This summer, Get27 organized an unconventional evening in a supermarket. An opportunity to take a look back at this 215-year-old French benchmark and discover new ways to consume this spirit.
This peppermint liqueur, well known for generations, is giving in to originality and innovating with new, particularly fresh cocktails.
For this original evening, a supermarket was requisitioned, and the aisles featured a cocktail bar, performances, an air bar, masquerade costume, an insect bar and kisses from the cashier.
A brief history:
In Revel in 1796, between Toulouse and the Mediterranean and at the foot of the Montagne Noire, the Get 27 recipe adventure began. It was at La Bonbonnière, one of the oldest distilleries in the late 18th century, that this mint-based cream was born. When Jean Get married the distiller’s daughter, he inherited the secret formula for the liqueur, and joined forces with his brother to launch Pippermint in 1868.
This visionary duo brought in different varieties of mint from all over the world, rigorously selected and processed according to a recipe still kept secret today.
In 1970, Pippermint was renamed Get 27, in homage to the founders and their success!
Jean Get was the protagonist of this story, which led to the conquest of many countries. It’s a story that has continued for over two centuries. Jean GET had set up his stills,
his retorts, his test tubes in a barn of his father’s château, near the town of Revel. From all over the world, he brought in every known species of mint. And so, one fine day, he discovered the formula for a fresher, stronger, tastier crème de menthe. Jean Get proceeded like a perfumer, by intuition, and his recipe, one fine day, proved perfect… it hasn’t changed in two centuries.
Here are the cocktails we were able to discover:
THE GRANITY GET
6 Cl GET 27
4 Cl perrier
8 Fresh mint leaves
Fill a blender 1/3 full with ice.
Add Get, Perrier and mint leaves.
Blend for about 20 seconds until sorbet forms.
Pour the sorbet into a cocktail glass, using a bar spoon.
Decorate with a cherry on a mint head.
Place two straws in the glass.
THE GET SHAKE
Whip cream using a siphon or whipped cream maker.
Mix 5cl of GET 27 and 3cl of cream in a shaker.
Fill a tall glass two-thirds full with the mixture.
Layer the whipped cream on top of the first layer to create two distinct layers.
Decorate with half a strawberry and a mint head.
No siphon? Use a ready-to-use whipped cream dispenser that’s easy to find in shops.
5 Cl GET 27
20 Cl liquid cream
GET PERRIER ROLLING SLICE
The spiciness of mint and the acidity of orange are imbued at the heart of this creation for a blend of flavors.
4 cl GET 27
1 orange
15 cl Perrier
Refresh 4 cl G et 27 in the blender.
Pour cooled Get into a conical glass (Kyoto type).
Cut the “head” of an orange to the diameter of the glass and place it in the glass above the Get 27.
Wedge the orange head with a bar spoon to create a hermetic seal.
Fill the upper part of the glass with ice cubes.
Top up with the 15 cl of Perrier.
Moisten a straw and stick it to the outer bor of the glass.
To enjoy the cocktail, push the orange slice through the straw so that the two parts mix.
The head of a lemon can be used to create a hermetic seal in the glass.
The Jelly Get Perrier
4 cl GET 27
1 sheet gelatin
1 sprig mint
20 cl Perrier
Get (approx. 60°) then add the softened gelatin sheet.
Blend.
Pour the mixture into the base of a glass, taking care not to touch the sides of the glass.
Leave to set for 30 minutes in a cool place.
Just before serving, place a sprig of mint in the jelly.
Pour the chilled Perrier into the glass, over the mint head planted in the jelly.
Serve with a long spoon.
Gelatin powder or agaragar can be used in place of leaf gelatin.
Cette publication est également disponible en : Français (French)
