Baroudeur

Baroudeur

By Jules Gautret

Jules Gautret traveled extensively throughout his life. After studying in Bordeaux, he toured all over the world to market his cognacs.

Starting in 1895, Jules Gautret entered competitions to gain international recognition for the quality of his cognacs, which he succeeded in doing brilliantly.

In this cocktail, you’ll find cinnamon, one of the spices that Jules Gautret encountered on his trips to Asia, Amaretto from Italy or even Angostura Bitters and chocolate, discovered when exporting his first cognacs to South America.

Ingredients

50 ml Jules Gautret Initial

5 ml amaretto

7,5 ml cinnamon syrup

6 dashes Angostura bitters

Garnish : finely grated chocolate chip powder on the glass

 

Steps

1. In a mixing glass full of ice, pour the cinnamon syrup and Angostura bitters

2. Stir with a spoon, then add 25 ml Jules Gautret Initial

3. Stir again, add 5 ml Amaretto

4. Stir again and add 25 ml Jules Gautret Initial before stirring slightly

5. Pour into a Jules Gautret-branded glass full of ice and garnished with finely grated dark chocolate chip powder

Jules-Gautret-losange-JG-Cocktails

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