Flat Crémant by Raphael Betti

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KACHEN
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KACHEN is celebrating 10 years! That’s definitely worth a toast — and what better way to do it than with a glass of crémant? But why settle for plain Crémant when you can have something special? We’ve called in Raphael Betti, the mastermind behind B.A.C. and MUUMs, to create two* unique cocktails just for this occasion. Cheers to mixing and tasting these delightful creations!

* You can find the Rhabarbara in the current issue of KACHEN magazine (n°40).

Flat Crémant by Raphael Betti

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Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5 cl Gin
  • 2.5 cl Crémant Syrup (1 part flat Crémant + 1 part sugar)
  • 1 tsp Lemon juice
  • 1 tsp Absinthe (or herbal liqueur)
  • 2 dashes agrume bitters (lemon, orange, or mandarin)
  • Garnish: Lemon zest

Instructions

  1. Use flat Crémant and heat it up slightly until the sugar dissolves.
  2. Stir all ingredients.
  3. Serve over fresh ice.
  4. Garnish with lemon zest.