FRANCE

Wild Charm by Kevin Eteo - "Le Bar" at the Park Hyatt Paris Vendôme

Roots Mastic organoleptic charateristics are like nothing else. The herbal & plants aromas combined with earthy and spiced notes take me to uncharted territories. Or maybe forgotten?

This got me thinking about the rich and intrincated greek mythology. One of the legends that come to my mind is that of the king of Ithaca, Odysseus, which is known for its various adventures navigating the seas.

One of those, is the one of the Aeaea Island, Circe's territory. As the crew landed and started exploring the territory, the enchanteress welcomes them and invites them for a familiar feast. One of the drinks she makes for them,has wine, some sort of beer, cheese and a special potion hers served in an enchanted cup. Odysseus' crew end up turning into swynes who then follow the goddess orthers

It's only thanks to the god Hermes advice that Odysseus is able to ingest an antidote before encountering the witch. This end up saving his life an that of his entire crew.

Wild Charm is a easy-to-sip drink which invites to discover a great liquor and a beautiful culture.Roots Mastic would represent here the antidote to the sorceress charm, so don't be afraid to try it!

Cheers :)

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Wild Charm

Roots Mastic
tannic red wine (for example, a nice Languedoc)
rich and smooth beer (like a porter or a stout)
verjuice
a few dashes of cocktail bitters (maybe Angostura or Bogart's)

Kevin Eteo
"Le Bar" at the Park Hyatt Paris Vendôme
Paris - France

Honey Roots by Akhilla Ghiribelli - Auberge du port

Je m’appelle Akhilla Ghiribelli, j’ai 24 ans. Je suis à la fois Chef Barmaid à l’Auberge du Port Bandol et étudiante en 4e année à l’école Camondo Paris en architecture d’intérieur et design. J’ai grandi dans ce restaurant que nous possédons depuis 1971. Pendant l’année scolaire, je m’occupe de la direction artistique du restaurant que nous avons refait en 2017 ainsi que de la composition de la carte du bar. Mon travail est transversal puisqu’il a toujours été lié à l’hôtellerie et la restauration, je me sers de mes compétences à la fois dans mes études et dans mon activité professionnelle. Je mets un point d’honneur à sélectionner les produits de nôtre carte et à les faire découvrir à nos clients.

Le cocktail que j’ai composé à base de RAKOMELO est un low-drink. J’ai choisi d’accentuer le goût du miel propre à cette liqueur avec du sirop de miel. Il est en suite remué avec de l’eau de coco pour garder des arômes équilibrés sans que le cocktail soit trop sucré. Il est servi frais sur des glaçons surmontés de quelques feuilles de menthes fraiches frappées ainsi qu’un marshmallow grillé donnant un côté frais et gourmand au cocktail.

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Honey Roots

Roots Rakomelo
eau de coco
sirop de miel Monin
Menthe fraiche
marshmallow grillé

Akhilla Ghiribelli
Auberge du port
Bandol - France

Jardin by Beryl Minet - Code 45

Jardin, is a word that brings back memories to all, this cocktail is the mixture of different summer aromas. during my vacation trips I have always liked to be close to a garden and enjoy its aromas, this I wanted to transport to this cocktail. for the elaboration we use a mixing glass, that previously we are going to cool down to not dilute too much the cocktail.

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Jardin

We use ROOTS MASTIC 4CL, which is a very aromatic liqueur, reminds me a bit of a carrot recently collected. we added 4CL of Vermuth Dolin to give that touch and that bitter scent of agrums, we continued the journey through Spain with a wine from JEREZ as CREME Candela, we added only 1.5CL to give it that acid and refreshing touch. To give it that character you need to achieve a long and intense finish and above all that flavor of flowers we add 0.5cl of CHARTREUSSE and we will flambé it to reduce its strong character and give it a more smoky touch.

for the decoration something simple but at the same time summery, a flower ..

Beryl Minet
Code 45
Paris - France

Melodia by Colin Lach - Monsieur Moutarde

"Metaphors and analogies from which you can get inspired are plenty when it comes to making cocktails, music is one I particularly like as cocktails can be as diverse as music is.

Different genres for different moods, various styles for various people and so on. Ingredients acting as instruments, the measure of each element being translated from decibels to centilitres and the point of it all being to achieve something greater than the simple sum of itall.

