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
20ml Plantation overproof
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
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