Friday knock-off, the ice machine’s groaning, and your team’s flat out slinging spritzes when a regular leans over and asks, “Got anything punchier than gin but not another bloody vodka?” You want to offer something that feels a bit continental—something old-school and clever, without your staff melting down or your menus needing a rewrite. Dead simple: it’s time to add eau-de-vie to your backbar, and the crew at Bouchon are your best mates for getting the job done without drama.
If you’ve ever tried to roll out a boutique spirit and wound up fielding a million staff questions (“Is it a grappa? What do I do with it?”) or had your POS system lose its plot at the sight of another obscure SKU, you know the pain. Here’s how to cut the faff: buy the right bottle (Bertrand), use it smart, and watch as your whole team can nail a serve, no issue. Plus, with Bouchon’s tight lineup, you get consistency, proper wholesale support, and no stupid headaches come stocktake or service.
Quick Answer: What to Buy, What to Pour
Skip the 27-bottle liqueur shelf. Start with Bertrand Eau de Vie de Poire William (Williams Pear) 42% 700ml for the purest intro to fruit spirit. Pear eau-de-vie is crisp, clean, and actually easy to sell—think of it as the bartender’s secret weapon for both sippers and spritzes.
Want a round two? Back it up with Bertrand Eau de Vie de Coing (Quince) 45% 700ml—a bit more perfumed and very on trend if you’ve got a European food slant. No weird batching. No staff confusion. Buy ‘em both if you want to really show off.
Eau-de-Vie, Quick and Dirty: What Is It?
Eau-de-vie—think of it as the cleanest, brightest fruit spirit going. No sugar, no leftovers. Just a ton of pear or quince, double distilled down to rocket-fuel purity. Usually 40–45% ABV, clear as water, never oaky. Sits somewhere between schnapps and grappa but, honestly, easier on most palates. Perfect for neat sipping, splashing over ice, or giving classic cocktails a crisp edge. You’ll find it flying from backbars in Paris brasseries or modern Aussie bistros—because it’s easy to train, easy to drink, and actually sells when explained right.
How to Make It Work Without Staff or Menu Headaches
- Ordering: One call or online order: Bouchon has your trade setup, so you’re not scrolling endless catalogues or chasing minimums. Free QLD delivery at $750+.
- Stocking: Limit the flavours—pear is king. Maybe quince as a second option. Easier for inventory, easier for training, and nobody needs 10 half-used bottles gathering dust.
- Menu and POS: Add it as “Pear Highball” or “Quince Collins”—done. No need for lore about French history or farmyard terroir unless your guests actually care. Keep it snappy.
- Staff Training: One session, taste neat and in a highball. Show how to sub into existing builds. If they can pour gin and soda, they can pour a pear highball.
- Service: Stick to glassware you already own. Highballs, rocks, or Collins glasses—choose what’s in your racks.
Three Absolutely Foolproof Eau-de-Vie Serves
1. Pear Highball (Best Seller for a Reason)
- 45ml Bertrand Eau de Vie de Poire William
- 120ml chilled soda water
- 5ml fresh lime juice (optional, brightens it)
- Glass: Highball, filled with ice
- Garnish: Thin pear slice (substitutable for apple slice if pears are out of season)
- Method: Build in glass. Stir gently. Garnish. Done.
Swap soda for tonic if you want a slightly drier, more grown-up vibe. Goes down a treat on a hot night.
2. Quince Collins (Bit Classier, Still Easy)
- 50ml Bertrand Eau de Vie de Coing
- 20ml freshly squeezed lemon juice
- 15ml simple syrup (1:1 sugar to water)
- 60ml soda water on top
- Glass: Collins, full of ice
- Garnish: Lemon twist and a small quince/pear wedge (or apple if out of season)
- Method: Shake eau-de-vie, lemon, and sugar with ice. Strain over fresh ice, top with soda, garnish.
Fancy it up with yuzu juice if your bar is that kind of joint.
