Cocktails at Cour des Loges
A trip around the world with a glass in hand
Behind the bar at Cour des Loges, the head barman brilliantly prepares drinks whose names sound like an invitation on a journey to faraway lands. In a welcoming, tastefully decorated atmosphere, he juggles his cocktail shaker and turns the evening into a special occasion. He knows hundreds of recipes by heart and without hesitating, can make you a Tequila Sunrise, a Mojito, or a Lord Byron on request… His cocktails are original and innovative. Do not try and quiz him too much though – some of his recipes are top secret! His long drinks are all about lightness, bold flavours, refreshing cascades with multiple combinations of alcohol, lime and ice, sparkling with end notes of fizzy water or soda. The bar menu offers a wonderful selection of alcoholic drinks, to delight the most refined of connoisseurs: champagne, cognac, rum, single malt, Armagnac… The labels on the neatly arranged bottles of wine talk of millésimes, grape varieties, appellations and crus, creating a desire to explore new sensations. Enjoy them responsibly, sitting comfortably on an armchair in one of the two cosy retro lounges, accompanied by appetizers in the form of sweet or savoury verrines. Cigar smokers will appreciate the selection of fine brands in the humidor, and the smoking room designed just for them. A destination highly prized by lovers of the good things in life.
Pour 4cl Grey Goose (vodka), 1cl Kahlua (coffee liqueur), 1cl Bailey’s (Irish whisky liqueur) and 3cl espresso into a shaker, and shake well to create a nice froth in a cocktail glass.
Decorate by sprinkling cocoa powder on top just before serving.
Prepare directly in a tumbler: ¾ of lime at the bottom of the glass, a spoonful of brown sugar, 1cl cane sugar syrup and a few drops of angostura bitters, and crush it all together to make a pre-mix at the bottom of the glass. Take two nice sprigs of fresh mint, break them up by hand to release the aromas, and put the mint in the pre-mix at the bottom of the glass. Fill the glass with crushed ice, add 3cl green Chartreuse, top up with soda, and shake well to distribute the ingredients evenly.
Decorate with lime zest and a sprig of mint.
Prepare directly in a large glass of the type used to serve an Old Fashioned. Cut a 2,5 cm slice of fresh cucumber, remove the skin and keep the flesh. Cut the flesh into 4 and crush the cucumber at the bottom of the glass to make a purée. Add 1,5cl lime juice, 1cl cane sugar syrup, 4cl Hendrick’s (Scottish Gin) and 1,5cl of St Germain (elderberry liqueur). Fill the glass with large ice cubes, top up with soda, and shake so the cucumber purée catches on the ice cubes and remains in suspension.
Decorate with the skin from the cucumber you used at the start, and two-quarters of lime. Serve with a big straw.