Here the idea behind Melodia was to obtain something simple but soothing, like a ballad you would listen to watching a sunset, to get something which lasts and calls you back to it, like the chorus in a refreshing song. The point is not for it to embrace you in the complexity an orchestra would, but more to gently carry you along a summery journey showing you around pretty places. A song with a lot of different influences, France, Spain and more importantly Greece, each one lending its best instruments and notes to make a cocktail enjoyable by all and at all time."

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Melodia

Roots Rakomelo
Fino Sherry – La Ina
Verjus de Bourgogne – Edmond Fallot
Cidre Appie – L'Extra-Brut Bio

Colin Lach
Monsieur Moutarde
Dijon - France

Mamita by Fred Charlet - Code Bar Strasbourg

Mes racines se partagent entre la France et le Chili.

Aujourd’hui j’ai eu envie de mettre à l’honneur le Chili et plus particulièrement ma grand mère “Mamita”.

Née en 1955 à Linares au Chili, elle émigre avec son mari et sa fille, ma maman, vers la France en 1980 pour fuir la dictature de Pinochet. Courant 2002, ils décidèrent d’y retourner pour retrouver leur famille tout en gardant leur maison ici.

Aujourd’hui ils partagent leur temps entre la France et le Chili.

Toujours derrière ses fourneaux avec ses petits enfants comme commis, elle m’a inculqué le goût pour la gastronomie ce qui m’a donné par la suite l’envie de faire du bar.

Il me paraissait essentiel de lui rendre hommage aujourd’hui.

Le Roots Kanela a eu un effet “Madeleine de Proust”, me ramenant à Pâques chaque année où Mamita nous préparait le “pan de pascua”, un gâteau sec à base de cannelle, de pamplemousse confit, citron confit et fruits à coques.

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Roots & Racines

ROOTS KANELA
Vinaigre de pamplemousse
Fever Tree mediterranean tonic water
Une pincée de Merkén

Fred Charlet
Code Bar Strasbourg
Strasbourg - France

L'Odyssée de Néréide by Sebastian Brilleau - Les Passerelles

La Méditerranée m'a vu grandir, et ce sont bien à ses pourtours parvis de garrigues et de maquis que me renvoient les arômes du Mastiha.

Les retours d'école à travers les parcs habités d'immenses pins. L'odeur de la sève sur mes mains, récoltant les pignons. C'est toute une tranche de ma jeunesse dans le sud de l'hexagone, en bordure de Méditerranée, que m'évoque le mastic.

L'ODYSSEE DE NEREIDE

Mon histoire est intimement liée à celle de la Méditerranée. Trois ingrédients, autant de pays, chacun composant étroitement avec la mer et embrassant l'intemporalité de ses marées.

Je vous invite à prendre la mer pour découvrir les saveurs qui arborent ses côtes, à bord de Néréide, nom donné au cortège de nymphes marines de Poséidon.

L'odyssée prend ses racines sur l'île de Chios, où le lentisque est solidement ancré depuis des siècles et fait jouir du goût prononcé de sa sève. Fraîcheur, minéralité et singularité végétale sont autant de qualités que nous embarquons à bord.

Naviguons jusqu'en Andalousie. Ici, sous une chaleur accablante est produit depuis bien longtemps le fino, deuxième ingrédient du cocktail. Son caractère sec au parfum de noix épouse à merveille la volupté du mastiha.

Il structure et donne du corps au savant mélange. Néréide met à présent les voiles vers l'Italie où flotte un doux parfum de vin fortifié. On ne comte plus l'histoire du vermouth, sa douceur, ses notes herbacées , qui subtilement apportent un brin d'épices au cocktail.

Le voyage s'achève en Occitanie, dans ma région native, non loin de la mer, entre air salin et fraîcheur des pins, Néréide rentre au port et nous offre à déguster le cocktail, soleil couchant

Une vague fraiche et légère, ponctuée de saveurs méditerranéennes, chaleureuses et raffinées, à l'image du Roots Mastiha, voici l'Odysée de Néréide.

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L'Odyssée de Néréide

ROOTS MASTIC
FINO
COCCHI AMERICANO

Sebastian Brilleau
Les Passerelles
Paris - France

La cigale et l'île aux oiseaux by Romain Iacovella - French Paradox

With this cocktail, I wanted to mix the place I grew up, the bassin d'Arcachon next to Bordeaux with a dash of Provence because I studied bartending in Avignon in the South East of France. And this using your awesome herbal liqueur.

