Cocktail recipes with Pimento - 10cl black grape juice
Sorbettimento ALCOHOL IS DANGEROUS FOR YOUR Peter Kotynkowiecz, Alte Post Leoben (Austria) HEALTH, - 1 scoop of sorbet ginger or lime or mango... DRINK WITH MODERATION - 5cl Pimento - 1cl pink grapefruit Monin syrup (or lemon or basil…) Mocktails Spicy Mango Green Globe-Trotter (14cl) Peter Kotynkowiecz, Alte Post Leoben (Austria) Clément Basset, Purple Bar (Paris) - 10cl Caraibos mango - Apple juice - 10cl Pimento - Ginger juice - 12cl sparkling water - Fresh mint - Cucumber Pink Hot Pants - Salad homemade syrup Peter Kotynkowiecz, Alte Post Leoben (Austria) - Top with Pimento - 12,5cl Pimento on the rocks - 12,5cl sparkling water Virgin Pimento Mojito - 1cl pink grapefruit Monin syrup François Fayard (Huitième Monde) - A dash of pink grapefruit Caraibos - 6 mint leaves - 2 lime segments squeezed Frühjahrskick - Fill with crushed ice Peter Kotynkowiecz, Alte Post Leoben (Autriche) - Add 15cl apple juice - Carrot juice + fizzy apple juice (Apfelsaft) & - Top with Pimento Pimento or Raspberry Pimento - Red beet juice + fizzy apple juice (Apfelsaft) & Marie Corbasson (Terres de Cocktails) Pimento In a glass: - ½ lime cut in 6 parts - 1 small spoon or brown sugar Cocktails - 10 fresh Raspberries (or puree) - Crush with a pestle (build), then fill half the glass of With rum crushed ice Rhum Fashioned - Add 5cl Pimento and top with crushed ice Guillaume Colin, Little Havana (Lille, France) Direct in a glass : Hot basil red fruits - 2 dash bitter Angostura François Fayard (Huitième Monde) - 4cl Pimento In a blender: - 1 cc brown sugar - Ice Crush. Then add: - 5 strawberries - Ice cube - 10 raspberries - 6cl Zacapa rum 23 years - 2 basil leaves - Orange zest - Mix. Pour in a glass and add 2cl Pimento Pimento Storm Pimentada Helena Tiare Olsen, Mountain of Crushed Ice Matthieu (Auberge des Seguins, Buoux) (Stockholm) Salt the rim of a big glass: - 6 cl dark Jamaican rum - Fill it with ice - 1.5 cl fresh lime juice - 2cl lemon syrup - Shake all ingredients except Pimento, strain and - 25cl Pimento top with Pimento, serve with cracked ice in a rocks Garnish with a mint leaf glass. Garnish with a wedge of lime.
X-Perience (33cl) Volcano Spice Cyril Bluze (F2X Radio) Olivier Roméo (France) - 2cl black currant syrup - 5cl Kraken dark rum - 10cl apricot juice - 1/2 squeezed combava (or lime Kaffir) - 11cl Pimento - Grate the combava zest
- 3 drops of Orange Angostura Zephyr - 2 coffee spoons of cane sugar Ben Jacobs, La Taïga (La Tania) Shake with crushed ice and top with Pimento In a Highball glass: - 3cl Southern Comfort, Red Hot Chili Pepper - 3cl Gin Jeremy Kent and Anthony Nasti, Saloon Bar (Val - 3cl white rum (Bacardi) Thorens) - 1 lime segment squeezed In a highball glass, on the rocks: - Crushed ice - 1cl grenadine syrup - Shake, pour and top with Pimento - 6cl Havana Club Anejo Especial - 3 lime segments squeezed Hot Pimento Swizzle - Top with Pimento Helena Tiare Olsen, Mountain of Crushed Ice (Stockholm) Red lights spells danger - 2.5 cl pineapple juice Samia, la Chair de Poule (Paris) - 2.5 cl fresh lime juice In a Highball glass - 1 bar spoon falernum - 3 strawberries and ½ lime crushed mashed - 2.5 cl dark Jamaican rum - Beat and add 5 mint leaves - 2.5 cl green Chartreuse - One line of strawberry syrup - Swizzle