Moderato Reinvents cocktails without alcohol with its mocktail bubbles!
What is behind this neologism?!
The cocktails you know and the mixology gave them a new breath a few years ago by opening the valves of creativity. That said, an even quality cocktail remains at a level of alcohol that can sometimes give you your head before you have tasted (but it is often already too late!).
We saw a fairly radical fashion more recently, coming from the US and the United Kingdom (as often!) With: Mock-Tails. You can choose, either we mock, or try to 'copy', alcohol keeping the taste and experience as much as possible ...
Moderato, a brand new style of wine!
Our obsession? Taste and challenge codes.
So we wanted to try a new experience, to do that moderato may be sublimated in cocktails but in alcohol. The result: Mocktails ! Original cocktails, developed with real know-how for a real taste pleasure, without alcohol.
This is how we met Julie, a great barmaid that worked for the essential bar the union. We spent time with her on the profiles of each product, what we were looking for, and the result is amazing!
Episode 1 - Pom Pom Pom!
INGREDIENTS
Apple juice (200ml)Safran (6 strands)
White sugar (40gr)
Stick cinnamon (0.5gr)
Bubbles 0 moderato*
Decoration: grated cinnamon
*Product to be kept in the refrigerator before consuming the cocktail.
RECIPE
🍏 House syrup:
Step 1: Put the sugar, apple juice, saffron and cinnamon in an airtight container.
Step 2: Let stand one night at room temperature.
Step 3: Filter using a fine colander and keep the syrup in the refrigerator.
🍸 The cocktail:
STEP 4: Using a doseser, pour 30ml of the homemade syrup in a champagne cup.Step 5: Add the moderato Up to the top of the glass (do not exceed 45ml) then gently mix with a spoon, so as not to break the bubbles.
Step 6: Grate a little cinnamon above the glass to decorate it.
Episode #2 - Moderatea
INGREDIENTS
Fruity rooibos (30ml)Fresh grapefruit juice (20ml)
White sugar syrup (5ml)
Bubbles 0 moderato (65ml)*
Decoration: grated cinnamon
*Product to be kept in the refrigerator before consuming the cocktail.
RECIPE
Step 1: Prepare the rooibos: Infuse 1 sachet of rooibos for 3 to 5 min in 300ml of water and let cool.
Step 2: Prepare the sugar syrup: Add the same quantities of water and sugar to a cup and mix until total dissolution.
Step 3: Fill the glass with ice cubes.
Step 4: Using a doser, pour all the ingredients except the moderato In the glass then mix with a spoon.
Step 5: Add the moderato Up to the top of the glass (do not exceed 65ml) then gently mix with a spoon, so as not to break the bubbles.
Step 6: Add the mint head and cucumber slice to decorate the glass.
Episode #3 - HURRY UP !
INGREDIENTS
Fishing syrup (8ml)Orange blossom (1 drop)
Dried verbena (6 leaves)
Bubbles 0 moderato (100ml)*
Decoration: 1 fishing area
*Product to be kept in the refrigerator before consuming the cocktail.
RECIPE
Step 1: Put the dried verveine leaves in a tea ball. Do not hesitate to break them to release the aromas.Step 2: Using a doser add the fishing syrup then add a drop of orange blossom water.
Step 3: Add 100ml of moderato in the glass (without using the doser).
Step 4: Let the verbena infuse in the cocktail until the taste suits you. Mix from time to time with a spoon, so as not to break the bubbles, then remove the tea ball.
Step 5: Add the ice cubes to the glass.
Step 6: Decorate the cocktail with a fishing area.
