Angostura Adventures By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

CHOCOLATE AND ORANGE BITTER

-1/2 oz Cognac
-2 1/2 oz Funkin Chocolate Puree
-1/4 oz of fresh Orange juice
-5 dashes of Angostura Orange Bitters
Method: cut the  head of a nice orange. In a long orange zeste, using a knife tip, cut a lighting bolt shape. Place it in a conic shape glass – model KYOTO ARCOROC. Then place the orange “head” into the glass to close it hermetically.

In a mixing tin with ice combine 1/2 oz Cognac, 2 1/2 oz Funkin Chocolate Puree, 1/4 oz of fresh Orange juice and 5 Dashes of Angostura Orange Bitters.  Shake and strain into the prepared glass.
Garnish: Orange Lighting bolt.

ORANGE COSMO IN JELLY BALLS

-1 oz Grey Goose La Orange
-1/2 oz Cointreau
-1 oz Cranberry juice
-3 dashes of Angostura Orange Bitters
-1 gram of Aliginate
-5 grams of CALCIUM CHLORURE
Method: In a container combine 1 oz Grey Goose La Orange, 1/2 oz Cointreau, 1 oz Cranberry juice, 3 dashes of Angostura Orange Bitters and 1 gramme of Aliginate.  Then, place the preparation into a drop by drop container. In a larger container place 1 liter of minerale water mixed with 5 grams of CALCIUM CHLORURE ( it’s a salt ) you can also add a little bit of GWAR GUM. Add drop by drop using a spoon the preparation, in contact with the salty water, it becomes jelly. Then, Rinse the balls with fresh water and place them into a cooler for 2 hours.For service, place the balls into a cocktail glass, then squeeze a 1/4 of lime on top.
Garnish: Serve with a spoon and lime wheel.

CHAMPAGNE COCKTAIL façon ANGOSTURA

-A bottle of Moet et Chandon Champagne
-1/2 oz of Cognac
-Orange zest
-Angostura Bitters
-Sugar cube
Method: To make this preparation for 3 to 4 people, I use an ABSINTHE service. Fill the Absinthe column with ice to cool it. In each absinthe glasses, pour 1/2 oz of Cognac and add an Orange zest. On the spoon place a sugar cube and pour Angostura Bitters on it.

For service, empty the Absinthe colum from ice and fill it with a bottle of MOET ET CHANDON champagne. Let the guests open the champagne drain. Ask them to fill the glasses to 3/4 full.
Garnish: Sugar cube and Angostura Bitters.