SESAME COCKTAILS
Your favorite cocktail recipes, for aperitif or digestif,
created from our sesame spirits.
Looking for exclusive, original blends?
Find here the recipes of the best Sour, Mojito, Boulevardier,
with a subtle sesame taste.
Friends' Cosmo
4 cl Le Fumé or Le Grillé
2 cl Cointreau
2 cl unsweetened hibiscus or cranberry juice
1 cl lime juice
1 pinch smoked chili pepper
Shake with ice and pour into a cocktail glass.
Sprinkle with a pinch of smoked chilli.
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A collaborative cocktail for New Year's Eve 2024!
Sesame Milk
1 dose Le Fumé
2 doses hot milk
1 teaspoon honey
1 pinch cumin seeds
Pour the Fumé into a pretty cup, then the hot milk,
stir in the honey and add a pinch of cumin.
The Underboss
60 ml Le Fumé
20 ml Cynar (artichoke amaro)
10 ml Dolin Blanc sweet vermouth
5 ml Sfumato (Rabarbaro amaro)
4 dashes Peychaud’s Bitters
Pinch of sea salt
Stir with ice and pour into a glass over large ice cube.
Drop pinch of sea salt onto floating ice.
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Cocktail by Stacey & Glenn
Almond Alibi
60 ml Le Fumé
10 ml Cocchi di Torino sweet vermouth
5 ml Orgeat syrup
4 dashes Fee Brothers Toasted Almond bitters
Shake with ice, serve in rocks glass
with large ice cube or ball.
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Cocktail by Stacey & Glenn
Winter is coming
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.
The Smoky Shakedown
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.
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Cocktail by Stacey & Glenn (beloved friends from above the ocean)
Halloween Trick
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.
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Cocktail by Lilau, from Objet de Curiosité.
Black Old Fashioned
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.
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Cocktail by Marc, owner of the 33’Night Bar.
Hauts plateaux
5 cl Brûlé
2 cl slightly smoked Mezcal
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.
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Cocktail by Marc, owner of the 33’Night Bar.
Marco's White Vesper
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.
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​Cocktail by Marc, owner of the 33’Night Bar.
Sesame Smoky Boulevardier
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).
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Sam's Sesame Sour
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.
Sesame Mojito
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.
Sesame Bloody Franca
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.