The prestigious bar 8 of the Mandarin hotel in Paris with the sympathy of our bartenders in a sophisticated context has kindly revealed to us some of their secrets for making cocktails that you can prepare and taste at home while waiting for your new visit to this temple of the Parisian cocktail!
COCKTAIL #1 BARRACUDA
INGREDIENTS 45 ml Gold Rum 15 ml Galliano 60 ml Fresh Pineapple Juice 1 dash Fresh Lime Juice Top up with Prosecco METHOD Pour all ingredients into cocktail shaker except the Prosecco, shake well with ice, strain into chilled highball glass filled with ice and top up with Prosecco.
COCKTAIL #2 BEE’S KNEES
INGREDIENTS 52.5 ml Dry Gin 2 teaspoons Honey Syrup 22.5 ml Fresh Lemon Juice 22.5 ml Fresh Orange Juice METHOD Stir honey with lemon and orange juices until it dissolves, add gin and shake with ice. Strain into a chilled cocktail glass. GARNISH Optionally garnish with a lemon or orange zest.
COCKTAIL #3 BRAMBLE
INGREDIENTS 50 ml Gin 25 ml Fresh Lemon Juice 12,5 ml Sugar Syrup 15 ml Crème de Mûre METHOD Pour all ingredients into cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion. GARNISH Garnish optionally with a lemon slice and blackberries.
COCKTAIL #4 DARK ‘N’ STORMY
INGREDIENTS 60 ml Goslings Rum 100 ml Ginger Beer METHOD In a highball glass filled with ice pour the ginger beer and top floating with the Rum. GARNISH Garnish with a lime wedge or slice.
COCKTAIL #5 LEMON DROP MARTINI
INGREDIENTS 30 ml Vodka Citron 20 ml Triple Sec 15 ml Fresh Lemon Juice METHOD Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. GARNISH Garnish with sugar rim arround the glass.