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Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER pineapple purée
BEEFEATER gin
Coriander essence
Absinthe
Salted and smoked agave syrup
Ginger beer
Ice (cubes for the shaker, cubes and large pieces of crushed ice for the glass)
BEEFEATER gin
Coriander essence
Absinthe
Salted and smoked agave syrup
Ginger beer
Ice (cubes for the shaker, cubes and large pieces of crushed ice for the glass)
8cl
4cl
0,6cl
4 dashes
0,3cl
SQ
SQ
4cl
0,6cl
4 dashes
0,3cl
SQ
SQ
Decoration: sliced dried pineapple, fresh coriander leaves, Eucommia bark
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a double Old Fashioned glass or a tall Tiki Mug half-filled with ice cubes with large pieces of crushed ice on top. Decorate with a slice of dried pineapple, fresh coriander leaves and small pieces of Eucommia bark.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a double Old Fashioned glass or a tall Tiki Mug half-filled with ice cubes with large pieces of crushed ice on top. Decorate with a slice of dried pineapple, fresh coriander leaves and small pieces of Eucommia bark.
Barman’s tips
Salted and smoked agave syrup: put 3g of smoked salt and 180g of boiling water in a jug. Stir until the salt has dissolved. Mix 120g of agave syrup with 6cl of the salted water.
Coriander essence: add 3g of fresh coriander to 18cl of vodka. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.
Coriander essence: add 3g of fresh coriander to 18cl of vodka. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.