{"id":17,"date":"2021-12-16T18:32:24","date_gmt":"2021-12-16T17:32:24","guid":{"rendered":"http:\/\/www.lamentheuse.com\/?page_id=17"},"modified":"2025-04-09T13:17:18","modified_gmt":"2025-04-09T11:17:18","slug":"nos-cocktails","status":"publish","type":"page","link":"http:\/\/www.lamentheuse.com\/en\/nos-cocktails\/","title":{"rendered":"Cocktails"},"content":{"rendered":"
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Cocktails<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Low in sugar and full of flavor, La Mentheuse liqueurs are the perfect allies for refreshing cocktails.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recipes signed by Julien Escot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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World Champion of Cocktails 2012, who has just opened a second explosive establishment, already a reference, the Aperture in Montpellier.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Montrose<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mint-based cocktail by Julien Escot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 2 cl of Mentheuse<\/li>
  • 3 cl of gin<\/li>
  • 2 cl of fresh lemon juice<\/li>
  • 3 cl de pur\u00e9e d’abricot<\/li>
  • 1 sprig of mint<\/li><\/ul>

    \u00a0<\/p>

    Pour the first four ingredients into a shaker filled with ice cubes. Shake vigorously. Strain using the ice strainer over a rocks glass filled with ice cubes. Garnish with a sprig of mint.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Ginger Cooler<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Mint-based cocktail by Julien Escot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 4 cl of Bourbon<\/li>
    • 2 cl of Mentheuse<\/li>
    • 8 cl of Ginger Ale<\/li>
    • 1 lemon zest<\/li><\/ul>

      \u00a0<\/p>

      Pour the first three ingredients into a highball glass filled with ice cubes. Stir with a mixing spoon. Garnish with lemon zest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      William Stinger<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Mint-based cocktail by Julien Escot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • 3 cl of Mentheuse<\/li>
      • 3 cl of Poire William brandy<\/li>
      • 1 mint leaf<\/li><\/ul>

        \u00a0<\/p>

        Pour the first two ingredients into a mixing glass filled with ice cubes. Stir with a mixing spoon. Filter through the ice strainer over a coupette. Garnish with a sheet of<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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        Gin'\u00e9reuse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Cocktail based on Pulpeuse <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • 3 cl of Gin<\/li>
        • 6 cl of Pulpeuse<\/li>
        • 9 cl of Tonic<\/li>
        • 1 lemon zest<\/li><\/ul>

          \u00a0<\/p>

          Pour the three ingredients into a glass filled with ice cubes. Stir with a mixing spoon. Garnish with a lemon twist.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Recettes de cocktails uniques sign\u00e9es Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Mixologist at Caf\u00e9 Joseph in Montpellier.
          Find him on Instagram: @manoobrtndr \u2013 @cafejoseph<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Frosted Mentheuse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • 1\/3 white cocoa cream<\/li>\n
          • 1\/3 of Mentheuse<\/li>\n
          • 1\/3 liquid cream<\/li>\n<\/ul>\n

            Versez les trois  ingr\u00e9dients dans un verre. Remuez \u00e0 l’aide d’une cuill\u00e8re \u00e0 m\u00e9lange. Saupoudrez le tout apr\u00e8s du chocolat blanc rap\u00e9. Aussi gourmand que givr\u00e9 !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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            Croqueuse Spritz<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Cocktail based on Croqueuse by Mano\u00ebl <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            • 3,5cl of Croqueuse<\/li>
            • 1.5cl vanilla hibiscus syrup (or hibiscus syrup)<\/li>
            • 1cl of lemon juice<\/li>
            • top prosecco<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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              The Elegant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              • 1,5cl verjus<\/li>
              • 2cl jus de bergamotte<\/li>
              • 4cl pulpeuse<\/li>
              • Top champagne<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                Cocktail based on Christmas Mint<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                • 1.5cl white chocolate syrup<\/li>
                • 4cl of Mentheuse<\/li>
                • 4cl vodka infused with fir buds<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                  Imp\u00e9rial Tiki<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  Cocktail based on Croqueuse by Mano\u00ebl <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  • 5cl dark rum<\/li>
                  • 3,5cl of Croqueuse<\/li>
                  • 1,5cl lemon juice<\/li>
                  • 6cl pomegranate juice<\/li><\/ul>

