Citadelle Gin

Cocktails

1.5 OZ. CITADELLE GIN
0.5 OZ. MATHILDE BLACKCURRANT LIQUEUR
0.5 OZ. FRESH SQUEEZED LEMON JUICE
0.5 OZ. CREAM SHERRY
PINCH OF GROUND CARDAMOM

Humecter les bords d’un verre à martini avec l’absinthe. Dans un shaker, verser tous les ingrédients avec de la glace, secouer puis filtrer dans le verre préalablement préparé.


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Starting out with a wash of Strega, to accentuate the herbaceous nature of Citadelle Reserve Gin, simply stir 50ml of Citadelle Reserve over ice, and double strain into a martini glass. The clever bit comes in the garnish – an atomised mist of Pierre Ferrand Reserve cognac. In this instance, dismantle a water spray more often used for watering plants, and use this to spray a fine mist of the cocktail. This results in a wonderful aroma (rather than taste, per se) of cognac around the glass. Finish with a thick twist of orange zest.


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5 cl Citadelle Gin
1 cl Melon Liqueur
1 cl Gum Syrup
2 cl Fresh Lime Juice
1 Dash Cayenne Pepper

Shake and Double Strain in a Fizz Glass Full of Crushed Ice
Decoration : Lime Stripes

“There are several modern gins out there these days that use different Botanicals. Citadelle were the pioneers, who already provided astonishing recipes with several Botanicals prior to the whole Gin & Tonic hype. French products are no longer covered with dust, they are timelessly modern.”

1.5 cl (0.5 oz) Pierre Ferrand Dry Orange Curaçao

1.5 cl (0.5 oz) Plantation 3 Stars Rum

1.5 cl (0.5 oz) Pierre Ferrand 1840 Original Formula Cognac

1.5 cl (0.5 oz) Citadelle Reserve Gin

1 cl (0.3 oz) honey water

1.5 cl (0.5 oz) freshly squeezed lemon juice

Half an egg white

3 drops of Angostura bitters

Pour all the ingredients into a shaker, fill with ice, shake and strain into a chilled coupette. Sprinkle with bee pollen and garnish with dehydrated corn.

 

“Cognac Ferrand products are not only fantastic to be enjoyed on their own, but all of them, thanks to their great mixability and versatility, work exceptionally well as a mixer; from simple mixes like a Harvard-style drink to more complex ones like multi-spirits-based drinks, these great works of craftsmanship can add their distinctive soul to the final result.”

1 ½ OZ CITADELLE GIN
¾ OZ SWEET VERMOUTH OR SHERRY
½ OZ LEMON JUICE
½ OZ SIMPLE SYRUP
A DASH OR TWO OF ANGOSTURA BITTERS
SODA WATER

Shake all but the fizzy water with ice. Strain into a tumbler or highball glass over ice, and top with soda. Garnish with lemon peel


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4 cl Citadelle Gin
1 cl China China
1 cl orgeat syrup
1,5 cl cardamom syrup
2 cl lemon juice
1 egg white
1 cl huile d’olive
Garnish : carrot, cardamom, alfalfa, et brotes de shiro

Dry shake olive oil and white egg (around 150 times). Then add the other ingredients, ice cubes and shake.

5 cl (1.6 oz) Citadelle Reserve Gin

1.5 cl (0.5 oz) orgeat syrup

1 cl (0.3 oz) Pierre Ferrand Dry Curaçao

1 cl (0.3 oz) fresh lemon juice

3.5 cl (1.1 oz) fresh apple juice

3 slices of fresh chilli

Pour all the ingredients into a shaker, fill with ice, shake and strain into a coupette glass. For the garnish, use a dry chilli that you place on the side of the drink.

 

“In 2010, I had a chance to try the Cognac Ferrand product range for the first time. After the first sip I already knew that I would enjoy pouring those products for my customers, either neat or in cocktails. I love those products, not just for the taste but also for the passion which is behind them.”