with crushed ice until frosty and top with - 3 ice rocks Pimento, garnish with a good bunch of fresh mint. - 4cl white rum - Top with Pimento Spicy Spollati Stravros Titakis, Spollati Bar (Agias Eirinis Square, Ti' Pimento punch Athens) François Fayard (Huitième Monde) In a double old fashion glass In a glass with crushed ice: - 30ml Aged Rum (Angostura 5*) - 5cl Rum from West French Indies - 30ml spicy rum (sailor jerry) - 5cl lime juice - 25ml fresh lime - 1cl caramel syrup - 1 bar spoon Blueberry Jam - 2cl Pimento - 1 spoon fresh ginger Kicking Mule - Top up with Pimento Ben Mattinson, Scotty’s (Tignes) Shake and strain the ingredients into a double old In a highball glass, on the rocks: fashion glass full of crushed ice, Garnish Mint. - 5cl Havana Club - 5cl Spiced Rum Cinnamon Odyssey - 1 lime segment squeezed Bartesera, Athens - Top with Pimento - 60ml Havana Reserva 5 - 25ml fresh lime Hot Mojito Pimento - 20ml simple syrup Eric Dalsace In a highball glass, crush: - 2 bar spoons of apple cinnamon tea - 7 mint leaves - Top up with Pimento - 1 line of cane syrup Shake and strain in a highball glass garnish - 2 small spoons of brown cane sugar cinnamon stick and a lime peel. - 2 lime segments squeezed Fill with crushed ice. Add: Caribbean Punch - 6cl rum from Cuba Cupa Cupa Tiki Bar (Abelokipi, Athènes) - a drop of Angustura - 40ml Aged Rum - Top with Pimento and mix - 10ml Cachaca
- 20ml lime juice Spicy & Stormy Antoine Honein, Black Bear (Les Gets) - 20ml Honey syrup In a highball glass, on the rocks: - 15ml Orange juice - 1/3 spiced rum - 10ml Falernum - 2/3 Pimento - Dash Angostura Bitters - a dash of Angustura - Top up with Pimento - 1 lime segment squeezed Shake with ice and strain in a Tiki Glass, Garnish
orange peel and lime wheel. - 2 lime segments squeezed - 4cl Vodka Le Perfecto - 10 raspberries Flavie Chêne-Dubois, Longchamps Palace - Top with Pimento (Marseille) In a tumbler glass Spicy Lady - 5 dice lime Theo Wilenski, Bistrot 82 (Paris) - 2 cc cane sugar In a tumbler: - 2cl cane syrup - A line of grenadine syrup - 4cl Sailor Jerry - 2cl vodka - 1 dash Angostura Bitter - 2cl Manzana Fill up with ice. Shake and top up with Pimento - Top with Pimento
Alpen Mojito With Vodka Julien, Le Downtown (Méribel Mottaret) Pepperoncino Mule (12cl) Ina mojito glass: Clément Basset, Purple Bar (Paris) - 2 lime segments squeezed - Ketel One Vodka - 2 spoons of cane sugar - Strawberry juice - Lime - 4cl Genepi - Top with Pimento - 2cl vodka - Crushed ice Diablo 2 - Top with Pimento Guillaume Colin Little Havana (Lille, France) Direct au verre : Bloody ginger - 1,5cl lime Mayeul, le Flemming's (Lyon) - 2cl Muroise or baies rouges liquor Giffard premium - 6cl vodka - 6cl Grey Goose vodka - A spoon of cane sugar Mix with a spoon. Then add: - 2 lime segments squeezed - Ice cubes - Fill with crushed ice - Top with Pimento - Top with 50% Pimento, 50% strawberry juice
Pepper Island Hot Bise Theo Wilenski, Bistrot 82 (Paris) Mika, Brasserie du Centre (Le Lavandou) - 2cl vodka - Crush 2 leaves of fresh basil in a glass - 2cl gin - Add ice cubes - 1cl Cointreau - Pour 6cl vodka Zubrowska - 4cl Pulco - Pour 10cl strawberry juice - A line of raspberry cream - Top with Pimento (4cl) - Top with Pimento Pepperpear Hot Mule George Antonoglou, The Grotto (Athens) In a lowball glass, on the rocks: In a highball glass - 4cl Vodka - 35ml Xante pear liquor - 6cl Pimento + 2cl squeezed lime - 35ml vodka
