only half the story.  You should leave a little room for the Asian specialties and let’s not forget those marvellous cocktails.  The signature cocktails are inspired by Cambodian flavours and in true Asian style they incorporate fresh, local ingredients to produce some unique effects on the palette.

It was a good night so the next morning was a quiet one as the boys made their way back to Phnom Penh, arriving in time for lunch and two more masterclasses.  Arthur headed to Les Celliers d’Asie’s office for a training session, while TJ made straight for Le Moon, to meet with local bartenders prior to the evening’s main event.

Le Cabaret Dragon Bite

Le Cabaret Dragon Bite

By 5:00pm TJ and Arthur were reunited and running the second masterclass of the day at the Nova Club. Favoured by the hip and the chic of Phnom Penh, the Nova Club is high energy and so is its signature cocktail, the Super Nova.  The club opened in 2012 boasting a 12 metre bar, over 50 cocktails on the menu and host of Internationally renowned DJs.  Nova is partying at its glamorous best.

Le Moon Terrace

Le Moon Terrace

Moving straight from Nova’s buzzing environment Arthur and Tim found themselves at Le Moon Terrace for a consumer cocktail event and tasting session for the city’s elite.  Le Moon is, without doubt, one of the most beautiful spots in Phnom Penh.  The rooftop terrace bar sits on top of the Amanjaya Pancam Hotel and provides spectacular views over the Royal Palace, the Tonle Sap river and the bustling city below. The chairs are large, the service excellent and the sense of space intoxicating.  Some say the best views are at sunset, others at sunrise, for in-between there is a cocktail list of world famous classics that are made to a world class standard. Why not give the Dragon Fly a try?

Screen Shot 2014-03-05 at 16.30.50The next day brought another masterclass and another change of pace.  Over 40 top bartenders converged on Le Cabaret.  It is easy to forget how much the influence the French have had on Cambodia’s culture but Le Cabaret brings it flooding back.  This stylish jazz bar would not be out of place in 1920’s Paris and yet it remains just as true to its Asian heritage.

Le Cabaret Front Door

Le Cabaret Front Door

Le Cabaret offers some of the best tapas in Phnom Penh, with the bar and courtyard forming two casual dining areas.  Both are good, there is a really great feel to the bar area while the patio is a simply gorgeous setting and at the heart of everything.  There is live music three or four times a week with listings on the bar’s Facebook page.

TJ making final touch to Dragonfly

TJ making final touch to Dragonfly

Dragonfly

10ml Giffard Passion Fruit
15ml Melon Midori
40ml Vodka
30ml Pinot Noir wine

Method

Pour the Giffard Passion Fruit, Midori and Vodka into a mixing glass and shake.  Double strain into a chilled martini glass and pour in the wine.  Add a slice of orange peel and finish by layering.

Posted in Arthur's Asia | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Return to Manchester City of Cocktails

We enjoyed our recent tour of Manchester’s cocktail bars so much that we had to go back for a second sip and stay longer.

Black Dog Ballroom

Bruce

Bruce

There are two Black Dog Ballrooms, one in Manchester’s Northern quarter and one on Wakefield Street.  Together they combine with the Underdog, the Dog Bowl and The Liars Club to form the Black Dog Ballroom collection, founded by Jobe Ferguson and Ross McKenzie.  We loved the Liars Club and covered it in our earlier post on Manchester.  It has a strong tiki theme unlike the other Dog Bars that centre on Bruce the Patterdale Terrier.

Black Dog Ballroom © Jason Lock Photography

Black Dog Ballroom © Jason Lock Photography

The Black Dog Ballrooms have been designed with New York very much in mind.  The cocktail and food menus have a distinct Manhattan feel to them and the red topped pool tables in the Northern Quarter blend a degree of sophistication with hustler chic. The American menu is filled with top quality, freshly prepared burgers and pizzas while the cocktails are prepared by some of the UK’s finest cocktail specialists.  There are so many glorious cocktails that it is hard to suggest a favourite but if you really twist our arm, the White Rum Punch might just get the nod, (rum, passion fruit, pineapple, apple cranberry and lime).

Keko Moku

Keko Moku is a small tiki bar that is huge on fun.  Indeed it is a little like the TARDIS.  Not so much larger on the inside than the outside but step through the front door and you are instantly transported half a world away.  The straw-topped beach hut bar is a remarkable and very welcome contrast to the Northern Quarter of Manchester.  There are barrels for bar stools, simple wooden tables and over 50 different varieties of rum on offer. The smiles of the bar crew and a very laid back atmosphere complete the illusion.