3.5 cl (1.1 oz) Citadelle Gin
1 cl (0.3 oz) apricot brandy
2 cl (0.7 oz) Umeshu plum wine
1 cl (0.3 oz) Tio Pepe sherry
1 cl (0.3 oz) lemon juice
Top up with Belaire Rosé sparkling wine

Pour all the ingredients except the sparkling wine into a shaker, fill with ice, shake and strain into a chilled champagne glass. Top up with Belaire Rosé sparkling wine.

 

“I love to use Cognac Ferrand products in cocktails. They all have distinctive flavours that are really fun to play with. From the really complex Pierre Ferrand Ambre to the refreshing Citadelle Gin, we can find our happiness in mixing those products.” 

1 OZ. CITADELLE GIN
4 OZ. TONIC
DIFFERENT CITRUS FRUITS
BOTANICALS

Build the cocktail in a large wine glass over ice: place a lime wedge then pour gin and tonic. Add fruit peels ‘lime, lemon, orange …) and a lime wedge. Add one of the botanicals contained in Citadelle Gin (juniper berry, cardamom, canella, anise, …). Mix softly and garnish with licorice.


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4.5 CL (1.5 OZ.) CITADELLE GIN
0.75 CL (0.25 OZ.) GREEN CHARTREUSE
1.5 CL (0.5 OZ.) HOMEMADE PINEAPPLE SYRUP
2 CL (0.6 OZ.) FRESHLY SQUEEZED LIME JUICE
2 DROPS SCRAPPY’S CARDAMOM BITTERS

Pour all the ingredients into a shaker. Fill with ice, shake and strain into a chilled copper mug. Fill the mug with crushed ice and garnish.
For garnish, you can use:
a shell of crushed ice, adding diced candied strawberries and cardamom seeds served with a small spoon.
a sprig of mint.
a stick of caramelized pineapple.
a small sprig of redcurrants.
a dehydrated lime slice.

“I like making this fresh, summer cocktail, crisp and botanical. For me, it is the ultimate summer drink.” Joseph Akhavan

1 LEMON
1 1/2 OUNCES CITADELLE GIN
1/3 OUNCE TOMR’S TONIC (SEE HEADNOTE)
LARGE CUBES OF ICE (SEE HEADNOTE)
FRESH BOTTLE OR CAN OF CLUB SODA
2 HONEYSUCKLE BLOSSOMS, FOR GARNISH
1 SPRIG TARRAGON, FOR GARNISH

Chill a highball glass.
Roll the lemon firmly against a countertop or cutting board for 5 seconds or so, releasing its oils, then cut a thin wedge out of it. Squeeze the wedge over the chilled glass, then drop it in.
Fill the glass two-thirds full with large ice cubes. Pour the gin over the ice, then add the tonic syrup. Measure out 3 1/2 ounces of the club soda and pour it into the glass, using a bar spoon to stir in it in.
Gently roll the honeysuckle flowers between your fingers. Rap the tarragon sprig firmly once or twice against your palm to release the leaves’ aroma. Drop the flowers and sprig into the glass.

70 ML CITADELLE RESERVE GIN
10 ML FERNET BRANCA
10 ML EXTRA VIRGIN OIL
1 LIME TWIST
1 VANILLA BEAN

Chill a coupe and a mixing glass. Cut the lime twist. Pour Fernet-Branca in the mixing glass et shake. Strain into the coupe and ‘wash’ the coupe with it, then, throw it away. Use the oiled vanilla bean to rim the glass. Pour the gin in the shaker and shaker, then, strain it into the coupe. Rim the glass with the lime twist. Garnish with a vanilla bean.


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50ML CITADELLE
30ML CREAM
30ML ALMOND MILK
30ML LEMON JUICE
40ML CINNAMON & STAR ANISE SYRUP
2 DASHES ORANGE BLOSSOM WATER AND FRESH EGG WHITE

‎Shake hard firstly without ice and afterwards with ice an strain in a longdrink. Then, top it off with fennel soda (50 ml).
Garnish with a cinnamon stick, star anise, violette and fennel powder.

