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3/4 oz Lemon 1 Egg 3/4 oz Maple syrup 1/2 oz Carrot juice 4 dashes Chocolate bitters 2 oz spices and clementine infusion Garnish Sage, dehydrated flowers and black sesame seeds

Spices infusion

In a saucepan, dissolve half a liter of sugar in half a liter of hot water. Add 2 complete clementines with their peel, 6 cloves, 2 cinnamon stick, and 1 star anise. Infuse for 20 minutes, then let cool.

Add all the ingredients and ice in a shaker. Close and shake vigorously for 1 minute. Double strain and serve without ice in a coupette glass. Garnish with a sage leaf, dehydrated flowers and black sesame seeds.

Created by Claudia Doyon, finalist, Made With Love 2019 (Montreal).

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