Boston based bartender Rory Caviness crafted two cocktails using French Spirits in honor of Bastille Day.

As part of our countdown to Bastille Day with importer and distributor Heavenly Spirits, Bartender Rory Caviness created two cocktails using French spirits. Caviness was sent bottles of Rétha Oceanic Gin and Armorik Single Malt Whisky Classic, which he used to create Nectar D’Or and the Grande Avion.

Crafted at the Rétha Spiritueux micro-distillery in Île de Ré on the coast of the cognac, Rétha’s Oceanic Gin is a truly unique expression that needs to be on your drink menu this summer. All of Rétha’s spirits are hand-distilled using traditional methods borrowed from Charentais distillers. Each ingredient in the gin is carefully chosen to help build a flavor profile that transports the drinker to their own seaside stroll.

Using hand harvested fucus algae, juniper, ginger, pepper, and a hint of lemon the spirit is macerated before distillation. The brand uses a water bath to allow for a slower and higher-quality distillation process. Once distilled, the spirit is filtered at room temperature to prevent any loss of aromas or texture.

Based in Lannion, Brittany, the Warenghem Distillery has been crafting high-quality liqueurs and spirits for more than 100 years. In 1900, founder Leon Warenghem created a distillate using a blend of 35 plants called the Elixir d’Armorique, which won numerous awards and built the base for the distillery’s long history of success. In 1987 the distillery began producing their first blended whiskey and in 1998 launched France’s first single malt. The Warenghem distillery was the first and only producers to make double-distilled whiskey in France.

Lannion has a very similar climate to the Scottish Highlands but with a warmer temperature which creates the perfect environment for aging whisky. The brand uses 100% French malted barley and water from Rest Avel – known for its pure granitic water. Thanks to its location under six miles from the coast, the whiskey has light notes of seaside and iodine.

Nectar D’Or

Nectar D’Or

Nectar D’Or

By: Rory Caviness of Boston, MA

Ingredients:

  • 1 1/4 oz. Rétha Oceanic Gin
  • 1/2 oz. Lillet Blanc
  • 1/2 oz. Claque-Pepin Calvados Organic Vieille Reserve
  • 1/4 oz. Luxardo Maraschino

Preparation: Stir in a mixing glass with ice until cold. Strain up into a chilled coupe and garnish with a slice of dehydrated pineapple.


Grande Avion

Grande Avion

Grande Avion

By: Rory Caviness of Boston, MA

Ingredients:

  • 1 3/4 oz. Armorik Single Malt Whisky Classic
  • 1/2 oz. Mint Infused Honey Syrup
  • 1/2 oz. Fresh Lemon Juice
  • 1 Dash Fee Brothers Peach Bitters

Preparation: Add everything to a mixing tin and shake over ice and double strain into a chilled coupe glass. Garnish with a slapped mint leaf.