Parisian Cocktails signed by three talented Barmen

Parisian Cocktails signed by three talented Barmen

Parisian Cocktails signed by three talented Barmen
The three barmen presented in Taste of Life, have been selected by our partner Bottin Gourmand Magazine.

Maxime Hoerth, Le premier MOF Barman de l'histoire (le concours de Meilleur ouvrier de France a été créé en 2011 dans cette catégorie), Chef Barman du bar de Bristol Paris.

I like fairly simple things, but very scented and very tasty. Something that, once in your mouth, you really feel the aromas, very subtle aromas.”—— Maxime Hoerth

Detox

● 1/3 fresh granny smith apple juice
● 1/3 fresh fennel juice
● 1/3 fresh white grape juice

Pour all the fresh juices (obtained from the juice extractor) in a shaker filled with ice cubes up to two-thirds, after shake energetically for about 15 seconds. Strain by filtering into a tumbler (previously refreshed in the freezer) then decorate with branches of fennel.

Eastside Gimlet

● 2 cl kaffir lime homemade cordial
● 1/2 fresh kaffir lime juice
● 2 cl Junmai Genshu Sake
● 6 cl -22° vodka

Pour all the ingredients into a mixing glass previously refreshed. Fill the glass with ice cubes, add ingredients and stir in for 30 seconds and then pour into a “coupette” glass previously refreshed. Decorate with a twist of kaffir lime.

Kaffir lime Cordial (50 cl cane sugar syrup, zest of 7 Kaffir limes, 7 Kaffir lime juice, let stand for 24 hours and filter to remove the peels. Store in a cool place).

Nominatio

● 5 cl young Calvados
● 1.5 cl byrrh great cinchona
● 1.5 cl Benedictine
● 2 dashes of fee brother rhubarb bitters

Pour all ingredients into a mixing glass previously refreshed. Fill the glass with ice cubes, add ingredients and stir in for 30 seconds and then pour into an “old fashioned” glass previously refreshed and filled with ice cubes.

Rhubarb Fizz

● 2 cl fresh lemon juice
● 2 cl elder flower syrup
● 10 cl rhubarb juice
● 3 cl egg white
● Completed with lemonade (+/- 5 cl)

Pour all the ingredients into a shaker "without ice" (do a dry-shake to emulsify the egg white). Open the shaker and fill it with ice up to two-thirds. Shake vigorously and strain into a tumbler glass previously refreshed in a freezer and filled with ice, filter by using a cocktail sieve. Add lemonade. Stir gently with a spoon until smooth. Decorate with multicolored edible viola flowers.


Yann Daniel,Chef Barman du  bar de l'Hôtel Hyatt Vendôme.
With a smile, the cocktail tastes better!” —— Yann Daniel

Granada Mule

● 5 cl tequila
● 1,5cl hibiscus syrup
● 2 cl pomegranate liqueur
● Juice of one lime
● Completed with ginger beer

Cocktail made with a shaker, garnished with fresh pomegranate, lemongrass and white chocolate.

 

Diamant Vert

● 5 cl cachaça
● 2 cl elderflower liqueur
● 2 cl vanilla syrup
● 6 cl fresh green apple juice
● 2 cl fresh lime juice
● 6 mint leaves

Cocktail made with blender, topped with cubes of dried mangos, dried raspberries and fresh mint.

Summer Spritz
(without alcohol)

● 1cl ylang ylang floral water
● 5 cl aloe vera juice
● 1 cl lychee puree
● 1 cl lemongrass syrup
● Completed with homemade lemonade

Cocktail made with a shaker, garnished with fresh pomegranate, lemongrass and white chocolate.

FRESH T

● 6 fresh basil leaves
● 40g fresh watermelon
● 6 cl cranberry juice
● 6cl chili ginger soda

Cocktail made directly into the glass, garnished with fresh basil, ginger and watermelon.


Sandrine Houdré-Grégoire,la Meilleure mixologiste de France 2008. Sur son site Virgin Cucumber et dans ses livres (Cocktails Bien-Etre et Brasil Cocktails) vous pouvez découvrir ses cocktails sains, frais et fruités.

To me a cocktail is a balanced mix of different high quality products. The cocktail corresponds to a festive moment and a leisure break in a high speed life... It is a way of expression as music for a musician and painting for a painter. ”——Sandrine Houdré-Grégoire

 

N° 13

● Strawberry juice
● Raspberry juice
● 1 tablespoon of basil Floral water
● Completed with a splash of soda
● Fresh raspberries decoration

The Numéro 13 consists of vodka flavored with orange, strawberry, raspberry, a dash of lime juice and completed with soda. (There is no basil in the alcoholic recipe).

The bases are made with a shaker and the dash of lemonade or soda is added directly into the glass at the end.

Melon Me

● Rose syrup
● Crushed fresh basil
● Fresh melon juice
● Fresh orange juice

Lemon peel above the glass

Crushing a lemon peel above the glass cannot be seen but can be smelt... Right above the glass, the squeezed zest reveals all its flavors.

The little pink hearts are a sugar made decoration (reminder of the rose syrup in the recipe).

It is made of crushed fresh basil in rose syrup, fresh melon juice, vodka flavored with lemon and completed with a dash of lemonade.


 

Taille 34

● Fresh kiwi
● White grape juice
● Fresh cucumber juice
● Kiwi slice decoration

Bisou

● Fresh beet juice
● Raspberry Nectar
● Rose water
● Completed with a splash of soda
● Beet heart decoration


 
 
 
 
 
 
 
 
 
 
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