Celebrating World Cocktail Day in Lausanne

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May 18, 2022

You should never need an excuse to have a cocktail, but today we really do have one - it's World Cocktail Day! To celebrate, we've asked some of our favorite Lausanne establishments to share their hand-crafted cocktail recipes with us

Le Vestibule - Randy's Pick: 'Mucho Kentucky'

Ingredients

25ml Bourbon (Bulleit Bourbon Frontier Whiskey)
25ml Tequila (Espolon Blanco)
20ml fresh lime juice
20ml fresh grapefruit juice
20ml simple syrup
Garnish: cucumber peel (or slice)

Instructions

1. Put all ingredients in a shaker
2. Shake with ice
3. Double strain in a tumbler filled with ice
4. Add your garnish

Simple syrup: 50% water, 50% sugar (they use brown sugar, but both work)
Summer variation: you can top up your cocktail with a bit of ginger beer

LCC - Bertrand's Pick: 'The Al Capone'

Created for the opening of the Comptoir bar in Lausanne in 2013 by Bertrand Tessier. 

Ingredients:

4cl White Rum

2cl Coconut Rum

3cl Passion Puree 

2cl Lime Juice

4cl Pineapple Juice 

7/8 Basil Leaves 

Sugar

Instructions

  • In a shaker crushed 7/8 fresh basil leaves with white sugar.
  • Add liquid ingredients
  • Shake well and double strain into a martini glass.
  • Garnish with a basil.

Eat Me - Lisa's Pick: 'Chillin' In Calabria'

Inspiration

For their new menu they wanted to create a drink that was low alcohol by volume (ABV), and this crisp cocktail comes in at a cool ~14% (similar to a typical red wine).  The fresh citrus flavor comes from the homemade cordial of Bergamot, a fruit that is native to Calabria in Italy

Ingredients

40 cl Belsazar blanc

40 cl Lillet blanc

25 cordial of bergamot

Garnish: Mint

Optional: add one turn of your favorite pepper (we use a rare one called cubeb)

Instructions

  • Mix everything in a shaker.
  • Shake and pour over ice.
  • To make the cordial (if you want to be really authentic) layer slices of bergamot with sugar and leave in an air-tight container for at least 2 weeks. Then remove the bergamot and save the liquid.

Blackbird- Margaux's Pick: 'Spicy Mama'

Ingredients

4cl tequila reposado infused with jalapeños

2cl white mescal

6cl mango purée

Juice of 1 lime

Garnish: Jalapeno, Mango, Cayenne

Instructions

  • Mix everything in a shaker.
  • Shake and pour over crushed ice.
  • To garnish, dip the rim of the glass into a mixture of cayenne pepper and salt, and top with sliced jalapeno’s and mango.

LEGRAM- Paul's Pick: 'Paul's Negroni'

Inspiration:

Paul loves a Negroni, so he created one that fits his sweet tooth and uses a Gin made by friends. This Negroni is great for people who are not so fond of the bitterness from Campari, it’s a sweeter, more floral version for the Summer terrace

Ingredients

3cl Tempus Gugit Gran Classico

3cl Carpano Antica Formula 

3cl Geneva Dry Gin

Garnish: Orange Twist 

Instructions

  • Pour equal measures into a glass with ice.
  • Stir until you feel the liquid loosen up.
  • Add more ice, garnish and enjoy!

Which cocktail will you try to celebrate World Cocktail Day?

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