Tasting the award-winning
Henri Bardouin
Pastis is like taking your palate on a trip to Provence,
France. Made in France since 1898, Henri Bardouin Pastis
is made from a delectable blend of 65 plants to create a unique, and very
tasty, elegant liqueur. We found this product to be very versatile as it can be
enjoyed as an aperitif, used in cocktail recipes, added to espresso at the end
of a meal, and can also be used in culinary recipes, making it a perfect
liqueur to add to your liquor cabinet.
Since 1898, Henri Bardouin Pastis
has been a signature of Provence, France. This award-winning pastis has
garnered many kudos throughout the years including a Gold Medal from the San
Francisco World Spirts Competition in 2021 and distinguished itself by being
the only pastis to be awarded a Gold Medal (Médaille d'Or) in Paris in 2017
from the Concours General Agricole.
Henri Bardouin Pastis is made from
a heady and aromatic blend of star anise, cardamon, black and white pepper,
nutmeg, sage, Artemisia (mugwort), centaury, melegueta pepper, clove, and other
secret botanical ingredients, to create a richly flavorful and elegant pastis.
With its exotic notes, it is worthy of cocktail and culinary recipes.
Product Information:
45% alcohol/90 proof. Retail: $30+/750 ml bottle. Made by Distilleries et
Domaine de Provence and imported by Crillon Importers, Ltd.
Bottle notes: "Passed
from generation to generation in France, this time-honored recipe ensures
maximum enjoyment of this precious liquid, Henri Bardouin Pastis. To unlock the
secret of tis mysterious spirit, pour an ounce and a half of Pastis into a tall
glass. Then slowly add 4 ounces of cool clear water. As the two mingle, a
unique experience awaits you... the unparalleled, incomparable taste that is
Pastis."
We love how the bottle notes in
French, that it is a "mariage of l'anis étoile et ces plantes et ces éepices
qui font la richesse et la saveur de la Provence, which translates as, "the
marriage of star anise and these plants and spices that make up the richness
and flavor of Provence."
Tasting Notes: The
color is a pale yellow with a heady aromatic nose with notes of anise and other
botanicals. On the palate, anise takes center stage with other delectable notes
as well and delivers a delicious lingering finish. Henri Bardouin Pastis is
perfect to use in cocktails, added to espresso, or used in culinary recipes.
Luxury
Experience was "In the kitchen and behind the bar®" creating some incredibly special handcrafted
cocktail and culinary recipes to tempt your palate and inspire your own
creations using Henri Bardouin Pastis.
Luxury Experience - Cocktail
and Culinary Menu
The Cocktail Menu
Luxury Experience - Humdinger
Luxury Experience - Provence
Martini
The Culinary Menu
Luxury Experience - Seared Scallops
with Chayote "Caviar"
and Fennel Puree
Cocktail Recipes
Luxury
Experience - Humdinger is playfully named for the Hum Hard Tea Seltzer -
Organic Ginger Oolong + Peach. The cocktail is refreshing, easy to
drink, and combines Henri Bardouin Pastis, Goya Peach Nectar, and the Hum Hard
Tea Seltzer.
Luxury Experience - Luxury Experience
- Humdinger
Yield: 1 Cocktail
Glass Used: Footed Glass
Cocktail Ingredients:
1
|
Ounce
|
Henri Bardouin Pastis
|
2
|
Ounces
|
Goya
Peach Nectar
|
2
|
Ounces
|
Hum Hard
Tea Seltzer - Ginger Oolong Peach
|
Method for the Cocktail: Chill all ingredients in the refrigerator.
Add the Henri Bardouin Pastis to the glass, then add the Goya Peach Nectar, and
the Hum Hard Tea Seltzer - Organic Ginger Oolong + Peach.
We love spending time in the South
of France, and we created Luxury Experience - Provence Martini to
capture the essence of the flavors of Provence in a glass. Our cocktail
combines Henri Bardouin Pastis and homemade rosemary infused lemonade.
Garnished with a sprig of fresh rosemary, it is as stylish as it is tasty.
Although we made it as a Martini, this cocktail would also be nice served in a
highball glass or a pitcher for easy summertime entertaining.
