Cocktail Recipes: This Mixologist’s Book Will Delight Your Eyes (and Taste Buds!)

Cocktails? Yes, but more. What the book offers us Hemingway got his fill of strawberriesthese are 141 recipes where the author and creator Christian Salette has admirably twisted the classic version of a cocktail to give it a different touch, often with local accents, from the taste to the choice of playful titles that make you smile. We find, among others, the Jos Louis, the Ramancheur, the Tarmac de Sorel, the Tim Collins, the Menaud, maître-buveur or the Gousse, but gousse égale.

Leafing through this book means venturing into a world of exploration in every direction: you search for a cocktail by its name, its taste or its main alcohol, you discover the functionalities of different tools, the good addresses, the possible substitutions, the types of glasses, etc.

“I put a lot of information and suggestions so that people who are a little more cautious and who are less daring will see my book as a basis for exploring in turn. I hope they will fill it with personal notes with their essays. I love it when the pages of a book are annotated. It means that we have tried. Making substitutions should not be a hindrance. It might be even more delicious,” confides the man who took advantage of the pandemic to transform his more “straight” cocktails into a creative activity.

Two points to mention: the recipes are made mainly with Quebec products – as soon as the equivalent is available – and the advice for making different mousses for the original final touch.

Rudder

This taste story offers you a journey to the far reaches of the seas, where your taste buds will sail to the rhythm of the strongest winds on the Beaufort scale. Le Gouvernail offers a communion between fruitiness and bitterness, ideal for evenings with exuberant mercury.

INGREDIENTS

2 1⁄2 oz of Nordic rum from Distillerie Mitis

1 oz of Rubis Nordique cranberry gin liqueur from Distillerie Puyjalon

1 oz freshly squeezed lime juice

1 oz passion fruit syrup (see p. 21)

½ oz of orange syrup

1⁄2 passion fruit (for garnish)

Crushed ice

Tools : shaker, jigger, Hawthorne strainer, straw and tiki glass

PREPARATION

1. Add all ingredients to the shaker.

2. Fill the shaker with ice.

3. Shake for about ten seconds.

4. Strain into tiki glass filled with crushed ice.

5. Insert the straw.

6. Fill the glass with crushed ice to form an ice dome.

7. Place half a passion fruit on the ice cream.

Sorel Tarmac

Combining crème de menthe, almond liqueur and bitter liqueur may seem indecent. Dare to try the Tarmac de Sorel: the conclusion is divine.

INGREDIENTS

3⁄4 oz Isabelle Crème de Menthe (white, peppermint) by Les Subversifs

3⁄4 oz Miele Amaretto by Les Spiritueux Iberville

3⁄4 oz of Amer Amer bitters by Les Spiritueux Iberville

3⁄4 oz freshly squeezed lemon juice

1 lemon zest (for garnish)

Tools : shaker, measuring cup, Hawthorne strainer, fine strainer, peeler (for zest) and Marie-Antoinette cutter

PREPARATION

1. Chill the Marie-Antoinette cup.

2. Add all ingredients to the shaker.

3. Fill the shaker with ice.

4. Shake for about ten seconds.

5. Double-strain into the chilled Marie-Antoinette cup.

6. Garnish with a lemon zest spiral.

Absolutely crazy!

The Carrément fou! is a delicate cocktail that highlights the tasty Fou Gin. All finely finished with a touch of Racines sambuca.

INGREDIENTS

1 3⁄4 oz of Fou Gin, by Les Spiritueux SCR

1⁄4 oz of Sambuca Roots by Les Spiritueux Iberville

1 oz freshly squeezed lemon juice

½ oz ginger syrup

Tools : shaker, measuring cup, Hawthorne strainer, fine strainer and Marie-Antoinette cup

PREPARATION

1. ​Cool the Marie-Antoinette cup.

2. ​Add all ingredients to the shaker.

3. ​Fill the shaker with ice.

4. Shake for about ten seconds.

5. ​Double-strain into the chilled Marie-Antoinette cup.