PAPA DOBLEThe Papa Doble is a cocktail bar located in the historical area of L’Ecusson in Mont-pellier.

Opened in July, 2009, it quickly became an institution, and has even been elected Best Bar Opening at the Cocktailzone Awards, in Paris in 2010.

The quality of the cocktails, an atten-tive service and good music are the catch-words of this place, in a smart but relaxed at-mosphere.

You can also chose from a selection of

beautiful snacks, anti-pasti, aperitifs boards and toasted sand-wiches.

The cocktail menu of-fers “Hemingway Sa-vouries”, some hall-marks cocktails of the team, well-made classics, or any other delicious mixes wor-thy of being featured.

JULIEN ESCOTJulien Escot has been working in the bar industry for more than fif-teen years. From Cap d’Antibes to Courchevel, from Toronto to Sydney, including St Barth, Fuerteventura or Cadaqués, he has mixed cocktails in a dozen of places on four different con-tinents.

In 2004, he was named « Bar-tender of the Year » in London, winning the Drinks International Bartender Challenge.In 2006, he released at Minerva editions, Art Cocktail, a refer-ence book for the profession and catering colleges.

Today, he is the owner of the Papa Doble; a cocktail bar cre-ated in 2009 in Montpellier, al-ready rewarded Best Bar Open-ing at the Cocktailzone Awards, in Paris in 2010.

Now, Julien Escot is developing an activity of training and ad-vice for the bar profession.

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TRUFFLE DOG(Julien Escot)

50 ml tequila Calle 2320 ml freshly squeezed lime juice20 ml honey infused with black truffles1 dash egg white

Shake ingredients with ice and strain into chilled glass.

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FRESHLY CUT (Davy Nerambourg)

50 ml Cachaça Cana De Belem15 ml Bärenjäger Honey liqueur20 ml freshly squeezed lime juice20 ml simple syrupFresh basilSechuan pepper

Muddle basil vigorously, then shake all ingredients and dou-ble-strain on fresh ice cubes.

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BÂTON ROUGE (Julien Escot)

30 ml cognac A. De Fussigny20 ml rum Zacapa 23 20 ml sweet vermouth15 ml Xanté cognac pear liqueur1 dash Peychaud’s bitters1 dash Angostura bitters

Stir over ice and strain in an old fashioned glass filled with a piece of ice.

“I love this twist on the Vieux Carré. Rum and cognac always play nice together, so that’s a natural twist on the original rye and cognac, but it’s the Xanté cognac pear liqueur that makes this drink stand up to be counted. It’s a fabulous product, and it’s brought into play brilliantly here by M. Escot. Bon travail, Julien!”

(Gaz Regan, Annual Manual for Bartend-ers 2011)

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BLOODY MARY50 ml Cariel vodka10 ml Tio Pepe Xeres20 ml freshly squeezed lemon juice10 ml bloody mary spiced mix80 ml Alain Milliat tomato juiceFresh basil

Add ingredients in a glass filled with ice cubes, gently stir and gar-nish with a slice of lemon, a basil sprig and an Oignon macerated in balsamic vinegar.

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CARIBBEAN JULEP(Julien Escot)

70 ml rum Captain Morgan Spiced Gold1 bar spoon The Bitter Truth Pimento Dram liqueur2 bar spoons brown sugar blended with mild spices (cinnamon, cloves, vanilla, nutmeg)10 ml simple syrupFresh mint

Lightly muddle mint with sugar and simple syrup, fill with crushed ice then add other ingredients. Churn (stir) the drink using a bar spoon. Dust with shaving spices.

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MOJITO50 ml rum Appleton white20 ml freshly squeezed lime juice2 bar spoons powder sugar10 ml simple syrup30 ml seltzer waterFresh mint

Lightly muddle the mint with sugar and simple syrup in base of the glass then churned with crushed ice, lime and the rum. Lengthened with Seltzer water.

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LUXURY BELLINI50 ml white peaches homemade nec-tar10 ml crème de pêche de vigne Mer-let1 quarter bottle Laurent Perrier cham-pagne

Pour the white peaches homemade nectar in a chilled glass then add the crème de pêche de vigne. Pour the champagne from the small bottle like you would do with a green tea Moroc-can style.

----Hemingway Savouries----HEMINGWAY SPECIAL50 ml rum Appleton white20 ml freshly squeezed lime juice10 ml freshly squeezed grapefruit juice1 bar spoon Maraschino liqueur

Shake or blend ingredients with ice and strain into chilled glass.

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FIG & RASPBERRY COBBLER(Julien Escot)

50 ml Taylor’s tawny port20 ml Dry Orange De Kuyper20 ml freshly squeezed lime juice30 ml homemade raspberry purée2 bar spoons Alain Milliat purple fig mar-malade

Shake ingredients with ice and into glass filled with crushed ice. Dust with cinna-mon.

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MONTGOMERY MARTINI

The Montgomery is named after Brit-ish Field Marshal Bernard Montgom-ery, who liked to have a 15 to 1 ratio of own troops against enemy troops on the battle field.

15 parts Hayman’s London dry gin1 part Noilly Prat dry vermouth

Stir over ice and strain in a chilled glass. Garnish with a Seville green olive.

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GRAND HOTEL SAIGON(Julien Escot)

50 ml cognac A. De Fussigny20 ml freshly squeezed lime juice20 ml honey water20 ml Belvoir ginger cordialFresh mint

Shake ingredients with ice and fine strain into chilled glass.

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CASSE NOISETTE(Julien Escot)

Winner of the overall contest at Lon-don’s Drinks International Bartender’s Challenge 2004.

30 ml Cariel vodka30 ml Kahlùa coffee liqueur30 ml hazelnut syrup1 dash The Bitter Truth chocolate bitters50 ml double (heavy) cream

Shake first 3 ingredients with ice and strain into chilled glass. Float thin layer of cream over drink. Dust with bitter cocoa powder on the surface of the drink.

“Sip Hazelnut and coffee through a creamy topping. A dessert of a drink!”

(Simon Difford, Difford’s guide, Cock-tails #8 & #9)

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LOVE POTION(Simon Perich)

50 ml Peter Heering Cherry Brandy50 ml Claret 1 chocolate square dusted 1 chili pepper1 dash absinthe La Fée Verte

Fine grater the chocolate square over the mixing glass, then add the chili pepper and the other in-gredients except the absinthe. Stir over ice and strain in a glass filled with some pieces of ice sprayed with the absinthe.

STICK DRINKSStick Drinks are one of the Papa Doble’s trademarks. Based on the classic Caïpirovs-ka, stick drinks are delicious and refresh-ing mixes of fresh fruits and spirits and whom success is amazing!

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LE GOUVERNEUR(Julien Escot)

40 ml Gin Tanqueray N°Ten20 ml Picon Club20 ml Homemade Vermouth Bianco5 Cherries griottines peureux

Muddle griottines in base of mixing glass, then add ice and other ingre-dients. Stir and fine strain in a chilled glass.

Julien Escot, with his company “Art Cocktail Group”, provides consultings and trainings. Feel free to contact us, we will do our best to help you to develop your projects.

Papa Doble6, rue du Petit Scel 34000 MontpellierFRANCE

+33 4 67 55 66 66www.papadoble.fr

Julien ESCOTOwnercontact@papadoble.fr

Alexandre LE QUÉRÉCommunication & Eventsalex@papadoble.fr

Designcontact@lukybag.com