CRAVAN adds two recipes to its bottled collection and moves a skill normally tied to the moment at the bar. The subject is not the convenience of a ready-to-serve cocktail, but the preservation of a balance: how to maintain, several days later, the precision of a recipe designed to be executed to order?
The new collection brings together two territories. The first returns to the classic repertoire with a Manhattan interpreted by Franck Audoux. The second continues CRAVAN’s alcohol-free research with White Pepper, a creation born at a four-handed dinner with chef Alexandre Gauthier.
The Manhattan combines bourbon, vermouth and guignolet from the Nusbaumer distillery. The choice of guignolet shifts the recipe’s centre of gravity slightly, traditionally structured by whiskey, sweet vermouth and bitters. CRAVAN says it seeks aromatic finesse rather than alcoholic power.
The five-hundred-millilitre bottle is announced at thirty-five euros. It provides five to six servings of eight to ten centilitres. The cocktail must be kept and served very cold, with or without ice, then consumed within thirty days of opening.
White Pepper adopts a different logic. Alcohol-free, it is built around a white Kampot pepper chosen for its aromatic freshness rather than its strength. A basil infusion extends this framework with floral and vegetal notes.
The five-hundred-millilitre bottle is offered at seventeen euros, in the same format of five to six glasses.
For the end-of-year festivities, CRAVAN pairs a bottle with two glasses designed by Ramy Fischler in a customisable wooden box.
Two other recipes, a Daiquiri and an Elderflower Margarita, are announced for the following summer.
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