- 20ml fresh lemon The Green Mule Francesco Lafranconi - 2 bar spoon sugar In a Collins glass, full of ice rocks Shake with ice and strain in a highball glass, - Pour 22,5 ml of Green Chartreuse Garnish Pear slices and top up with Pimento - 37,5 ml Vodka (Vertical) - 120 ml Pimento Pimento Salty Dog - 1 lime segment squeezed Giannis Petris, Pere Ubu (Glyfada, Athens) - Add 2 slices of cucumber and a bit of fresh dill In a highball glass - Mix with a bar spoon - 50ml Vodka - 20ml Fresh lime Juice Hot Pimento raspberry - 60ml Grapefruit Juice François Fayard (Huitième Monde) - Top up with Pimento (60ml) In a glass with crushed ice: Shake and strain the ingredients into a Highball
Glass full of ice with salty rim, Garnish Grapefruit - Shake and strain into a rocks glass or other filled slice. with cracked ice and garnish with a pineapple leaf and cherry. Cosmopelephant Elodie, Eléphant & Castle (Lyon) Dirty Sanchez Pimento In a highball glass Ben Mattinson, Scotty’s (Tignes) - 4cl vodka Grey Goose In a lowball glass, on ice: - 2cl Cointreau - 4cl Tequila - 2cl lime - 4cl blackberry cream (or cassis) - 5cl cranberry juice - Top with Pimento - Pour. Fill up with ice and top with Pimento Hot Manoah Honey and Ginger Alessio Antonucci, Manoa Beach (St. Tropez) Dimitris Gouzios, Mosaiko Bar (Glyfada - Athens) In a tumbler glass: In a glass: - Crush 4 Thai basil leaves + 2 orange segments - Vodka - Fill with crushed ice. Add: - Fresh ginger - Cane syrup - Honey syrup - 3cl tequila - Fresh lime - Mix - Mint leaves - Top with Pimento Top with Pimento Le Tikimento Guillaume, Par Saint Georges (Lyon) With Tequila - 4cl dark tequila Mexican chiliberry - 12cl Pimento Nicola Monier, Ayers Rock (Lyon) - Add a chili pepper In a Hurricane glass - 4cl tequila Le gringo - 2cl triple sec / Cointreau Fred, le Citron (Lyon) - 2cl lemon juice - 4cl tequila - 1cl sugar syrup - 7cl Pimento - 3cl Raspberry puree - 7cl banana juice - Top with Pimento - 4 cm banana - Fill with crushed ice El Diablo Lucas, Le Cube (Les Ménuires, French Alps) Le baisox In a glass with crushed ice: Suzanne, le Flemming's (Lyon) - A dash of blackcurrant liquor - 4 cl dark tequila - 4cl (white) Tequila - 2 cl Cointreau - 3cl lime juice - 50% lime + sugar, 50% Pimento - Top with Pimento The Ship PimentoBoz Mickaël Gérardin, The Ship (Saint-Laurent du Var) Stéphane Bozzonetti - 1,5cl caramel syrup + vanilla In a glass with crushed ice: - 4cl Pimento - 4cl Tequila - 4cl white tequila - Pour on crushed ice - 2cl Pisang Ambon Original - 1 lime segment squeezed Mini Mo - 3cl Pimento Pavlos Skordilis, Mosaiko Bar (Glyfada - Athens) In a glass: Mayahuel on Fire - Tequila Golden (Don Julio) Helena Tiare Olsen, Mountain of Crushed Ice - Pineapple pieces (Stockholm) - Passion fruit puree - 6 cl Tequila Reposado - Agave syrup - 1 barspoon good coffee liqueur - Lime juice - 2 cl pineapple juice Fill with Pimento - Top with Pimento ChillyPim Don
