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!
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
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
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
For more information, visit:www.laconserveriebar.com