The Yuzu Bloom

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.

TOGETHER, WE
REINVENT
LA CLAIRETTE de die

A made-to-measure cocktail

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

Jay'up doux - Clairette de Die

8.5 € TTC - le carton de 6

1.42 € l'unité

Tradition - Clairette de Die

8.15 € TTC - le carton de 6

1.36 € l'unité

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.

Juliette Cothenet

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.