Skip to content

Recipes

Recipes from the event:

VINEYARD PUNCH
3 C. G’Vine Floraison
1 C. Fresh lemon juice
½ C. Raspberry syrup
¼ C. Suze
¼ C. Esprit de June
¼ C. Orange juice
½ C. Pineapple juice
10-12 dashes Tiki Bitters
Orange slices
Edible flowers
Lemon slices

G’RAND LAVANDE
¾ oz. G’Vine Nouaison
¾ oz. Grosperrin VSOP Petit Champagne Cognac
¾ oz. Fresh lemon juice
½ oz. Lavender syrup
2 oz. Sparkling wine
Lemon twist
Lavender flower sprig

PERNOD PAJAMAS
1 part simple syrup
2 parts Pernod Absinthe
2 parts Lillet Rose
8 parts pink grapefruit juice

PEAR ROYALE
Pour Belle de Brillet in Champagne flute
Top with Domaine Carneros by Tattinger

L’APERITIF
3 oz. Salers Gentiane
1 lemon wedge
Squeeze over ice

APRÈS SKI
1.5 oz. Dolin Genepy des Alpes
3 oz. tonic water
1 lemon wedge
Build over ice

L’AFFICHE
3 oz. Byrrh
1 oz. Perrier sparkling water
Fresh mint
Build over ice

MERLET SIDECAR PUNCH
2 oz. Merlet Brothers Blend Cognac
1 oz. Merlet Trois Citrus
3/4 oz. fresh lemon juice
Prepare a half sugared rim cocktail glass by wiping a wedge of lemon around the rim and rolling it through a saucer of sugar. Put all of the ingredients into a shaker with ice and shake. Strain into the cocktail glass and garnish with a lemon or orange zest to taste.

TI PUNCH
1 1/2 oz. Rhum Clément Premiere Canne
1/2 oz. Rhum Clément Siroup de Canne
1 lime disc (silver dollar size twist cut off the edge of a lime to capture a little pulp and zest)
Squeeze the lime to extract as much lime oil and juice as possible.  Add the Siroup de Canne and Premiere Canne.  Add ice or don’t add ice…as you like in tradition of our Martinique ritual.  Swizzle with a bois lélé or a bar spoon.

LILLET ROSE® GRAPEFRUIT SPRITZER
1 part Lillet® Rose
Sparkling Grapefruit Perrier
Fresh berries
Grapefruit slice
Pour Lillet® in a wine glass. Add fresh berries and ice. Top with soda. Garnish with a grapefruit slice.

LILLET® SANGRIA
1 part Lillet® Rouge
Diced fresh fruit of choice (berries, apples, grapes, oranges, etc.)
Lemon-lime soda (Perrier)
½ part fresh lemon or lime juice
Build cocktail over ice in a wine glass or Collins and stir to combine. Top with soda and garnish with an orange slice.

MERLET SPRITZER
2 oz. Merlet Creme Liqueur (available in Poire William, Peche, Fraise, Framboise, Mure or Cassis)
1 oz. fresh lemon juice
Dry sparkling wine or dry white wine and sparkling Perrier water
Shake the liqueur and lemon juice in a shaker with ice and pour into a cocktail glass or champagne flute.  Add 3-4 oz. of sparkling wine OR 2 oz. each of still wine and sparkling water (the levels of wine/water can be adjusted to taste).  You can serve with or without ice as desired.

CREOLE SIDECAR
2 oz. Rhum Clément V.S.O.P. Rhum
1 oz. Rhum Clément Créole Shrubb
¾ oz. fresh lemon juice
Shake ingredients in a tin with ice, strain into a chilled cocktail glass with a partially sugared rim and garnish with a lemon twist.

FRENCH CARIBBEAN SWIZZLE
1 ½ oz Rhum Clément Première Canne white rhum
1 oz Rhum Clément Créole Shrubb
½ fresh lemon juice
½ fresh lime juice
2-3 dashes Orange Bitters

%d bloggers like this: