Yellow

by Lord Oscar Quagliarini
Professore - Paris

- 6cl of Lord of Barbès Gin
- 4cl of freshly squeezed grapefruit juice
- 1cl of Pino Mugo liqueur
- 1.5cl of bergamot liqueur

Stir with ice and then strain into a Daiquiri glass.

Barbès Club

by Lord Benoît Le Petit
Lone Palm - Paris

- 4cl of Lord of Barbès Gin
- 1cl of elderberry liqueur
- 2cl of lime juice
- 3cl of homemade vanilla syrup
- 2cl of egg white
- 3 raspberries

Mash the raspberries with gin and then add the other ingredients. Chill in a shaker and strain into a Martini glass. Decorate with a raspberry on a pick.

Loup Lord

by Lady Amanda Boucher
Pas de Loup - Paris

- 5cl of Lord of Barbès Gin
- 1cl of (homemade!) vanilla syrup
- 1cl of lemon juice
- 2cl of squeezed grapefruit juice

Shake and pour on ice, make up with soda water and add a small grapefruit zest.

Cardinal Rochechouart

By Lord Warren
Le Perchoir Ménilmontant - Paris

5cl of Lord of Barbès Gin
- 2.5cl of milk chocolate with pink peppercorns a nd cardamom by Hommes de Bar
- 2cl of Carpano red vermouth
- 5cl of squeezed orange juice

Pour into a flared cocktail glass.

REQUIEM FOR A DREAM

by Lady Audrey Geuret
L’Alchimiste - Bordeaux

- 4cl of Lord of Barbès Gin
- 1.5cl of St Germain liqueur
- 1.5cl of “l’Alchimiste” rosato vermouth
- Half a lemon
- 1cl of simple sugar
- 5 white cardamoms
- Spray Mandarin

Use a shaker and pour into a small cocktail cup.

Garçon ! un lait fraise!

by Lord Clément Sargeni
Le Cancan - Bordeaux

- 3cl of Lord of Barbès Gin
- 2.5cl of “la Capricieuse” liqueur, made in Berry
- 2.5cl of apple juice
- 2cl of Nemours poppy liqueur
- 1 teaspoon of Meaux honey mustard

Use a shaker and pour into an Old Fashioned glass.

Pandi panda fizz

by Lord Regis Celabe
Jules et Jim - Paris

- 5cl of Lord of Barbès Gin
- 1cl of sugar syrup
- 2cl of fresh lemon juice
- 5cl of eucalyptus infusion
- 1cl of Sambuca
- Make up with soda

Use a shaker and pour into a tumbler. Decorate with a slice of cucumber in the glass and a slice of dehydrated lemon on top.

Cannes muse

by Lord Rob McHardy
Le Silencio - Paris

- 4cl of Lord of Barbès Gin
- 3cl of white Lillet
- 0.8cl of Bénédictine liqueur

In a mixing glass: rinse the ice cubes with absinth (throw the surplus), then add the ingredients and pour into a cooled Martini glass.

Le botaniste

by Lord Clément Emery
Shangri-La - Paris

- 5cl of Lord of Barbès Gin infused with angelica
- 1cl of fresh rhubarb juice
- 2.5cl of elderberry liqueur
- 1.5cl of lemon juice
- A few drops of Elixir Végétal de La Grande Chartreuse
- Make up with Fentimans Herbal Tonic

Pour on an ice ball into a balloon glass and decorate with a stick of candied rhubarb.

Control

by Lord Hugo Pomarat
Monsieur Antoine - Paris

- 5cl of Lord of Barbès Gin
- 1.5 cl of lemon
- 2cl of egg white
- 2.5cl of vetiver syrup

Use a shaker, strain into a small cup and decorate with a piece of roasted acacia bark.

Grape of lord

by Lord Olivier Gaugey
Le Comptoir de la Bourse - Lyon

- 5cl of Lord of Barbès Gin
- 4cl of squeezed pink grapefruit juice
- 1cl of cane syrup
- 1.5cl of Maraschino Luxardo
- A dash of Fee Brothers Rhubarb Bitters

In a shaker: double strain into a cocktail glass without ice. Squeeze a grapefruit zest and decorate with a trimmed grapefruit zest.

Kings of ornano

by Lord Géraud Pinton
Gintoneria - Bordeaux

- 5cl of Lord of Barbès Gin
- 12cl of ginger/cardamom tonic
- A lime wedge
- 2 green cardamoms
- 1 bay leaf

Pour into a wine glass, on ice.

Sapé comme un lord

by Lord Axel
La Commune - Paris

- 4cl of Lord of Barbès Gin
- 2cl of rosé wine syrup, infused with cardamom, Penja pepper and grapefruit
- 2cl of fresh lemon juice
- A few coriander leaves
- Hibiscus and ginger foam (in a siphon )

Pour into a flared cocktail glass and decorate with a dry hibiscus leaf.

Barbès East side

by Lord of Barbès
Paris

- 4cl of Lord of Barbès Gin
- 2cl of lime
- 2cl of monkey bread sugar syrup
- 1 dash of Angostura
- 2 slices of cucumber
- A few mint leaves

In a shaker: mash the cucumber and the mint leaves in the syrup. Add the other ingredients and shake. Double strain into an Old Fashioned glass, on ice. Decorate with a mint sprig and a slice of cucumber.

Fancy lord

by Lord Benoît Le Petit
Lone Palm - Paris

- 3cl of Lord of Barbès Gin
- 5cl of rhubarb wine
- 1cl of lime
- 2 dashes of rhubarb bitter

In a shaker: pour into a glass and decorate with rhubarb and physalis.