Keko Moku

Keko Moku

The cocktail menu is extensive with a few familiar favourites complimented by the tiki cocktails.  As you might expect rum features heavily on the ingredient list but there are some unique mixes here and it is worth exploring.  One to try is the King Kilauea, a great flaming bowl of a cocktail comprising three different types of rum, Giffard Abricot du Roussillon liqueur, brandy and a mix of sugars and spices. It is yummy but be warned it is served in a big bowl to be shared by four people so take a friend or two with you.

Dog Bowl

Uniquely the Dog Bowl combines great cocktails with ten pin bowling.  It is the third venue in the Black Dog collection and it combines everything that is great about the Black Dog Ballroom but with five bowling lanes.  Even the family quirkiness around Bruce, the Patterdale Terrier, is there and cheekily manifests itself in the imaginative design of the bowling ball dispensers. The concept would make any dog’s eyes water and it is no wonder that Bruce has buried his head.

Dog Bowl, Whitworth Street West, Manchester

Dog Bowl, Whitworth Street West, Manchester

There is a distinctly American style to the bar and the restaurant that promotes an easy, East Coast ambiance.  Food is definitive TexMex, BBQ steak, quesadillas and the best fajitas for miles around.  The cocktail menu compliments the food and our two to try are the Tijuana Sling (El Jimador, Giffard Cassis Noir de Bourgogne, Angostura bitters, lime, ginger ale) and the Pornstar Martini (vodka, Giffard Vanille de Madagascar, passion fruit, butterscotch, lemon and champagne).

Mr Cooper’s House & Garden

Mr Cooper's House & Garden

Mr Cooper’s House & Garden

Back in 1819, Thomas Cooper was a popular Manchester figure renowned for his hospitality and beautiful gardens.  On selected days, the Cooper family would open the garden to the public and invite them to picnic there among the strawberries, gooseberries, apples and flowers.  Now the site is occupied by the renowned Midland Hotel and acclaimed chef and restaurateur, Simon Rogan, has opened the doors to Mr Cooper’s House once again with a compelling fine dining offering and a very fine cocktail list.

Mr Cooper’s House and Garden is a very different Manchester experience from those that we have enjoyed so far.  The restaurant and bar are light, spacious and sophisticated.  The unusual mix of the hotel’s 1903 architecture, clean 21st century wooden garden furniture and the proliferation of large indoor plants, all brought to life with an abundance of natural light, make for a delightful experience whether you are eating or simply enjoying a cocktail at the bar.

Mr Cooper's House & Garden

Mr Cooper’s House & Garden

As you would expect the wine list is fantastic but it was the cocktail menu, prepared by Tim Laferla, that caught our eye and we went straight for the signature list.  It was hard to resist the Turn of the Century, so we didn’t, (gin, lemon, Lillet Blanc, Giffard Crème de Cacao, lavender honey, served with an edible flower). Enjoy!

Mr Cooper's House & Garden

Mr Cooper’s House & Garden

Posted in Francois' Travels | Tagged , , , , , , , , , , , , | 2 Comments

Want to Learn How to Make Great Coffee?

The power of coffee’s aroma can draw in strangers, lift moods and even add thousands to the value of a property, if you just happen to have a brew on when those all-important buyers arrive for their viewing.  Then there is the sheer coffee house theatre of steaming baristas, the welcome whirr of grinders and the bubbling of fresh coffee pouring into a bone white cup.

School of Coffee

School of Coffee

Coffee, one word but so many flavours! There is a massive variety of beans, blends, roasts and brews and that is before we get on to milk, cream and a range of syrups that can make one person’s coffee as about as individual as they are.  It was those fine technical details coupled to the breadth of differences that lead Singapore Polytechnic and Kaffee Kultur to come together in 2011 and establish the School of Coffee at InnoVillage, one of the Asia’s leading innovation hubs.

