I got the idea for the Fog and Berry on a morning when I went for a walk to grab some flowers for a photo shoot. The aroma of the flowers and fresh cut grass with the morning fog on the river inspired me to create this unusual pairing.
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1.5 oz Tanqueray No Ten
0.5 oz Lime juice
0.5 oz Pink grapefruit juice
0.5 oz Simple syrup
3 Dashes Bittered Sling Cascade celery
1 Egg white
1.5 oz Rose and blueberry Kombucha
Dry shake all ingredients except the Kombucha. Shake again with ice. Fine strain in a chilled cocktail coupe. Top with the Kombucha. Garnish with rosebud.
Jean-Félix Desfossés has an unusual career path. After several years in the retail industry, he finally sold his jewelry store and became a bartender about 5 years ago for the Fairmont Château Frontenac. For the past year now he has been the head bartender of both bars of the famous hôtel.
Being truly passionate for everything related to cocktails he uses his interest for flavours, aestheticism and photography to share this passion among the greatest number of people.
« I wish I could do flare like Tom Cruise but I’m way too goofy so I take pictures and I carve ice instead. Never mind Tom Cruise, I’m Val Kilmer… Call me Iceman ! »
Being truly passionate for everything related to cocktails he uses his interest for flavours, aestheticism and photography to share this passion among the greatest number of people.
« I wish I could do flare like Tom Cruise but I’m way too goofy so I take pictures and I carve ice instead. Never mind Tom Cruise, I’m Val Kilmer… Call me Iceman ! »
