SESAME COCKTAILS

60 ml Le Grillé or Le Brûlé
30 ml Lemon juice
1 teaspoon Honey
60 to 90 ml hot water
1 sprig rosemary (slightly toasted on a flame)

Mix the Grillé or Brûlé with the lemon juice and honey, in a pretty mug.
Pour hot water over, and stir with a spoon.
Serve with rosemary sprig.

70 ml Le Grillé
15 ml Cocchi di Torino sweet vermouth
5 ml Cherry syrup
4 dashes Fee Brothers Walnut Bitters

Shake with ice and pour over large ice cube into rocks glass. Garnish with cocktail cherries (2 of course).
Use a cocktail smoker on the Smokey Shakedown, right after pouring the cocktail in the glass.

​

Cocktail by Stacey & Glenn (beloved friends from above the ocean)

2 cl licorice liqueur
6 cl coffee
6 cl Brûlé
1 egg white

Shake together for a few minutes to froth the egg white. Pour into the cocktail glass of your choice.

​

Cocktail by Lilau, from Objet de Curiosité.

6 cl Fumé

1 cl sugar syrup

1 dash Angostura bitter

Mix with ice cubes (avoid the shaker).

Pour through a strainer into a Tumbler glass with absinthe poured over a large ice cube.

Squeeze lemon and orange zest before serving.

​

Cocktail by Marc, owner of the 33’Night Bar.

5 cl Brûlé

1 cl balanced Single Malt

1 teaspoon mountain honey (liquid if possible)

1 dash Angostura bitter

Blend with ice cubes (avoid the shaker).

Strain into a Tumbler glass over a large ice cube.

Squeeze lemon and orange peel before serving.

​

Cocktail by Marc, owner of the 33’Night Bar.

6 cl Grillé

2 cl Vodka

1,5 cl Lillet Blanc

Shake together.

Pour into a Nick and Nora glass (or martini glass).

Squeeze a lemon peel.

Serve with a lemon peel as garnish.

​

​Cocktail by Marc, owner of the 33’Night Bar.

6 cl Brûlé

3 cl Campari

3 cl Martini

Combine the Brûlé, Campari and Martini.

Fill a shaker with ice and add the mixture.

Shake well before pouring into a pretty glass
on top of a large date (or an ice cube).

​

6 cl Fumé

2 cl cane syrup

2 cl lemon juice

1 egg white

3 cl sparkling water

Combine the Fumé, cane sugar, lemon juice and the egg white. Fill a shaker with ice and add the mixture.

Shake well before adding the water

and pouring into a glass with an ice cube.

4 cl Grillé

1/2 fresh lime 

8 fresh mint leaves 

2 cl cane syrup 

Sparkling water 

In a Mojito glass, place 6 to 8 whole mint leaves, together with the diced lime. Add cane sugar and crush. Add the Grillé and crushed ice. Dilute your cocktail with sparkling water.

Stir with a spoon before serving.

4 cl Fumé

12 cl tomato juice

1/2 cl lemon juice

A few drops of Tabasco

1 pinch celery salt

1 pinch pepper

Combine the Fumé, tomato juice, lemon juice and Tabasco. Pour into a glass with an ice cube and season. Add a stalk of celery.