A mixologist’s approach to cocktails is fairly straightforward: to create well-crafted combinations that feature complementary ingredients, yet which also allow the base ingredient to shine.
Having worked in some of Paris’ most well-known bars, like Buddha Bar, Fanny Gauthier views cocktails as having no limits other than her imagination. Give her a theme and—voilà!—she can create an original recipe on demand.
For Halloween, Gauthier chose three products—two spirits and one liqueur—which she used to create simple, delicious cocktails that are easy to make at home.
She named her rum-based cocktail The Pirate. Her French aperitif is called The Charleston for its slightly vintage character. The Gardener features yuzu, a type of citrus that is currently enjoying some popularity—the kind of touch Gauthier loves to add to her creations.
2 oz. (60 mL) Lillet
2 oz. (60 mL) pink grapefruit–flavoured Perrier
Pour the Lillet and pink-grapefruit Perrier into a glass. Add the ice cubes and stir gently before serving.
Decorate the glass with a slice of pink grapefruit.
1/2 oz. (15 mL) The Botanist gin
1/2 oz. (15 mL) yuzu juice (yuzu is an Asian citrus fruit; the juice is sold in fine grocery stores or boutiques)
1 sprig of rosemary
2 oz. (60 mL) white cranberry juice
In a shaker, add all the ingredients and the ice cubes. Shake vigorously for 8 to 10 seconds. Strain into a cocktail glass.
Add a pretty sprig of rosemary to the glass.
2 oz. (60 mL) Mount Gay XO rum
2 oz. (60 mL) ginger ale
2 drops Angostura bitters
Add all ingredients to a wine glass, then add ice cubes. Stir before serving.
Decorate the glass with an orange slice.