Tome 2 Allemagne

FROM PARIS TO THE GERMAN

COCKTAIL BOOK Introduced by

COGNAC FERRAND

124

93

9

99 33 57 81

105

39 21 27 63 69 75

15 87

45

51

Address BAD HONNEF « La dee da » Bar, Hauptstraße 33, 53 604 Bad Honnef BERLIN Booze Bar, Boxhagener Straße 105, 10 245 Berlin Ritz Carlton, Potsdamer Platz 3, 10 785 Berlin COLOGNE Al Salam, Hohenstaufenring 22, 50 674 Cologne Capri Lounge, Benesisstraße 61, 50 672 Cologne Nada, Clever Straße 32, 50 668 Cologne Spirits, Engelbertstraße 63, 50 674 Cologne DÜSSELDORF LIQ Bar, Parkstraße 26, 40 477 Düsseldorf FRANKFURT Frohsinn, Große Eschenheimer Straße 10, 60 313 Frankfurt am Main Gekkos Bar, Hochstraße 4, 60 313 Frankfurt am Main Hoppers Bar, Schneckenhofstraße 8, 60 596 Frankfurt am Main Roomers Bar, Gutleutstraße 85, 60 329 Frankfurt The Parlour, Meisengasse 6, 60 313 Frankfurt am Main HAMBURG 3 Freunde Bar, Clemens-Schultz-Straße 66, 20 359 Hamburg Le Lion – Bar de Paris, Rathausstraße 3, 20 095 Hamburg MÜNCHEN Zephyr Bar, Baaderstraße 68, 80 469 München NÜRNBERG Die rote Bar, Peter-Vischer-Straße 3, 90403 Nürnberg

EDITO From Paris to Berlin… not that we would want to parody INFERNAL and its pulsating beat ! After a first tour of Paris, Cognac Ferrand wanted to show you a country where the influences are many and various. Berlin, Hamburg, Frankfurt, Nuremberg, Munich, Bad Honnef, Düsseldorf, Cologne: all cities buzzing with talent and distinctive personalities.

Skillful, creative, discreet but nevertheless brilliant, German bartenders are at the top of their game.

Classic or modern, giving a twist to the great cocktails or dreaming up new concoctions, each one more unusual than the next, they certainly know how to keep us on the edge of our seats !

Our visit to Germany is also a journey of the senses. Delicate decoration, cut glass, delicious cocktails : Cognac Ferrand is happy to share these purveyors of peerless pleasure with you...

From Paris with love…

Our Parisian friends took centre stage in our last cocktail book, but Paris has changed in a year !

Movement has been the order of the day : Carina and Josh, « parents » of Candelaria and Glass, have opened the Mary Celeste with Carlos in the Marais, where oysters and cocktails go hand in hand. Denis has left Candelaria and is working on a mysterious plan... Fabien and Edouard, from Entrée des Artistes, are preparing to open a new place up

by Pigalle. Joseph has left the Conserverie... watch this space ! Michael has joined the merry band at Candelaria while Oscar offers us a new playroom at the Gocce, opened in July. Samantha has left Glass, the neighbour of Dirty Dick, a tiki bar opened by Scott... a touch of the exotic in Paris !

Alexandre Gabriel, President

SUMMARY Arnd Henning Heissen

Bar Manager of Ritz Carlton, Berlin — 8 > 13 Mystic Caravan Plantation XO 20th Anniversary Rum

The Ghost with a Rose Paddle Plantation XO 20th Anniversary Rum

Bettina Kupsa

Bar Tender of Le Lion, Hamburg — 14 > 19 Cœur de Noix Pierre Ferrand 1840 Original Formula Cognac

Le Julep de Bonbonnet Citadelle Reserve Gin, Pierre Ferrand Dry Curacao

Diana Haider

Bartender of The Parlour, Frankfurt — 20 > 25 All-time favourite Pierre Ferrand 1840 Original Formula Cognac

« Sommerlimo » aka fleur d’orange Pierre Ferrand Dry Curacao

Gabriel Daun

Bar Manager of Gekkos Bar, Frankfurt — 26 > 31 Richard Francis Burton’s Nightcap in East India Pierre Ferrand 1840 Original Formula Cognac, Plantation Overproof Rum, Pierre Ferrand Dry Curacao