1.5 OZ. CITADELLE GIN
1.25 OZ. MATHILDE PEAR LIQUEUR
1.25 OZ. FRESH LEMON JUICE (STRAINED)
1 OZ. HOMEMADE FOUR-SPICED INFUSED SIMPLE SYRUP (CINNAMON, NUTMEG, CLOVE, VANILLA BEAN)
1/3 TSP. FRESH GINGER PUREE
1 OZ. ROSÉ CHAMPAGNE OF CHOICE

Take the Collins glass and fill with ice and set the glass aside. Take each one of the ingredients except for the Champagne and place them into a pint or mixing glass. Add a generous scoop of ice and shake vigorously for 10 seconds. Double-strain (fine strain) contents into the Collins glass. Lastly, top off the cocktail with the champagne. Garnish with a slice of Bartlett pear and a fresh mint sprig and enjoy !

Max says, « This cocktail is both a variation of two of my favorite summer cocktails: The French 75 and traditional Gin Collins, with my added twists. »

 


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1 OZ. CITADELLE GIN
4 OZ. TONIC
ORANGE
LICORICE ROOT

Build the Gin Tonic in a large wine glass over ice. Place a lime wedge in the glass then pour gin and tonic. Add some lime or lemon peel and some Tonka bean grated.


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4 CL (1.3 OZ) CITADELLE GIN
1 CL (0.3 OZ) MARASCHINO CHERRY LIQUEUR
2.5 CL (0.8 OZ) GRAPEFRUIT JUICE
1.5 CL (0.5 OZ) SIMPLE SYRUP
2 PIECES FRESH PINEAPPLE
10 DASHES PEYCHAUD’S BITTERS
MINT LEAVES

Crush two pieces of fresh pineapple in a shaker then pour in all the ingredients but the Peychaud’s Bitters. Fill with ice and shake. Strain into a highball glass and add crushed ice. Add 10 dashes of Peychaud’s Bitters on the top of the glass and garnish with a few mint leaves.

This is a long, fresh, fruity and summery cocktail. Citadelle Gin is entirely suited to the cocktail’s delicate and spicy freshness.” Michael Mas

4,5 cl Citadelle Gin
12 cl syrup of White beer (Vedette White) (33 cl Vedett White / 175 gr caster sugar)
Muddled korianderseeds and lemonpeels
1 and a half barspoon of Absinth Un Emile infused with cucumber and espresso beans

Pour all the ingredients in a mixing glass. Stir with ice and  strain in a prechilled  small antique martini glass. Garnish with a nicely cut lemon peel and some fresh coriander seed.

3.5 CL (1.2 OZ.) PLANTATION 3 STARS RUM
1.5 CL (0.5 OZ.) PIERRE FERRAND 1840 COGNAC
1 CL (0.3 OZ.) CITADELLE GIN
1.5 CL (0.5 OZ.) HOMEMADE ORGEAT SYRUP
1.5 CL (0.5 OZ.) FRESHLY SQUEEZED ORANGE JUICE
2 CL (0.6 OZ.) FRESHLY SQUEEZED LEMON JUICE
1.5 CL (0.5 OZ.) VALDESPINO ISABELLA CREAM SHERRY

Pour all the ingredients but the sherry into a shaker. Fill with ice, shake and strain into a chilled highball glass wrapped in brown paper. Fill with crushed ice and pour the sherry onto the top.

Garnish with:
2 pineapple leaves
a caramelized pineapple stick
a dehydrated orange slice
a maraschino cherry
a star anise
a pansy flower
a visiting card slipped into the brown paper

This cocktail, of Hawaiian and Polynesian inspiration (with reference to the tiki culture) is festive, fruity and refreshing. Pierre Ferrand 1840 Original Formula Cognac gives the cocktail power, while Citadelle Gin and Plantation 3 Stars Rum give it a refreshing and fruity lift.” Joseph Akhavan

 

1 OZ. CITADELLE GIN
4 OZ. TONIC
LIME OR LEMON
TONKA BEAN

Build the Gin Tonic in a large wine glass over ice. Place a lime wedge in the glass then pour gin and tonic. Add some lime or lemon peel and some Tonka bean grated.


