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Roussillon Bubble

Autumn Night Toffee Coffee

Cocktail created by 8 international bartenders during a special workshop led by Fernando Castellon.

  • 10 ml Abricot du Roussillon
  • 5 ml Gin
  • 1 Sugar Cube
  • 3 dashes Jerry Thomas bitters
  • 100 ml Champagne
  • 1 Orange peel
  • 1 Lemon peel

Pour the ingredients in a flute, squeeze the peels and place them in the glass.

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