King of Mixology with Romain Krot

04 Jul 2016
1 min read
Parisian Master Mixologist Romain Krot shares three of his most coveted cocktail recipes, exclusively for FOUR readers…

Originally from Bagnols-sur-Cèze, a city between Avignon and Nîmes in the south of France, it didn’t take Romain Krot long to embark on a globe-trotting adventure to pursuit his dream of becoming a world-renowned mixologist.

His first stop happened to be in London’s much-celebrated luxury hotel, The Ritz, before diving down south to Australia, to work at Black Pearl – a bar which Romain considers the home of his idols – where he mastered most of the skills he’s now managed to fine-tune to perfection.

Returning to his homeland, Romain carried out stints at both Michael Mas’ Experimental Cocktail Club and managed the speakeasy, Little Red Door – both in Paris – before taking up his current position at the ultra-chic La Conserverie Bar, a former workshop best-known for its mismatched sofas, unusual décor and, of course, Romain’s delicious creations.

Sound good? It gets even better. We’ve managed to get our hands on a few of Romain’s most coveted cocktail recipes, featured below, exclusively for FOUR readers. Welcome on in, weekend!

Right way to free pear

30ml Home Made Pear Syrup

30ml Lime Juice

30ml Becherovka

20ml Plantation overproof

Egg White

Method | Dry shake, shake and strain it into a highball over ice

Garnish | Garnish with a dash of angostura and a slice of pear

Coup de Foudre

2 dashes de dandelion bitter

15ml Olorosso Sherry

15ml Amaro Averna

15ml Cap Corse Chateigne

50ml Blanton’s original

Method | Stir and strain over a Coupette

Garnish | Garnish with a zest of orange

Wallon Septente-Cinq

5 fresh coriander leaves

10ml Biercine Liqueur

15ml Simple syrup

20ml lemon juice

40ml Beefeater 24

15ml Champagne

Method | Shake and double strain into a chilled coupette.Top up with champagne and serve.

Garnish | Garnish with a coriander leaf

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