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5 CL (1.6 OZ) CITADELLE GIN INFUSED WITH ROSEMARY
1.5 CL (0.5 OZ) DOLIN WHITE VERMOUTH
1 CL (0.3 OZ) SAINT GERMAIN ELDERFLOWER LIQUEUR
1 CL (0.3 OZ) AQUAVIT
2 DASHES CELERY BITTERS

Pour the ingredients into a cool mixing glass without ice, then fill with ice and stir. Strain into a chilled glass with a single ice cube that will keep the cocktail cold without diluting it. To garnish, add lemon zest from a non-treated lemon in order to preserve the essential nature of the product.

Green Forest is a newly created cocktail intended for the initiated. It is an experience.” Fabien Lombardi

4 cl Citadelle Reserve
3 cl Red Vermouth ( Carpano Antica Formula)
1.5 Acasia Honey
3 dashes Orange flower bitters
2 dashes cilantro bitters

All together in Japanese mixing glass, add fresh cilantro and dried thee and stir with ice.
Pour in a thee can, with flowers and finish with eatable sunflowers sprayed with Argan Oil.

4 cl (1.3 oz) Citadelle Gin infused with raspberries

2 cl (0.7 oz) elderflower cordial

1 cl (0.3 oz) fresh lime juice

Tonic water

Refresh the glass with big ice cubes. Strain the water. Fill the glass with all the ingredients except the tonic and stir. Then add the tonic using a bar spoon and top off with crushed ice. Garnish with two fresh raspberries and a twist of lime.

 

“For a lot of people, St Pancras Grand Restaurant will be the first stop in London or the last one before leaving. This refreshing gin and tonic style drink using Citadelle Gin will be the best introduction/farewell present for any visitor.“

4 CL (1.3 OZ.) JASMINE-INFUSED CITADELLE GIN
2 CL (0.6 OZ.) ELDERFLOWER CORDIAL
2.5 CL (0.8 OZ.) FRESHLY SQUEEZED GRAPEFRUIT JUICE
1 CL (0.3 OZ.) FRESHLY SQUEEZED LEMON JUICE

Pour all the ingredients into a shaker. Fill with ice and shake then double strain into a martini glass.

Jasmine cocktail is the Prescription’s flagship cocktail. Created for the opening, it is on all our menus. It is especially popular with women.” Xavier Lusso

5 CL (1.6 OZ) CITADELLE GIN
2 CL (0.6 OZ.) FRESHLY SQUEEZED LEMON JUICE
0.5 CL (0.2 OZ.) ABSINTHE
2 CL (0.6 OZ.) HOMEMADE GRENADINE SYRUP

Pour all the ingredients into a shaker and shake with ice. Double-strain into a glass then serve in a chilled cocktail glass. Garnish with a Melissa leaf.

I chose this name because in popular French parlance in the late 19th century the word ‘fée’, or fairy, was used for anything unfamiliar or inexplicable or magical. In this magic potion, the aromatic notes of Citadelle Gin give character to the acidulated, lemon-based preparation.” Carlos Madriz

- 2.4 oz Citadelle Reserve Gin
- 0.7 oz Pierre Ferrand Orange Dry Curacao
- 0.7 oz Mozart Black Chocolate Liqueur
- 2 Orange Twist
- 1 Hand of Fresh Mint

Stir Included the Orange Twists, then Double Strain into a Julep Cup Full of Crushed Ice
Decoration: Mint/Cacao

 

« The dry Curacao is a very good companion for classical drinks. The unobtrusiveness of this product reflects itself in a smooth orange without any artificial aroma. »

1.5 oz. Citadelle Gin
0.75 oz. Black Pepper Syrup
0.5 oz. Fresh Lime Juice
4 to 5 Fresh Basil Leaves

Muddle basil into lime juice in a shaker. Add remaining ingredients and shake.

Double strain into coupe and garnish with fresh cracked pepper and a smacked basil leaf.

Black Pepper Syrup: Boil 1 c sugar and 1 c water, lower heat, add 2 oz ground pepper, simmer for 30 min. Strain, cool, use.