Spiros Anagnostou, 7 Jokers Bar (Syntagma, Samuele Ambrosi, Italy Athens) Built directly in a tumbler glass or collins glass or a In a highball glass: classic mug - 20ml Julio Blano Tequila - 2 oz. Robymarton Gin - 20ml Don Julio Reposado - 1/2 oz. Freshly squeezed lime Juice - 20ml ginger liquor - 4 1/2 oz. Pimento - 10ml chilli syrup (homemade) - 1/4 oz.simple syrup - 20ml Honey syrup Garnish with a lime wheel and one spring mint - 20ml lime juice (fresh squeezed) - 3-4 Basil leaves Red Eclipse - 2 dashes of Peychaud's bitters Guy, l’Eclipe (Val Thorens) Shake all the ingredients and strain in the glass full On crushed ice: 1/3 Red Martini - 1/3 Gin - 1/3 of crushed ice Pimento - Top up with Pimento (40ml) Garnish with a basil leaf, a small chili pepper and a Gin Gin Mule: ginger candy Jeroen Van Hecke, l’apereau (Blankenberge, Belgium) Pineapple Dark - 5 cl Bombay Sapphire Gin Stelios Papadopoulos, Amigos (Glyfada, Athens) - Infuser mint and a ginger slice - 50ml Jose Cuervo Tradicional - 1 cl lime juice - 20ml fresh lime - 0,5 cl Monin cane syrup - 20ml Sugar syrup - 10 cl Pimento
- 20ml Falernum Homemade Liquor Pepper Island - 30ml Pineapple Puree Theo Wilenski, Bistrot 82 (Paris) - Top up with Pimento - 2cl vodka Shake the ingredients and strain in a Tiki Glass, - 2cl gin Garnish caramelized pineapple slice - 1cl Cointreau - 4cl Pulco With Gin - A line of raspberry cream - Top with Pimento Diablo 1
Guillaume Colin, Little Havana (Lille, France) Le Schrek Direct in a glass: Guy, l’Eclipse (Val Thorens) - 1,5cl lime In a Shaker: - 2cl apricot liquor Giffard premium - A line of grapefruit syrup - 6cl gin Bombay or Hendrick’s - A line of cane sugar syrup Mix with a spoon. Add: - 1 lime segment squeezed - Ice cubes - 2/3 Gin, 1/3 Pimento - Top with Pimento - Ice cubes. Shake.
Mojito framboise Zephyr Marseille Intercontinental Ben Jacobs, La Taïga (La Tania) - G'vine Nouaison In a Highball glass: - Chambord - 3cl Southern Comfort, - Fresh raspberries - 3cl Gin - Lemon juice - 3cl white rum (Bacardi) - Fresh mint - 1 lime segment squeezed - Top up with Pimento - Crushed ice
- Shake, pour and top with Pimento Incandescence
Marseille Intercontinental G-mento - G'vine Floraison Takis Kagialis - Braziliana Bar (Petralona / Athens) - Esprit de June liquor In a glass: - Lemon juice - 50ml gin - Peach liquor - 25ml Agave syrup - Cranberry - 25ml fresh lime - Top up with Pimento - 4 mint leaves
Top with Pimento Italian Mule
Givine With Chartreuse George Antonoglou (Athens) Yellow Ginger In a glass: Sylvain Mérot (Chartreuse Paris) - 50ml gin In a tube glass full of ice rocks, add: - 25ml Apricot Brandy
- 25ml fresh lime - 4 cl yellow Chartreuse - 2 drops de Celery Bitters - 1 lime segment squeezed Top with Pimento - Top with Pimento (10 to 15cl)
- Mix with a bar spoon Spicy Peaches
George Antonoglou, The Grotto Bar (Nea Smirni - The Green Mule Athens) Francesco Lafranconi - 50ml Gin In a Collins glass, full of ice rocks - 20ml Crême des Pêches (Gabriel Boudier Dijon) - Pour 22,5 ml of Green Chartreuse - 30 ml fresh lemon - 37,5 ml Vodka (Vertical) - 15ml sugar syrup - 120 ml Pimento Shake, serve in a ballon glass and top up with - 1 lime segment squeezed Pimento. Garnish with 6 spearmint leaves. - Add 2 slices of cucumber and a bit of fresh dill