« Cette pâquerette est céleste ! » Pierre Ferrand 1840 Original Formula Cognac

Marian Krause

Indika Silva

Bar Manager of Nada, Cologne — 33 > 38 Ceylon Punch Plantation Jamaica 2000 Rum, Plantation Overproof Rum

Bartender of Spirits, Cologne — 56 > 61 Spirit of thyme Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao

3 Brothers in Spring Plantation 3 Stars Rum

Meike Caroline Finke

Plantation 3 Stars Rum

Owner of Hoppers Bar, Frankfurt — 62 > 67 Walter Swingle

Katrin Reitz

Pierre Ferrand Dry Curacao

Nada Iced Tea

Owner of « la dee da » Bar, Bad Honnef — 39 > 44 Currand Pierre Ferrand Dry Curacao

Pacifique Plantation 3 Stars Rum

Lukas Motejzik

Bartender of Zephyr Bar, München — 45 > 50 Tortuga Swizzle

Rum Mother in Law Plantation 3 Stars Rum, Plantation Barbados 5 Years Old Rum, Pierre Ferrand Dry Curacao

Miguel Fernandez

Barbados 5 Years Old Rum

Lutz Rau

Owner of Booze Bar, Berlin — 51 > 56 Mr.Hill Pierre Ferrand 1840 Original Formula Cognac

Plantation Club Plantation Overproof Rum

Plantation Trinidad 1995 Port Cognac Cask Finish Single Cask Rum

Moritz Kluck

Bar Manager of 3 Freunde Bar, Hamburg — 86 > 91 Ardent été Citadelle Gin

Il spomme tries Bons Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao

Roman Horka

Bar Manager of die rote Bar, Nürnberg — 92 > 97 Drunken Monkey Plantation Panama 2000 Rum

Nahla

Bar Manager of Roomers Bar, Frankfurt — 68 > 73 La bombe de fleurs

Plantation XO 20th Anniversary Rum

Pierre Ferrand Dry Curacao

Bartender of LIQ Bar, Düsseldorf — 98 > 103 The International

Drunken Souchong Plantation Overproof Rum

Plantation 3 Stars Rum

Smokin’ Aces

Les Mariage de deux classiques

Mo Kaba

Sebastian Schneider

Citadelle Gin

Alexandre Gabriel

Bartender of Frohsinn, Frankfurt — 74 > 79 Purple Circus

Barbados 5 Years Old Rum

Citadelle Gin

Bar Manager of Capri Lounge Cologne — 104 > 109 Rambutan Mai Thai

Bel-Union Plantation Barbados 2000 Rum, Pierre Ferrand Dry Curacao

Mohammad Nazzal

Bartender of Al Salam, Cologne — 80 > 85 Vienna Old Fashioned

Plantation Panama 8 Years old

Volker Seibert

Plantation Jamaica 1986 Single Cask Rum, Blend of 8 Plantation Rums, Pierre Ferrand Dry Curacao

Barrel Aged Prince of Wales Pierre Ferrand 1840 Original Formula Cognac, Pierre Ferrand Dry Curacao

C O G N AC F E R R A N D

Arnd Henning Heissen Bar Manager of Ritz Carlton, Berlin 8

« Plantation covers a wide range of tastes. Especially in a Bar such as the Curtain club, we are looking to fascinate our guests on a daily basis, for example with the several cask finishings it proves to be the perfect treat for a demanding connoisseur. »

Mystic Caravan > The Ghost with a Rose Paddle >>

C O G N AC F E R R A N D

6 cl Plantation Barbados XO 20th Anniversary Rum 1 Barspoon Orgeat Syrup 1 Barspoon Homemade Jasmine Syrup of Egypt 1 Drop Plum Bitters Stir on Iceballs, then Strain into a Tumbler on Iceballs Decoration Lemon Twist

10

Arnd Henning Heissen

Mystic Caravan

Mystic Caravan

The Ghost with a Rose Paddle 4 cl Plantation Barbados XO 20th Anniversary Rum 1 Barspoon Ylang Ylang Syrup 1 Barspoon Patchouli Honey – Rose Syrup 0,5 cl Yuzu Sake Stir on Iceballs and Strain into a Golden Coupette without Ice Decoration Date Stick

12

Arnd Henning Heissen

The Ghost with a Rose Paddle

C O G N AC F E R R A N D

C O G N AC F E R R A N D

« The dry Curacao is a very good companion for classical drinks.

