Spring and summer inspirations at the Hôtel des Grands Boulevards. This establishment (4 stars) from Experimental Group, located in the 2th district of Paris, has just renewed the menu of its bars, The Shell (in the lobby) and The Shed (on the rooftop, with a reopening of the kitchen planned for 1er may). Focus on three cocktails from the new menu, with Karim Hamadouche, bar manager.
fruit water
fruit water
— Mezcal Vida Del Maguey, watermelon, lime, tomato, chili & dill
“We imagined a completely translucent cocktail, with a clarification based on tomato, watermelon, chili pepper, lemon and mezcal. The cocktail is spicy and fruity. We expect to have a colorful cocktail given the ingredients, hence the idea of clarification”, describes Karim Hamadouche. Hyper tangy on the nose, the cocktail is immediately marked on the palate by a strong kick of mezcal, immediately followed by a nice fruity lift. We get closer to the codes of the classics on the palate. The mezcal is very present, its smoky side goes well with the pepper and the fruit. “We are focused on fruit above all, and the tomato-watermelon combination works. » A sprig of dill is arranged as a garnish.
Imperial peach
Imperial peach
— Wakaze sake, Rinquinquin (peach-based aperitif), jasmine and elderflower tea
The stated objective of this cocktail: to flavor a French sake (Wakaze), with jasmine and elderflower tea leaf liqueur. “The cocktail is delicate, fruity, and makes you want to appreciate sake even better. We are dealing with the bitterness of a tea, not that of a bitter. We infuse jasmine tea leaves, making the liqueur. The cocktail is quite scalable, due to its dilution which is quite slow”, explains the bar manager. Presented in an elegant bowl (several colors have been planned), to recall the Japanese ceremonial, the cocktail, focused on yellow fruits, immediately brings to mind, on the nose and first taste, but the sake arrives quickly. At the end of the mouth, the cocktail is deeper and fatter.
Urban picking
Urban picking
— Plymouth gin, fermented strawberries, basil and white pepper
The card’s best-seller since its launch at the beginning of April. The gin is infused with white pepper, combined with basil and lacto-fermented strawberries. Lacto-fermentation is a salt-based fermentation, “which is a flavor enhancer, for the salty, vegetal and spicy side. » Both served as an aperitif and as a digestive. “We find an umami side, with the salinity, which caresses the sweetness of the fruit, all enhanced by notes of pepper,” explains Karim Hamadouche. Gariguettes are currently being worked. When tasting, you can really smell the strawberry, supported by a slight salinity. The white pepper rises quickly. The creamy side is provided by lactofermentation.
17 boulevard Poissonnière, 75002 Paris
Cocktails from 10 to 16 euros
Alcohol abuse is dangerous for health. To consume with moderation.
