AMERICAN BEAUTYBY MAISON BACHEGABRIELSEN
– 5 cl American Oak Cognac or5 cl Tre Korks Cognac
– 3 cl passion fruit puree– dashes Peychauds Bitter– top up with ginger beer
Contact : Marielle ChopinE-mail : [email protected]
APPLE SUNRISEBY CALVADOS BOULARD & LEJAY LAGOUTE
– 4 cl Grand Solage Calvados– 2cl Lejay Lagoute Cassis– top up with orange juice
Contact : Paula BauteE-mail : [email protected] : Donatien FerrariE-mail : [email protected]
APPLE MULEBY CALVADOS BOULARD
– 5 cl Grand Solage Calvados– 1 cl Granny Smith apple puree– top up with ginger beer
Contact : Paula BauteE-mail : [email protected]
BRANDY GRAPE SOURBY DISTILLERIE DE PARIS
– 6 cl Paris Brandy– 3 cl fresh lime juice– 2 cl sugar syrup– dash of egg white– red grapes pounded in the shaker
Contact : Jules ThiolletE-mail : [email protected]
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HALL 3/H02
In partnership with
COCKTAIL MENU
ESPRESSO MARTINIBY FAIR.
– 5 cl FAIR. Vodka– 5 cl FAIR. Café– shot of espresso
– dash of sugar syrup– garnish with 3 coff ee
beans
Contact : Alexandre KoiranskyE-mail : [email protected]
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GIN & TONIC BY DISTILLERIE DE PARIS– 4 cl Paris Gin– pink grapefruit– top up with tonic Contact : Jules ThiolletE-mail : [email protected]
LITTLE BREAKFASTBY CYRANO ARMAGNAC– 4 cl Armagnac XO– 1,5 cl Fair Kumquat Liqueur– 2 cl fresh lime juice– 1 bar spoon of plum jamContact : Cesar KuberekE-mail : [email protected]
RUM OLD FASHIONEDBY FAIR.
– 5 cl FAIR. Rum– 3 dashes of angostura bitters– garnish with orange zestContact : Alexandre KoiranskyE-mail : [email protected]
LEJAY BICYCLETTEBY LEJAY LAGOUTE– 3 cl Lejay Cassis Noir de Bourgogne– 4,5 cl dry white vermouth– top up with sparkling wine– garnish with lemon twistContact : Donatien FerrariE-mail : [email protected]
ROXANE SOURBY CYRANO ARMAGNAC– 6 cl Roxane Armagnac Blanche– 3 cl lime juice– 2 cl sugar syrup– 0,5 cl rose syrup– 1 egg white– 1 slice of ginger– 3 dashes angostura bitters– garnish with ediblefl owersContact : Cesar KuberekE-mail : [email protected]
HALL 3/H02
COCKTAIL MENU
#BonjourBCB
In partnership with
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