The School of Coffee is sponsored by Giffard and it provides the Polytechnic’s students of Food Science and Technology with the opportunity to experiment and learn how to create specialist coffee blends using various single origin beans, research hot and cold coffee beverages and even coffee desserts.  Kaffee Kultur bring their own experience in the creation of new blends and are broadening the joy of coffee making by offering full barista training is to everyone, students, companies and members of the public.  Kaffee Kultur specialises in creating individual signature coffee blends for cafes, restaurants, hotels and country clubs. The palate profile of each customer’s brand is analysed and then single origin coffee beans are roasted and blended to create a coffee flavour that is unique to that customer.

Hazelnut Café Latte

Hazelnut Café Latte

Singaporean consumers tend to prefer Espresso based coffee mixed with milk to produce Lattes, Mochas and Cappuccinos.  The equatorial climate is reflected in the coffee with hot black coffee taking pole position in the morning and iced cafe mocha the coffee of choice in the afternoon heat.  While seasoned coffee drinkers prefer a non-sweetened cup, there are many who enjoy adding a variety of flavoured syrups to their drink.  The most commonly used syrups in coffee are hazelnut, caramel, vanilla and macadamia that produce classic favourites such as hazelnut cafe latte, vanilla cafe Cappuccino and cafe A8 mocha which is a heady mix of mint syrup and chocolate.

Barista Training

Barista Training

As you might expect at the centre of an innovation hub, it is not just the coffees that are being experimented with.  Flavoured, steamed milk is hugely popular with pregnant ladies and children. Syrups are added to the milk as it is steamed but the drink may then be served hot or cold.  This year, students are experimenting with mixes of syrups and sodas.  So far, fruit based syrups such as passion fruit, watermelon, strawberry, green apple and kiwi and being well received. The crossover between cafe and bar, so common in France, has meant that a new course is now available for bartenders who want to develop their skills and learn more about the seductive world of coffee.

Here are a few of the more popular recipes.

Caramel Steam Milk

Served hot: 10ml of Giffard Caramel syrup and cappuccino textured milk.
Served cold: 20ml of Giffard Caramel syrup and cappuccino textured milk with ice.

Hazelnut Café Latte

Served hot: 10ml of Giffard Hazelnut syrup with a double espresso and café Latte textured milk.
Served cold: 20ml of Giffard Hazelnut syrup with two double espressos (4 shots of coffee) and café latte textured milk, with ice.

Vanilla Café Cappuccino

Served hot: 10ml of Giffard Hazelnut syrup with a double espresso and café cappuccino textured milk.
Served cold: 20ml of Giffard Hazelnut syrup and two double espressos (4 shots of coffee) and café cappuccino textured milk with ice.

Café A8 Mocha

Served hot: 10ml of Giffard Mint syrup with 2 teaspoons of chocolate powder, a double espresso and café latte textured milk
Served cold: 20ml of Giffard Mint syrup with 3 teaspoons of chocolate powder and two double espressos (4 shots of coffee), with café latte textured milk and ice.

The School of Coffee Team with Arthur Piffoux

The School of Coffee Team with Arthur Piffoux

Posted in Arthur's Asia | Tagged , , , , , , | Leave a comment

How To Make Great Barrel Aged Cocktails With Jason Alexander

Jason Alexander at Tacoma Cabana Bar

Jason Alexander at Tacoma Cabana Bar

Jason Alexander is a man who always has a smile on his face and a cocktail project on the go.  We caught up with him as we continued our own look into barrel aged cocktails.  Jason owns and runs the Tacoma Cabana Rum and Tiki Bar in Tacoma, Washington, USA.  As we spoke to him he was still on a high following the Seahawks’ storming win over the Broncos at this year’s Super Bowl.

Barrel aged El Presidenté

Barrel aged El Presidenté

As we settle in to the conversation Jason talked about his love of cocktails, ‘I’ve been making barrel aged cocktails for the past year and a half’, he says. ‘I first learned about them from a guy named Josh Miller. He runs the inuakena.com website and suggested that I start with the El Presidenté due to the relative ease of barrel ageing it.  I was about 9 months into opening my bar at the time and I’d been making tiki and classic rum cocktails for a few years by then’.

Conditioning a barrel with creme Sherry

Conditioning a barrel with creme Sherry

Looking across the bar he continued, ‘I started with a new, one litre, medium charcoal, American oak barrel.  Into it went 16oz of light Plantation 3 Star rum, 8oz of Dolin Dry Vermouth and 4oz of Clément Creole Shrubb.  Then I just let it sit for a couple of weeks before pouring it into a bottle with a pour spout, for ease of use.  To complete the aged El Presidenté, just measure out 3oz from the bottle, add a bar spoon of pomegranate syrup, stir with ice then strain into a chilled cocktail glass and garnish with a lemon twist’.

