Dreamcatcher is a romeo's gin cocktail created by André Duncan from L'Gros luxe Sherbrooke, inspired by the art of Heidi Taillefer at the romeo's Museum.

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Inspiration for the cocktail : The first time I looked at the artwork, my eyes were immediately drawn to the screaming chicks. Instinctively, I wanted to work the egg as a whole: the yellow, the white and the shell. I turned to citrus to complete the recipe and I also wanted to optimize the products by working on the different components: zests, juice and pulp left after extraction. In the description of Dreamcatcher, Heidi Taillefer says that the idea of ​​a dream is often better than the realization of it and it also speaks of the destruction of a dream as soon as it is reached. Even at my age, letting go is not something that I master well and it is true that through accomplishment of certain dreams, we experience sadness or fear when we think that the dream we live is bound to become only a memory and when it is seen, it is nearing the end. But hey, we spend our life looking ahead and trying to climb the highest mountain because stagnation is the equivalent of death for dreamers. As we age, the more we advance on our mountain, when we dare to look back, we realize that piling dreams become memories, we approached the sky and that the view was worth it, despite the broken dreams , failures and scratches…

Social networks : André Duncan , @notbono

Top 3 of his favorite cocktails : Gin Soda, Gimlet, Negroni


  • 375 mL of romeo’s gin 
  • 375 mL of limoncello
  • 18 eggs
  • 700 g of sugar
  • 700 g of salt
  • 4 oz of cider vinegar
  • 4 grapefruits
  • 7 oranges
  • 3 lemons
  • 15 g of dried lavender
  • Garnish : candied egg yolk


  • Blender
  • Shaker
  • Champagne glass
  • Microplane
  • Ice cubes
  • Superbag Filter
  • Oven
  • Flute glass


1) Garnish preparation

  • Separate the egg yolks from the whites
  • Mix the sugar and the salt
  • Line a baking sheet with the sugar and salt mix
  • Prepare “little nests” in which you will the egg yolks using the back of a spoon
  • Spread the sugar and salt mix on the top and refrigerate for 48h


2) Soda preparation

  • Remove the skin inside the 18 eggshells and boil it for 5 minutes to eradicate bacteria
  • Let dry, cook in the oven at 350°C for 5 minutes and let cool
  • Powder the eggshells with the blender
  • Put the eggshell powder in a jar adding the cider vinegar, 500mL of water and zest of two oranges and one grapefruit
  • Seal the jar and let stand for 4-5 days until the eggshell powder if completely dissolved
  • Adjust to taste with water and sugar if needed


3) Cocktail preparation 

  • Mix the romeo’s gin, the limoncello, the juice of 7 oranges and 3 grapefruits
  • Boil 300 mL of milk, remove from the heat and add the previous mixture
  • Add the juice of three lemons and let it rest for an hour
  • Strain the mixture in a Superbag filter so that the liquid is no longer cloudy
  • Vacuum seal with 15g of dehydrated lavender and refrigerate for 24 hours
  • Strain the mixture to remove the lavender, bottle and refrigerate


4) Presentation of the cocktail 

  • Shake the cocktail preparation with the soda made with eggs
  • Pour the mixture in a champagne glass
  • Garnish : grate the candied egg yolk

Inspired by

Dreamcatcher – romeo’s museum

By Heidi Taillefer

Discover Dreamcatcher, the mural art of Heidi Taillefer at romeo’s museum! A bird pretending to feed its young, which is a symbol of the unattainable dream, always barely out of reach. This represents the phenomenon of anticipation of a prospect being greater thanthe actual realization of that prospect, where the object of desire is often destroyed upon attainment of that desire.

Discover Dreamcatcher, the art of Heidi Taillefer at romeo's museum!
romeo's gin montreal the art of gin

romeo’s gin

A spirit curated for the non-conformists. A blend of juniper, cucumber, dill, lavender, almond and lemon. Discover cocktail creations with this spirit.