Sumptuous Indulgences – By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

COGNAC FEVER

1 1/4 oz COURVOISIER EXCLUSIF
1 oz of ginger ale
1 spoon of flower honey
1 dash of fresh lime juice
1 slice of fresh ginger
2 long cucumber slices.
Method: In a tall glass , muddle 1 slice of fresh ginger. Then add 1 spoon of flower honey, 1 oz COURVOISIER EXCLUSIF, 1 oz of ginger ale, 1 spoon of flower honey and 1 dash of fresh lime juice. Mix using the bar spoon – fill half of the glass with crush ice, place 2 long slices of cucumber and then top with crushed ice. It’s delicious!
Garnish: Cucumber slices and a cherry.

TIRAMENTA

1 1/4 oz BRANCA MENTA
1/4 oz BORGHETTI coffee liqueur
1/2 oz of Cold Espresso
MASCARPONE cream
Method: In a mixing tin with ice combine 1 1/4 oz BRANCA MENTA, 1/4 oz BORGHETTI coffee liqueur and 1/2 oz of cold expresso. Shake vigorously and strain into a chilled martini glass. Top with MASCARPONE cream (I whipped it manually  for 10 sec).
Garnish: Mint sprig.

MAKERS BLACK BERRY

1 1/4 oz of MAKERS MARK
1 1/4 oz of CRANBERRY JUICE
1/2 oz  of Black Berry Syrup
3 fresh BLACK BERRIES
4 fresh mint leaves
Method: In a tall glass pour 1/2 oz  of Black Berry Syrup add 3 fresh BLACK BERRIES and 4 fresh mint leaves. Muddle briskly, then add 1 1/4 oz of MAKERS MARK, 1 1/4 oz of CRANBERRY JUICE and ice. Mix with the bar spoon then top up the glass with crushed ice.
Garnish: Fresh Black Berry and Mint Sprig.