Poséidon is a romeo's gin cocktail created by Julie Anna Pilote from Pigor, inspired by the art of Santerre at the romeo's Museum.
Poséidon is a romeo's gin cocktail created by Julie Anna Pilote from Pigor, inspired by the art of Santerre at the romeo's Museum.
Poséidon is a romeo's gin cocktail created by Julie Anna Pilote from Pigor, inspired by the art of Santerre at the romeo's Museum.
Poséidon is a romeo's gin cocktail created by Julie Anna Pilote from Pigor, inspired by the art of Santerre at the romeo's Museum.
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Poséidon

Poséidon is a romeo's gin cocktail created by Julie Anna Pilote from Pigor, inspired by the art of Santerre at the romeo's Museum.
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THIS COCKTAIL IS:

Inspiration for the cocktail : What if the God of the sea and the oceans, tired of waves of impurities and ships, decided to take a vacation for a moment? Where would he go? Where the water is clean and the air is pure. He would go to the end of the lands to enjoy the calm water and its delicious taste. He would go to Gaspé, land at the Baie-des-Chaleurs and expect a nectar worthy of his name to celebrate his arrival.

Inspired by the classic Bloody Caesar, but up to the expectations of a king of the oceans, filled with majestic and seasonal ingredients, this cocktail will please all those who wish to try the experience of underwater royalty.

Social networks : @julieannapilote ; @restaurantpigor, Restaurant Pigor 

Ingredients

  • 1½ oz of romeo’s gin 
  • 1½ oz of celery root and clams juice (celery root, 1/2 onion, olive oil, salt, pepper, clam juice, white vinegar, dill, garlic, brine)
  • 1 oz of whelk brine
  • ½ oz of lemon juice
  • 2 drops of hot pepper sauce or hot sauce
  • ¼ oz of Tamari sauce
  • Garnishes : grated horseradish, algae from Quebec, whelk skewer, King Oyster mushrooms marinated with dill

Accessories

  • Pan
  • Stove
  • Thermomix
  • Mixing glass
  • Mixing spoon
  • Large ice cube

Preparation

1) For the celery root juice and clams :

 

  • Sear half of an onion and a cubed celery root in olive oil
  • Deglaze with water, add salt and pepper
  • Boil until celery root is soft
  • Add it to the Thermomix with the clam juice until you get a Clamato texture.

 

2) For the King Oyster marinated mushrooms : 

 

  • Sauté the mushrooms in the oil
  • Marinate them in white vinegar, dill, olive brine, olive oil, pepper and garlic
  • Vacuum seal the mushrooms

 

3) For the cocktail :

 

  • Mix all the ingredients in a glass without ice
  • Serve in an old fashioned glass over a large ice cube
  • Garnish with grated horseradish, a whelk skewer, King Oyster mushrooms marinated with dill and Quebec algae

Inspired by

Poseidon – romeo’s museum

By Santerre

Discover Poseidon, Santerre’s art at romeo’s museum! His many travels in Greece have greatly influenced his art. The Greek mythology fascinates him enormously, but it is Poseidon who brings out in him the pinnacle of his creativity. Being a Greek God, he would be Poseidon.

Discover the artist
Discover Poseidon, Santerre's art at romeo's museum!
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Julie Anna Pilote

Meet Julie Anna Pilote, mixologist and owner at Pigor in Montreal. Discover her cocktail creations with romeo’s gin!

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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.

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