{"id":15110,"date":"2019-03-14T15:20:49","date_gmt":"2019-03-14T19:20:49","guid":{"rendered":"https:\/\/rdpmag.co\/?p=15110"},"modified":"2026-03-07T12:26:16","modified_gmt":"2026-03-07T17:26:16","slug":"the-snoop-by-maximilien-jean","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/the-snoop-by-maximilien-jean\/","title":{"rendered":"The\u00a0Snoop cocktail recipe"},"content":{"rendered":"\n

Today, we present you\u00a0The\u00a0Snoop cocktail by Maximilien Jean of Bar Le Royal (now Le Rouge Gorge) a legacy he left before opening his own project, Le Flamant (now closed).<\/p>\n\n\n\n

The story behind The Snoop by Maximilien Jean of Bar Le Royal<\/h2>\n\n\n\n

Where does your inspiration come from behind the Snoop?<\/strong><\/p>\n\n\n\n

The inspiration comes from my first visit to Bar Goto<\/a> in New York, it\u2019s been open for months and was not yet well known. The year I went there, he won the “Best New Cocktail Bar in New York” and a first place at Tales of The Cocktails. There is a small menu, extraordinarily tasty cocktails, but very discreet, in a Japanese style. Clear cocktails with a beautiful but very thoughtful and sober garnish that fueled the idea behind the Snoop. That is to say, to make a cocktail that is an explosion of flavors, but that looks like a glass of water.<\/p>\n\n\n\n

And what was the main challenge when one makes a clear cocktail like the Snoop?<\/strong><\/p>\n\n\n\n

It\u2019s about keeping the fruit and fresh side intact. Working with white spirits is fine, it\u2019s easy to keep the side transparent by working “juices,\u201d as with the Granny Smith apple in this case that we go to the juice extractor where we have the clarification step that becomes necessary and as the majority of the taste of the green apple is in the peel, one picks up with a juice that is green flash, so it must be clarified with enzymes to arrive with something transparent. Everything is raw in this mix, so this is the second challenge to lengthen the life of the “juice” without corrupting the taste, without giving it a taste of cooked apple, because we really want the cool side in the cocktail. So that\u2019s why I started working with white balsamic vinegar and mirin sauce that will give it just enough acid and sugar to stabilize it.<\/p>\n\n\n\n

And the name?<\/strong><\/p>\n\n\n\n

Snoop is because it\u2019s the ultimate Gin & Juice, named after Snoop Dogg\u2019s song, so it was a wink to this famous song.<\/p>\n\n\n\n

The recipe of\u00a0The Snoop cocktail by Maximilien Jean of Bar Le Royal<\/h2>\n\n\n\n