Un Pain Délice Cocktail Recipe

Un Pain Délice

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Loosely based on the 50/50 Sazerac, Joachim’s winter warmer combines spicy rye, smooth Pineau (a grape must fortified with cognac eau-de-vie) and a swirl of fond memories —gingerbread, hot chocolate and mulled wine at the Christmas market — from his hometown, Marseilles. The bitters play an essential role — cardamom for an herbal kick in place of the Sazerac’s absinthe rinse and chocolate — because, says Joachim, “in France, you don’t ever go to someone’s hose over the holidays without bringing chocolate.”

Jama Joachim

The Coldroom

MONTEAL, QC.

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INGREDIENTS

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• 1 oz rye whisky
• 1 oz Pineau des Charentes
• 1/2 oz five-spice and caraway syrup*
• 1 dash cardamom bitters
• 2 dashes chocolate bitters

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METHOD

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Combine ingredients in a mixing glass with ice. Stir until chilled and strain into a rocks glass over a single large ice cube.**

*Available at specialty stores. To make. your own, combine in a saucepan 250 ml (1 cup) water, 250 ml (1 cup) sugar, 1 tsp caraway, 1 tsp whole cloves, 1 tsp fennel seeds, 1 tsp Sichuan peppercorns, three pieces star anise and one-half cinnamon stick. Heat on low, stirring, until sugar dissolves. Set aside for 3 hours. Strain.

**Silicone trays for king cubes are available at cocktail supply stores.