PINEAUJITO

 

Ingredients:

 

60 ml Pineau des Charentes blanc

8 fresh mint leaves

6 pieces of lime

1 drop of Angostura Bitters

1 dash of cane sugar syrup (optional)

 

 

 

 

Method:

 

In a tall glass, gently crush the mint leaves, lime with the Angostura Bitters and cane sugar syrup. Pour in the Pineau des Charentes. Cover with ice and mix briefly with a mixing spoon.

Finish with sparkling mineral water and garnish with a mint leaf.

 

PINEAUCILIN

 

Ingredients:

 

45 ml Pineau des Charentes Blanc

15 ml Old Jamaican Rum

20 ml lemon juice

20 ml shrub de pomme*

2 thin slices of ginger

 

*Shrub de pomme: combine one litre of cloudy apple juice with 1 kg of sugar. Stir until the sugar is dissolved. Add one table spoon of white vinegar. Keep for two weeks in the refrigerator.

Method:

 

Crush the ginger in a shaker, and then add all other ingredients. Shake on ice and pour on ice into a rock glass. Garnish. Lemon zest and thin slices of ginger

 

ÇA PINEAUTE

 

Ingredients:

 

45 ml Pineau des Charentes Rouge

15 ml Cognac

25 ml lime juice

20 ml homemade pineapple syrup

10 ml Benedictine

3 dashes of Angostura Bitters

1 splash of sparkling mineral water

 

*Homemade pineapple syrup: combine one litre of pineapple juice with 1kg of sugar. Stir until the sugar is dissolved. Keep for two weeks in the refrigerator.

Method:

 

Mix all of the ingredients in a shaker with ice. Pour on ice into a high-ball. Top up with a dash of sparkling mineral water. Garnish: Quarter of lime and maraschino cherry.

TEAHUPO’O

 

Ingredients:

 

60 ml Pineau des Charentes blanc

20 ml Polynesian (Manao) or Australian (Bundaberg) rum

15 ml lime juice

1 passionfruit

1/4 of a mango

 

Glass: tumbler

 

Garnish: 1 head of mint, ½ a passionfruit

Method:

 

Add the Pineau des Charentes, rum, lime juice and mango to a blender.

Blend for 30 seconds with one spoon of ice (6-7 cubes). Pour into a glass, remove the flesh of the passionfruit and garnish with the shell and a head of mint. Serve.

 

 

PETIT PAYS

 

Ingredients:

 

60 ml Pineau des Charentes rosé or rouge

10l m of Reunion Island rum

2 slices of pink grapefruit

1 teaspoon of caster sugar

60 ml of rooibos and hibiscus infusion (for 1 litre of hot water, 20 grams of dry hibiscus and 10 grams of rooibos tea

 

Glass: tumbler

Garnish: 1 spiral of pink grapefruit rind

 

Method:

 

Crush 2 slices of pink grapefruit in the bottom of the glass with the sugar. Add the Rosé or Rouge Pineau des Charentes. Mix. Add crushed ice. Top up with the rooibos and hibiscus infusion. Garnish and serve.

 

 

LE DE VIGNY

 

Ingredients:

 

6/10 Très Vieux Pineau des Charentes blanc

2/10 dry vermouth

2/10  Chambord (or another raspberry liqueur)

 

 

Method:

 

In a mixing glass add Pineau and Vermouth. Mix and pour into a cocktail glass. Top with Chambord and serve.

 

 

ROSEY FIZZ

 

Ingredients:

 

40 ml Pineau de Charentes Rouge

2 teaspoons of pink berry

15ml agave syrup

15ml lemon juice

15ml Noilly-Prat Dry

 

 

 

Created by: Amanda Boucher - Pas de loup

 

Method:

 

Shake with ice, then pass through a strainer, and then again through a very fine strainer.

Serve in a tall glass with ice, top up with sparkling mineral water and garnish with a sprig of fresh tarragon.

Ideal for summer evenings.

 

PINEAU FIZZ

 

Ingredients:

 

40 ml Pineau des Charentes Rouge

20 ml rum

The juice of half a lemon

Egg white (around one teaspoon)

1 dash of sugar syrup

Sparkling mineral water

Grated nutmeg

 

Method:

 

Half-fill a shaker with ice.

Pour the lemon juice, egg white, sugar, rum and Pineau des Charentes onto the ice.

Shake. Pour into a glass, top up with sparkling mineral water and dust with nutmeg.

