The opinion of Damien, our globe-trotting bartender
This is a creation by Michael Mas that I still make today whenever possible.
A creation for sure, but still based on a classic. Here we take up an idea of Mai Tai but above all a desire to twist my favorite cocktail: the Trinidad Sour.
We obtain a cocktail that is just as balanced between acidity and deliciousness, an explosion of flavor with a length in the mouth via the bitterness of the gentian, DELICIOUS!
My favorite places to taste it:
In Paris:
At Combat Belleville . Margot Lecarpentier also shares the recipe with you in her alcohol bible.
Around the world:
Now a classic of the Experimental group, to order at the Experimental bars in London, Venice, Ibiza, Verbier or even Menorca (and many more to come)
And if you need a bar recommendation, depending on where you're headed next getaway: @damienlmr
Our recipe for Inna Di Yard
Method
Shake ingredients with a shaker, double strain with a shaker strainer and a fine mesh strainer to retain ice cubes and their residue directly into a Double Rocks filled with ice cubes.
Garnish with a lime slice
Ingredients
3cl lime juice
3cl orgeat syrup
1.5cl clairin casimir
3cl gentian liqueur salers/suze
1 dash orange bitter angostura
Products used
Alternative products
