You should never need an excuse to have a cocktail, but today we really do have one - it's World Cocktail Day! To celebrate, we've asked some of our favorite Lausanne establishments to share their hand-crafted cocktail recipes with us
Le Vestibule - Randy's Pick: 'Mucho Kentucky'
Ingredients
25ml Bourbon (Bulleit Bourbon Frontier Whiskey)
25ml Tequila (Espolon Blanco)
20ml fresh lime juice
20ml fresh grapefruit juice
20ml simple syrup
Garnish: cucumber peel (or slice)
Instructions
1. Put all ingredients in a shaker
2. Shake with ice
3. Double strain in a tumbler filled with ice
4. Add your garnish
Simple syrup: 50% water, 50% sugar (they use brown sugar, but both work)
Summer variation: you can top up your cocktail with a bit of ginger beer
LCC - Bertrand's Pick: 'The Al Capone'
Created for the opening of the Comptoir bar in Lausanne in 2013 by Bertrand Tessier.
Ingredients:
4cl White Rum
2cl Coconut Rum
3cl Passion Puree
2cl Lime Juice
4cl Pineapple Juice
7/8 Basil Leaves
Sugar
Instructions
- In a shaker crushed 7/8 fresh basil leaves with white sugar.
- Add liquid ingredients
- Shake well and double strain into a martini glass.
- Garnish with a basil.
Eat Me - Lisa's Pick: 'Chillin' In Calabria'
Inspiration
For their new menu they wanted to create a drink that was low alcohol by volume (ABV), and this crisp cocktail comes in at a cool ~14% (similar to a typical red wine). The fresh citrus flavor comes from the homemade cordial of Bergamot, a fruit that is native to Calabria in Italy
Ingredients
40 cl Belsazar blanc
40 cl Lillet blanc
25 cordial of bergamot
Garnish: Mint
Optional: add one turn of your favorite pepper (we use a rare one called cubeb)
Instructions
- Mix everything in a shaker.
- Shake and pour over ice.
- To make the cordial (if you want to be really authentic) layer slices of bergamot with sugar and leave in an air-tight container for at least 2 weeks. Then remove the bergamot and save the liquid.
Blackbird- Margaux's Pick: 'Spicy Mama'
Ingredients
4cl tequila reposado infused with jalapeños
2cl white mescal
6cl mango purée
Juice of 1 lime
Garnish: Jalapeno, Mango, Cayenne
Instructions
- Mix everything in a shaker.
- Shake and pour over crushed ice.
- To garnish, dip the rim of the glass into a mixture of cayenne pepper and salt, and top with sliced jalapeno’s and mango.
LEGRAM- Paul's Pick: 'Paul's Negroni'
Inspiration:
Paul loves a Negroni, so he created one that fits his sweet tooth and uses a Gin made by friends. This Negroni is great for people who are not so fond of the bitterness from Campari, it’s a sweeter, more floral version for the Summer terrace
Ingredients
3cl Tempus Gugit Gran Classico
3cl Carpano Antica Formula
3cl Geneva Dry Gin
Garnish: Orange Twist
Instructions
- Pour equal measures into a glass with ice.
- Stir until you feel the liquid loosen up.
- Add more ice, garnish and enjoy!
