The winning recipe, which impressed a jury composed of Laurence Marot (BarMag / Caveman), Kevin Eteo (Bonnie / Paris Society and Maison Delano), and Eric Sabloniere (Experimental Group), is as follows:

Eastini

By Maxime Caillet, Boubalé, Paris

  • 50 ml Elit Vodka with tarragon
  • 15 ml dry vermouth
  • 15 ml fennel pickle juice

Note: The use of 15% saline water to replace the dilution water, as well as vinegar present in the fennel pickles, helps lower the freezing temperature of the cocktail. Served in a Pony at -12°C with a fennel pickle.


Event Photos

Find the full press release on Jigger Daily.