Spring
Hello, cocktail lovers! This week, we're offering you a little cocktail that's a hybrid of Italian flavors. And this week, we're bringing back (inevitable this season) our Strawberry Melon Rhubarb Liqueur (Spritz Boréal for those in the know), accompanied by its mythical animal, the raccoon. Since our raccoon is well-tamed and has just come out of hibernation and managed to avoid 2-3 cars on the highway, we can understand its smile (yes, raccoons do smile). In fact, this cocktail has a family resemblance to our Chasse Gallerie cocktail and is based somewhat (quite a bit) on the "paper plane" cocktail, but with a springtime touch, of course.
Ingredients
- 0.75 oz CØYØT
- 0.75 oz Aperol (for that "I'm chic but relaxed" vibe)
- 0.75 oz Spritz Boréal
- 0.75 oz fresh lemon juice
- 0.25 oz strawberry jam (≈ 1 bar spoon… not a grandma's ladle)
- 3 dashes of bitters
- 1 strawberry (for garnish… and to impress)
CØYØT provides a warm and smooth base, like a crackling campfire.
Aperol comes in with its slightly bitter and citrusy side — like that guy who tells dry jokes but you still like him.
Spritz Boréal joins in to add a spring/Quebec punch.
The lemon keeps it bright (otherwise it turns into emotional maple syrup).
And the strawberry jam?
It’s what brings it all together… like a good DJ at a sugar shack party.
The secret: the jam shouldn't be lumpy. Otherwise, you don't have a cocktail… you have a dessert in an existential crisis.
Preparation (keeping it simple)
- Put strawberry jam + lemon juice in a shaker
→ Shake or do a little dry shake to loosen it (no judgment) - Add:
- CØYØT
- Aperol
- Spritz Boréal
- Bitters
- Ice
- Shake it hard for 10 to 15 seconds
→ As if you wanted to wake up your neighbor - Double strain into:
- a chilled coupe OR
- an old-fashioned glass with a large ice cube
- Garnish with a strawberry split on the rim
Sacred Moment
Before drinking:
Take 2 seconds.
Smell.
Pretend you understand all the aromatic notes.
Then… take a sip.
And let the CØYØT do its job.