- 6cl gin fleur bleue
- 1cl sirop de lavande
- 2cl jus de citron jaune
- 3cl jus de cramberry
- 2 Absinthe des Poètes Verte sprays inside the glass
- 1 leaf of Passion Tagetes, crushed
- 2cl Simple syrup
- 0,25cl of Honey
- 4cl of Verjuice
- 2cl de Vermouth Rose
- 5cl de gin Fleur Bleue
- 2 dashes Orange Bitter
- Honey: Mielerie des Essorbiers, Bevais (NE)
- Absinthe: Christophe Racine / Distilleriue du Val-de-Travers, Môtiers (NE)
- Verjuice: Maurice Neyrooud / Vigneron, Chardonne (VD)
- Calamansi tonic: Michael Hugi / Tom’s Drink, Bern (BE)
- Vermouth & Gin: Niels Rodin (VD)
- NO SALE OF ALCOHOL TO UNDER-18S
- TO BE CONSUMED WITH MODERATION
Gin tonic
A classic among the classics but always as topical. Prefer a tonic not very sweet and if possible not industrial, your cocktail will be even better.
4cl of gin fleur bleue
8cl of tonic
In a wine glass, pour the gin over the ice cubes, then gradually pour the tonic, your Gin tonic will turn pink. Serve with a slice of dried citrus or a sprig of rosemary.
Lausannopolis
From Marion Moutte, Original creation by LCC (Lausanne Cocktail Club)
In a shaker pour the spirits with ice, shake vigorously and serve in a martini glass with a frozen raspberry or dried citrus slice
Swissness
From Marion Moutte for Le Journal du Sommelier
Spray the Absinthe in a glass. In a shaker, combine all other ingredients, shake and Double Strain, top up with Calamansi tonic
Garnish: 1 expressed Konatsu zest and passion fruit leaf
All ingredients are Swiss: