The Clementine cocktail of Marcus at Four Seasons Hotel Montréal

Need a refreshing cocktail? Here is the Clementine cocktail by Jonathan Homier, a cocktail from the MARCUS of the Four Seasons Hotel Montréal. A recipe published in our summer cocktail section of Gentologie Magazine Issue 10.

“This cocktail in the style of your favourite Whiskey Sour has a much more comforting and fragrant twist! I love using a split base of 2 dark spirits, it gives us the best of both worlds. The balance of the tart yet sweet mix of clementine, verjuice and spices syrup works beautifully with the spirits and enhances their own individual character. Another favourite from MARCUS at Four Seasons Hotel Montréal’s signature cocktail menu,” told us M. Homier.

How to Master the Clementine cocktail by Jonathan Homier

Ingredients

• 1 oz Bacardi Spiced Rum
• 1 oz Hennessy VS Cognac
• 1 1/2 oz Clementine juice
• 1/2 oz  White Verjuice (Unripe, highly acidic, non-alcoholic
  white grape must)
• 3/4 oz 4-spices and sweet clover syrup

For the clementine juice

For the clementine juice, wash fresh clementines and juice them whole  in a centrifuge-style juicer. The skin gives a bright colour and adds a floral, drying touch to the mixture.

For the 4-spices and sweet clover syrup

For the 4-spices and sweet clover syrup, mix 100 g of white sugar  with 100 g of water in a saucepan. Bring to a boil, lower the heat  to a minimum and add a teaspoon of commercial 4-spices mix  (pepper, nutmeg, clove and cinnamon) and also 2 teaspoons of sweet clover essence (sweet clover is a very aromatic plant with a herbaceous vanilla flavour, you can find it in the specialized kitchen or pastry stores.  It can be substituted for regular vanilla essence). Simmer with a lid on  for 20–30 minutes. Strain through a fine sieve before using.

The Method to achieve the Clementine by Jonathan Homier

1. .Shake together all ingredients with ice.
2. Strain into a martini glass and garnish as desired with dehydrated citrus and/or a lime leaf (find them at any good Asian grocery store).

Reserve your night at MARCUS of Four Seasons Hotel Montréal.

Recipe originally published in the Gentologie Magazine Issue 10.