For the festive season, celebrate Marc de Bourgogne with two easy-to-make cocktails. Joseph Akhavan, head bartender at La Conserverie, and renowned distiller and liquorist Joseph Cartron have prepared two original recipes.
“Appreciated as a digestif, Marc de Bourgogne, AOC since March 2011, reveals subtle cocktail combinations with pure notes that are simply unique and sublime,” explains Judith Cartron.
Everything to seduce and amaze your guests.
THE PORTRAIT
45ml Marc de Bourgogne Hors d’Age A.O.C. “10 ans d’âge” Joseph Cartron 45%,
15ml Ratafia de Bourgogne Joseph Cartron 18%
3 grains of White Grapes (+ 2/3 for decoration)
20ml Honey Syrup (*)
15ml fresh Yellow Lemon juice (= 1/3 lemon) 1 small pinch ground Sweet Pepper
Method: Shaker
Crush the grapes in the shaker,
Add the other ingredients,
Shake well and strain into a chilled glass.
Decoration: Small skewer of grapes
Glass: Martini/Coupette
(*)Sweet Pepper Honey Syrup: dilute 1 part acacia honey in 1 part boiling water, then remove from heat. For 25 cl of preparation, add 1 teaspoon of sweet pepper in a cloth, then leave to infuse and cool. Remove the cloth and chill the syrup.
Joseph Akhavan’s Gustatory Note: A real favorite, with a zesty originality, this seasonal cocktail surprises with its very Burgundian notes.
MARC JULEP
50ml Marc de Bourgogne Hors d’Age A.O.C.
“10 ans d’âge” Joseph Cartron 45%,
10 ml Joseph Cartron 24% white cocoa
10/12 mint leaves
2 teaspoons white sugar
Crushed ice
Method: Direct to glass
Crush the mint leaves in the bottom of the glass,
Add the other ingredients and
Fill halfway with crushed ice.
Stir to mix well.
Fill the glass with crushed ice.
Decoration: 2 small mint heads, 1 straw
Glass: rock
*Gustative note Joseph Akhavan: the offbeat combinations of cocoa and mint sublimate the Marc de Bourgogne.
Beware of alcohol abuse
Cette publication est également disponible en : Français (French)
