7 MORE REASONS TO STAY INDOORS
ARMAGNAC BLANCHE SOUR
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INGREDIENTS 15ml Lime Juice 1 x Egg white
METHOD Combine all ingredients in a shaker with ice and shake vigorously until shaker is frosty Strain into spare vessel (top of shaker works) and discard ice Shake without ice for 10 seconds and pour into chilled coupe to serve |
AVION DE PAPIER
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INGREDIENTS 20ml Pasquet Cognac 7 ans 20ml Orange Colombo 20ml Byrrh 20ml Lemon Juice
METHOD Combine all ingredients in a shaker with ice and shake vigorously until shaker is frosty Double strain into chilled coupe and serve with fresh citrus garnish |
POIRE ET TERRE
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INGREDIENTS 30ml Delord Armagnac VSOP **Arriving Soon Champagne of your choice
METHOD Combine ingredients in tall or short glass with ice and stir until mixed Top with Champagne and garnish with orange peel |
MARTINI FRANÇAIS
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INGREDIENTS 60ml Summum Vodka 15ml Briottet Creme de Framboise 45ml Pineapple Juice
METHOD Combine all ingredients in a shaker with ice and shake vigorously until shaker is frosty Double strain into chilled martini glass or coupe Garnish with Parched dried pineapple
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PERFECT RHUMHATTAN
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INGREDIENTS 60ml Clement Ambre 30ml Routin Dry Vermouth 1 Drop Absente Extreme Bitters 1 x Griottines (optional)
METHOD Combine Rhum and Vermouths in mixing glass filled with ice and stir until diluted to taste Double strain into chilled coupe Add one drop of Absente Extreme Bitters and garnish with orange peel or griottine |
DRY XII MARTINI
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INGREDIENTS 6Oml Distilleries de Provence XII Gin 15ml Routin Dry Vermouth
METHOD Combine all ingredients in mixing glass with ice and stir until diluted to taste Double strain into chilled martini glass or coupe Garnish with three olives (or lemon peel twist)
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AMERICANO PROVENÇAL
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INGREDIENTS 45ml Orange Colombo Soda Water
METHOD Combine Orange Colombo and Routin Vermouth Rouge in a tall glass filled with ice Top up with soda water and stir to combine Garnish with Parched dried lemon slice |