5 creations using Single Estate Clairin
Distinctive Cocktails
01 — 05
Sajous Pomme
INGREDIENTS
- 30 ml Clairin Sajous
- 70 Homemade apple coulis
- You need 3 kgs of different varieties of apples. Pick sweet as well as sour apples
METHOD
Build in a coupe glass over a large piece of ice.
PREPARATION
1 Bake the apples in the oven, skin on.
2 Pass the apples through a sieve.
3 Blend the baked apples pulp, add lime and sugar to taste, find the right balance to your taste.
4 Add a pinch of salt.
5 Keep refrigerated in a sealed container.
6 With the leftovers from the sieve: put everything in a baking plate and bake in the oven at 100°C until the apples dry.
7 Infuse the dry apple leftovers in hot water in a ratio of 1:1. Use the water to dilute the coulis.
02 — 05
Vaval negroni
INGREDIENTS
- 15 ml Clairin Vaval
- 25 ml Bitter
- 30 ml Vermouth
METHOD
Build in Rocks glass over a large cube of ice.
PREPARATION
Of all of Negronis, this is the most aromatic but with the classic bitter negroni notes, freshness and aromatics given by Vaval clairin, the level right sweetness on the palate, perfectly balanced by the bitterness.
03 — 05
Casimir Abricot
INGREDIENTS
- 30 ml Clairin Casimir
- 70 ml Homemade lacto-fermented apricot juice
METHOD
Build in an old-fashioned glass over a large piece of ice.
PREPARATION
1 Wash your organic apricots and cut them in half.
2 Add 2 % of salt over the total weight of fruits, place them in a glass jar.
3 Cover the jar with a cheese cloth and close tightly with a rubber band.
4 Let the fermentation develop for at least one week.
5 After one week, squeeze the fruits over a sieve, keep the juice, mix with a blender.
6 Pass trough a sieve.
7 Put in a bottle.
8 Keep refrigerated.
04 — 05
LE ROCHER BLOODY MARY
INGREDIENTS
- 35 ml Clairin Le Rocher
- 85 ml Tomato Juice
- 15 ml Worcestershire sauce
- 20 Fresh lemon juice
- 2 dashes of Tabasco
- Salt and Pepper to taste
- One mint sprig
METHOD
Stir over ice in a mixing glass.
Add a few ice cubes and serve in a tall tumbler glass.
05 — 05
Sonson lait
INGREDIENTS
- 30 ml Clairin Sonson
- 70 ml Homemade flavoured milk, made using:
- 1 liter of fresh milk
- 1 bay leaf
- 1 cinnamon stick
- 2 anis stars
- 10 black pepper corns
- 4 cloves
- Peel of 1 orange
- Peel of 1 lemon
- Peel of 2 limes
- 1/8 of a nutmeg, grated
- 1 vanilla pod
METHOD
Build in a coupe glass over a large piece of ice.
PREPARATION
1 Let the milk infuse with all the ingredients for 24 hrs in a sealed container, keep refrigerated.
2 After 24 hours, fine strain, add the sugar and bring to boil, reduce until you reach half of the initial volume.
3 Chill and filter again.
4 Add 50 ml of fresh lime juice.
5 Keep refrigerated.
6 Shake before use.