Corsaire

Bar recipe

A real oddity! Complex, fruity, spicy and winy at the same time, with a touch of bitterness.

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Corsaire
Maxime Le Gal

Maxime Le Gal

Maxime Le Gal, Mixologist, Cofounder and Partner, Rocks & Rye, and Les vergers Boiron Consultant
Maxime Le Gal founded Rocks & Rye in Lyon in 2017, with his partner Amanda Boucher, an acclaimed mixologist, known in part for her signature and legendary cocktail “La Muse”.   ​Having ...
  1. Corsaire

    Ingredients

    • Frozen fruit purée 100% : PGI Corsican Clementine - 30ml
    • Walnut liqueur - 30ml
    • red vermouth - 10ml
    • Amontillado Cherry (wine) - 10ml
    • Bourbon - 10ml
    • Aquavit - 5ml

    Glass: Rocks / Old Fashioned

    Ice: highball block or large ice cubes

    Technique / Method: Combine briefly all ingredients, except purée, with ice in mixing glass, strain over fresh ice, add the purée and stir briefly

    Presentation / garnish : clementine leaves

    In this step

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