Ce site est réservé à un usage personnel et privé de l'internaute en âge légal d'acheter et de consommer de l'alcool,
dans les pays et territoires où la vente, la publicité et la consommation de boissons alcoolisées sont autorisées par la loi.
Si vous ne répondez pas à ces conditions, vous devez immédiatement quitter ce site.
Le contenu est destiné à être partagé uniquement avec les individus en âge légal de consommer de l'alcool.
This site is reserved for the personal and private use of Internet users of legal age to purchase and consume alcohol, in countries and territories where the sale, advertising and consumption of alcoholic beverages are permitted by law. If you do not meet these conditions, you must immediately leave this site.
The Content is intended to be shared only with individuals of legal drinking age
What if you could feel like a newborn baby, recapture the taste of childhood and drink in a caring moment?
Invitation to the tasting Baby bowl
Close your eyes and go back beyond childhood before the memory.
Feel the softness and roundness at the same time. Find the smooth and warming sensation of a caramel milk. Take the spoonful of Dulcey, caramelized chocolate and dip it into the roasted milk powder. Stir your drink with it. Then, bite into it…
Indulge in a return to childhood. The guilty pleasure of the caramel lollipop, re-connecting with the cherished candy. Dip this lollipop in the Genmaicha infusion and stir the 1883 Caramel Syrup which then explodes in the mouth, and serves as a time machine. The crispness of the cornflakes crunches and cracks between the teeth. Hurry up and finish before the cereal gets soft! Remember the joy of a simple caramel lollipop?
Welcome to adulthood with this simple yet complex experience. 1883 Caramel Syrup, the king of cocktails, will remind you of Proust’s madeleine with a touch of Cuban rum, apple juice and lime, all clarified with homemade toasted barley milk…
Technical note: to taste with your natural vanilla straw (vanilla drained then dehydrated). Use as an aromatic straw.
(served in a small stoneware bowl 40ml oat milk infusion with the pairing)
40ml oat milk infusion
20ml 1883 Caramel Syrup
Heat the oat milk with the steam nozzle and add the 1883 Caramel Syrup, let it sit for a few minutes and stir gently. Pour into the small bowl and place the dulcey spoon on the rim, an invitation to stir with.
GLASS: SMALL BOWL TECHNIQUE:
STRAIGHT TO BOWL
Caramel spoon coated with white chocolate and roasted milk powder rim. Serve warm.
(served in a medium stoneware bowl with the pairing)
70ml infusion genmaïcha with almond milk
20ml 1883 Caramel Syrup
Mix 6g of powdered genmaicha with the syrup until a paste is obtained.
Pour the hot almond milk over it and infuse for a maximum of 2 minutes before quickly running it through a strainer.
Stick crushed cornflakes with 1883 Caramel Syrup on the edge of the bowl.
GLASS: MEDIUM BOWL
TECHNIQUE: DIRECT TO BOWL
Caramel lollipop. Serve warm.
Clarified Adult Punch
(served in a large stoneware bowl, with a vanilla straw)
40ml Eminente Rum
20ml 1883 Caramel Syrup 10ml lime
50ml unfiltered apple juice
Clarified barley milk toast (served in a large stoneware bowl ,
with a vanilla straw)
Mix all the ingredients, ideally, make a mix for 1 liter. Prepare 150ml of toasted barley milk and pour the cocktail mix over the milk (very important to pour the mix over the milk and not the other way around). Mix and micro filter gently through a coffee filter to clarify with the natural curdling of the milk.
GLASS: LARGE BOWL
TECHNIQUE: DIRECT TO GLASS
DECORATION: VANILLA STRAW
Toasted barley milk
500ml whole milk
Toast 100g of barley in the oven at 180° for about 20 min.
Let the 100g of barley infuse in 500ml of hot milk in a saucepan for about 20 minutes.
Double strain and keep in a cool place.