With travel brought to halt for 2020, Hôtel de Crillon, A Rosewood Hotel is sharing their cocktail recipes so those who can’t go to Paris, can still experience the magic.
The new cocktail menu, launched at the hotel’s signature Bar Les Ambassadeurs, invites those to an art-focused stroll around the capitals lesser-known neighborhoods.
An illustrated tourist map providing a visual of Paris and its unique art installations from works with renowned artists like Banksy and Keith Haring. The menu is a showcase of the city’s hidden gems with a craft concoction created to honor the sites.
- 1 oz. Remy Martin VSOP Cognac
- 1 oz. Manzanilla
- 2/3 oz. Honey Syrup (2/3 honey 1/3 water)
- 2/3 oz. Lemon Juice
- 1/3 oz. Aquafaba
- 1 1/3 oz. porter
- 1 Ice Ball
Preparation: In a cocktail shaker, add the cognac, manzanilla, honey syrup, lemon juice and aquafaba. Shake well for 7 seconds. Add the porter to the mixture and shake. Place the ice ball in a tumbler and pour the mixture over it, filtering it with a cocktail strainer. Garnish with an ear of wheat and a slice of dried lemon. Serve.
- 2/3 oz. Reserve coffee Woodford Whiskey (infusion of coffee beans roasted for 24 hours)
- 2/3 oz. Montenegro
- 1 1/3 oz. Madeira Barbeito 10
- 1/4 oz. Maple Syrup
- 3 dashes Bitter Truth Drops & Dashes Wood
Preparation: In a mixing glass, add the whiskey, Montenegro, madeira, maple syrup and bitter. Mix for 20 seconds. Pour the mixture in a digestive glass. Garnish with a skeleton leaf.