Los Angeles drinks Citadelle Gin!

1.5 oz. Citadelle Gin
.75 oz. Cocchi Americano or Lillet Blanc
.5 oz. Fresh Grapefruit Juice
1 tspn Fresh Lemon Juice
1 tspn 2:1 cane syrup (2 parts unrefined cane sugar : 1 part water)

 

Combine ingredients in a shaker, shake with ice. Fine strain into a chilled coupe and garnish with freshly grated nutmeg.

Portland drinks Citadelle Gin!

3 CL (1 OZ.) CITADELLE RESERVE GIN
2 CL (0.6 OZ.) DOLIN WHITE VERMOUTH
2 CL (0.6 OZ.) CAMPARI
1 DASH ANGOSTURA BITTERS

Pour all the ingredients into a mixing glass. Fill with ice and mix with a spoon, then strain into an Old-Fashioned glass on a large, shaped ice cube. Press a zest of lemon and orange over the glass.

Garnish with:
Sliced orange zest
Sliced lemon zest

I use Citadelle Reserve Gin in this well-known cocktail in order to bring out its floral and botanical aromas. I also replace the traditional red vermouth with white. That’s my own personal touch!” Joseph Akhavan

2 ounces Citadelle Gin

1 ounce heavy cream

1/2 an egg white

2 ounces peppermint simple syrup (recipe below):

1/2 cup granulated sugar

1/2 cup water

10 large red/white peppermint candy canes, crushed

Rim a chilled cocktail glass with crushed candy canes, using the peppermint syrup to wet the rim.

Pour the ingredients into a cocktail shaker filled with ice.

Shake vigorously (at least 30 seconds to ensure the egg is properly mixed and the drink is frothy).

Strain into the prepared cocktail glass.

 

*Peppermint Simple Syrup:

Combine all ingredients in a sauce pot.

Dissolve sugar and candies on medium heat, stirring continuously.

After sugar and candy has dissolved, bring to a boil until syrup begins to thicken, about 1-2 minutes.

Remove from heat and allow syrup to cool.

3 LEMONS
0.75 CUP FINE-GRAINED RAW SUGAR
0.75 CUP FRESH LEMON JUICE
2 CUPS PIERRE FERRAND AMBRE
1 CUP PLANTATION JAMAICA RUM
1 QUART WATER, FROZEN OVERNIGHT IN A LARGE BOWL
1 QUART COLD WATER
GARNISH: GRATED NUTMEG

With a swivel-bladed vegetable peeler, remove the peels from the lemons, trying not to get any of the white pith. Muddle the lemon peels with the sugar in a large bowl. Let the peels and sugar stand for 1 or 2 hours, then muddle again, incorporating the lemon oil that the sugar has wicked out of the peels. Add the lemon juice and stir until the sugar has dissolved. Stir in the Cognac and rum. Pour the mixture into a gallon-sized bowl, slide in the block of ice (you might have to run hot water over the bottom of the frozen bowl to unmold it) and add the cold water. Stir, and grate a third of a nutmeg over the top. Serve in a small glass.


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8 VERBENA LEAVES
5 CL (2 OZ.) CITADELLE GIN
1.5 CL (0.5 OZ.) FRESHLY SQUEEZED LEMON JUICE
1.5 CL (0.5 OZ.) HOMEMADE CARDAMOM SYRUP
0.5 CL (0.2 OZ.) GALLIANO LIQUEUR

Pour all the ingredients into an ice-filled shaker. Shake then double strain into a glass filled with crushed ice. Garnish with a verbena leaf.

Citadelle Gin gives the finishing touch to this fresh and spicy cocktail. I believe we always have things to learn from the products we use. The world of cocktails is infinite!” Candice Knyf

6 cl Citadelle Gin (Lavender Infused)
1,5 cl Chambord Royal
1 Sprig Rosemary
2 cl Passion Fruit Juice
1 cl Fresh Lemon Juice
1 Dash Peychaud’s Bitter
2 Drops Egg White

Shake and Double Strain in a Champagne Glass without Ice
Decoration : Lavender and Rosemary

“The products of Cognac Ferrand are in big demand in German bars since years. The reason for that is not only their quality, but also the variety of ways in which they can be used – by themselves,
in longdrinks or mixed drinks !”