                    \u00a0<\/p>

                    Pour and stir the ingredients in a pretty Tiki glass to give it its full meaning, and especially add plenty of ice cubes to cool it down.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                    Easter Treasure with La Pulpeuse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    • 30cl of Vodka<\/li>
                    • 3cl of Pulpeuse<\/li>
                    • 2cl of white Martini<\/li>
                    • 2cl lemon juice<\/li>
                    • 1.5cl white chocolate syrup<\/li><\/ul>

                      \u00a0<\/p>

                      All topped off with a delicate siphon meringue!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                      Freshness Sweetness<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      Cocktail based on Mentheuse by Mano\u00ebl Renart<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      • 4cl of gin<\/li>
                      • 2cl of Mentheuse<\/li>
                      • 1.5cl verbena syrup<\/li>
                      • 2cl lemon juice<\/li>
                      • 1cl of cognac<\/li><\/ul>

                        \u00a0<\/p>

                        Pour the first three ingredients into a highball glass filled with ice cubes. Stir with a mixing spoon. Garnish with lemon zest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                        Tie break for Pulpeuse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        • 30cl of Vodka<\/li>
                        • 5c6 of Pulpeuse<\/li>
                        • 3cl de blanche d\u2019Armagnac<\/li>
                        • 2,5cl jus de citron jaune<\/li>
                        • Top limonade orange sanguine<\/li><\/ul>

                          \u00a0<\/p>

                          For tennis lovers!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                          La Croqueuse spring<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          Cocktail based on Croqueuse by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                          • 4cl de rhum<\/li>
                          • 3cl de Croqueuse<\/li>
                          • 1,5cl de sirop de p\u00eache<\/li>
                          • 2cl de jus de citron vert<\/li>
                          • top eau p\u00e9tillante<\/li><\/ul>

                            Envie d’aller plus loin ?N’h\u00e9sitez pas \u00e0 faire votre sirop de p\u00eache maison. Pour l’eau p\u00e9tillante, vous pouvez faire un soda p\u00eache et romarin au syphon !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                            Pulpeuse Spritz !<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                            by Mano\u00ebl<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                            • 1\/2 de Pulpeuse<\/li>
                            • 1\/2 de Prosecco (ou Blanquette de Limoux)<\/li>
                            • 1 trait d’eau gazeuse<\/li>
                            • Des gla\u00e7ons<\/li>
                            • Une rondelle de citron !\u00a0<\/li><\/ul>

                              \u00a0<\/p>

                              Notre cocktail star !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                              Imp\u00e9rial Tiki<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                              Cocktail based on Croqueuse by Mano\u00ebl <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                              • 3cl La Croqueuse<\/li>
                              • 4cl de vodka<\/li>
                              • 6cl de jus de past\u00e8que<\/li>
                              • 1,5cl lemon juice<\/li>
                              • 1,5cl sirop de framboise<\/li>
                              • 3cl croqueuse<\/li>
                              • Top tonic hibiscus<\/li><\/ul>

                                \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                                Bleu blanc rouge<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                Cocktail based on Mentheuse by Mano\u00ebl Renart<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                • 2,5cl La Mentheuse<\/li>
                                • 1,5cl sirop de chardonnay<\/li>
                                • 4cl gin fran\u00e7ais<\/li>
                                • 2,5cl Mentheuse<\/li>
                                • 1,4cl jus de citron<\/li>
                                • Top hard seltzer menthe citron fleur de sureau (Fran\u00e7ais)<\/li><\/ul>

                                  \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                                  Recettes de cocktails sign\u00e9es Yannick<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                  Retrouvez-le sur Instagram : @your_modern_bartender<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                                  Lucky Clover<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                  par Yannick<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                  • 30ml de Mentheuse<\/li>
                                  • 30ml d’Amaretto bianco<\/li>
                                  • 30ml de cr\u00e8me fra\u00eeche<\/li>
                                  • 10ml Liqueur Cura\u00e7ao Bleu<\/li><\/ul>

                                    Versez les trois\u00a0 ingr\u00e9dients dans un verre. M\u00e9langez \u00e0 l’aide d’un shaker. Une recette pleine de rondeur et de gourmandise !<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                                    Baby Tooth <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                    par Yannick<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                    • 30ml La Mentheuse<\/li>
                                    • 30ml Amaretto bianco<\/li>
                                    • 20ml Jus de citron<\/li>
                                    • 15ml Sirop d’orgeat<\/li>
                                    • 20ml Lait de soja<\/li><\/ul>

