A clarified Porn Star Martini twist featuring Guadeloupean rum, passion fruit, vanilla, and black tea infused with whole milk
Named after and celebrating the French West Indies (think Guadeloupe, Martinique, Saint Martin, and St Barths), the Antilles Française cocktail uses rum from Guadeloupe and homemade ingredients to make an island-inspired Porn Star Martini twist. The drink showcases some of the ways Bar 1802 focuses on sustainability and reduces waste.
Bar Manager Donovan Chouari tells us…
Name the cocktail.
Antilles Française
What inspired the name? What’s this drink’s origin story?
Its origin story comes from the fact that the French indies is the region with the biggest Champagne consumption per resident AND is a region that produces a lot of rum, so we wanted to pair them both. We decided to stay with exotic flavors, endemic to the islands, in addition to all of that. So it drifted toward a kind of Pornstar Martini twist, in the form of a clarified milk punch with Champagne foam on top, instead of the shot you usually find on the side. It results in a perfectly balanced cocktail with great mouthfeel. You get the tropical vibe with rum, passionfruit and vanilla notes, paired with the light astringent notes of black tea and champagne.
What other drinks belong in its family?
Pornstar Martini and Milk Punch
What food is this cocktail best served with?
Best eaten with our house-cured and smoked duck breast, served in thin slices, carpaccio style.
Ingredients
- Marie-Galante white Rhum
- Vanilla and Hibiscus Infusion
- Lime Cordial
- Whole Passionfruit Syrup
- Black Tea and Mate infused Whole Milk
Please note that, in every cocktail and plate, all ingredients are homemade beside the rums and liquors, including infusions, syrups, stocks, curing, etc…
Directions
Clarified, and topped with a champagne foam. Served in an elegant high-stemmed coupette glass.
More detailed directions below…
- Make a lime stock, steeping lime shells into water for at least 24h. Filter and add 400g sugar and 50g citric acid per liter
- Make a passionfruit syrup by blending 6 whole VERY ripe passion fruits into 1L water then filter. Add 1kg Sugar.
- Steep 50g dried hibiscus and a vanilla pod in boiling water for 10 min. Let cool and filter.
- Lightly armblend 50g Earl Gray and 30g Yerba Maté per liter of cold whole milk. Superbag filter.
For a cocktail batch, add all the ingredients into infused milk following these ratios:
- 2L Marie Galante White Rhum
- 2L Champagne “waste” (flat/oxydized)
- 4L Hibiscus / Vanilla infusion
- 2.5L Passionfruit Syrup
- 3L Lime Cordial
- 3L Infused Milk
Let sit for an hour, then superbag filter.
For the cocktail itself, keep in the fridge and directly pour into a chilled coupe glass, top with leftovers Champagne foam (Champagne “waste” with teaspoon or Sucro Emul foamer/texturizing agent. In an electric milk foamer machine) and then Sip & Enjoy!
