Cocktail Recipes – Food Pairing – Cocktail Guide
COCKTAIL RECIPES
FOOD PAIRING
Mashed Potatoes with P'tit Bleu Pastis
- 12cl of P'tit Bleu Pastis
- 9cl of butter
- 12cl of cream
- 700g of potatoes
- 3 pinches of grated nutmeg
- Salt & white pepper
Catalan Crème Brûlée with Angelica Flower Liqueur
For 6 people:
- 1 litre of milk
- 6 egg yolks
- 250g of caster sugar
- 50g of cornflour
- 1 stick of cinnamon
- 1/2 lemon for the zest
- Brown sugar
- 5cl of Fleur d'Angélique (Angelica Liqueur)
Surprise Fruit Salad with Liqueurs from Provence
Depending on the fruit in season:
- Summer: Melon, Fig, Nectarines, Raspberry
- Winter: Orange, Apple, Pear, Kiwi, Banana
- Grapefruit juice
- 30g of sugar
- 5cl of Liqueurs from Provence of your choice
Grilled sea bass flambéed with Pastis or Aqualanca
- 1 bass of 2kg
- 3 sprigs of dried fennel
- 10cl of Pastis du Liquoriste or Aqualanca
- Salt and pepper
Strawberry salad with Lemon Verbena Liqueur
For 4 people:
- 500g of strawberries
- 4 tablespoons of Vervein'Cello (Lemon Verbena Liqueur)
- 1 tablespoon acacia honey (or liquid honey)
Asparagus and crayfish soup flambéed with Aqualanca
For 2 people:
- 250g of crayfish tails
- 1 bunch of green asparagus
- 1 onion
- 1 clove of garlic
- 1 knob of butter
- olive oil
- 1 dash of cream
- salt / pepper / paprika
Flambéed Pears with Melopépo
- 2 pears (or 4 canned pear halves)
- 2 tablespoons of butter
- 2 tablespoons of sugar
- 20ml of Mélopépo (Melon & Almond Liqueur)
- 1 mint leaf