L'île aux oiseaux is a paradise for birds in the bassin d'Arcachon and also the name of the Grand Suite in the hotel I work in. The oyster shell is here to recreate something I really love to do: eating sea food in the port in front of the Dune du Pilat. Abatilles is water from Arcachon. That's why I used it. And to finish the cigale to represent Provence and the Pastis as well to remenber the place I learned how to be bartender. My roots are in this cocktail using your product!

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La cigale et l'île aux oiseaux

Roots Mastic Vintage Strength
Verjus Bourgoin
Pastis Henri Bardouin
Abatilles sparkling water

Romain Iacovella
French Paradox (Sources de Caudalie hotel)
Martillac - France

Phi by Pauline Desurmont - The Deck

The bar is constantly evolving trough the establishment, the customer, the bartending, the bartender and trends changing.

Back to the Roots. And if our perception of the bar needed to return back to their origins, back to simplicity and authenticity ?

A french sociologist said "True novelty is always born in the return to sources."

That’s why I like Roots Liquor, for their modernity and at the same time their legacy with their ancestral recipes that they perpetuate.

I have a little preference for Rakomelo Roots for its history which was originally a popular hot drink made in every greek family and shared in winter with friends and neighbours.

I will tell you the story of one's most famous New York's Speakeasy.

If you wanted to enter this bar you had to find the constantly changing phone number to book a table. You would then have to go to a small dark alley in a residential area. When you came to the door, you had to ring the bell, follow a long corridor and behind thick velvet curtains you could admired the traditional sophistication of this place.

Review on this evening of October 23, 2013 at 134 Eldridge Street.

Before this wonderful adventure ends when the last customer was escorted out at dawn on the song Every Night About This Time By The Ink Spots ; Sam Ross was preparing last cocktails of the closing menu. Among them was the Penicillin cocktail that he had created at the Milk & Honey.

It was probably with nostalgia that he remembered his first day here.

Sam Ross was always prepared creative cocktails, but at Milk & Honey he learned something more valuable: how to refine and prepare the best possible beverages, paying special attention to each element from the ice quality to temperature of the drink. «I just closed my mouth, listened and watched.»

Sasha had not a good vision about bartending of his time, he considered as "unbalanced cocktails and overly complex original recipes".

With taking care of all recommendations and everithing he learned with Sasha, about how to serve a customer or how to work on his drink, he decided to twist a classic cocktail, the gold rush. And the Penicillin was born, a sour with scotch whisky, lemon juice, ginger cordial, honey syrup and a touch of islay whisky. It became a modern classic iconic.

So, for this contest I decide to adapt the Penicillin for all the symbolics that it represents with the Milk & Honey. In my shaker I add the Rakomelo Roots liquor for the sweetness of honey and this particular taste of spices, for sour I use verjus for the taste more delicate than lemon and because is an old traditional product more ecological with our french vine yards. Even if I don’t use the lemon juice, I search the bitter flavor from the peel so I use an essential oil of lemon. For sure a Penicillin needs ginger, I take fresh grated ginger and obviously, whisky. For that, I didn’t want one too peaty like an Islay, I preferred a Highland Park 10 for these honey, spices, smoky and just a little bit peaty notes. Double strain into a flûte or cocktail glass and for garnish I put an edible flower, offering flowers means lot of good intentions and generosity.

I called my cocktail Phi for three reasons, I wanted a name that can have signification and have a link between each element.

The first link is the P, the same first letter with the Penicillin’s name. The second is for Roots liquor’s origins, Phi (φ) the 21st letter of Greek Alphabet. The third reason is because I want thanks my fabulous dad Philippe by taking a diminutive. He is a man of values and principles as Sasha Petraske was as the behaviour that he excepted from his customers with his House Rules written on bronze plates.

all these principles of gallantry, decency, codes of honor and conduct of a bygone era were important to Sasha. A gentleman is distinguished by his good manners. His clientele had to be polite, insults and fights were strictly forbidden at Milk & Honey, men had to be respectful with women and don't disturb them. Sasha was a generous and honest person, always ready to help others around him. He was very discreet and did not like to be in the spotlight. He was an important man of great humility. My Father is this type of man, and without him, I will certainly not be the person that I am. So Thanks to all these inspiring persons which only give good. Because I think it's in solidarity that we can evolve, with our roots and our history.

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Phi

Rakomelo Roots
Highland Park 10
Verjus
grated fresh ginger
emon essential oil

Pauline Desurmont
The Deck
Nice - France