RED SENSATIONS - 1883 Maison Routin

1883 Maison Routin

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1883 RED SENSATIONS EXPERIENCE

YOU WILL DISCOVER 3 EMOTIONS TURNED INTO A LIQUID EXPERIENCE. YOU WILL GO FROM HIGH-ALCOHOL TO LOW-ALCOHOL AND THEN TO NO-ALCOHOL.

 

This is a red dot,
like an emotional starting point to be tasted,
an expert vertical,
an appetizer…
3 variations of red.

RITUAL

Invitation 1st tasting:

 

“Red like power, red to drink to feel powerful, inventive, invincible.”

 

You will start with the power of the 1883 Raspberry Syrup ice cube. It shows off its strength as it gets diluted with gin and citrus fruit…. Reinforced by the acidic freshness of the verjuice.

To be enjoyed with a red tuna Tataki with raspberry (drink pairing).

 

Invitation 2nd tasting:

 

“Red like Anger, red to taste the lava of the volcano and the Revolution.”

 

After the feeling of power, I propose to move on to the feeling of anger, that is expressed by an elegant creation, spiced with 1883 Cayenne Pepper Syrup, with a nettle muscatel and a touch of verjuice, for acidity. This low-alcohol creation will be smoked over muira puama wood.

Technical detail: on the glass, a disc of white zephyr chocolate and cocoa butter (drink pairing).

 

Invitation 3rd tasting:

 

“Red like passion, red is the kiss, red is the sunset caressing the palate.”

 

To finish this unique tableau, I suggest you discover passion with a nature-inspired, alcohol-free experience with 1883 Hibiscus Syrup: a unique flower with natural colour.

It creates the true passion of our homemade passion fruit and wild mint soda.

The edible hibiscus candied in syrup is to be dipped in the ginger and hibiscus powder, then tasted once the drink is completed (drink pairing).

RECIPES

Power (served iced)

 

50ml citrus macerated gin

15ml Verjuice

1 ice cube 1883 Raspberry Syrup

 

Put the raspberry ice cube in the glass along with the chilled Gin and Verjuice, mix in a small carafe. Serve at the time of service.

 

GLASS : OLD FASHION

TECHNIQUE: STRAIGHT TO THE GLASS

DECORATION : 1 RASPBERRY PLACED ON THE ICE CUBE

 

Gin macerated with 3 citrus fruits

 

1 bottle Gin (700ml)

15g orange peel

10g lime peel

10g grapefruit peel

 

Let macerate at room temperature for 24 hours and double strain. Keep at room temperature.

 

1883 Raspberry Syrup ice cube

 

For 500ml mix:

400ml natural mineral water and

100ml 1883 Raspberry Syrup.

 

Mix and pour into the ice cube mold and let set in the freezer.

 

Anger (served hot)

 

10ml 1883 Spicy Cayenne Pepper Syrup

50ml Muscat infused with nettle leaves

10ml Verjuice

 

Place the ice cube in the glass and smoke it with the smoking gun, then cover it with the chocolate disc. Combine all ingredients and heat in a steam burner or microwave. Gently pour over the disc until the smoke comes out and continue to serve gently. Serve at the moment of the service.

 

GLASS: SPICY

TECHNIQUE: DIRECT TO GLASS

DECORATION: HALF-SPHERE ICE CUBE, WOOD SMOKE AND RED CHOCOLATE DISC

 

Muscat infused with nettle leaves

 

1 bottle Muscat (700ml)

10g dried organic nettle

 

Infuse at room temperature for 24 hours and double filter. Keep at room temperature.

 

Passion
(served at room temperature)

 

20ml 1883 Hibiscus Syrup

150ml homemade Passion/Mint cold-infusion soda

Ginger, hibiscus powder and candied hibiscus

 

Pour the homemade soda over the ice cubes, and the syrup into the little magic flask. Start by dipping the candied hibiscus flower in the ginger powder and then place it in the glass and top off with the magic flask. Serve at the moment of the service.

 

GLASS: OLD FASHION

TECHNIQUE : DIRECT TO GLASS

 

Homemade Passion / Mint Soda

 

1000ml natural mineral water

40g fresh passion fruit without the skin

15g fresh mint

Cold infuse for 24 hours in the fridge and double filter.

 

Fill the siphon with soda and carbonate with a gas cartridge. Keep in a cool place.

 

Pairing

Spheres with liquid gel and aspic containing hibiscus, raspberry and a drop of 1883 Spicy Cayenne Pepper Syrup (on top of the sphere).

Tataki of red tuna with raspberry.

 

ALL THE EXPERIENCES