 

PINEAU CO & FLAVOURS

 

Ingredients:

 

30 ml Pineau des Charentes Rouge

10 ml Cognac (spray)

20 ml of white chocolate syrup

20 ml + 40ml steamed milk

1/2 an egg white

Brown sugar for dusting

 

Created by Yoan Bonneau - L'Appart, Poitiers

Method:

 

Prepare in boston glass.

Garnish: shavings of dark chocolate and 3 brandy cherries.

PINEAU DES ILES

 

Ingredients:

 

10 ml mango syrup

70 ml pineapple juice

30 ml orange juice

40ml Pineau des Charentes blanc

 

 

 

 

Created by Olivier Meurice

Method:

 

Mix the mango syrup, pineapple juice, orange juice and Pineau des Charentes blanc in a shaker, then pour into a tall glass. Finish with a dash of strawberry syrup.

 

Presentation suggestion: a quarter pineapple and white and red grapes on a cocktail stick.

 

FLEUR DE CORAIL

 

Ingredients:

 

10 ml violet syrup

10 ml lime juice

20 ml Cointreau

40 ml Pineau des Charentes Rosé

 

 

 

 

 

Created by Anthony Pobelle

Method:

 

Mix all of the ingredients in a shaker.

Presentation suggestion: green apple and lime

MARANELLO

 

Ingredients:

 

10 ml strawberry syrup

10 ml lemon juice

10 ml peach liqueur

25 ml red fruit nectar

35 ml Pineau des Charentes Blanc

 

 

 

Created by Sébastien Desrues - Le Molière, Le Havre

Method:

 

Mix all ingredients in a shaker and serve in a tall glass.

Presentation suggestion: bunch of redcurrants on the glass

 

SOLEIL DES CHARENTES

 

Ingredients:

 

60 ml apple juice

20 ml Benedictine

40 ml Pineau des Charentes Blanc

 

 

 

 

Created by Laurent Morisse - Le Prince de Galles, Paris

Method:

 

Shake all ingredients, then pour over ice in a tall glass. Finish with a dash of strawberry syrup

Presentation suggestion: Bunch of raspberries

 

 

PINEAU FRUITIER

 

Ingredients:

 

5 ml strawberry syrup

40 ml apple juice

40 ml red fruit nectar

5 ml Mirabelle spirit

40 ml Pineau des Charentes Blanc

 

 

Created by Jean Claude Hughou - Ubu Club, Toulouse

Method:

 

Mix the strawberry syrup, apple juice and red fruit nectar in a shaker. Next add the Pineau des Charentes Blanc.

Presentation suggestion: serve in a tall glass with ice. Garnish the glass with thin slices of apple and raspberry on a cocktail stick.

 

 

 

LE VERGER D'OR

 

Ingredients:

 

2 crushed apples

10 ml caramel syrup

30 ml apple juice

50 ml Pineau des Charentes Blanc

10 ml Cognac

 

Garnish: fan of apple and orange zest

 

Created by Kevin Bernard - Lycée St Cloud

PINEAU COLADA

 

Ingredients:

 

40 ml Pineau des Charentes blanc

30 ml pineapple juice

20 ml coconut milk

10 ml lime juice

1 dash of strawberry syrup

Prepare in shaker.

 

 

Created by Serge Sevaux - Grand Marnier Ambassador

MISTER B

 

Ingredients:

 

50 ml Pineau des Charentes

20 ml apricot cream

100 ml pineapple juice

Prepare in shaker

 

Presentation suggestion: slices of lime

 

Created by Jean Pierre Adam - Radisson Hotel, Toulouse

GREAT PINEAU

 

Ingredients:

 

40 ml Pineau des Charentes blanc

20 ml gin

40 ml grenadine juice

10 ml jasmine syrup

40 ml apple juice

1 pinch of rosemary

Prepare in shaker

 

Presentation suggestion: Orange, raspberries and rosemary.

 

 

Created by Natacha Joly - Hôtel du Golf de la Baule, St André des Eaux

GOLD POMEGRANATE

 

Ingredients:

 

30 ml Pineau des Charentes blanc

10 ml amaretto

20 ml vodka

60 ml grenadine juice

1/4 of a yellow peach

5 mint leaves

Prepare in boston glass.

