LA BALLE ROYALE
Mixologist & introduction: Richard Hunt
Introduction
For a genuine Pastis beverage, I wanted to create a party drink that could be taken earlier in the evening - say before dinner and that captured post-impressionism, bohemia and Paris of the Moulin Rouge.
My main inspirations were drawn from the 14th of July fireworks and the Art Nouveau illustrations of Toulouse-Lautrec.
So, for authenticity, I was lead to using liqueurs popular at the time. That of cherry – in this case an Italian style Maraschino.
I imagined this drink to be the dumpy ring master at the Circle du Soleil so my glassware reflects this in using a short Belgian beer glasses.
Then to capture the softness and femininity associated with those luxurious upstairs rooms of the Moulin Rouge, and to complement the drink’s pink colour with a velvet-like texture I used a drop of egg white.
Finally the celebratory nature of a spectacle is encapsulated simply by adding Champagne. I decided to use Laurent-Perrier Rosé for the unique and lasting aroma of fresh summer fruit and in particular, for the flavours of cherry. Its salmon-pink colour (obtained by maceration of the wine with grape skins) is also perfect but most importantly I really like the design of the bottle.
The garnish had also to be ornate. A thin and elaborate red apple fan is appropriate mostly for its generative connotations.
Ingredients:
25 ml Pastis Henri Bardouin
15 ml Liqueur Cerise
20 ml freshly squeezed lemon juice
15 ml egg white
Half a glass of Laurent-Perrier Rosé to top
Method:
Add first four ingredients and shake hard and long. Strain into beer glass over cubed ice and top with half glass of the Champagne.
Glassware:
Stout Belgian beer glass.
Place the apple fan delicately on top. Serve with 2 straws across the top of the glass.
GOLD SANDS
Mixologist: Georgi
Ingredients:
40 ml Pastis Henri Bardouin
15 ml Crème de Bananes
30 ml freshly squeezed orange juice
25 ml Lemonade
1 egg yolk
2 sugar cubes
Method:
Shake all ingredients and strain into glass over rock ice.
Glassware:
Rocks glass or tumbler.
Garnish:
Orange zest and cherry.
CONCEALED WEAPON
Mixologist: Danny Smith at Mahiki
Ingredients:
50 ml Pastis Henri Bardouin
25 ml Chambord Raspberry Liqueur
20 ml freshly squeezed lemon juice
10 ml freshly squeezed lime juice
TBSP egg white
10 ml Sugar
Method:
Add all ingredients, shake and single strain into glass over rock ice.
Glassware:
Stout Belgian beer glass.
Garnish:
Orange and lemon zest.
PASTISITO
Mixologist: Jules Gualdoni at Mahiki
Ingredients:
25 ml Pastis Henri Bardouin
25 ml La Mauny Rum Blanc
20 ml freshly squeezed lime juice
20 ml Sugar syrup
Fresh Mint
Soda water
Method:
Muddle the mint, add the ingredients except Soda water, fill glass with crushed ice and stir carefully. Top up with soda water.
Glassware:
Highball.
Garnish:
Sprig of fresh mint.
email for your nearest stockist/distributor: info@emporiabrands.com