Cocktails

Ingredients

45 ml Henri Bardouin Pastis infused with caraway seeds

30 ml Elderberry and agave juice

20 ml Yellow lemon juice

Lengthen with tonic and decorate with a cucumber slice. By: Valentin Piolatto of Moonshiner

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

30 ml Pastis Henri Bardouin

30 ml Yellow lemon juice

20 ml Homemade Provence herbs syrup

1 Slice of fresh cucumber

1 Fresh egg white

In a shaker, introduce the slice of fresh cucumber. Then add the egg white. Press the lemon juice and pouring 30 ml of it in the shaker.Add 20 ml of the homemade Provence herbs syrup. Introduce 30 ml of Henri Bardouin Pastis. After that do a dry shake, shake a first time all the ingredients of the cocktail without ice cubes. That will permit to break the egg white proteins and emulsify the cocktail. There are 25 to 30 seconds of shaking without ice. To cool down the cocktail, shaker 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 the serving glass with a fine strainer to break the large bubbles and get a nice thick and creamy foam. To make in a cocktail glass. By: Antoine Maineult of Bar Hôtel & Spa du Castellet

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