- Mix with a bar spoon With Whisky Orange Sky Hot Pimento Swizzle Arthur, Hôtel Amour (Paris) Helena Tiare Olsen, Mountain of Crushed Ice Direct in a glass: (Stockholm) - Crush orange slices with brow sugar - 2.5 cl pineapple juice - Add some mint leaves and delicately crush the mix - 2.5 cl fresh lime juice - Add ice rocks - 1 bar spoon falernum - 4cl whisky - 2.5 cl dark Jamaican rum - Top with Pimento - 2.5 cl Green Chartreuse - Swizzle with crushed ice until frosty and top with Bee Jam Pimento, garnish with a good bunch of fresh mint. Natalia Papathanasiou (Athens) In a tumbler glass: Le départ - 60ml Jameson Yash Gobin, Seasens Bar, Hotel Five (Cannes) - 15ml Green apple liquor - 2,5cl Green Chartreuse - 15ml honey syrup with lime and cinnamon - 2,5cl Pernod - 1 lime wedge squeezed - ½ lime squeezed - Top up with pimento - 4 drops of Aromatic Bitters Stir the ingredients with crushed ice, garnish with a Top up with Pimento clover Monks In Tropics Jack is getting hot Paul-Eric Froissard, Sipeasy (Paris) Konstantinos Mamoukaris (Athens) In a shaker filled with ice (2/3), pour: In a glass: - 4 cl Green Chartreuse - 50ml Jack Daniels - 8 cl grapefruit juice - 10ml Luxardo Marasquino liqueur - 2 cl lime - 25ml coconut syrup - 1 dash Angostura Bitter - 15ml fresh lime Shake strongly 10’’ and pour in a big glass Top with Pimento (highball/tumbler) with 5-6 ice cubes
Zephyr With cachaça Ben Jacobs, La Taïga (La Tania) Queen Of Bahia Pimento In a Highball glass: Emmanuel Brandelet, Lucille Querron, Mathias - 3cl Southern Comfort, Gibert, Connexion Live (Toulouse) - 3cl Gin In a ball martini glass - 3cl white rum (Bacardi) - ½ lime - 1 lime segment squeezed - Brown sugar - Crushed ice - 4 cl Cachaça Ypioca Paille - Shake, pour and top with Pimento - 2 cl strawberry liquor
- 6 mint leaves - 12,5 cl Cider - 1,5 cl strawberry Mixer - 12,5 cl Pimento Shake and slowly mix with a spoon - 4 cl Amaretto - 2 cl lemon lemonade - 1 cl barley water Monin Top with Pimento Decoration: top of mint Schoafa pomme Peter Kotynkowiecz, Alte Post Leoben (Autriche) Caipirinha Cucumber Pimento - 12 cl Cider Bio Brut Val de Rance Emmanuel Brandelet, Lucille Querron, Mathias - 5 cl Pimento Gibert, Connexion Live (Toulouse) - 1 cl pink grapefruit Monin syrup In a “tulip” glass: - A dash of sparkling wtater - ½ lime - Brown sugar With Cognac - 2 cl cane sugar Coup d’fouet - 4 cl Cachaça Ypioca “Paille” Etienne Descoings (Paris, Nice) - A slice of cucumber In a highball flass, full of ice-rocks, pour: Shake and pour. - 4cl Cognac VSOP Put down the cucumber’s slice, add the crushed ice, - 2cl lime juice top with Pimento (3-4 cl) and mix with a bar spoon - 6cl Pimento and shake with a straw Decoration: a slice of cucumber
Favela Chic With Calvados Drunk Sinatra bar (Athens, Greece) Normandie Storm (16cl) - 50ml Leblon Cachaca Clément Basset, Purple Bar (Paris) - 20ml Strawberry Shrub - Calvados - 20ml Lemon juice - Caramelized nuts homemade syrup - Mint & Angostura bitters - Cloudy apple juice - Shake and double strain - Lemon In mule mug with crushed ice - Pimento Top up with Pimento - Elemakule Tiki Bitter
With Armagnac The Bulldozer (Shooter) Arnaud and Frédérique Durandin, Mojita & Bob Gascon’ Mule (Paris) Paul-Eric Froissard, Sipeasy (Paris) In a shooter: In a highball glass, full of ice-rocks, pour: - 2cl Calvados - 4cl Armagnac Castarède VS - 3cl ice-cold Pimento - 1cl lime juice
