Esprit de June is a liqueur created in Cognac, France and uniquely produced using the vine-flowers of Ugni Blanc, Merlot, Cabernet Sauvignon grapes, that blossom for only a few days in June. Coupled with a fantastically styled bottled, Esprit de June is a beauty to behold.
In France, in June, the delicate white grape flowers bloom and are picked by hand the moment they are open as they last for only a couple of days. They are then delicately collected in woven fiber tea bags each containing vine flowers from different grape varieties, which are then steeped in neutral spirit made from grapes for several days to extract their unique and subtle perfume and flavour. The flavoured spirit is then distilled in a Florentine pot still, resulting in an Esprit, the 'essence' or 'soul' of the vine flower.
Different grape flowers have differering flavour characteristics. Ugni-blanc grapes creates pear, peach and white floral notes; Merlot flowers have wild strawberry and cherry-blossom notes; and Cabernet-Sauvignon show strawberry, raspberry and violet notes. Folle Blanche and Sauvignon Blanc flowers are also sometimes used. Water and a touch of sugar is added to the distillate and Esprit de June is born.Esprit de June
Esprit de June 28%
The result is a perfumed mix of rose petals and strawberries with a sweetened edge that rolls onto the palate. A light, almost non-existent texture, silky and perfumed, and a long-lasting after-taste that has you craving for more.
In French culture, esprit is the soul, the spirit and a state-of-mind. L'Esprit de June captures the emotions when life blossoms in the vineyards of Cognac in France.
Enjoy Esprit de June straight as a liqueur. Chill or drink on ice. Following are some mixed drink ideas.
|Esprit Gin & Tonic |
1 shot good gin
shot Esprit de June liqueur
Pour into an ice-filled tall glass. Top with freshly opened good-quality tonic water.
Garnish with a lime half, squeezed and dropped in.
|Esprit de June Sparkling Margarita by Aristotelis Papadopoulos |
1 shot Excellia Reposadoj Tequila
1 shot Esprit de June liqueur
2/3 shot Fresh Yuzu juice
2/3 shot Fresh pear juice
Champagne or sparkling wine
Pour the ingredients over cold, hard, large ice-cubes and stir for 10-15 seconds.
Strain into a champagne flute.
Garnish with a fresh lychee, fresh mango on a bamboo stick across the top of the glass.
Junisette by Grgoire Erchoff
50 ml GVine Floraison Gin
30 ml lemon squeezed
25 ml Esprit de June liqueur
20 ml simple syrup (mix of equal parts water and white sugar)
6 cubes of cucumber
5 leaves of fresh taragon
Dash of absinthe
Combine the cucumber and the taragon and simple syrup in a mixing glass and muddle strongly.
Add the lemon juice, G'Vine and June, then add ice, shake,
Rinse a martini glass with a dash of absinthe and pour the mix into the glass.
Garnish: a small fresh sprig of tarragon on a cucumber roll