Cocktails

Ingredients

0.70 oz Pastis Henri Bardouin

0.70 oz liqueur St Germain

0.70 oz Lemon Juice Yellow

1 Dash of white egg

1 Rosemary stem

1 Teaspoon of brown sugar

Shake rosemary stem with a teaspoon of brown sugar. Strain and serve. By: Romain Tritsch Head Bartender, Eat Me Lausanne, Swiss

Ingredients

20 ml of Pastis Henri Bardouin

20 ml of Yellow lemon juice

40 ml of Apple juice

15 ml of Sugar syrup (Monin)

Verbena infustion in addition (approx. 50 ml, infuse 30g of verbena in 1L of water)

Mix all the ingredients in the glass. Flavor: Acidulated and herbaceous By: Marie Cabaret Barista

Ingredients

10ml Pastis Henri Bardouin

20ml Blueberry puree

20 ml Black tea syrup

7 leaves Thai Basil

40ml Vodka Russian Standart

15ml Lime juice

By: Nicolas Lento, Manager of Urchin (grill & raw bar - Bali)

Ingredients

30 ml Pastis Henri Bardouin

10 ml Green lemon

33 ml Mashed raspberries

20 ml Farigoule

Put all the ingredients and some crushed ice in a mixing glass. Shake heavily. Serve.

Ingredients

30 ml Pastis Henri Bardouin

20 ml Lemon juice

10 ml Cane sugar syrup

30 ml Strawberry nectar

60 to 80 ml Cranberry juice

Put first the lemon juice, then the cane sugar syrup, the strawberry nectar and the Pastis Henri Bardouin in the glass, then lengthen with the cranberry juice. Mix with a spoon. Add 3 ice cubes. Decorate with some cranberry or strawberry. By: Julien Masson of the Mama Shelter Marseille

Ingredients

50 ml Pastis Henri Bardouin

25 ml Yellow and green lemon juice

20 ml Homemade orgeat with saffron syrup

1 White egg

Put all the ingredients in a shaker, shake a first time for the emulsion! Then add some ice and shake again to create a good ventilation. Filter with a thin strainer. Decorate with a rosebud. By: Valentin Piolatto of Mooshiner Paris

Ingredients

20 ml of Pastis Henri Bardouin

10 ml of elderflower syrup (Monin)

3 dash (approx. 5ml) of Angostura bitter

10 ml of Perrier

Description: Floral and Powerful By: Marie Cabaret Barista

Ingredients

1.5 oz Pastis Henri Bardouin

0.35 oz Sugar syrop

Mint leaves

1 Teaspoon of coffe brown sugar

Juice of half a lime

Ginger Ale Schweppes

Crushed ice

In a glass "tumbler": crush some mint leaves with a teaspoon brown sugar: The juice of half a lime, 4 cl Pastis Henri Bardouin, 1 cl Sugar Syrup. Add crushed ice and fill balance with Schweppes Ginger Ale. By: Romain Tritsch Head Bartender Eat Me Lausanne, Swiss