Drouin Calvados is mixed with homemade pear-apple cider shrub and a splash of verjus and some Ratafia de Bourgogne. The drink is then topped up with Billecart-Salmon Champagne. A few dashes of Peychaud's Bitters and Vieux Pontarlier Absinthe finish the cocktail.
Bar: The Experimental Cocktail Club
Barman: Nicolas de Soto
In the 19th century, shrubs were vinegary syrups derived from fruits that could be mixed with water for a cool drink. The Artist brings back the venerable shrub and introduces it to French brandy and champagne.
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