|exhibiton "Tiki Pop" at the Musée du Quai Branly|
|Don the Beachcomber|
|Trader Vic's Menu|
|rum cocktail from Don the Beachcomber|
Still on the Tiki wave, of course we wanted to finish the experience with a nice cocktail, I have done my research at home and realized that the cocktail bars in Paris are a relatively young phenomena, with the first creatives trying to establish a cocktail scene 5 years ago.
|Sherry Butt Paris|
|The menu at Sherry Butt|
After trying their delicious cocktails from the menu, we got some special creations by the bartender. As I have mentioned before, that my lovely man is on a little rum exploration, he got a twisted Mai Tai where the Curacao is replaced with Yuzushu.
historical Mai Tai
6 cl Jamaika Rum Wray & Nephew 17 years*
1,5 cl curaçao orange
0,75 cl orgeat
0,75 cl simple sirup
2 cl fresh lime juice
decoration: mint leaves
preparation: Mix all ingredients together with ice cubes in a shaker. Pour the drink in a pre-cooled glass with crushed ice. Top with the mint leaves.
*Since the rum originally was soon no longer available, Trader Vic replaced it later with half the amount of a different Jamaican rum and half the amount of Martinique rum.
5,5 cl Malt Whiskey
1 cl galgant or ginger
1 cl honey
1,5cl lime juice
decoration: pinch Szechuan pepper or here piment d'espelette
preparation: Mix all ingredients together with ice cubes in a shaker. Pour the drink in a pre-cooled glass with fresh ice cubes. Top with the fresh pepper.