Autumn Emotions

Recipe by Bastien Gardrat

1 glass Cocktail with alcohol
  • medium
  • 10min
  • 20min
Autumn Emotions
Picture by: Aline Aubert at Bar Louise, Cognac, France


  • 6 teaspoons of Queen's Garden
  • 1.fl oz Grey Goose Pear
  • 0.5 fl.oz Merlet Creme de Poire Williams (Pear) liquor
  • 0.3 fl.oz Cinnamon Syrup
  • Egg white
  • Some Ginger Beer


  • Place 6 teaspoons of Queen's Garden (loose leaf tea in a filter) with 25 fl.oz filtered water
  • Let the tea infuse 20 minutes, remove the filter with the tea leaves and leave the infusion in the fridge for 3 to 4 hours
  • In a cocktail shaker, add Grey Goose Pear, Merlet Creme de Poire Williams (Pear) liquor, Cinnamon Syrup and Queen’s Garden Tea infused with the egg white
  • Use the Dry Shake technic, by shaking the egg white and the rest of the ingredients in a cocktail shaker with no ice
  • Then, shake a second time with ice and double strain the liquid in a glass
  • Add some Ginger Beer to finish with a nice garnish

Serving suggestion

Serve the cocktail in a Champagne coupe so the mousse is standing out, add some loose leaf tea of Queen’s Garden for a nice decoration with pieces of caramelized almonds and cinnamon.

Excessive alcohol consumption is dangerous to health: consume in moderation

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