Moutard Cremant Recipe

Prepare mustard emulsion

In a cocktail shaker or mixing glass, combine the Dijon mustard, honey syrup, and fresh lemon juice. Whisk or stir vigorously until the mustard is smoothly suspended in the liquid and no lumps remain (about 15–20 seconds). This creates a thin emulsion that will suspend briefly in the cocktail and add savory brightness.

Build and chill

Add the dry gin and one dash of orange bitters to the mustard emulsion. Add ice (about 4 large cubes) to the shaker, cap it, and shake vigorously for 10–12 seconds until well chilled. The goal is to chill and slightly dilute the emulsion without aerating it too much.

Strain and top with Crémant

Double-strain the mixture (use a fine mesh or conical strainer over a Hawthorne) into a chilled Champagne flute or coupe to remove mustard solids and ice shards. Immediately top with the chilled Crémant (about 5 oz), pouring gently so the foam settles evenly. The sparkling wine will lift and integrate the mustard emulsion into a delicate, savory-sparkling texture.

Garnish and finish

Express a lemon twist over the surface to release oils, run it around the rim, and drop it into the glass as garnish. Optionally, add an extra tiny dot of Dijon on the lemon twist for aroma. Serve immediately while effervescence is lively.

Notes: If you prefer a softer mustard presence, reduce Dijon to 1/8 tsp and increase honey syrup to 1/2 tsp. Use a quality dry Crémant (or good NV Champagne or Cava) for best results. Prepare honey syrup by dissolving equal parts honey and hot water and cooling before use.