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Vents Du Fleuve Recipe

Name: Brasserie Les Mordus VENTS DU FLEUVE Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz London dry gin; 0.5 tsp hydrolat (flower water) of balsam fir / myrica baumier hydrosol; 0.75 oz fresh lemon juice; 0.5 oz simple syrup (1:1 sugar to water); 3 slices English cucumber; 1 each cucumber ribbons (for garnish); 1 cup ice; 1 oz club soda (optional, to lengthen); 1 sprig microherbs or small spruce tip (for garnish)

Inspired by Brasserie Les Mordus

Time12m

Serves1

Gin, Citron, Concombre, Hydrolat de myrique baumier

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Ingredients

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Base & Spirits

2 oz London dry gin1/2 tsp hydrolat (flower water) of balsam fir / myrica baumier hydrosol

Citrus & Sweetener

3/4 oz fresh lemon juice1/2 oz simple syrup (1:1 sugar to water)

Cucumber & Aromatics

3 slices English cucumber1 each cucumber ribbons (for garnish)1 cup ice

Optional / Finish

1 oz club soda (optional, to lengthen)1 sprig microherbs or small spruce tip (for garnish)

Method

Cucumber & Muddle

Prepare cucumber

Place 3 slices of English cucumber in a mixing glass or shaker. Using a muddler, gently muddle 6–8 times to release fresh cucumber juice and aroma without pulverizing to a pulp. Aim for a light, green vegetal scent rather than heavy juice.

If you prefer a cleaner, brighter cucumber note, alternate method: grate 1/4 cucumber and press through a fine mesh to extract 0.5 oz cucumber juice; skip muddling.

Build the Cocktail

Add 2 oz gin to the muddled cucumber in the shaker.

Add 0.75 oz fresh lemon juice and 0.5 oz simple syrup to balance acidity.

Add 0.5 tsp hydrolat of balsam fir (myrica baumier). Measure carefully — hydrolats are delicate; the goal is a whisper of resinous, evergreen aroma that complements the cucumber and gin.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This chills, dilutes, and integrates the hydrolat aroma.

Strain & Finish

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove cucumber solids and ice shards. Use a fine mesh strainer in addition to the Hawthorne or julep strainer for a silky texture.

If you prefer a slightly longer drink, top with 1 oz club soda gently down the side to preserve aroma. Do not stir vigorously after topping.

Garnish with a single long cucumber ribbon twisted on the lip of the glass and a microherb or tiny spruce tip perched on top. For an extra aromatic note, lightly spritz (one quick pump) of hydrolat over the finished cocktail if available.