Pepe Palette Progress By LAURENT GRECO MIXOLOGY by LIQUID CHEF PARIS www.liquidchef.fr Photos by LORAN DEHRINES

TIO PEPE RASPBERRY  à la mousse de PERRIER

1 1/4oz chilled TIO PEPE XERES
3/4oz Monin Raspberry Syrup
4 Fresh Raspberries
Perrier Foam
Method:In a siphon pour 50 cl of PERRIER water and 2 gr of lecithine, close and add 2 CO2 cartridge. Keep in the cold for 2 hours. Next in a mixing tin muddle 4 fresh raspberries, 1 1/4oz chilled TIO PEPE XERES and 3/4oz Monin Raspberry Syrup. Add ice. Shake and strain into a urban bar glass. Top with the Perrier foam. The foam gives a creamy frothy texture to the cocktail, it’s delicious!
Garnish: A smile

TIO PEPE THUNDER MARTINI

1 1/4oz TIO PEPE
1/4oz NOILLY PRAT
1/4oz PETER HEERING
1 drop of lemon essential oil
Method: In a mixing tin with ice combine 1 1/4oz TIO PEPE, 1/4oz NOILLY PRAT and 1 drop of lemon essential oil. Stir and strain into a chilled urban martini glass. Float 1/4oz PETER HEERING for coloring.
Garnish:  Lemon zeste cut into a lighting bolt shape.

CAMPARITO

1 1/4oz CAMPARI
3/4oz Monin Sugar Cane Syrup
1 1/4oz PERRIER WATER
6 Mint leaves
2 lime wedges
Method: In a mixing glass muddle 6 Mint leaves
and 2 lime wedges. Combine 1 1/4oz CAMPARI, 3/4oz Monin Sugar Cane Syrup and 1 1/4oz PERRIER WATER into your mixing glass.  Stir and pour contents into a tall glass and fill with crushed ice. Mix and fill with crushed ice. it’s a wonderful drink for before dinner, its really good for people who like sour tastes.
Garnish: Mint leaves.