Bubbly cocktail with rasberries

Roméo, le nez dans les bulles

A festive cocktail for the 100th anniversary of the SAQ. Festive equals bubbly drink, but there's also Peach Schnapps, raspberries and a delicious homemade syrup!

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THIS COCKTAIL IS:

We asked the renowned (and centennial!) Montreal institution, La Taverne Midway, to create a cocktail inspired by the work of Pat Cantin adorning our Edition Hors Série SAQ 100 years bottle. Here is the liquid interpretation of “L’Inspiré”, a true work of art in itself, which you can drink, for the pleasure of all!

Ingredients

Cocktail

  • 1 ½ oz of romeo’s gin
  • ½ oz of peach liquor
  • ¾ oz of raspberry and mint syrup
  • 1 oz of fresh lemon juice
  • 2 oz of Prosecco 
  • Garnishes: Mint bouquet and raspberries

 

Raspberry and mint syrup*

  • 1 case (170 g) of raspberries
  • 250ml water
  • 250ml of sugar
  • 12 mint leaves

*For a simpler recipe, replace the raspberry and mint syrup with 2 tablespoons of raspberry jam and 5-6 mint leaves

Accessories

  • Highball glass
  • Shaker
  • Cocktail sieve
  • Cocktail strainer
  • Ice
  • Reusable straw
  • Small saucepan

Preparation

Raspberry and mint syrup:

  • Add raspberries, water and sugar to a saucepan and bring to a boil.
  • Let simmer for 20 minutes, uncovered.
  • Add mint leaves, turn off heat and let cool to room temperature.
  • Remove the mint leaves and strain through a sieve, crushing the raspberry pulp with a spoon to remove the juice.
  • Pour in a bottle and keep chilled.

Cocktail: 

  • In a shaker filled with ice, add gin, peach liqueur, raspberry-mint syrup and lemon juice.
  • Shake vigorously for 10 seconds.
  • Double strain through a cocktail strainer and sieve into a chilled Highball glass filled with new ice.
  • Top with Prosecco and garnish with a bunch of mint and some raspberries.

mixologist louis roberge

Louis Roberge

Born and raised in Jonquiere, I started working in bars when I moved to Montreal at the age of 20. I’ve been working at the Midway Tavern for 5 years now, starting at the bottom and working my way up to the wonderful job of bartender! I’ve been lucky enough to have some incredible mentors (big shout out to François Chamberland and Pierre-Hugues Marois). For me, the important thing is above all the quality of the service, followed by a good classic cocktail well executed, that’s the winning recipe!

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.