- 1cl cane syrup - A few drops of Angostura With Jägermeister Shake and add: Le Timonier - 4cl Pimento Paul-Eric Froissard, Sipeasy (Paris) Re-shake and serve. In a big glass full of ice rocks, pour: - 3cl Jägermeister Le Piémont - 3cl Matahi Baobab juice Arthur, Hôtel Amour (Paris) - 3cl Pimento and add a slice of lime and stir In the shaker: - Ice - 4cl Armagnac With Mezcal - 1,5cl lime juice Red Ginger - 2cl cane sugar syrup Cartel Ocho (Paris) - 1cl cordial ginger In a tumbler glass (with a straw): - A dash of Angostura In a shaker, crush ½ lime cut in pieces. Fill with ice Shake and filter. Serve in a Caipirinha glass. Top (¾). Add: with Pimento and garnish with a mint leaf. - 4cl mezcal Joven Yuu Baal - 2cl blackcurrant cream Shake and top with Pimento With Cider Pimentino Peter Kotynkowiecz, Alte Post Leoben (Autriche) With Cointreau
Le 1849 - 1 small piece of fresh ginger Sébastien Buherne, Koh-I Nor (Val Thorens) In a long drink glass: Une Femme Libre - 4cl Cointreau Le Riviera (Senegal) - 2cl yellow lemon Champagne glass - 1,5 cl Elderflower cordial - 4cl strawberry cream - 1 dash egg white - 50% Champagne, 50% Pimento - 1 spray orange flower water - Add ice cubes and top with Pimento Spicy Moscato Peter Kotynkowiecz, Alte Post Leoben (Autriche) With Raki - 10 cl Moscato Asti Palas, Michele Chiarlo - 5 cl Pimento Roots 66 - A dash of sparkling water George Antonoglou, Pere Ubu (Glyfada – Athens)
In a glass: - 50ml Roots Rakomelo (Raki + honey) Shooters - 4 lime wedges Bomb (Shooter) - 2 dashes Angostura bitters Fred, le Citron (Lyon) - 10ml barley water - 50% Suze, 50% Pimento Top with Pimento Muddle & build in a tall cool jar. Add crushed ice Silk and Spice (Shooter) and garnish with pink grapefruit. Theo Wilenski, Bistrot 82 (Paris) - 2cl Get 31 With beer - Pimento - A pinch of cinnamon (powder) Hot Ginger Beer Hit the shot (like a Tequila Paf) Emmanuel Brandelet, Lucille Querron, Mathias
Gibert, Connexion Live (Toulouse) The Bulldozer (Shooter) In a beer glass: Arnaud and Frédérique Durandin, Mojita & Bob - 1,5cl lemon syrup (Paris) - 1/3 de Pimento In a shooter: - 2/3 lager - 2cl Calvados
- 3cl ice-cold Pimento Spicy Shandy
In a beer glass: Hot Shot (Shooter) - Pour 10 to 15% Pimento Nicola Monier, Ayers Rock (Lyon) - Fill with a lager - Strawberry syrup
- 50% JägerMeister, 50% - Pimento With Coffee Pimento Cold Coffee Cocktail La Bomba (Shooter) Konstantinos Mamoukaris (Athens) Fred, le Citron (Lyon) - 1 espresso dose - 50% tequila, 50% Pimento - 25ml Kalhua liqueur - 25ml coconut syrup Phénix (Shooter) Fill with Pimento Fred, le Citron (Lyon) - Blackberry syrup Kaffee & Spicy ginger ale - 50% tequila, 50% Pimento Peter Kotynkowiecz, Alte Post Leoben (Autriche) - 4 cl Pimento on the rocks Digesto Pimento Cognac (Shooter) - 1 cl salted caramel or Falernum Monin syrup Eric Dalsace - One expresso In a 5cl shooter: Serve in a glass - 2cl cognac - 2 cl Pimento - 1cl orange juice Miscellaneous Martini Pimento Storm the Castle (Shooter) In a Champagne flute: Elodie, Eléphant & Castle (Lyon) - 1/3 Martini extra dry - 2/3 ice-cold Pimento
- In a shooter glass, pour cranberry syrup and fill up with vodka. - Put this shooter in a glass 1/2 filled with Pimento
Submarine Theo Wilenski, Bistrot 82 (Paris) A shot of Calvados returned in a pint of blond beer. Pour : - 1/3 Pimento + 2/3 blond beer
Hot Bomb Nicola Monier, Ayers Rock (Lyon) Jägerbomb way with: - JägerMeister - Strawberry syrup and Pimento
ALCOHOL IS DANGEROUS FOR YOUR HEALTH, DRINK WITH MODERATION