PAPA DOBLE
beautiful snacks, antipasti, aperitifs boards and toasted sandThe Papa Doble is a wiches. cocktail bar located in the historical area The cocktail menu ofof L’Ecusson in Montfers “Hemingway Sapellier. vouries”, some hallmarks cocktails of Opened in July, 2009, the team, well-made it quickly became an classics, or any other institution, and has delicious mixes woreven been elected thy of being featured. Best Bar Opening at the Cocktailzone Awards, in Paris in 2010. The quality of the cocktails, an attentive service and good music are the catchwords of this place, in a smart but relaxed atmosphere. You can also chose from a selection of
JULIEN ESCOT Julien Escot has been working in the bar industry for more than fifteen years. From Cap d’Antibes to Courchevel, from Toronto to Sydney, including St Barth, Fuerteventura or Cadaqués, he has mixed cocktails in a dozen of places on four different continents.
Today, he is the owner of the Papa Doble; a cocktail bar created in 2009 in Montpellier, already rewarded Best Bar Opening at the Cocktailzone Awards, in Paris in 2010. Now, Julien Escot is developing an activity of training and advice for the bar profession.
In 2004, he was named « Bartender of the Year » in London, winning the Drinks International Bartender Challenge. In 2006, he released at Minerva editions, Art Cocktail, a reference book for the profession and catering colleges.
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TRUFFLE DOG (Julien Escot)
50 ml tequila Calle 23 20 ml freshly squeezed lime juice 20 ml honey infused with black truffles 1 dash egg white Shake ingredients with ice and strain into chilled glass.
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FRESHLY CUT (Davy Nerambourg)
50 ml Cachaça Cana De Belem 15 ml Bärenjäger Honey liqueur 20 ml freshly squeezed lime juice 20 ml simple syrup Fresh basil Sechuan pepper
Muddle basil vigorously, then shake all ingredients and double-strain on fresh ice cubes. ----Signature----
BÂTON ROUGE (Julien Escot)
30 ml cognac A. De Fussigny 20 ml rum Zacapa 23 20 ml sweet vermouth 15 ml Xanté cognac pear liqueur 1 dash Peychaud’s bitters 1 dash Angostura bitters Stir over ice and strain in an old fashioned glass filled with a piece of ice. “I love this twist on the Vieux Carré. Rum and cognac always play nice together, so that’s a natural twist on the original rye and cognac, but it’s the Xanté cognac pear liqueur that makes this drink stand up to be counted. It’s a fabulous product, and it’s brought into play brilliantly here by M. Escot. Bon travail, Julien!” (Gaz Regan, Annual Manual for Bartenders 2011)
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CARIBBEAN JULEP (Julien Escot)
70 ml rum Captain Morgan Spiced Gold 1 bar spoon The Bitter Truth Pimento Dram liqueur 2 bar spoons brown sugar blended with mild spices (cinnamon, cloves, vanilla, nutmeg) 10 ml simple syrup Fresh mint Lightly muddle mint with sugar and simple syrup, fill with crushed ice then add other ingredients. Churn (stir) the drink using a bar spoon. Dust with shaving spices.
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BLOODY MARY
50 ml Cariel vodka 10 ml Tio Pepe Xeres 20 ml freshly squeezed lemon juice 10 ml bloody mary spiced mix 80 ml Alain Milliat tomato juice Fresh basil Add ingredients in a glass filled with ice cubes, gently stir and garnish with a slice of lemon, a basil sprig and an Oignon macerated in balsamic vinegar.
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HEMINGWAY SPECIAL 50 ml rum Appleton white 20 ml freshly squeezed lime juice 10 ml freshly squeezed grapefruit juice 1 bar spoon Maraschino liqueur ----Hemingway Savouries----
MOJITO
Shake or blend ingredients with ice and strain into chilled glass.
50 ml rum Appleton white 20 ml freshly squeezed lime juice 2 bar spoons powder sugar 10 ml simple syrup 30 ml seltzer water Fresh mint Lightly muddle the mint with sugar and simple syrup in base of the glass then churned with crushed ice, lime and the rum. Lengthened with Seltzer water.
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LUXURY BELLINI
50 ml white peaches homemade nectar 10 ml crème de pêche de vigne Merlet 1 quarter bottle Laurent Perrier champagne Pour the white peaches homemade nectar in a chilled glass then add the crème de pêche de vigne. Pour the champagne from the small bottle like you would do with a green tea Moroccan style.
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FIG & RASPBERRY COBBLER (Julien Escot)
50 ml Taylor’s tawny port 20 ml Dry Orange De Kuyper 20 ml freshly squeezed lime juice 30 ml homemade raspberry purée 2 bar spoons Alain Milliat purple fig marmalade Shake ingredients with ice and into glass filled with crushed ice. Dust with cinnamon.
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MONTGOMERY MARTINI
GRAND HOTEL SAIGON
The Montgomery is named after British Field Marshal Bernard Montgomery, who liked to have a 15 to 1 ratio of own troops against enemy troops on the battle field. 15 parts Hayman’s London dry gin 1 part Noilly Prat dry vermouth Stir over ice and strain in a chilled glass. Garnish with a Seville green olive.
(Julien Escot)
50 ml cognac A. De Fussigny 20 ml freshly squeezed lime juice 20 ml honey water 20 ml Belvoir ginger cordial Fresh mint Shake ingredients with ice and fine strain into chilled glass.
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CASSE NOISETTE (Julien Escot)
Winner of the overall contest at London’s Drinks International Bartender’s Challenge 2004. 30 ml Cariel vodka 30 ml Kahlùa coffee liqueur 30 ml hazelnut syrup 1 dash The Bitter Truth chocolate bitters 50 ml double (heavy) cream Shake first 3 ingredients with ice and strain into chilled glass. Float thin layer of cream over drink. Dust with bitter cocoa powder on the surface of the drink. “Sip Hazelnut and coffee through a creamy topping. A dessert of a drink!” (Simon Difford, Difford’s guide, Cocktails #8 & #9) ----Signature----
LOVE POTION (Simon Perich)
50 ml Peter Heering Cherry Brandy 50 ml Claret 1 chocolate square dusted 1 chili pepper 1 dash absinthe La Fée Verte Fine grater the chocolate square over the mixing glass, then add the chili pepper and the other ingredients except the absinthe. Stir over ice and strain in a glass filled with some pieces of ice sprayed with the absinthe.
STICK DRINKS Stick Drinks are one of the Papa Doble’s trademarks. Based on the classic Caïpirovska, stick drinks are delicious and refreshing mixes of fresh fruits and spirits and whom success is amazing!
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LE GOUVERNEUR (Julien Escot)
40 ml Gin Tanqueray N°Ten 20 ml Picon Club 20 ml Homemade Vermouth Bianco 5 Cherries griottines peureux Muddle griottines in base of mixing glass, then add ice and other ingredients. Stir and fine strain in a chilled glass.
Julien Escot, with his company “Art Cocktail Group”, provides consultings and trainings. Feel free to contact us, we will do our best to help you to develop your projects.
Papa Doble 6, rue du Petit Scel 34000 Montpellier FRANCE +33 4 67 55 66 66 www.papadoble.fr Julien ESCOT Owner contact@papadoble.fr Alexandre LE QUÉRÉ Communication & Events alex@papadoble.fr Design contact@lukybag.com