This delicate cocktail combines the tangy freshness of yuzu with the gourmet fragrance of roasted white sesame syrup, sublimated by the fruity sweetness of pear and the elegance of cognac. The light bubbles of clairette bring a unique finesse to this creation. To enhance this marriage, we use Clairette de Die Doux from Maison Jaillance.
Imagined by Juliette Cothenet during the Valence en Gastronomie festival, this cocktail was designed to harmonize with the refined dishes of Kevin Vaubourg and Lucille Routin - Le Lavandin.
Ingredients
1 cl yuzu concentrate
3 cl roasted white sesame syrup
3 cl pear juice
1 cl VSOP cognac
5 cl Clairette de Die Doux Maison Jaillance
Recipe
Fill a glass with ice cubes.
Stir in the yuzu concentrate, sesame syrup and pear juice.
Add the Cognac.
Finish with Clairette de Die Doux Maison Jaillance.
Stir gently to avoid breaking the bubbles.
Decoration :
Sesame tiles made with leftover syrup and a touch of yuzu gel.
Enter
the Clairettologie
Made in France
Drôme & Gironde
From the vine
to the glass
The bubbles
The bubble of the moment
The bottle of the moment
The bottle of the moment
The bottle of the moment
22 € each
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