Cocktail of the Week : Leonard Gade by Loic Fortin of Park
![Cocktail-of-the-week---Leonard-Gade-by-Loic-Fortin---Loyd-Von-Rose---Credit-Louis-Prud'homme](https://gentologie.com/wp-content/uploads/2022/11/Cocktail-of-the-week-Leonard-Gade-by-Loic-Fortin-Loyd-Von-Rose-Credit-Louis-Prudhomme.jpg)
For the cocktail of the week, published in Gentologie Magazine Issue 10, we asked Mr. Loic Fortin, bar director at Park restaurant, to develop a cocktail based on Basil Hayden. He came up with a transparent variation of the Espresso Martini. You may know Mr. Fortin better as Loyd Von Rose, his alter ego from his life as a mixologist, where he recently appeared on the series Drink Masters on the popular video-on-demand service, Netflix. So here is the recipe for Leonard Gade by Loic Fortin.
The Leonard Gade recipe by Loic Fortin
![Leonard-Gade-by-Loic-Fortin---Loyd-Von-Rose---Credit-Louis-Prud'homme](https://gentologie.com/wp-content/uploads/2022/11/Leonard-Gade-by-Loic-Fortin-Loyd-Von-Rose-Credit-Louis-Prudhomme.jpg)
Cocktail of the week: The Leonard Gale by Loic Fortin of Park Restaurant
Photo: Louis Prud’homme | Gentologie
Ingredients to mastered Leonard Gade by Loic Fortin of Park
- 3 oz Cold filtered coffee distilled fat washed with grape seed oil
- Basil Hayden 10 Year Orgeat Mousse
- 3 Coffee beans covered in gold
Method
- Pour 3 oz of coffee into a cocktail shaker
- Roll the cocktail from one part of the shaker to the other about 5 times
- Place the mousse on the cocktail
- Carefully place three golden coffee beans
Steps to a successful Leonard Gade by Loic Fortin
A – Distilled Cold Brew Coffee
Ingredients
- 5 L Ground coffee
- 3 L Water
- Grape seed oil
Method
- Brew 5 L of ground coffee in 3 L of water and let stand for 48 hours.
- Place the solution in a still and bring to a boil.
- Decant with a coffee filter.
- Mix the distillation with the same amount of grape seed oil.
- Let stand in the freezer for 4 hours.
- Separate the oil and coffee layers with cheesecloth.
- Reserve
B – Basil Hayden’s Orgeat Foam
Ingredients
- 1 L Pistachios + Vodka (to cover the pistachios)
- 50 ml Rose water
- 250 ml of Basil Hayden 10 years (in SAQ)
- 500 ml Honey
- 500 ml Cashew milk
- MAGIC FOAM MC by Modernist Pantry
Method
- Roast pistachios in the oven, covering them with vodka and rose water.
- Add 500 ml honey, 500 ml cashew milk and pistachios to a culinary food processor.
- Filter everything through cheesecloth.
- Mix 250ml of your pistachio barley with 250ml of Basil Hayden 10 Year Old.
- Add 2% Magic Foam.
- Place everything in a whipping siphon with 2 CO2 cartridges.
C -Golden coffee beans
Ingredients
- Coffee beans
- Gold leaf
- 1L Water
Method
- Fill a container with a litre of water.
- Place gold leaf on top.
- Wrap coffee beans in gold foil.
![](https://gentologie.com/wp-content/uploads/2022/11/Loic-Fortin-Loyd-Von-Rose-Bar-Director-Restaurant-Park-Credit-Louis-Prudhomme.jpg)
Loic Fortin, Bar Director at Park restaurant
Photo: Louis Prud’homme | Gentologie
Here you go, you can now enjoy the Leonard Gade by Loic Fortin from the restaurant Park
Check out this other Basil Hayden recipe, the Golden Hour.