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.

Hôtel de Crillon, A Rosewood Hotel

Hôtel de Crillon, A Rosewood Hotel

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.

Effendi COCKTAIL with garnish

Effendi

Effendi

Ingredients:

  • 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. 


Couler Café, cocktail on barrel

Couler Café

Couleur Café

Ingredients:

  • 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.