DOMINGO-MARTIN BARRERES
MARKET BY JEAN GEORGES: W BOSTON HOTEL JAMAICA PLAIN, MA
INSPIRATION:
For the Palme D'Or, I wanted to make a riff on the classic Champagne cocktail using Cointreau, Rémy, and Piper Heidsieck. Like Cannes and classic Hollywood, their flavors, from the sweet and bitter orange peels of the Cointreau, the caramel and vanilla from the limosin oak casks of Rémy Martin to the toasty, creamy yet still very dry Piper Heidsieck Cuvee Brut exemplify class and sophistication. The gold is for the standard of greatness that all these wonderful things are held to. For the sugar element I used palm sugar for its purity and to incorporate it into the name as well—Palme (palm sugar) d'Or (gold dust).
Palme d’Or
1 oz. Cointreau
1/4 oz. Rémy Martin V.S.O.P
1/4 oz. palm sugar simple syrup
4 oz. Piper Heidsieck Cuvee Brut Champagne
Sprinkle of edible gold dust (available in your pastry aisle)
Garnish: Large mint sprig (bouquet) and a metal straw (optional)
Chill Cointreau and Rémy Martin bottles as well as Piper Heidsieck Cuvee Brut. Combine all ingredients except Champagne in Champagne flute, then fill with Champagne.
