green rhubarb, Rhubarb
- Frozen puree without added sugar*
Pour all the ingredients into a mixing glass fi lled with
ice cubes and stir with a bar spoon, then pour into a glass using a strainer.
GLASSWARE : ROCKS
ICE : LARGE ICE CUBE OF CLEAR ICE
GARNISH : ALMOND POWDER
Fruit flavors
Technique(s)
1 kg of frozen green rhubarb puree
3 L of Calvados (preferably 30&40)
50 cl of crème de cassis (preferably Merlet)
1.3 L of lemon juice
60 cl orgeat syrup
1 L of pear juice
2 L of whole milk
2 tonka beans, grated
1 nutmeg, grated
30 g pf Earl Grey tea
1) In a bowl, mix all the ingredients except milk and lemon.
2) Heat the milk to 90°C, just below boiling, and stop once frothy. 3) Add lemon juice to the mixture and stir.
4) Pour the hot milk into the mix immediately.
5) Rest in a cool place for 24-48 hours to curdle.
6) Filter 1–2 times using a superfi ne strainer (superbag), ensuring the curd lines the bag. Refi lter the fi rst two quarts for clarity.
Total approx. 6 L – 60 cocktails (serve 10 cl per cocktail).
Jennifer Le Nechet is a French bartender and mixologist based in Paris. Today, she is widely recognized as one of the leading figures in the global cocktail industry. In 2016, she made history by becoming both the first woman and the first French bartender to be crowned World’s Best Bartender at the prestigious World Class competition. Since then, she represents a new generation of bartenders—more creative, more independent, and more open to innovation. As a result, her work actively contributes to redefining the standards of contemporary mixology worldwide.
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