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El Dorado – Le Complexe

A treasure trove of exotic flavours, where passion fruit meets delicate vanilla syrup. The delicacy of vanilla syrup, enriched with amber rhum agricole and a touch of spice. The effervescence of Clairette de Die Brut completes this refined balance, for a veritable voyage of the senses.

This cocktail is made with Clairette de Die Doux from Maison Jaillance.

ENSEMBLE, NOUS
RÉINVENTONS
LA CLAIRETTE de die

Ingredients

2 cl vanilla syrup or liquid vanilla extract

4 cl passion fruit juice

2 cl agricultural amber rum

1 drop Angostura

8 cl Clairette de Die Brut Maison Jaillance

Jay’up brut – Clairette de Die

Jay'up Brut - AOC Clairette de Die (box of 6)

50.60 € TTC - le carton de 6

8.43 € l'unité

Recipe

Add the ingredients one by one in a rum glass
Finish with Clairette de Die Brut
Stir gently so as not to break the bubbles
Add a few ice cubes for refreshment
Cut 1/2 a passion fruit and serve on the side with a teaspoon.

Juliette Cothenet

To enhance the flavour of Bulles de Muscat, Jaillance has teamed up with Juliette Cothenet, France's Best Bartender (Scott Cup 2023). A graduate of the Institut Paul Bocuse (now the Institut Lyfe) and the prestigious Harry's New York Bar, she approaches alcohol-free mixology as a fully-fledged area of gastronomy, using natural ingredients such as ginger and citrus fruit.