The unobtrusiveness of this product reflects itself in a smooth orange without any artificial aroma. »

Bettina Kupsa Bar Tender of Le Lion, Hamburg 14

Cœur de Noix > Le Julep de Bonbonnet >>

C O G N AC F E R R A N D

6 cl Pierre Ferrand 1840 original formula Cognac (Walnut Infused) 1 cl Maple Syrup Degree C 2 cl Fresh Lime Juice 2 Barspoons Cherry Jelly 1 Dash Chocolate Bitters Shake and Double Strain into a Coupette without Ice Decoration Caramelized Cherry and Walnut

16

B et ti n a Ku ps a

Cœur de noix

Cœur de Noix

C O G N AC F E R R A N D

7 cl Citadelle Reserve Gin 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Mozart Black Chocolate Liqueur 2 Orange Twist 1 Hand of Fresh Mint

B et ti n a Ku ps a

Le Jul ep de Bonbonnet

Le Julep de Bonbonnet

Stir Included the Orange Twists, then Double Strain into a Julep Cup Full of Crushed Ice Decoration Mint/Cacao

Le Julep de Bonbonnet

18

C O G N AC F E R R A N D

« The Pierre Ferrand Orange Dry Curacao is one of the most creative spirit products in the last years. There is no alternative in the Curacao sector for me, I like this brand and the wonderful history about it. »

Diana Haider Bartender of The Parlour, Frankfurt 20

All time favourite > « Sommerlimo » aka fleur d’orange >>

C O G N AC F E R R A N D

5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Apricot du Roussillon 3 cl Fresh Lemon Juice 1,5 cl Sugar Syrup Absinth – Spray in the Glass Shake and Strain into a Coupette without Ice Decoration Orange Twist

22

Diana Haider

All time favourite

All time favourite

« Sommerlimo » aka fleur d’orange 5 cl Pierre Ferrand Dry Curacao 3 cl fresh Lemon Juice 2 cl Orange Jelly 1 cl Sugar Syrup Fill Up Soda Shake and Strain into a Highball Glass Full with Ice Rocks Decoration Flower, Orange – Julienne

24

Diana Haider

« S o m m e r l i m o » a k a f l e u r d ’ o r a n g e

C O G N AC F E R R A N D

C O G N AC F E R R A N D

Gabriel Daun Bar Manager of Gekkos Bar, Frankfurt 26

« With the 1840 original formula Cognac by Ferrand, bartenders finally have a Cognac similar to Charente spirits from the 19th Century in their hands. Bulkier and edged more than any other competitor currently on the market, it proves to be great for mixed drinks, as it knows how to stand its ground amongst other ingredients. »

« Cette pâquerette est céleste ! » > Richard Francis Burton’s Nightcap in East India >>

« Cette pâquerette est céleste ! » 4,5 cl Pierre Ferrand 1840 original formula Cognac 2,5 cl Chartreuse Jaune V.E.P. 1,5 cl Fresh Squeezed Lemon Juice 1 Barspoon Luxardo Maraschino 2 Barspoons Sugar Syrup Stir and Strain into a Goblet Full of Crushed Ice Decoration Lemon Peel & Mint Sprig

28

Gabriel Daun

« Cette pâquerette est céleste ! »

C O G N AC F E R R A N D

Richard Francis Burton’s Nightcap in East India 4,5 cl Pierre Ferrand 1840 original formula Cognac 1 cl Plantation Overproof Rum 1 Barspoon Pierre Ferrand Orange Dry Curacao 1 Barspoon Luxardo Maraschino 2 Barspoons Homemade Pineapple Syrup 3 Dashes Boker’s Bitters Stir and Strain into a Coupette without Ice Decoration Lemon Peel

30

Gabriel Daun

R i c h a r d F r a n c i s B u r t o n’ s N i g h t c a p i n E a s t I n d i a

C O G N AC F E R R A N D

C O G N AC F E R R A N D

« When I create a drink I make sure that I take good quality products. It makes me happy to introduce my guests to a product that has character, individuality and diversity. I love to mix with the products of Cognac Ferrand. »

