As well as being stocked in over 20 retail outlets across the Channel Islands, our artisan liqueurs are also favoured by some of Guernsey & Jersey’s most discerning bartenders.
We recently took a trip to Copenhagen at Hotel de Havelet and soaked up the sun in their glorious outside area with sweeping views across Havelet Bay, it’s a tough life.
Copenhagen are great supporters of Haut Maison, having stocked our entire range since opening and using them in a variety of cocktails on their extensive menu.
Antonio, 21 from Napoli, Bar Manager at Copenhagen has been in Guernsey for two years now, as with previous interviews we asked what his favourite thing about Guernsey was, after a long silence and gesturing from us towards the beach and our shimmering coastline, he settled on Folies D’Amour.
Antonio handed us Copenhagen’s menu asking us which Haut Maison cocktails we’d like to be treated to, we were genuinely spoilt for choice but eventually settled on Big Babol Gum and the Bourbon Martini, recipes below.
Antonio’s favourite cocktail is the Espresso Martini (with our coffee liqueur, naturally) and his favourite haunt is Astra in the beautiful city of Rimini, Antonio has dreams of one day opening a big glitzy cocktail bar in Miami, one that may even rival his love for Folies, who knows.
Big Babol Gum
- 25ml Haut Maison Raspberry Liqueur
- 35ml Gordon’s Gin
- 150ml Apple Juice
- 25ml Egg White
- 2 Dashes of Honey
A wonderfully fruity and balanced cocktail with lashings of fresh fruit & honey. The tasteless egg white gives the drink a fluffy texture and depth, whilst the large helping of gin gives it a good kick.
- 3 dashes of Haut Maison Coffee Liqueur
- 30ml Jim Beam
- 25ml Tia Maria
- 15ml Sugar Syrup
- 1 Shot of Fresh Espresso
A clever riff on the classic Espresso Martini, where our coffee liqueur is best suited, using bourbon, Tia Maria and fresh espresso. This is sure to wake you up.