Inspired cocktails

In hotels, chefs and their barmen vie with each other in creativity to create cocktails that mark their identity.

Auberge La Fenière

« Fraîcheur de Sarrasin »

Following a customer request for a refreshing, bitter-free cocktail with ginger, Nadia Sammut and her sommelier came up with «a comforting, gourmet and tangy holiday drink». To accompany a home-roasted buckwheat syrup, they selected a vodka infused with bison grass, verjuice for acidity, and grated fresh ginger, produced locally in Lauris, for freshness and depth. Finally, the cocktail is layered with sparkling water for the thirst-quenching bubbles.

1680 route de Lourmarin, 84160 Cadenet

Hôtel & Spa du Castellet

« Tiki Tonka »

Sébastien, the bar manager at Le Castellet, has many fond memories of his roadtrip to South America, during which he learnt mixology techniques and original recipes. His cocktail creation ‘Tika Tonka’ is inspired by his trip to Chile and the mysterious Easter Island. Exotic and thirst-quenching, it combines different dark and white rums in perfect balance, with a homemade Tonka bean syrup, lemon, William’s pear nectar, Victoria pineapple juice and Ginger Beer. The finishing touch is homemade dehydrated pineapple and edible flowers. 

3001 route des Hauts du Camp - 83330 Le Castellet

Le Phébus & Spa.

« Gin Olive »

To celebrate the restaurant’s 40th anniversary, chef Xavier Mathieu and his team have created an anniversary cocktail with a taste of Provence. When they visited the Manguin distillery near Avignon, they fell in love with its local, artisanal approach. After tasting the product, they chose Oli’Gin, an olive-based gin with thyme instead of fresh mint as a finishing touch. This cocktail, a symbol of Phébus’ 40th anniversary, is destined to evolve throughout the year, thanks to the use of fresh seasonal plants and flowers such as sage and lavender. 

220 route de Murs, 84220 Joucas