Indika Silva Bar Manager of Nada, Cologne 32

Ceylon Punch > Nada Iced Tea >>

C O G N AC F E R R A N D

4,5 cl Plantation Jamaica 2000 Rum 2 cl Plantation Overproof Rum 2,5 cl Homemade Peach Puree 2 cl Fresh Lime Juice 2,5 cl Homemade Ceylon Cardamom Syrup 2 cl Ceylon Ginger-Coconut Cream Shake and Strain into a Coconut Shell Full of Ice Rocks Decoration Mint Sprig, Orange Twist

34

Indika Silva

Ceylon Punch

Ceylon Punch

C O G N AC F E R R A N D

4,5 cl Plantation 3 Stars Rum 2,5 cl PX Sherry 2 cl Vineyard Peach Liqueur 2 cl Fresh Lime Juice 8 Pieces of Mint Leaves 4 cl Homemade Ginger Lemonade Shake and Strain into a Bottle without Ice Decoration Lemon Twist

36

Indika Silva

N a d a I c e d Te a

Nada Iced Tea

C O G N AC F E R R A N D

« For me, Curacao Ferrand is the best Curacao on the market. It is so present in cocktails that it also stars as the base spirit, like in my cocktail “ Currand ”. For a simple but memorable cocktail, we bartenders need products like this ! »

Katrin Reitz Owner of la dee da Bar, Bad Honnef 38

Pacifique > Currand >>

C O G N AC F E R R A N D

5 cl Plantation 3 Stars Rum 1,5 cl Tonka Bean Syrup 2 cl Fresh Lime Juice 1 Dash Creole bitters Shake and Strain into a Coupette without Ice Decoration Silver Plate to Serve On

40

Katrin Reitz

Pacifique

Pacifique

C O G N AC F E R R A N D

4 cl Pierre Ferrand Orange Dry Curacao 2 cl Nolly Prat Dry 1 cl Fresh Lime Juice 1 dash Orange Bitters 1 dash Peychaud’s Bitters Shake and Strain into a Tulip Glass without Ice Decoration Orange Fly with Clove

42

Katrin Reitz

Currand

Currand

C O G N AC F E R R A N D

« For me, Cognac Ferrand is one of the companies with the highest quality level in the world.

Plantation Rum is unique, the story is awesome and the notes are so different from countryside to countryside. »

Lukas Motejzik Bartender of Zephyr Bar, München 44

Smokin’ Aces > Tortuga Swizzle >>

C O G N AC F E R R A N D

5 cl Barbados 5 Years Old Rum 2 cl Falernum 2-3 Lime Wedges 2 Dash Angostura Bitters Stir and Strain into a Coupette without Ice On the Top put Islay Whiskey – Rose Flower Foam Decoration Play Cards and feather

46

Lukas Motejzik

S m o k i n’ A c e s

Smokin’ Aces

C O G N AC F E R R A N D

5 cl Plantation 3 Stars Rum 3 cl fresh Lime Juice 2 cl Sugar Syrup 1,5 cl Banana Liqueur Build directly in the Glass, then Swizzle.

Top with Cherries in the Tumbler, and add Crushed Ice Decoration Baiser, Cherry, Mint, Spoon

48

Lukas Motejzik

To r t u g a S w i z z l e

Tortuga Swizzle

C O G N AC F E R R A N D

« The Dry Curacao is one of the best Curacaos out there. A must for every classical drink. Every place with a reputation in Berlin has it on its list these days. »

Lutz Rau

Mr Hill > Plantation club >>

Owner of Booze Bar, Berlin 50

C O G N AC F E R R A N D

5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Antica Formula Vermouth 1 Barspoon Orgeat Syrup 1/2 Barspoon Ardberg 10 Years 2 Dash Angostura Bitters 1 Dash Angostura Orange Bitters Stir all the Ingredients and Strain in a Martini Glass without Ice Decoration Caramelized Amarena Cherry

52

Lutz Rau

Mr Hill

Mr Hill

C O G N AC F E R R A N D

4 cl Plantation Overproof Rum 4,5 cl Pink Grapefruit Juice 2 cl Fresh Lime Juice 1,5 cl Gum Syrup 3 cl Club Mate Soda 1/2 Piece of Fresh Vanilla Sprig Shake and Strain in a tumbler with an Iceball Decoration Grapefruit Twist/Vanilla Sprig

54

Lutz Rau

Plantation club

Plantation club

C O G N AC F E R R A N D

Marian Krause Bartender of Spirits, Cologne 56

« My story with Cognac Ferrand started with a meeting with Alexander.

