Olives, herbs, flowers or berries join the cocktail party in this alternative by Adèle Besnier to the gin and tonic.
Adèle Besnier enjoys getting customer feedback in order to add new recipes to her collection of cocktails. That’s how the bartender at Halle Quatre restaurant, in Paris’s Montparnasse district, came to dust off the gin and tonic recipe by choosing Oli'Gin – an ABV 41% French gin infused with three varieties of olives – and different garnishes to create new flavour notes.
Ingredients (1 serving)
Oli’Gin or Melifera gin, an organic French gin distilled with immortal flower
A tonic water like Hysope or Fever Tree
Garnishes: glaze of black olives and cuttlefish ink, aromatic herbs, flowers, berries, other fruits...
Take a tumbler glass or a balloon-type stemmed glass with a capacity of at least 300ml.
Add some ice.
Pour in 40ml of gin.
Finish with about 200ml of tonic water.
Then decorate with garnishes: herbs, flowers, fruit peel... whatever each person would like.
Basque, Breton and Bordeaux cuisines have all found a home at La Halle Quatre restaurant, not far from Montparnasse train station. In its warm, convivial ambiance, you can explore hidden treasures, home-style cooking and the regional gastronomy of western France!
(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.
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