 

Presentation suggestion: orange peel, grape seeds, mint, grenadine seeds

 

 

 

Created by Johanny Falvo - Chardons d'Ecosse, Annecy

SANKEOR

 

Ingredients:

 

40 ml Pineau des Charentes Rosé

20 ml cherry liqueur

80 ml cranberry and myrtle juice

1 dash of peach syrup

1 dash of lychee syrup

1/4 spoon of edible glad flakes

Prepare in shaker.

 

Created by Jean Marc Bioret - ABF Bretagne, Pays de Loire

 

ANGEL SIDE

 

Ingredients:

 

20 ml Pineau des Charentes Blanc, Vieux or Très Vieux

40 ml Cognac VSOP

25 ml lime juice

5 ml almond syrup

Garnish: one slice of dehydrated lime

 

Method:

 

Add all ingredients to a shaker. Fill the shaker with ice and shake vigorously.

Pour the cocktail into a coupe glass and garnish with a slice of dehydrated lime.

 

PINEAU ADONIS

 

Ingredients:

 

45 ml Pineau des Charentes Rosé

30 ml Noilly-Prat Dry

1 dash of Peychaud Bitters

1 dash of celery bitters

 

Glass: coupe

 

 

Method:

 

Stir together all ingredients in a mixing glass. Pour into pre-refrigerated cold coupe glass. Garnish: maraschino cherry

 

 

LE VIEUX CONTINENT

 

Ingredients:

 

5 ml Vieux Pineau des Charentes Blanc

15 ml Cognac

15 ml Grand Mariner Cordon Rouge

15 ml lemon juice

 

Glass: coupe

 

Garnish: spiral of lemon or orange zest and a sprig of dill

 

Method:

 

Mix the Vieux Pineau des Charentes, Cognac, Grand Marnier and lemon juice in a shaker. Add ice and shake.

Filter into a coupe glass and garnish.

 

Created by: Thomas Girard - Gravity Bar, Paris

 

SENSEI

 

Ingredients:

 

60 ml Pineau des Charentes blanc

10 ml Japanese whisky

1/4 of a yuzu

1/2 of one Shiso leaf

 

Glass: teapot and teacup

 

Garnish: 1/2 of one Shiso leaf

 

Method:

 

In the filter of the teapot crush the Yuzu and one half of the Shiso leaf, before pouring in the Pineau des Charentes blanc and Japanese whisky. Leave it to infuse for 15 minutes at room temperature. Pour onto ice and serve with the second half of the Shiso leaf. Serve.

 

 

PINEAU SOUR

 

Ingredients:

 

60 ml Pineau des Charentes blanc

Juice of half a lemon

1 dash of sugar syrup

1 dash of egg white (around one teaspoon)

 

 

Method:

 

Pour the lemon juice and sugar syrup into a shaker half-filled with ice. Add the Pineau des Charentes and mix. Add the egg white and shake. Serve in a cocktail glass.

 

 

LE JARDIN DE LOZAY

 

Ingredients:

 

4/10 Pineau des Charentes Rosé or Rouge

2/10 Cognac

4/10 red grape juice

 

 

 

Method:

 

Mix all the ingredients directly in the glass. Pour onto ice in a short round glass.

Garnish: grapes on a cocktail stick.

 

 

TEA AND ME

 

Ingredients:

 

60 ml Pineau de Charentes blanc infused with Lapsang Souchong tea

1/2 an egg white

15 ml grapefruit juice

15 ml lemon juice

15 ml sugar syrup

 

 

Created by: Amanda Boucher - Pas de loup

 

 

Method:

 

To infuse, submerge a tea bag in a glass of Pineau des Charentes blanc and leave to infuse for one to two hours at room temperature.

Shake the first time without ice in order to emulsify the egg white, then a second time with ice. Pass through a very fine strainer into a wine glass and garnish with grapefruit zest.

Ideal for brunch.

LE NEGRONI

 

Ingredients:

 

40 ml Pineau des Charentes blanc or rouge

20 ml Aperol or Campari

40 ml gin

one spiral of orange zest

 

 

 

 

 

Method:

 

Half-fill a mixing glass with ice.

Pour in the ingredients and mix.

Decant into a glass, add ice and orange zest.

 

MISS TEL

 

Ingredients:

 

30 ml Pineau des Charentes Rosé/Rouge

20 ml Grand Marnier Cordon Rouge

100 ml mango juice

10ml elderberry flower syrup

8 fresh mint leaves

 

 

 

Method:

 

Prepare in shaker.

