This subtle mocktail elegantly blends the sweetness of apple, the roundness of orgeat and the refined notes of Earl Grey tea, all enhanced by the fine bubbles of Maison Jaillance.
This mocktail surprises with the spicy finish of Timut pepper, an exotic peppercorn harvested in Nepal. This alcohol-free cocktail can be made with Delight or Bulles de Muscat by Maison Jaillance.
Mocktail Jaillance signature by Juliette Cothenet
TOGETHER, WE
REINVENT
LA CLAIRETTE de die
Ingredients
1 Earl Grey tea bag (or 2g loose tea)
6 cl apple juice
1 cl orgeat syrup
8 cl Delight
Recipe
Infuse the Earl Grey tea bag or 2g loose tea in the apple juice for 12 hours in the fridge, then strain through a fine sieve.
Fill a mixing glass three-quarters full of ice cubes
Pour in infused apple juice, orgeat syrup and Delight
Stir gently to avoid breaking the bubbles, then strain the mixture through a sieve into a glass.
Dip a paintbrush into the orgeat syrup and trace a line down the length of the glass. Sprinkle lightly with Earl Grey tea, which will cling to the syrup, and garnish with pretty leaves (in this case, bay leaves).
This cocktail can also be made with the alcohol-free cuvée Bulles de Muscat.
To enhance its flavors, Jaillance has teamed up with Juliette Cothenet, France's Best Bartender (Scott Cup 2023). A graduate of the Institut Paul Bocuse (now Institut Lyfe) and the prestigious Harry's New York Bar, she approaches mixology as a branch of gastronomy in its own right.
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