Tag Archive for "cocktail" - Flairbar.com - page 3

Herbal Mixology By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place...
Marvelous Martinis By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

GREY GOOSE TIRAMISU 1oz Grey Goose Vodka 1/2oz Peach Schnapps 1/4oz Marie Brizard 1/4oz Coffee liquor 1 1/2oz liquid cream Method: In a mixing tin combine 1oz Grey Goose Vodka, 1/2oz...
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...
Molecular Morsels By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

PINA COLADA L. GRECO WAY 1oz NESSON RHUM (a RHUM agricole from MARTINIQUE) 1oz Monin Coconut Syrup 5oz Liquid Cream 1 Pineapple ring (from the can) 1 1/2oz of Pineapple juice...
Champagne Cocktails for the New Year By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

GREYGOOSE AND THE GOLDEN TRIANGLE 1 1/4oz Greygoose 2 oz Brut Champagne Apple Triangle Method: In a Margarita glass combine 1 1/4oz Greygoose and 2 oz Brut Champagne. Garnish: An Apple...
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...
Martini Madness By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

SUSHI MARTINI 1 oz Greygoose Vodka 1/4 oz Noilly Prat 1/2 oz of ginger juice (from the can) I find those cans at the Chinese grocery, it’s pink ginger in a...
Tropical Treats By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

STRAWBERRY FIELD FOR EVER 1oz Bacardi Razz 1/4oz Monin Starwberry Syrup 2 Fresh Strawberries 1/4oz of fresh lemon juice Method: In a tin with ice combine 1oz Bacardi Razz, 1/4oz Monin...
Devilish Desert Delights By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

L’AMIRAL -1 oz Grey Goose La Poire -3/4oz Funkin Chocolate Puree -Half of a canned Pear Method: In a mixing tin with ice combine 1 oz Grey Goose La Poire. Shake...
Flavorful Finds By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

VODKA ROUGE 1 oz Grey Goose Vodka 1/2 oz Monin Raspberry syrup 1 dash of Chardonnay vinegar Method: In a mixing glass, crush, 4 fresh raspberries and 2 slices of fresh...

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