On the occasion of WorldBartenderDay, we present you these bartenders from around the world who have been part of the spiritshunters.com adventure!

 

Camille Pelisson @camille_drinking – France

Cocktail: Golden Brandy

  • 7cl Cognac VS
  • 3cl Yellow Lemon juice
  • 3cl Timut Pepper Syrup
  • 7cl Pimento Ginger Beer
  • Fresh rosemary

Method: smoke the rosemary. In a shaker, mix all the ingredients except the Ginger Beer which is added to the Tumblr after pouring. Decorate with a sprig of rosemary, a few straws and a straw.

 

Adil Fahri Tala @adil_fahri_ – Indonesia

Bunga Cinta Cocktail

Ingredients

Dry Gin

Hibiscus Water

Bergamot liqueur

Citric Solution

Sauternes Wine

Mist rose water

 

Rémi Massai @frenchandstormy – France

Photo: Natacha Wolinsky

Cocktail Ripe Banana

  • 30ml Banana Infused Cognac
  • 25 ml White Vermouth
  • 20 ml Salted Butter Fudge Syrup
  • 1 drop Mezcal Saline solution
  • 2 dashes Orange bitter

Stir and Strain

Serve on a Clear ice Cube @thenicecompanyparis

Garnish with Salted Banana Chips

 

Antony Bertin @antony_bertin_od – France

Mezgroni – Twist on the Negroni by Antony Bertin

  • 30 ml of Mezcal Unión
  • 30 ml of white Lillet infused with homemade Popcorn
  • 30 ml of Gentian aperitif “La Jeannette”

Garnish: Corn on the cob and micro-vegetables

Type of glass: rocks

 

Mattia Cavola @mattia.c_ – Italy

The Shotgun Cocktail (Twist on a Sidecar)

The drink is based on a sidecar structure with our Cognac as a soul of it, a home-made cordial instead of the liquor and the lemon juice. The cordial is inspired from French Cuisine recipes and made out of:

  • sauvignon blanc
  • yellow peach
  • tarragon
  • lemon peel
  • orange peel
  • caster sugar
  • citric acid
  • malic acid
  • salt

Everything closed in a vacuum bag and cooked with sous vide, then strained with a coffee filter. So, the drink is composed of:

  • Cognac (VSOP) 45ml
  • Cordial 30ml
  • Lemon juice 10ml

Stir and strain over chunks, in a speakeasy wine glass. Garnished with peach blossom.

 

Ivan Usov @ivanusov_bartender – Russia

“Bartender Symphony” Cocktail

Bourbon – 45ml
Lemon juice – 20ml
Homemade Tepache syrup* – 20ml
Egg powder – 1g
Method: Shake & Strain
Glass: Champagne saucer
Garnish: Lemon peel

✔️Tepache syrup Recipe:
Pineapple peel 300g.
Pineapple 100g.
Cinnamon 1 stick
Clove 4 pieces
Sugar 250g.
Water 500ml.
Put all ingredients together and leave for 2 days.
Then vaporise it to a syrup-like consistency.

🧊Perfect ice
Pour water into the foam container and put it in the freezer. Get out before it is completely frozen! You get perfect clear ice!

 

Courtney Francis @_courtney_francis_ – England

Ingredients:

  • 40ml x Duck Fat-Washed VS Cognac
  • 20ml x Sweet Vermouth
  • 15ml x Fig Liqueur
  • 10ml x Dry Sherry
  • 6 drops of orange/walnut bitters blend

Tasting notes: Candied orange peel, game, earthy fruits, bittersweet, dry oak

 

Matteo Carretta @matteo___carretta – Italia

Ra-Barbaro (Negroni twist) recipe

Ingredients

Type of glass: rocks / old fashioned

Garnish: Served with pickle rhubarb coin

 

Don’t drink and drive. Enjoy responsibly.

 

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