Old Fashioned with coconut infused rum

Old Fashioned with coconut infused rum

Asked what were the benefits of barrel ageing, Jason took a moment and then continued, ‘The barrel lets the flavors marry really well, along with imparting a nice oakiness to the drink.  I’ve also barrel aged the Palmetto. It’s the rum version of the Manhattan. A nice aged Barbados rum with sweet vermouth and orange bitters lends itself very well to barrel ageing. The Singapore Sling is another cocktail that is good to experiment with. I’ve found that you have to combine the gin, brandy, Benedictine and Cherry Herring in the barrel, while saving the lime juice for after you drain the barrel because the barrel really dries this drink out. The most notable effect was the rich oak flavor imparted by the barrel.  It really added a whole other level of flavor that the Sling didn’t necessarily need, but it definitely benefited from’. It is true, there is a very subtle yet significant change. The Singapore Sling becomes a super smooth Singapore Sling.

Preparing to barrel the El Presidenté

Preparing to barrel the El Presidenté

‘You can have fun with other aspects of the process too’ smiles Jason.  Such as? ‘You can also precondition a barrel. I once filled a new barrel with cream sherry and let it sit for two weeks while I infused an over proof white rum with coconut. When the time was up, the barrel was drained and the coconut rum was then fine strained into it to remove the coconut pith and left for another couple of weeks.  The result was a barrel aged rum infused with a mellow coconut flavor and soft subtle hints of dried cherries and oak. This was not your typical vanilla sweetened, artificially flavored coconut rum like the commercially available brands. No way. This was something else, it was in a whole new league. It inspired me to push a little further and I used the same technique to make an old fashioned with chocolate bitters that was out of this world. Man that was good! Next I used it in the classic tiki drink Leilani Volcano which combines guava, pineapple, lime, sugar and my barrel aged rum and things just kept getting better’.

Barrel aged Singapore Sling

Barrel aged Singapore Sling

So what’s next, what will we see appearing on the Tacoma Cabana menu? ‘I always like to have a cocktail project going on whether it be coming up with something new, recreating a classic, making punches or barrel ageing cocktails. I gotta have a project.  Right now, I’ve taken a break from barrel ageing cocktails to focus on my rum and tiki drinks. I do have plans to barrel age some other stuff in the near future. But for the time being, I have some different cocktail projects in the works’ Jason concluded. We are looking forward to hearing all about it.

Tacoma Cabana Rum and Tiki Bar in Tacoma, Washington, USA

Tacoma Cabana Rum and Tiki Bar in Tacoma, Washington, USA

Posted in Barrel-Aged Cocktails | Tagged , , , , , , , , , | Leave a comment

Manchester City of Cocktails

Almost Famous

Almost Famous

It may come as a surprise to some but there is more to Manchester than top flight football.  As well as being home to two great teams, Manchester’s music scene has influenced the UK for a generation and the city boasts more than its fair share of world-class cocktail bars.  It is little wonder that the BBC relocated from London to Manchester. In fact there are so many good bars in the city that we will be returning to Manchester and exploring some more.  This week and in no particular order, we are going to take a look at three of the best.

The Liars Club

The Liars Club

The Liars Club

The Liars Club is a popular Manchester tiki bar and to say it is on fire would not be an understatement.  This basement bar is located just off Deansgate in Manchester and is owned by the Black Dog Ballroom which will feature in a future article.  Olly Foster and Lyndon Higginson are the mixologists behind the excellent cocktail menu and while it has a very tropical holiday feel about it, the list is far more adventurous than margaritas and mojitos.

As you might expect in a tiki bar there are plenty of fruity classic and sharing options but the specials list is just that, special.  The Zombie is an all-time classic, one of the Liars Club’s best sellers, even though it is limited to just two per person.  The Captain’s Rum Fizz is named after ‘Captain’ Lyndon Higginson, owner of the bar and its mix of rum, fresh fruit and vanilla make it another favourite among the regulars.  For those with a sweet tooth, the blend of fresh mango, Koko Kanu coconut rum, condensed milk and fresh lime finishes with spiced paprika make the Man-Go-Coco-Loco a must try.