Especially his fascination of what can be done with raw materials, the distillation, his farm house – all that was very impressive. In combination with “ always question your actions and try to improve them ”, that pretty much sums up what I took away from that visit. The Cognac works wonderfully in bars, as it brings enough % Vol. with it and corresponds beautifully with other ingredients. This Cognac can furthermore also be used in classic recipes. » Spirit of thyme > 3 Brothers in Spring >>

C O G N AC F E R R A N D

3,5 cl Pierre Ferrand 1840 original formula Cognac 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Fresh Lemon Juice 10 cm Celery 3 Sprigs of Thyme Shake and Double Strain into a Coupette without Ice Decoration Lemon Twist

58

Marian Krause

Spirit of thyme

Spirit of thyme

C O G N AC F E R R A N D

5,5 cl Plantation 3 Stars Rum 1 Barspoon Apricot Jelly 4 Leaves of Coriander 1,5 cl Sugar Syrup 2 cl Fresh Lime Juice Shake and Double Strain into a Tumbler with Ice Rocks Decoration 1 Sprig of Coriander

60

Marian Krause

3 Brothers in Spring

3 Brothers in Spring

C O G N AC F E R R A N D

Meike Caroline Finke Owner of Hoppers Bar, Frankfurt 62

« I first came across Ferrand Dry Orange on a website for Spirits, no more than two weeks later a report had been uploaded on the Mixology-website. By then however, I already had the product in my bar and was mixing drinks with it. I was convinced by the quality and the taste immediately.

A friend of mine once brought Plantation 3 stars Rum along, and I have been ordering it from my supplier ever since. Quality and taste are great, and therefore the rum made it into the portfolio. » Rum Mother in Law > Walter Swingle >>

C O G N AC F E R R A N D

3 cl Plantation 3 Stars Rum 3 cl Plantation Barbados 5 Years Old Rum 4 cl Picon 2 cl Pierre Ferrand Orange Dry Curacao 2 cl Angostura Bitters 2 cl Peychaud’s Bitters 1 cl Luxardo Maraschino 1 cl John D. Taylor Falernum 1 Dash Chocolate Bitters 1 Dash Whiskey Barrel Bitters Shake with a Lemon Twist and Strain into a Cognac Glass without Ice

64

Meike Caroline Finke

Rum Mother in Law

Rum Mother in Law

C O G N AC F E R R A N D

2 cl Pierre Ferrand Orange Dry Curacao 4 cl Cachaça 3 cl Fresh Lemon Juice 3-4 Barspoons Kumquat Chutney Fill Up Soda Build directly in a Long Drink Glass.

Fill with Ice Cubes Decoration Orange Twist

66

Meike Caroline Finke

Wa l t e r S w i n g l e

Walter Swingle

C O G N AC F E R R A N D

« Cognac Ferrand, great to see that there are still companies out there that were a family business, are a family business and will always stay one ! »

Miguel Fernandez Bar Manager of Roomers Bar, Frankfurt 68

La bombe de fleurs > Drunken Souchong >>

C O G N AC F E R R A N D

4 cl Pierre Ferrand Orange Dry Curacao (Infused with Flowers) 2 cl Fresh Lime Juice 1,5 cl Sugar Syrup 1 Egg White Shake and Dry Shake before Straining into a Coupette without Ice Decoration Chocolate Stripes

70

Miguel Fernandez

La bombe de fl eurs

La bombe de fleurs

C O G N AC F E R R A N D

4 cl Plantation Overproof Rum 1,5 cl Homemade Lapsang Tea Syrup 1,5 cl Fresh Lime Juice Stir and Strain into a Martini Glass without Ice Decoration Lime stripes

72

Miguel Fernandez

Drunken Souchong

Drunken Souchong

C O G N AC F E R R A N D

Mo Kaba Bartender of Frohsinn, Frankfurt 74

« The products of Cognac Ferrand are in big demand in German bars since years. The reason for that is not only their quality, but also the variety of ways in which they can be used – by themselves, in longdrinks or mixed drinks !

