SESAME COCKTAILS

2 cl Brûlé
2 cl rosemary syrup
4 cl pear juice
6 cl sparkling water
+ a slice of lemon

Pour the syrup, Brûlé, and pear juice into a tall glass with an ice cube. Top up with sparkling water and garnish with a slice of lemon.

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Long Drink by Bleu Charette, our favorite local canteen!

4 cl of Sucré
12 cl of tonic water

Fill the glass with ice cubes.
Pour in the Sucré, then top up with tonic water.
Use a long spoon to stir gently.

20 ml of the Grillé or Sucré
10 ml of Gin
5 ml of Gentian liqueur
5 ml of lemon juice
5 ml of sparkling water
5 ml of cane syrup if the gentian is not sweetened.

Add ice and shake.
Can be garnished with one herb (lemongrass, rosemary, lemon balm, verbena, etc.).

2 tablespoons of apricot sorbet
25 ml of sparkling water
15 ml of the Flambé

Pour everything into a blender.
Blend and serve with an ice cube in a pretty crystal glass.

1 tablespoon of vanilla ice cream
45 ml of milk
20 ml of the Sucré
2 ice cubes

Pour everything into a blender. 
Blend and serve in a retro cocktail glass.

1 cl Lime juice
3 cl Le Fumé
2 cl Pineapple liqueur
1 cl Honey syrup
Add ice cubes and shake.
Strain before serving into a Martini glass.
Garnish with a Lime zest and candied ginger slice.

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A wonderful cocktail by Max, bartender at "La Farlodoise".

70 ml Le Brulé
15 ml Ginger Liqueur
4 dashes Angostura Bitters
Small piece of fresh ginger, chopped or shaved.

Using 10 ml of the Brulé, crush/muddle the fresh ginger and let infuse for 5+ minutes.
Add the 60 ml of Brulé, the Domaine Canton, and the Angostura Bitters into a cocktail stirring glass and
strain the ginger-infused 10ml in, as well.
Stir and pour into a cocktail glass of your choice.

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By Stacey & Glenn

60 ml Le Grillé
15 ml Tempus Fugit Creme de Cacao
5 ml Ancho Reyes Verde (mildly spicy chili pepper liqueur)

Stir with ice and pour up into coupe or other cocktail glass. Garnish with a light sprinkle of shaved chocolate.

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Another Wonder by Stacey & Glenn

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Recipe for 2

150ml Le Grillé
50ml   Amaretto liqueur
4 dashes Angostura bitters
2 dollops of whipped light cream floated on top
Shake with ice, pour up into coupe glasses, garnish with a sprinkle of white and black sesame seeds.

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Another wonderful cocktail by Stacey & Glenn !

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!

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.

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

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

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.

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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.

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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.

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

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.

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.

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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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.