Cocktails

Ingredients

½ oz Farigoule

3 oz Gin

1 oz Elderflower liqueur

1 ½ oz Lime juice

Shake ingredients with ice and pour into a rocks glass. Garnish with thyme sprigs.

Ingredients

½ oz Farigoule

2 oz vodka

3 oz pink grapefruit juice

½ oz lime juice

Use coarse salt to rim a glass and set aside. Shake ingredients with ice, then strain into the prepared glass over fresh ice. Garnish with a grapefruit slice and a sprig of thyme.

Ingredients

20ml Pastis Henri Bardouin

20ml Triple Sec

30ml Grenadine syrup

30ml Pressed lemon

20ml Egg white

3 Spigs of Thyme and star anise

Shake without ice cube, shake with ice cube, and pour in a fine sieve then to decorate with thyme and star anise By: Bryan De Fenyi-Pollet, bartender à Auckland (Nouvelle-Zélande)

Ingredients

20 ml of Pastis Henri Bardouin

20 ml Yellow lemon juice

40 ml strawberry puree (Ponthier)

4-5 Fresh mint leaves

15 ml of Sugar syrup(Monin)

Tonic (approx. 50 ml)

Mix all the ingredients in the glass Flavor: Fruity and refreshing

Ingredients

30 ml Pastis Henri Bardouin

10 ml Roses Syrup

15 ml Amandine Liqueur

20 ml Yellow lemon juice

White of egg

4 Drops Natural exctract of roses centifolia Quo Sentis

In a shaker, put the white of egg, the lemon juice,, the roses syrup, the Amandine Liqueur, the Pastis Henre Bardouin and the extract. After that do a dry shake : shake a first time all the ingredients of the cocktail, without ice. That will break the egg white proteins and emulsify the cocktail. There are 25-30 seconds ice-free shake. To cool the cocktail ; shake a second time with ice. We will then get a cocktail diluted just as it should with a pretty mousse that will come to crown it. Finally, put the cocktail in a cocktail glass with a fine strainer to break the large bubbles and get a nice thick and creamy foam. Create by Axel Brault

Ingredients

0.70 oz Pastis Henri Bardouin

1.5 oz Whisky Lagavulin 16ans

2 dash Bitter Rhubarb Fee Brothers

1 Dash Bitter Peychaud

Green lemon peel

Stem of rosemary

Mix and serve in a Old Fashionned glass with ice. Furnish with a green lemon peel and with a stem of rosemary. By: Romain Tritsch barman Eat Me Lausanne, Swiss

Ingredients

0.50 oz Pastis Henri Bardouin

0.35 oz Cream liqueur of violet

0.35 oz Rose syrup

0.20 oz Yuzu Juice

Champagne

Mix and fill balance with Champagne By: Romain Tritsch Head Bartender Eat Me Lausanne, Swiss

Ingredients

5 dash Pastis Henri Bardouin

20 Yellow Lemon

25 ml cordial of celery

15 ml Yellow chartreuse jaune infused with white pepper

40 ml Mezcal bruxo

By: Valentin Piolatto of Moonshiner