For example the Plantation Overproof is very strong – but in cludes a touch of exotic fruits with Vanilla-Bourbon and Sherry taste. » Bel-Union > Purple Circus >>

C O G N AC F E R R A N D

6 cl Plantation Barbados 2000 Rum (Truffle Infused) 2,5 cl Pierre Ferrand Orange Dry Curacao 3 Barspoons Runny Honey 2 Drops Angostura Bitters 2 Dash Egg White Shake and Double Strain into a Coupette without Ice Decoration Food Pairing – Truffle Salad

76

Mo Kaba

Bel-Union

Bel-Union

C O G N AC F E R R A N D

6 cl Citadelle Gin (Lavender Infused) 1,5 cl Chambord Royal 1 Sprig Rosemary 2 cl Passion Fruit Juice 1 cl Fresh Lemon Juice 1 Dash Peychaud’s Bitter 2 Drops Egg White Shake and Double Strain in a Champagne Glass without Ice Decoration Lavender and Rosemary

78

Mo Kaba

Purple Circus

Purple Circus

C O G N AC F E R R A N D

Mohammad Nazzal Bartender of Al Salam, Cologne 80

« They constantly try and offer bartenders new products in various different spirit segments, whether it is Cognac, rums with a special finish and limited edition or barrel-stored Gins. Especially in the rum segment they manage to score one masterpiece after the other. Ferrand is simply innovative, and is always looking for something a little different… »

Les Mariages de deux classiques > Vienna Old Fashioned >>

C O G N AC F E R R A N D

6 cl Plantation Trinidad 1995 Rum, Port & Cognac Cask Finish 2 Barspoons Red Fig Jelly Minimum 70% Fruit Part 2,5 cl Fresh Lemon Juice 1 Barspoon Sugar Syrup 1 Sprig Rosemary Cola-Baiser (ca. 3 cl Cola, 5 ml Fresh Lemon, 1 cl Sugar, 3 cl Egg White, blend all Ingredients without Ice) Shake and Double Strain into a Coupette.

Put the Baiser at the Top and burn it Decoration 1 Sprig Rosemary

82

Mohammad Nazzal

Les Mariages de deu x cl a ssiques

Les Mariages de deux classiques

C O G N AC F E R R A N D

7 cl Plantation Panama 8 Years Old Rum Poppy Orgeat Fat Washed 1 Barspoon Muscavodo Sugar 2 Drops Berlin Capital Bitters 1 Dash Whiskey Barrel Bitters Stir and Strain into a Tumbler with an Iceball

84

Mohammad Nazzal

Vienna Old Fashioned

Vienna Old Fashioned

C O G N AC F E R R A N D

Moritz Kluck Bar Manager of 3 Freunde Bar, Hamburg 86

« There are several modern gins out there these days that use different Botanicals. Citadelle were the pioneers, who already provided astonishing recipes with several Botanicals prior to the whole Gin & Tonic hype. French products are no longer covered with dust, they are timelessly modern. »

Ardent été > Il spomme tries Bons >>

C O G N AC F E R R A N D

5 cl Citadelle Gin 1 cl Melon Liqueur 1 cl Gum Syrup 2 cl Fresh Lime Juice 1 Dash Cayenne Pepper Shake and Double Strain in a Fizz Glass Full of Crushed Ice Decoration Lime Stripes

88

Moritz Kluck

Ardent été

Ardent été

C O G N AC F E R R A N D

4 cl Pierre Ferrand 1840 original formula Cognac 0,5 cl Pierre Ferrand Orange Dry Curacao 1 cl Gum Syrup 1 Dash Orange Flower Water 3 cl Natural Apple Juice Cinnamon Sugar Rim Shake and Strain in a Sour Glass without Ice Decoration Piece of Apple

90

Moritz Kluck

Il spomme tries Bons

Il spomme tries Bons

C O G N AC F E R R A N D

« I very much enjoy working with Plantation products for two reasons that are most relevant to me : - Value for money : Brilliant !

