Liquid Recipe Creation & Photography
GINZU SPRITZER
Perfect Serve
Wine glass full of ice
Slice of orange
Sprig of basil
Kakigori
Kaki means “scrape” or “shave,” and gori means “ice”
WECANDANCE
For two consecutive years, we have partnered with the WECANDANCE electronic festival, where Bôtan Distillery was the exclusive provider of non-alcoholic cocktails. This alliance, rooted in inclusivity, a core facet of Bôtan’s identity, featured a low ABV cocktail bar that catered to all preferences, from alcohol-free enthusiasts to those who indulge, and was inclusive to all lifestyles, underscored by our Halal certification.
-
Created for the Non-Alcoholic bar during WECANDANCE festival.
3 textures / 3 layers / 3 experiences of flavour existing of a blend with fresh rhubarb juice and mediterranean herb distillates like Rosemary, Myrtle, Thyme, Juniper Berries. Topped of with ginger ale.
-
A twist on the classic frozen margarita this time with a lot of smoky notes from our Chipotle chili originated from Mexico. Garnished with capuchin leaf and zest of lime and chipotle.
This Cocktail was served during WECANDANCE festival.
Magnolia Fizz
Our Magnolia Fizz is a true one of a kind cocktail. Not only do we combine different textures, above all we use a very limited available distillate. And that's what makes it so special.
Organic magnolia flowers are hand-picked during a very short period of bloom. Therefore, at Bôtan Distillery we must both harvest and distill in a short period of time, to finally release a limited edition spirit; our Bôtan Magnolia Distillate. A true ode to a beautiful tree, an ancient genus, that gives us a wonderful seasonal product. With this recipe, you bring not only an exclusive drink but also a beautiful story to your guests.
-
Foam (isi syphon - an espuma bottle - with cream charger):
100 ml - Raspberry Boiron puree 100%
10 ml - Lime juice
50 ml - Bôtan Magnolia Distillate 2021 (out of stock)
50 ml - egg white
How to make the foam
Pour all the above ingredients together in an espuma bottle
-
Liquid (build over ice):
20 ml - Bôtan Pine Haze
20 ml - Bôtan Magnolia Distillate 2021 (out of stock)
80 ml - Ginger Ale
5 ml - Lime Juice
10 ml - Sugar Water (1:2)*
-
Take a tumbler
Fill it with ice cubes
Pour in the Bôtan Magnolia Distillate and Bôtan Pine Haze
Add the lime juice
Add the sugar water*
Pour in the Ginger Ale
Using the espuma bottle, spray the froth as the top layer on your cocktail
**Make your own sugar water. Combine 1 cup of granulated sugar and 2 cups of filtered water in a pot. Bring to boiling and simmer until the sugar has dissolved. Allow cooking before storing in the refrigerator.
Shiso Smash
This recipe is totally dedicated to Shiso, whicih is a herb in the mint family with a citrusy flavor. You can easily grow it in your own herb border.
-
Ingredients
Bôtan Pine Haze* → 40ml
Sugar water [1:2]** → 30ml
Lime juice → 25ml
Purple Shiso → 6 to 10 leaves for shaking & 3 leaves for garnish
Ice cubes → for shaking & serving
How to make it
Fill a cocktail shaker*** with ice.
Add all ingredients to the cocktail shaker.
Shake hard until cold.
Pour out through a strainer into a glass filled with ice.
Garnish with Shiso leaves.
*For a low alcohol cocktail, use half Bôtan (25ml) with half gin (25ml).
**Make your own sugar water. Combine 1 cup of granulated sugar and 2 cups of filtered water in a pot. Bring to boiling and simmer until the sugar has dissolved. Allow cooking before storing in the refrigerator.
***If you don't have a cocktail shaker, use an empty jam jar.
Woody Martini
This non-alcoholic Martini is based on the blend Bôtan Pine Haze. Pair with Scandinavian food like Gravad Lax or fresh fish. Sip guilt-free and discover the flavours of pine supported by sweet fennel blossoms. There you go, such a classy cocktail.
-
Ingredients
Bôtan Pine Haze → 35ml
Still water → 25ml
Verjus or Lime juice → 10ml
Sugar water [1:2]* → 10ml
Premium Olive oil → 3 drops
Olive (optional) → 1 olive for garnish
Ice cubes → for stirring
How to make it
Fill a cocktail shaker** with ice.
Add all ingredients (except the olive oil and olive) to the cocktail shaker.
Stir for 10 seconds or till the ice cubes are slightly diluted.
Pour out through a strainer into a chilled glass.
Add the olive
Add 3 drops olive oil
*Make your own sugar water. Combine 1 cup of granulated sugar and 2 cups of filtered water in a pot. Bring to boiling and simmer until the sugar has dissolved. Allow cooking before storing in the refrigerator.
**If you don't have a cocktail shaker, use an empty jam jar.
Detail of a lemon peel as a garnish for our highball cocktails.
The peel holds essential oils and terpenes which give a dry and fresh citrusy aroma. A classic garnish, though highly relevant thanks to its refreshing notes which sparkle up when sipping from your highball.