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
- Ramazzotti amaro
- Casamigos Blanco tequila
- Mancino Rosso vermouth
- Sour Rhubarb wine cordial
- Salt
Type of glass: rocks / old fashioned
Garnish: Served with pickle rhubarb coin
Don’t drink and drive. Enjoy responsibly.