La Prophétie brings a whole new meaning to flair bartending
Mar 08, 2019
How, you ask? La Prophétie: an homage to the legacy of Bacardi. More than 50% of the recipe consists of four-year-old barrel-aged Bacardi, enhanced by a unique combination of flavours that are sure to secure Andy his place in history.
Garnished with a spritz of absinthe fired through a naked flame, Paris bar, Andy Wahloo, adds a whole new meaning to the phrase ‘flair bartending’. The tableside pyrotechnic display only lasts an instant, but the long-term aromatic effect really pays off: the singed absinthe mist infuses with the ice and lingers on the glass, revitalising your senses with a cool waft of aniseed each time you draw the drink near. Star anise-infused smoked vermouth adds to the longevity of the freshness. A splash of nutmeg syrup provides a welcome boost of sugar with earthy undertones, and bridges the gap between the herbal high notes and the Bacardi 4 base.
What stands out about this cocktail is the overall lightness. Head barman Clément Faure explains that the syrup is made especially from an equal blend of sugar and water in order for it to add ample flavour without weighing down the texture.
Short, sweet and unpredictable, La Prophétie comprises a delicate balance of complexity and comfort that is ideal for dreaming of summer days in midwinter.
- In a tumbler, use a single, large ice cube to maximise coolness and minimise dilution
- Begin with a base of 50ml Bacardi 4
- Add 25ml star anise-steeped Noilly Pratt Ambré (allow 24 hours for infusion)
- Next, add 15ml nutmeg syrup made of equal parts sugar and water
- Finish by spritzing absinthe through a flame in the direction of the cocktail
NB: Be sure the fire is completely out before serving.