London blues

  • cocktail
  • yuzu
By Nicola Battafarano, mixologist at Lutetia and Maison Delano in Paris

Sweet, vibrant nuances are enhanced by the acidity of yuzu in this sophisticated cocktail.

Mention Alain Milliat since 1997
Coctkail with Gin, verbena syrup, sandalwood and Le Gingembre

Ingredients

  • LE YUZU: 3cl
  • London Extra Dry Gin: 5cl
  • Verbena syrup: 3cl
  • Sandalwood spray
In this recipe
Graphic image Le Yuzu beige

Le Yuzu

Size

Quantity

13,90€ 69,50 €/L

Preparation

  • Step 1

    Put a whisky glass in the freezer.

  • Step 2

    In a mixing glass, add the ingredients.

  • Step 3

    Stir with a cocktail spoon until well diluted.

  • Step 4

    Remove the whisky glass from the freezer and serve.

  • Step 5

    Spray sandalwood around the glass for a multi-sensory tasting experience.

Photo of Nicola Battafarano with his London blues cocktail
PREPARING THE VERBENA SYRUP

Sugar: 250g / Water: 500ml / Dried verbena: 20g

Place all ingredients in a vacuum bag. Cook at low temperature (60 degrees) for 45 minutes. Strain and refrigerate.

PREPARING SANDALWOOD SPRAY

Sandalwood drops: 10 drops / Vodka: 5cl

Place all ingredients in a vacuum bag. Cook at low temperature (60 degrees) for 2 hours. Filter and place in a spray bottle.

Portrait of Nicola Battafarano, mixologist at Lutetia and Maison Delano
Mixologist

Nicola Battafarano

Mixologist at Lutetia and Maison Delano

Nicola Battafarano is a mixologist known in the industry. Of Italian origin, he starts in France with the Big Mamma group, then at the Royal Monceau, before taking over management of the two bars at the Lutetia, a Parisian palace, for five years. Since September 2023, he has been Maison Delano's new Food & Beverage Director.