The red and black Cocktail

Recipe by Loïc HERMANT & Romain VASSEUR, coached by José FALCE
Lycée Marguerite Yourcenar, Beuvry

Ingredients

Cocktail

  • 1,5 cl of Humulus Beer Brandy
  • 3 cl of red beet extraction
  • 4 cl of Perles du Nord infusion
  • 1,5 cl of Humulus hop decoction
  • 7 cl of Champagne Pannier

Instructions

Cocktail

In a shaker filled with ice, pour Beer Brandy, Red Beetroot Extraction, Northern Pearl Infusion and Hop Decoction.
Shake and pour into a BRODWAY STEMGLASS.
Sublimate with Champagne Pannier.

The amuse-bouche : The gayette with the melting heart of Maroilles

It is a gayette with a melting heart of Maroilles (cromeski). It is flavored with Champagne Pannier and trumpets of death. It is presented on a cracker with drèches (cereal recovery after brewing beer) and is also accompanied by a napkin made of apple leather.

This amuse-bouche is eco-responsible, zero waste: everything is to taste!