Cocktail
Champs-Élysées
The Champs-Élysées cocktail pairs cognac and green Chartreuse with lemon. Mix over ice, strain into a coupe and finish with a lemon twist.
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Cedric's Mulled Wine
Cédric’s mulled wine pairs red wine, clementine, lemon and lime with cinnamon, cloves, nutmeg, bay leaves and vanilla. Star anise joins the mixture towards the end.
Start with a spiced syrup
Heat a little wine with sugar, citrus and spices, then reduce to a thick syrup. Add the remaining wine and warm gently over low heat. The recipe makes six servings to enjoy warm.
🥄 10 min.
🔥 30 min.
🍽️ 6 servings
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Cocktail
Gypsy Eyes
Gypsy Eyes pairs gin, Aperol and citrus in a coupe rinsed with green Chartreuse. A tart, bittersweet cocktail strained into the glass without garnish.
Cocktail
Iced carajillo with Licor 43
Make an iced carajillo with equal parts espresso and Licor 43. Mix with ice and serve in an old fashioned glass, using well-chilled coffee to limit melting.
Cocktail
Aperol Spritz
Make a lightly bitter, sparkling Aperol Spritz with dry Prosecco in a 3-2-1 ratio. Build it over ice in a wine glass and finish with an orange slice.
© 2026 Québec | Kévin St-Amand | ☁️
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