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Mixology

XO Fashioned Meukow

XO Fashioned Meukow

  • Meukow 90 50ML
  • Maple syrup 10ML
  • Orange blossom water 5ML
  • Meukow Cocktail Flavouring XO 3 dashes

Preparation

Pour the maple syrup, the orange blossom water and the Meukow Cocktail Flavouring XO into a mixing glass.

Stir the mix with the back of the bar spoon. Pour the Meukow 90 and fill the mixing glass with ice. Stir during a few seconds.

Pour and strain the m ix into an old fashioned glass filled with ice.

Decoration

Twist a zest of orange and gently put it on the top of the cocktail.

Vanilla Smash Meukow

Vanilla Smash Meukow

  • Meukow Vanilla 50ML
  • Mango juice 70ML
  • Lim e juice 15ML
  • Basil leaves 5

Preparation

Fill an old fashined glass with crushed ice. Place all the ingredients into a blender. Blend during a few seconds, then pour the mix into the cocktail glass.

Decoration

Gently put two leaves of basil and a sm all m ango ball. Grate som e tonka bean on the top of the cocktail.

Xpresso Cherry

Xpresso Cherry

  • Meukow Xpresso 50ML
  • Amaretto 10ML
  • Orange juice 30ML
  • Cherry bitter 1 dash

Preparation

Put all the ingredients into a blender and blend during a few seconds. Pour the mix into a mug half filled with crushed ice.

Decoration

Put a coffee spoon on the edge of the mug. Then gently put a dried orange wheel and a maraschino cherry on the coffee spoon.

Chai Meukow

Chai Meukow

  • Meukow 90 40ML
  • Elderflower liqueur 20ML
  • Apple juice 50ML
  • Lemon juice 20ML
  • Massala Chai syrup 20ML

Preparation

Place all the ingredients into the shaker. Shake strongly during a few seconds. Pour the mix into the tumbler filled with ice.

Decoration

Gently put a strip of dried apple and a stick of cinnamon.

Vanilla Bourbon Meukow

Vanilla Bourbon Meukow

  • Meukow Vanilla 40ML
  • Wild Turkey 101 25ML
  • Yuzu juice 25ML
  • Coconut syrup 15ML
  • Mint leaves 5

Preparation

Place all the ingredients in the shaker. Shake strongly during a few seconds. Pour the m ix into an old fashioned glass filled with ice.

Decoration

Dip the rim of the glass in a sugar syrup then in the coconut powder. Gently put a pretty mint head on the top of the cocktail.

Xpresso Variations

Xpresso Variations

  • Meukow Xpresso 50ML
  • Mezcal 15ML
  • Lime juice 20ML
  • Fig jam 2 bar spoons

Preparation

Place all the ingredients into the shaker. Shake strongly during a few seconds. Pour and strain the m ix into a cup filled with crushed ice.

Decoration

Gently put a dried lime wheel with some coffee beans on top.

Meukow Pool

Meukow Pool

  • Meukow 90 40ML
  • Dry cider 200ML
  • Grapefruit juice 30ML
  • Meukow Cocktail Flavouring XO 2 dashes
  • Cucum ber 1 strip

Realisation

Pour the Meukow 90, the grapefruit juice, the Meukow Cocktail Flavouring XO in a large balloon glass. Add a strip of cucum ber. Top up with the dry cider.

Decoration

Gently put a strip of rolled cucum ber and a dried lem on wheel.

Meukow Crush

Meukow Crush

  • Meukow VSOP Superior 50ML
  • Mandarine liqueur 20ML
  • Pineau Guerin Ruby 25ML
  • Balsamic vinegar aged in a cognac barrel 15ML
  • Meukow Cocktail Flavouring Regular 2 dashes

Preparation

Refresh your Martini glass. Directly pour the ingredients into a m ixing glass filled with ice. Mix during a few seconds. Double strain into the cocktail glass.

Decoration

Gently put a m araschino cherry on the edge of the cocktail glass.

Counter Meukow

Counter Meukow

  • Meukow 90 40ML
  • Green Chartreuse 10ML
  • Thom as Henry bitter lemon 100ML
  • Meukow Cocktail Flavouring Regular 2 dashes
  • Raspberries 5
  • Mint leaves 5

Preparation

Fill a balloon glass with ice. Pour the Green Chartreuse, the raspberries, the mint leaves and the Meukow Cocktail Flavouring Regular in your shaker. Shake strongly during a few seconds. Pour the m ix into the glass. Top up with Thom as henry bitter lemon. Thom as For a floral alternative, replace the Thomas Henry bitter lemon with tonic Thom as Henry elderflower.

Decoration

Put a coffee spoon on the edge of the mug. Then gently put a dried orange wheel and a maraschino cherry on the coffee spoon.

Meukow Sour

Meukow Sour

  • Meukow 90 40ML
  • Hazelnut liqueur 15ML
  • Lemon juice 25ML
  • Apricot jam 2 bar spoons
  • Egg white 30ML

Preparation

Pour the egg white without ice in the shaker and shake strongly. Place the other ingredients in the shaker, fill it with ice and shake strongly again. Double strain into the sour glass previously chilled.

Decoration

Put a thyme sprig on the edge of the cocktail glass. Ignite the thyme. Gently put a few chunks of caram elised hazelnut on the top of the cocktail.

Angel Share

Angel Share

  • Meukow VSOP Superior 40ML
  • Benedictine liqueur 10ML
  • Lambrusco 60ML
  • Meukow Cocktail Flavouring XO 2 dashes

Preparation

Pour the Benedictine liqueur, the VSOP and the Meukow Cocktail Flavouring XO into the mixing glass filled with ice. Stir for a few seconds. Pour the mix into the cocktail glass previously chilled. Then top up with the Lambrusco.

Decoration

Gently put some lemon foam on the top of the cocktail with your bar spoon.

Tricks

Prepare dried fruits

Oven drying

Put your fruits cut in thin strips on the oven rack and let them roast at low temperature (50 °C) during approximately 8 hours for the citrus fruits and 6 hours for the apples.

Check frequently the evolution of the process.

Prepare a Chai Massala syrup

Ingredients:
500m l of water/ 500g of sugar/ 1 extract of fresh ginger/ 10 seeds of cardamom / 2 star anise/ 5 cloves/ 20 peppercorns/ 1 teaspoon of coriander seeds/ 4 cinnamon sticks/ 1/2 teaspoon of nutmeg/ 2 black tea bags.

Let all ingredients infuse in water at room temperature for 2 hours, except the black tea and sugar. Add the sugar, the black tea bags and bring the mixture to the boil. Strain it. Your home-made
syrup is ready.

Prepare a coconut syrup

Ingredients:

500m l of water/ 500g of sugar/ 25g of grated coconut

Let the coconut infuse in water at room temperature for 3 hours. Add the sugar and bring the mixture to the boil. Strain it. Your homemade syrup is ready.

Prepare a lemon foam

Ingredients:

600ml of water/ 2 zests of lemon/ 4g of soy lecithin.

Let two zests of lemon infuse at room temperature for 1 hour with 600ml of water. Take out the two zests of lemon and add 4g of soy lecithin. Mix with a hand blender or a swizzle stick, letting air pass through.

Lift the foam from the mixture with a cocktail spoon and gently put it on the cocktail.

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