Photo and recipe by Passion Cocktail
The Énigme Tropicale cocktail marries several carefully selected ingredients to offer a rich, nuanced sensory experience. At the heart of this blend is Maison Livernois' Wilhelmine Fig and Grapefruit Gin, made by the Arsenal distillery. This gin is distinguished by its rich fruity and floral notes. The sweetness of figs combined with the tartness of grapefruit give this gin a delicate texture and aromatic depth. With its rosy base, this spirit is ideal for creating cocktails. The Stadaconé distillery's Pinata Colada, a confectionery-like liqueur, adds a bittersweet dimension reminiscent of sour candy.
Secondary ingredients include lemon juice and grapefruit juice, citrus fruits that add acidity to the blend. Monin rose syrup and ginger syrup are added. The rose syrup makes an excellent contrast with the freshness of the citrus. The cocktail wouldn't have its magic without the herbaceous touch of basil leaves. Basil adds freshness and a slightly peppery note. To complete the cocktail, cucumber tonic 1642 is used, distinguished by its light, vegetal freshness and delicate bitterness.
Here's a cocktail that lends itself perfectly to festive events and summer evenings. Énigme Tropicale is an opportunity to be surprised by the harmony of flavors.
Ingredients
- 1.5 oz Gin Wilhelmine Fig and grapefruit Maison Livernois
- 0.5 oz Pinata Grapefruit Distillerie Stadaconé
- 1 oz Lemon juice
- 1 oz Grapefruit juice
- 0.5 oz Monin rose syrup
- 0.5 oz Homemade ginger syrup
- 2 Cherry River bitters
- 4 to 5 basil leaves
- Tonic 1642 with cucumber
- Cucumber slice, basil head and grapefruit chips
Preparation:
- Place all ingredients in the base of a shaker, except the tonic
- Smash 5 basil leaves
- Fill with ice and shake the mixture Double strain into an Old Fashioned glass containing an ice rock
- Top up with cucumber tonic 1642 Garnish with a cucumber slice, a head of basil and a grapefruit chip.
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