Garnish: Orange peel, mango and pineapple leaves

LADY BEE

 

Ingredients:

 

60 ml Pineau des Charentes Blanc

30 ml dry white wine

Juice of a quarter lemon (1 tablespoon, 15ml)

1 teaspoon of honey

1 sprig of thyme

1 slice of lemon

20 ml sparkling mineral water (recommended)

 

Method:

 

Put a teaspoon of honey in the glass. Add to it the juice of a quarter lemon.

Mix until the honey is dissolved. Fill the glass with ice cubes. Add the wine white and the Pineau des Charentes Blanc, them mix.

If desired, add a dash of sparkling mineral water. Decorate with a sprig of thyme and a slice of lemon.

 

L'ECUME D'OLERON

 

Ingredients:

 

10 ml raspberry syrup

50 ml cranberry juice

20 ml Cognac VSOP

40 ml Pineau des Charentes Blanc

 

 

 

 

 

Created by Anthony Pobelle

Method:

 

Mix all of the ingredients in a shaker.

Presentation suggestion: green apple and fresh mint

 

LE FORT BOYARD

 

Ingredients:

 

70 ml strawberry juice

30 ml Vodka

40 ml Pineau des Charentes Blanc

 

 

 

 

 

 

Created by Roland Guilbaud - le Pub Univers, Nantes

Method:

 

Shake all ingredients with ice, then pass the cocktail through a strainer.

 

Presentation suggestion: Strawberry on the edge of the glass.

LE TROUSSE-CHEMISE

 

Ingredients:

 

10 ml pressed lemon juice

20 ml exotic fruit juice

20 ml pêche de vigne liqueur

20 ml green apple liqueur

30 ml Pineau des Charentes Blanc

 

 

 

Created by Jacy Marchon - Club Landais, Bordeaux

Method:

 

Mix the fruit juice and the lemon in a shaker. Next add the Pineau des Charentes, peach liqueur and green apple liqueur and mix. Serve in a Pineau des Charentes tasting glass.

Presentation suggestion: Add lemon zest and apple fan.

 

PINEAU SAVANAH

 

Ingredients:

 

30 ml apple juice

20 ml Safari

20 ml Cognac

30 ml Pineau des Charentes Blanc

 

 

 

 

Created by Domenico Avati - Hippodrome de la Crépière, Toulouse

Method:

 

Mix the apple juice, safari, cognac and Pineau des Charentes Blanc. Serve the cocktail in a tall glass with ice

Presentation suggestion: garnish with a fan of apple.

 

 

THE VELVET PINEAU

 

Ingredients:

 

40 ml Pineau des Charentes Rosé

20 ml strawberry juice

15 ml fresh milk

5 ml lemon juice

10 ml violet syrup

 

Garnish: edible silver powder, snake of lime.

 

Created by Lydia Chamanau - Lycée hotelier de Biarritz

LE PARADISIO

 

Ingredients:

 

30 ml Pineau des Charentes blanc

20 ml safari

10 ml ginger syrup

40 ml guava juice

60 ml pineapple juice

40 ml cranberry juice

Prepare in shaker

 

 

Created by Geoffroy Periers - La Citadelle, Metz

PURPLE

 

Ingredients:

 

30 ml Pineau des Charentes Rosé/Rouge

20 ml gin

20 ml Batida de coco

40 ml pineapple juice

15 ml cherry syrup

10 ml hazelnut syrup

Prepare in shaker

 

Created by Thibault  Dodeler - Royal Barrière, Deauville

PINEAU FOR EVER

 

Ingredients:

 

50 ml Pineau des Charentes blanc

10 ml spicy syrup

50 ml soda

1/2 a fresh lime

1 teaspoon of caster sugar

Presentation suggestion: thinly sliced cucumber, orange zest, head of mint, grapes and mint

 

 

Created by Loïc Geslin - Hôtel Régina, Paris

RED LIGHT DISTRICT

 

Ingredients:

 

50 ml Pineau des Charentes blanc

50 ml cranberry juice

20 ml chestnut syrup

Prepare in shaker

 

Garnish: edible pansies and redcurrants

 

 

 

Created by Thomas Lalague - Le Murana, Paris

Contacts

BEAUMONT SPIRIT COMPANY - CHEMIN DE L USINE, 17130 MONTENDRE - FRANCE

Thierry BEAUMONT +33 (0)6 86 75 07 91

Mail : thierry@beaumont-spirit.company

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