It was an event not to be missed: on Saturday, June 15, the Atlas bar (ranked 48th in the latest 50 Best Bars) held a pop-up guest shift at the Bar Les Ambassadeurs at the Hôtel de Crillon.

For the occasion, Yana Keller (aka @banananaism) presented a menu of 4 cocktails from the Preservation of Fire menu of the famous Singapore bar, including her signature Martini.

In detail, we were able to try:

The Exposition (26.4% vol.)

The Exposition is a short drink made with mezcal, bourbon, Italian bitters (Amaro Lucano here), angelica, and pineapple. A rather complex experience that blends the smokiness of mezcal with the sweeter notes of bourbon, all with a slightly "fizzy" touch. Surprising!

The Electric Club (34% vol.)

Although stronger than The Exposition, this Electric Club turned out to be more accessible, thanks to its base of clarified hazelnut butter rum (!), combined with amaro, sherry, and chocolate, which ultimately gave it a caramelized dimension.

The Atlas Martini (31.2% vol.)

The classic, reimagined with a modern twist, less "dry" this time, with gin, vermouth (Mancino here), orange bitters, and the house touch, Champagne vinegar! A great way to (re)discover this bar staple!

The Jubilee Royale (18.8%)

To conclude on a lighter note, paired with some bubbles, The Jubilee Royale offered us a combination of Champagne with an Australian gin based on Syrah (we imagine Four Pillars), and notes of rose tea, raspberry, and black lemon.

All in all, it was a wonderful discovery, enhanced by the setting of the Bar Les Ambassadeurs and some live jazz notes. Highly recommended!

By the way, if you want to learn more about the evening's host, Jigger Daily recently conducted an interview with Kevin Rigault, where he explains in more detail his current menu, "A Sense of Taste". Definitely worth checking out!

Kevin Rigault and the Sense of Taste at the Bar Les Ambassadeurs of the Hôtel de Crillon

Les Ambassadeurs is one of the few hotel bars frequented by the cocktail scene. Kevin Rigault, its director, reveals the creation process of his new menu focused on seasonality, reflects on his journey, and provides a mixed assessment of the Parisian scene.

BarNewsThibaut Neuman