3. Pear Batch Punch (Prep for the Busy Shift)
- 500ml Bertrand Eau de Vie de Poire William
- 300ml pineapple juice
- 200ml fresh lemon juice
- 150ml honey syrup (2:1 honey to water)
- 1L chilled soda water to top per serve
- Glass: Rocks or punch cups, with ice
- Garnish: Fan of sliced pear, mint sprig (apple and basil work in a pinch)
- Method: Mix the base without soda in a jug, chill overnight or for a few hours. For each serve, pour 150ml batch over ice, top with 100ml soda, garnish fresh.
Punches are your secret for function nights or Friday knock-offs—sets up quick, and you can prep it with whatever juice your kitchen’s got lying about.
Practical Tips for Smoother Service
- Glassware: Don’t bother stocking fancy tulips. Highballs and rocks work just fine.
- Garnishes: Pre-prep thinly sliced fruit during kitchen downtime. Looks sharp, keeps food waste low.
- Staff Training: Print recipe cards for the well, or stick a backup on your POS. Everyone gets the spec, nobody freestyles.
- Menu Copy: Keep it punchy. “Pear Highball — crisp, not sweet.” One-liner helps both staff and guest.
- Common Trap: Overpouring. Train hard on 45ml—anything heavier and your margins take a dive.
- Ordering: Touch base with your local rep at Bouchon for fast delivery and proper trade picks. Free shipping over $750 in QLD makes it easy to bundle with your regulars.
Flavour Pairing Table: Fast Reference
| Fruit Eau-de-Vie | Best Mixer | Best Cocktail |
|---|---|---|
| Pear (Poire William) | Soda + lime | Pear Highball, Batch Punch |
| Quince (Coing) | Lemon + soda | Quince Collins, Quince Sour |
What to Add to Cart: Bare Essentials
- Bertrand Eau de Vie de Poire William 42% 700ml (core backbar staple)
- Bertrand Eau de Vie de Coing 45% 700ml (mix it up for variety, or if you get quince-loving regulars)
If that’s still under your minimum order, bulk out with your standard wine or spirit restock—one wholesale ticket, job done. And if you’re big on getting efficient, Bouchon makes wholesale spirits painless, especially if you’re running a busy modern bar in Queensland. For those running broader cocktail lists, you might find it handy to read up on how to keep batching and beverage specs consistent in our guide to standardising your cocktail program with bulk liqueurs.
FAQs: Eau-de-Vie Buying and Usage
How do I explain eau-de-vie on my menu?
Keep it simple: “Fruit spirit, crisp and clear, not sweet. Think of it like a botanical schnapps—long on fruit, goes great neat or with soda.”
Is it hard to batch for functions?
Nope. Just use in place of gin or vodka in any punch recipe. Makes a punch that’s lighter and fruitier, and you won’t need new glassware.
How do I sub it into classic cocktails?
Use pear or quince eau-de-vie wherever you’d normally put clear spirits. Great in a Collins, sour, or even a spritz. Try splitting base spirits for extra complexity—half gin, half eau-de-vie.
What’s the shelf life once open?
Stores just like other spirits. Cool, dark spot. Flavour holds for months, especially if you keep the cap on tight.
What’s the best way to train staff quickly?
Start with a chilled neat pour for sensory training, then demonstrate the highball build. Let everyone taste, print up quick specs, and move on—less mystique, more knowledge.
Is it worth stocking more than one fruit?
Start with pear—it’s the crowd-pleaser. Add quince only if you’ve got a culinary angle or loads of classic cocktail nerds. Too many SKUs gets messy, so keep it lean.
Ready to Refresh the Backbar?
If you’re tired of training your team on confusing bottles or dealing with menu chaos, eau-de-vie is the move. Get started with Bouchon—fast, friendly support, proper trade pricing, and the best selection for Queensland venues. Keep it simple, stick to the best bottles, and make life easier for your bar crew.
Order here for Bertrand Eau de Vie de Poire William (Williams Pear) and Bertrand Eau de Vie de Coing (Quince)—or drop us a line if you want more classic spirits, pre-batched options, or staff training tips. We’re always happy to have a yarn and get you sorted.