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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

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

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

  1. Pour 3 oz of coffee into a cocktail shaker
  2. Roll the cocktail from one part of the shaker to the other about 5 times
  3. Place the mousse on the cocktail
  4. 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

Marche à suivre

  1. Brew 5 L of ground coffee in 3 L of water and let stand for 48 hours.
  2. Place the solution in a still and bring to a boil.
  3. Decant with a coffee filter.
  4. Mix the distillation with the same amount of grape seed oil.
  5. Let stand in the freezer for 4 hours.
  6. Separate the oil and coffee layers with cheesecloth.
  7. Reserve

B – Basil Hayden’s Orgeat Foam

Ingredients

Method

  1. Roast pistachios in the oven, covering them with vodka and rose water.
  2. Add 500 ml honey, 500 ml cashew milk and pistachios to a culinary food processor.
  3. Filter everything through cheesecloth.
  4. Mix 250ml of your pistachio barley with 250ml of Basil Hayden 10 Year Old.
  5. Add 2% Magic Foam.
  6. Place everything in a whipping siphon with 2 CO2 cartridges.

C -Golden coffee beans

Ingredients

  • Coffee beans
  • Gold leaf
  • 1L Water

Marche à suivre

  1. Fill a container with a litre of water.
  2. Place gold leaf on top.
  3. Wrap coffee beans in gold foil.

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.

President, Publisher and Editor-in-Chief of Gentologie.