The club’s decor is warm, snug and cleverly done.  The ceiling is palm leaves and straw giving the impression of being inside a beach hut, while the deep use of rum reds and barrels for tables make for a convincing and very welcome illusion.  This really is a fun place to be.

Almost Famous

Almost Famous

Almost Famous

Almost Famous

Almost Famous

Almost Famous is completely famous for its burgers.  Mancunians will tell you that they are the best burgers in the country and they might just be right.  However, this blog is all about cocktails so we are going to focus on that side of the menu and if you hear a Mancunian telling you that they are the best cocktails in the country, they might just be right again.

The new venue is larger than before, much much larger, seating around 200 and open from noon to 11:00pm for food but thankfully the upstairs cocktail bar goes on a little longer than that.  There is no doubt that Almost Famous is driven by the boundless energy of its founder Beau Myers and his irreverent sense of fun but it is the team around him that make it all happen and first among them is world class mixologist Jonathan Leathley.

Lucha Libre

Lucha Libre

Lucha Libre

There have been Mexican restaurants in the UK for decades but they have become really trendy over the last few years and Lucha Libre is one of the best.  Situated right next door to Almost Famous, Lucha Libre has a more creative menu than most modern mexicans, serving dishes that have their foundations in the street food of Guadalajara.  However, the decor and ambience are colourful and stylish and couldn’t be further from a mexican street scene. Thankfully there isn’t a single, cheesy sombrero in sight either.  What they do have is a really strong cocktail list and quite naturally, many of those are tequila based.

Food & Drink at Lucha Libre

Food & Drink at Lucha Libre

Conor Foley is a resident mixology maestro and tequila specialist with a knowledge of the cocktail menu that is second to none, which is good because the list is comprehensive and filled with flavour.  There are homemade, bottled sparkling cocktails, Los Gecko punches for 2 to 3 people and my favourite the Mayarita.

Mayarita

El Jimador Blanco Tequila
Giffard Tripple Sec
Fresh lime juice
Dash of agave syrup.

Posted in Francois' Travels | Tagged , , , , , , , , , , | Leave a comment

The Adventure of Barrel-Aged Cocktails

Barrel-aged cocktails differ from anything that has gone before because they are almost impossible to reproduce beyond their point of origin.  Classic and traditional cocktails are relatively easy to compare like for like because the minor alterations in the mix, or a change of the constituent brands, are the only variations.  The creativity of mixologists continually pushes the boundaries and great new cocktails arrive with a pleasing regularity but these, like their classic counterparts, can be easily reproduced around the world and thank goodness for that.  Barrel-aged cocktails are different because it is nearly impossible to replicate beyond their point of origin.

Barrel-aged cocktails have been springing up at some of the world’s greatest cocktail bars for some time now but no two are ever exactly the same, even at the same bar.  The potential points of difference are manifest.  The barrels come in all shapes and sizes.  They are made of different materials.   Some are new, others have absorbed the essence of their previous incumbent.  Each batch of a cocktail may be prepared slightly differently to a previous one, stored at a different temperature or, for a differing period.  What happens if the barrel is moved or has to travel? Then there are bartenders who prefer to age individual constituents but create the individual cocktail ‘fresh’ before the customer’s eyes.

Such rich diversity is wonderful for original adventure but we cannot all make it to an individual bar on the other side of the world, so how can we share the successes and avoid one or two failures with cocktail lovers everywhere?  This and the scientific aspects behind the artistry are areas that many of us are interested in and we would like to know more about and share more of our combined experiences.  This year we will be exploring and enjoying barrel-aged cocktails at shows, events, competitions and in clubs and bars around the world.  We will be looking into the science behind the artistry and sharing what we find.  We are interested in hearing from professional barkeepers and mixologists and learning about what you have discovered and where we may be able to help you explore a little further.  You can reach us here on Twitter, Facebook, Google+ or the website.

In the meantime, here is our non-aged cocktail of the month, the Mountain Sour.

Mountain Sour

Mountain Sour

Mountain Sour

40ml Grand Tétras Genépi
10ml Menthe Pastille
20ml cloudy apple juice
20ml fresh lemon juice
10ml egg white
1 teaspoon of icing sugar

Shake all the ingredients over ice. Serve in a sour glass and finish with a few dashes of aromatic bitters on top.

Posted in Barrel-Aged Cocktails | Tagged , , , | Leave a comment