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Un Pain Délice Cocktail Recipe

Un Pain Délice

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



• 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


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.

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