Cocktails

Ingredients

40 ml Pastis Henri Bardouin

40 ml Mirabelle liqueur Cambusier

2 basil leaves

8 ice cubes

Sparkling water Perrier

• In a glass (like Mason), put the liqueur and pastis. Mix with a spoon. • Add sparkling water and mix with the spoon to release the aromas of the delicious pastis. • Complete by the ice cubes and add some basil leaves in topping. • Optional: if you have some Mirabelle with you, add them to the decoration of the cocktail!

Ingredients

2 dashes Pastis Henri Bardouin

5 cl de Navy Strength Gin Kalevala

1,5 cl Cointreau

3 cl British Dandelion & hand-picked burdock with Star anise

1,5 cl lime juice

4 dashes Absente

Add all ingredients to shaker and shake 12 seconds (less british dandelion & Handpicked burdock with star anise). Strain in cocktail glass. Garnish with star anise. By: Debby Van den Bosch, mixologist

Ingredients

⅓ oz H.B. Pastis

1 ⅔ oz aged scotch whisky

½ oz simple syrup

1 oz lemon juice

½ oz pasteurized egg white

3 dashes Angostura bitters

Shake all ingredients with ice and strain back into a shaker. Dry shake and fine strain into a glass with fresh ice. Garnish with a lemon wheel and cherry.

Ingredients

½ oz H. B. Pastis

1 ¾ oz London dry gin

In a mixing glass, add ingredients and stir with ice until very cold. With a julep strainer, strain into a frappe glass over fresh crushed ice. Top with more crushed ice and garnish with a lemon twist.

Ingredients

1 oz H.B. Pastis

5 oz water

1 dash grenadine

Add H.B. Pastis and grenadine to a glass then pour in water. Add ice to fill the glass, stir and serve immediately.