- Many different taste varieties, which inspire one to come up with new creations, but also to enhance classics. »

Roman Horka Bar Manager of die rote Bar, Nürnberg 92

Drunken Monkey > Nahla >>

C O G N AC F E R R A N D

6 cl Plantation Panama 2000 Rum 2 cl Homemade Coconut Syrup 2 cl Fresh Lime Juice 3 cl Fresh Squeezed Orange Juice Half Piece of a Passion Fruit Shake and Double Strain into a Tiki Mug full of Crushed Ice Decoration Passion Fruit, Mint, Orange Twist

94

Roman Horka

Drunken Monkey

Drunken Monkey

C O G N AC F E R R A N D

5 cl Plantation Barbados XO 20th Anniversary Rum 2 cl Homemade Vanilla Syrup 2 cl Fresh Lime Juice 1 Barspoon Vanilla Liqueur 1 Rosemary Sprig Shake and Double Strain into a Coupette without Ice Decoration Rosemary Sprig

96

Roman Horka

Nahla

Nahla

C O G N AC F E R R A N D

« A great variety of products, which one can be recommended without any doubt. For me, the gin is one of the most complex ones on the market, because it is not fully taken over by one ingredient, but instead nicely balanced. »

Sebastian Schneider Bartender of LIQ Bar, Düsseldorf 98

The International > Alexandre Gabriel >>

C O G N AC F E R R A N D

6 cl Citadelle Gin (infused with Saffron) 3 cl Fresh Lemon Juice 1,5 cl Homemade Riesling Wine Syrup 1 Egg White Shake and Strain into a Goblet without Ice Decoration Mint Leaf & by Side Crab Chips

100

Sebastian Schneider

The International

The International

C O G N AC F E R R A N D

7 cl Barbados 5 Years Old Rum (Infused with Red Beet) 0,75 cl Homemade Syrup of Black Tea with Dry Orange 3 Dashes Angostura Bitters 1 Spray Homemadde Gentlemen Perfume (cardamom, eucalyptus, sweet wood, …)

Stir and Strain into a Tumbler Full with Ice Rocks Decoration Perfume by Side

102

Sebastian Schneider

Alexandre Gabriel

Alexandre Gabriel

C O G N AC F E R R A N D

Volker Seibert Bar Manager of Capri Lounge, Cologne 104

« In the Capri Lounge, an essential partner for our cocktail ageing through a variety of highend products. The Single Cask series of Plantation rums are the most popular Old Fashioned variations at the Capri Lounge, a manifestation. Likewise the 1840 original formula Cognac, which is an asset to all Cognac drinks through its distinct taste. »

Barrel Aged Prince of Wales > Rambutan Mai Thai >>

C O G N AC F E R R A N D

2,5 cl Pierre Ferrand 1840 original formula Cognac 1,5 cl Pierre Ferrand Orange Dry Curacao 1 Barspoon Dom Benedictine Angostura is a Guest Choice 10 cl Champagne Barrel Plantation Trinidad Time 12 Weeks Glass Orginal Fink Cup – Original Silver Decoration Cherry flavoured with Guignolet de Dijon and Abbotts Bitters Build in Glass and Top up with Champagne.

Then Stir and Put in a Fink Cup without Ice Decoration Silver Stick and Cherry

106

Vo l k e r S e i b e r t

B a r r e l A g e d P r i n c e o f Wa l e s

Barrel Aged Prince of Wales

C O G N AC F E R R A N D

4,5 cl Plantation Jamaica 1986 Single Cask Rum 4,5 cl Blend of 8 Plantation Rums aged in a Pierre Ferrand Cognac Barrel in 12 Weeks 2,5 cl Pierre Ferrand Orange Dry Curacao 6 cl Fresh Lemon Juice 4 cl Fresh Lime Juice 2,5 cl Orgeat Extracts Shake and Strain into a Unique Japanese Argil Bowl with Dry Crushed Ice Decoration Rambutan, PiliPili, Glasnoodle, Chobsticks, Lemon Leaves and Glass Cap

108

Vo l k e r S e i b e r t

Rambutan Mai Thai

Rambutan Mai Thai

COLOPHON photography

© Wolfgang Simm wulfman-foto.de graphic design

© Martin Lavielle behance.net/martinlavielle typeFACE

Neutra Text impression

Printed in October 2013

BM impression

imprimerie-bm.fr princeps PAPER

Artic Volume Beverage Consulting

Moritz Niederstrasser www.die-bar-die-es-nicht-gibt.de © all rights reserved to COGNAC FERRAND

Château de Bonbonnet 16 130 Ars - FRANCE cognacferrand.com 124