1.5 OZ. CITADELLE GIN
0.75 OZ. LILLET BLANC
0.75 OZ. MATHILDE PEAR LIQUEUR
0.25 OZ. MATHILDE RASPBERRY LIQUEUR
0.25 OZ. DEL MAGUEY CHICHICAPA MEZCAL

Add all ingredients to a mixing glass with ice. Stir continuously for approximately 20 seconds. Strain into a cocktail glass and garnish with a flamed orange twist.

Brian says, : « This cocktail has a great balance between the complexity of the Citadelle gin, the refreshing acidity of the Lillet Blanc, the pronounced fruit and sweetness of the Mathilde Pear with a hint of Raspberry and a bit of smokiness from the Mezcal. »


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30 ml Citadelle gin

30 ml Gorgonzola infused gin

20 ml lemon

15 ml syrup

5 ml of chestnut liqueur

3 to 4 leaf basil

For the syrup: 2 parts sugar to one part boiled water.

Shake all ingredients together for 15 seconds and strain the mixture so that the leaves do not come with. Serve in your favorite martini glass.

25 ML CITADELLE GIN
25 ML NOILLY PRAT
10 ML BENEDICTINE
10 ML PIERRE FERRAND DRY CURAÇAO

After 6 months of sleeping with my Barrel I’m eventually ready to share with you all

The “STOP THAT LIMOUSINE” Barrel Aged Cocktail

The drink is a variation on a Claridgeʼs Cocktail swapping Apricot Brandy for Benedictine and served with orange Bitter and the fragrant essential oils of the lemon peel garnish.

The name comes from the Limousine wood of the casks that have been ageing with Plantation Rum for a perdiod of 6 months.

Is very interesting to age a gin Cocktail into a Rum Barrel with the botanicals of the Gin blending with the exotic fruits of the Rum.

The drink has a fantastic colour, is very balanced, warm and has an intriguing oily texture because of the long interaction with the Barrel.

Hope you enjoy it!

45 ml Citadelle Reserve Gin

15 ml Mancino Bianco Ambrato Vermouth

2 dashes of Regans’ Orange Bitters

Stir Citadelle reserve to achieve light dilution.

Rinse shot glass with Mancino Bianco Ambrato and Regans’ Orange BItters.

Pour Citadelle Reserve into shot glass

50ML CITADELLE GIN
30ML CREAM
30ML ALMOND MILK
30ML LEMON JUICE
40ML CINNAMON & STAR ANISE SYRUP
2 DASHES ORANGE BLOSSOM WATER AND FRESH EGG WHITE

Make fennel soda by twisting fennel infusion on a soda siphon.

Shake hard firstly without ice and afterwards with ice an strain in a longdrink. Then, top it off with fennel soda (50 ml). Garnish with a cinnamon stick, star anise, violette and fennel powder.

6 cl Citadelle Gin (infused with Saffron)
3 cl Fresh Lemon Juice
1,5 cl Homemade Riesling Wine Syrup
1 Egg White

Shake and Strain into a Goblet without Ice
Decoration : Mint Leaf & by Side Crab Chips

 

“A great variety of products, which one can be recommended without any doubt. For me, the gin is one of the most complex ones on the market, because it is not fully taken over by one ingredient, but instead nicely balanced.”

6 cl (2 oz) Citadelle Reserve Gin

1.5 cl (0.5 oz) Pierre Ferrand Dry Curaçao

6 kumquats

1.5 cl (0.5 oz) simple syrup infused with fresh vanilla

1 cl (0.3 oz) fresh lime juice

Build the drink in a highball glass filled with crushed ice. Garnish with dry kumquats, dry limes and mint leaves.

 

“In 2010, I had a chance to try the Cognac Ferrand product range for the first time. After the first sip I already knew that I would enjoy pouring those products for my customers, either neat or in cocktails. I love those products, not just for the taste but also for the passion which is behind them.”

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