                                      M\u00e9thode :\u00a0 Shaker
                                      D\u00e9coration : T\u00eate de menthe, zeste de citron, fleurs comestibles par @labtenders<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                                      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                      Une recette \"punk\" r\u00e9alis\u00e9e par Proftitube<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                      Retrouvez le sur Instagram et Youtube : @profitutbe<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                                      Punk Lady<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                      Cocktail \u00e0 base de Croqueuse par Proftitube<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                      • 7 framboises<\/li>\n \t
                                      • 1 trait de sirop simple<\/li>\n<\/ul>\nEcraser avec un pilon puis :\n\n \t
                                      • 6 feuilles de menthe<\/li>\n \t
                                      • 50ml de gin Alpha Spirit<\/li>\n \t
                                      • 40ml de La Croqueuse<\/li>\n \t
                                      • 15ml de jus de citron vert<\/li>\n \t
                                      • top 50ml ginger beer<\/li>\n<\/ul>\nM\u00e9thode : Shaker\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                        <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                        Une recette toute douce r\u00e9alis\u00e9e par Charles Jonville<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                        Retrouvez le sur Instagram : @les_cocktails_de_charles<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                                        \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                        Milk Punch \u00e0 La Pulpeuse<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                        par Charles Jonville<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                        Un Milk punch, doux, puissant et vif qui sent bon le citron \ud83c\udf4b<\/p>

                                        • 40ml de la Pulpeuse<\/li>
                                        • 30ml de sirop de p\u00e2te bris\u00e9<\/li>
                                        • 30ml de solution citrique<\/li>
                                        • 15ml de cognac<\/li>
                                        • 50ml de th\u00e9 noir<\/li>
                                        • Clarification au lait infus\u00e9 a la vanille<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                          An explosive recipe by Marion Tagaux<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                          \n\t\t\t\t\t\t\t\t\tBartender and mixologist in Bourges
                                          Find her on TikTok and Instagram: @mt_bartending\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                          Minterry<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                          Mentheuse based cocktail by Marion Tagaux<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                          • 4cl of Mentheuse<\/li>
                                          • 1.5cl Hibiscus syrup<\/li>
                                          • 1.5cl Lemon juice<\/li>
                                          • 3cl Cranberry juice<\/li>
                                          • 2.5cl Passion\/Mint white tea<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                            <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                            Cocktail by Mariana Uahena<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                            \n\t\t\t\t\t\t\t\t\t#MwBarMobile\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                            \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                                            <\/div>\n\t\t\t\t\t\t
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                                            \"La Rose de la Pulpeuse\" <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
                                            \n\t\t\t\t
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                                            By Mariana Uahena <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
                                            \n\t\t\t\t
                                            \n\t\t\t\t\t\t\t\t\t
                                              \n \t
                                            • 4 cl Vodka<\/li>\n \t
                                            • 2 cl Pulpeuse<\/li>\n \t
                                            • 2 cl MONIN Mango Puree<\/li>\n \t
                                            • 2 cl squeezed lime juice<\/li>\n \t
                                            • 5 cl Jus d’ananas<\/li>\n<\/ul>
                                              \nMethod of preparation \u2013 Shaker\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                                              Les cocktails Faibles en sucre et riches en saveurs, les liqueurs La Mentheuse sont des alli\u00e9es de choix pour des cocktails rafra\u00eechissants. Recettes sign\u00e9es par Julien Escot Champion du monde des cocktails 2012, qui vient d\u2019ouvrir un second \u00e9tablissement d\u00e9tonnant, d\u00e9j\u00e0 une r\u00e9f\u00e9rence, l\u2019Aperture \u00e0 Montpellier. Montrose Cocktail \u00e0 base de Mentheuse par Julien Escot […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17","page","type-page","status-publish","hentry"],"yoast_head":"\nNos cocktails - LA MENTHEUSE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lamentheuse.com\/en\/nos-cocktails\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nos cocktails - LA MENTHEUSE\" \/>\n<meta property=\"og:description\" content=\"Les cocktails Faibles en sucre et riches en saveurs, les liqueurs La Mentheuse sont des alli\u00e9es de choix pour des cocktails rafra\u00eechissants. Recettes sign\u00e9es par Julien Escot Champion du monde des cocktails 2012, qui vient d\u2019ouvrir un second \u00e9tablissement d\u00e9tonnant, d\u00e9j\u00e0 une r\u00e9f\u00e9rence, l\u2019Aperture \u00e0 Montpellier. 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Recettes sign\u00e9es par Julien Escot Champion du monde des cocktails 2012, qui vient d\u2019ouvrir un second \u00e9tablissement d\u00e9tonnant, d\u00e9j\u00e0 une r\u00e9f\u00e9rence, l\u2019Aperture \u00e0 Montpellier. 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