Curing Beaujolais Nouveau at Marikita
cocktail bar
Thursday
night was the annual launch of the Beaujolais nouveau.
Alright, it's good fun to be drinking a bottle as cheap as a bus ticket with a
label that looks like a painting made by your 5 years old nephew. But by the
next day it's very likely that the beverage will have killed 50% of all your
taste buds and brain cells (No offence to Beaujolais lovers, there are some
very nice bottles and crus, but too many Beaujolais nouveau taste like lightly
flavoured water).
Anyway,
the next day, we decided to explore what else our delicious
fermented grapes could offer us and we headed to the Marikita cocktail bar near
Place de la Bourse in Bordeaux for a well-deserved “hair of the dog” cocktail.
And we were nicely surprised by the selection of cocktails, well decorated room
and friendliness of the bartender. By wine cocktails we include
everything that comes from fermented grapes: red (not an easy one), white, rosé, sparkling and distilled grapes.
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| Marikita Cocktail Bar |
After long discussions with our bartender about
wine cocktails, a good review of the cocktail list, 5 cigarettes and 3 return
tickets to the bathrooms we finally ordered a round of cocktails. Here are two
that really caught our attention:
Plaisir charnel (we also loved the name):
3 layers in this cocktail (from bottom to top):
§
2 teaspoons of freshly crushed raspberries marinated in Cachaça
§
5cl of mango purée mixed with Cachaça
§
Top up your glass with champagne (7cl)
Serve with a bit of crushed ice and enjoy!
The sweetness of the raspberries and mango is nicely balanced with the dry
bubbly champagne. The result is an exotic refreshing sparkly
cocktail!
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Destruction
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A special cocktail created this year for the harvest as a tribute to local
products:
Presented in 3 glasses:
§ The first looks more like a
bowl filled up with white grapes and a star anise.
§ The second is shooter glass
2/3 filled with a home-made mix of spices and orange liqueur and
1/3 of Cointreau.
§ In the third tall glass is 3
cl of Cognac, 3 cl Lillet Blanc, topped
up with passion fruit and mandarin zest
To serve, light the shooter glass, leave it a minute and poor the flambée
mixture over the grapes. Eat the soaked grapes with a fork while
drinking your Cognac cocktail!
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| Destruction |
Both
cocktails were very good, the second has a more interesting
presentation and is more entertaining to consume and prepare.
Premium ingredients were used in these cocktails but you can easily replace the
champagne by a Crémant or the fruit purée by juices to
lower the costs.
Be
careful, those cocktails might seem gentle and exotic but the
sweetness covers a very generous amount of alcohol! And in no time you
could find yourself living another Beaujolais nouveau experience (with more
flavours this time). Keep up with more posts on wine cocktails next week!
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