Luxury Experience - Provence
Martini
Yield: 1 Cocktail
Glass Used: Martini Glass
Cocktail Ingredients:
0.75
|
Ounce
|
|
2.75
|
Ounces
|
Rosemary
Infused Lemonade, homemade
|
2
|
|
Ice
Cubes
|
|
|
Fresh
Rosemary, garnish
|
Rosemary Simple Syrup Ingredients:
1
|
Cup
|
Water
|
1
|
Cup
|
Sugar
|
4
|
6-inch
|
Sprigs
of Fresh Rosemary
|
Lemonade Ingredients:
0.50
|
Cup
|
Lemon Juice, freshly squeezed
|
4
|
Cups
|
Water
|
1
|
Cup
|
Rosemary
Simple Syrup
|
Method for the Rosemary Simple
Syrup: Add water and sugar to a boil. Add fresh rosemary and boil until
liquid is clear. Remove from heat and let sit for 30 minutes. Strain syrup into
a glass jar and refrigerate until ready to use. Discard used rosemary.
Method for the Lemonade: Mix the lemon
juice, water, and rosemary simple syrup together. Refrigerate until ready to
use.
Method for the Cocktail: Chill Martini glass and set aside. Add the
Henri Bardouin Pastis and rosemary infused lemonade in a metal shaker with 2
ice cubes. Shake until ice is incorporated into the cocktail. Strain into
chilled Martini glass. Garnish with a sprig of rosemary.
Culinary Recipes
Luxury Experience - Seared Scallops with Chayote "Caviar" and Fennel Puree
With its blend of 65 plants and
spices, Henri Bardouin Pastis makes an admirable culinary companion, and is
perfect to enjoy with seafood. We created the recipe Luxury Experience - Seared
Scallops with Chayote "Caviar" and Fennel Puree to showcase its diverse
flavor profile.
Luxury Experience - Seared
Scallops with Chayote "Caviar" and Fennel Puree
Serves 6
Ingredients:
6
|
Large
|
Sea
Scallops
|
0.50
|
Cup
|
Onion, minced
(68 grams/2.4 ounces)
|
8.7
|
Ounces
|
Fennel
Bulb, minced, reserve fronds
|
1
|
Tablespoon
|
Butter
|
4
|
Ounces
|
Water
|
2
|
Ounces
|
|
1
|
Teaspoon
|
Lemon
Curd
|
1
|
Ounce
|
Henri
Bardouin Pastis
|
1
|
Medium
|
Chayote
|
|
|
Salt and
Pepper, to taste.
|
Method for Fennel Puree: In
a medium saucepan, melt butter, then add onions, cover, and sweat the onions
until they are translucent. Add the fennel to the onions, and sweat the fennel
until they are translucent
Method for Scallops: Drain
liquid from raw scallops into a measuring cup. Add water to equal 4-ounces (118
ml).
Dry the scallops with a kitchen
towel or paper towel. Heat a skillet, add 1 tablespoon butter, and melt. Add
scallops and sear on both sides until golden. Remove scallops with a slotted
spoon from the skillet to a bowl and cover to keep warm.
Add 1-ounce Henri Bardouin Pastis
to the pan juices, add 1-teaspoon lemon curd, and stir to combine. Add to the
fennel mixture, and using an immersion blender or food processor, process until
the fennel puree is smooth. Taste and season with salt and pepper.
Plating and Presentation:
Spoon the puree in the center of a scallop shell or other small plate. Top with
a scallop, scatter the chayote "caviar" and garnish with a fennel frond.
We hope that you enjoy trying
Luxury Experience's cocktail and culinary recipes, and that they inspire you to
create your own recipes.
Cheers, its cocktail time!
For more information on Henri
Bardouin Pastis please visit the websites: https://crillonimportersltd.com
Henri Bardouin Pastis is Imported
by Crillon Importers, Ltd.
Crillon Importers, Ltd.
The Atrium
80 Route 4 East
Paramus, New Jersey 07652
United States
Telephone: +1-201-368-8878
Fax: +1-201-368-4450
Email:
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Website: https://crillonimportersltd.com
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© February 2022. Luxury Experience. www.LuxuryExperience.com All rights reserved.
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