Eau de Vie
Eau-de-vie is unaged fruit brandy in the French tradition poire Williams, framboise, kirsch (cherry), quetsch (damson plum), mirabelle (yellow plum), myrtille, and dozens of regional variations. The spirit is distilled to capture the fruit's aromatic character in pure form: no oak ageing, no colouring, ideally no additions. Traditional production in Alsace, the Black Forest, and the Alpine regions uses copper pot stills and local fruit; the best examples are minimally handled and bottled young.
Bouchon draws primarily from Massenez (Alsace), one of the leading Alsatian houses for fruit brandy and a supplier to serious bar programmes in France. Their range covers the full Alsatian roster alongside some more unusual varieties. On-premise use: digestif service, high-concept cocktail work, and pairing with pastry courses.
Cocktails
11 cocktails — hover for the recipe
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Build
30 ml Dry gin
20 ml Blackberry eau-de-vie
20 ml Fresh lemon juice
10 ml Simple syrup
15 ml Crème de Mûre (to float, optional)
Garnish: fresh blackberries, lemon wheelMethod
Shake gin, blackberry eau-de-vie, lemon and syrup with ice for 8 seconds. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly across the top (skip if you want it bone-dry). Garnish with fresh blackberries and a lemon wheel. The eau-de-vie does the lifting; the crème adds colour and a touch of sweetness.
Bramble d'Alsace
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Build
15 ml Cherry eau-de-vie (Kirsch)
120 ml Brut Champagne (well chilled)
Garnish: single brandied cherryMethod
Pour the kirsch into the bottom of a chilled flute. Top with well-chilled brut Champagne. Drop a single brandied cherry; the colour is paler than a Kir but the aromatic lift is unmistakable.
Kirsch Royale
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Build
45 ml Cherry eau-de-vie (Kirsch)
25 ml Fresh lemon juice
15 ml Rich simple syrup (2:1)
1 fresh egg white (optional but classic)
Garnish: 3 drops Angostura on foam, brandied cherryMethod
Dry-shake kirsch, lemon, syrup and egg white (no ice) for 10 seconds. Add ice and shake hard again for 12 seconds. Double-strain into a chilled coupe. Drop 3 dashes Angostura on the foam and draw through with a pick. Sink a single cherry.
Kirsch Sour
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Build
30 ml Cognac
20 ml Mandarin eau-de-vie
20 ml Triple Sec
20 ml Fresh lemon juice
Garnish: orange twistMethod
Shake all four with ice hard for 10 seconds. Double-strain into a chilled coupe. Express an orange twist over the top and drop it in. The mandarin eau-de-vie sharpens the classic Sidecar into something distinctly winter-citrus.
Mandarine Sidecar
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Build
30 ml Mirabelle eau-de-vie (Bertrand)
60 ml Crémant or Prosecco
30 ml Soda water
Garnish: yellow plum slice or apricotMethod
Fill a wine glass with ice. Add the mirabelle eau-de-vie, then top with crémant and soda. Stir once, very gently. Garnish with a slice of yellow plum (mirabelle in season) or a wedge of apricot.
Mirabelle Spritz
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Build
60 ml Rye whisky
15 ml Quince eau-de-vie
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherryMethod
Stir all four with ice in a mixing glass for 25-30 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The quince eau-de-vie threads a pale-yellow, almost-perfumed line through the classic rye Manhattan.
Quince Manhattan
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Build
45 ml Williams Pear eau-de-vie
20 ml White Crème de Menthe
Garnish: mint sprig, very thin pear sliceMethod
Stir pear eau-de-vie and crème de menthe with ice in a mixing glass for 20 seconds. Strain over crushed ice in a rocks glass. Slap a sprig of mint and lay across the surface; tuck a thin pear slice alongside. Cool, summery, dry — the Alsace summer Stinger.
Stinger d'Été (Pear & Mint)
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Build
60 ml Dry gin (or vodka)
5 ml Mette Truffle eau-de-vie
10 ml Dry vermouth
Garnish: olive on a pick, or a paper-thin truffle shaving (rare/luxe)Method
Stir gin (or vodka), truffle eau-de-vie and dry vermouth in a mixing glass with ice for 25 seconds. Strain into a chilled, deeply frozen martini glass. Garnish minimally — a single Castelvetrano olive, or a real truffle shaving if the occasion warrants. Five millilitres of truffle eau-de-vie is enough to perfume the whole drink. Trust the restraint.
Truffle Martini
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Build
60 ml Bertrand Vieille Prune (aged plum eau-de-vie)
5 ml Rich demerara syrup
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peelMethod
Combine prune eau-de-vie, syrup and both bitters in a rocks glass. Add one large ice cube and stir for 30 seconds. Express a strip of orange peel over the surface and drop it in. The oak-aged plum reads almost like cognac — drier, more savoury, deeply Lorraine.
Vieille Prune Old Fashioned
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Build
30 ml Dry gin
15 ml Williams Pear eau-de-vie
30 ml Italian bitter (Dolin Bitter)
30 ml Sweet vermouth
Garnish: thin pear slice, orange peelMethod
Stir all four with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Lay a thin pear slice on the surface and express an orange peel over the top. The pear eau-de-vie lifts the Negroni's heaviness — drier and more aromatic.
Williams Pear Negroni
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Build
15 ml Williams Pear eau-de-vie
120 ml Brut Champagne (or Crémant d'Alsace)
Garnish: thin pear fanMethod
Pour the pear eau-de-vie into the bottom of a chilled flute. Top gently with well-chilled brut Champagne. Slip a thin pear fan into the glass — it perfumes the rim with each sip. Cleaner, drier and far more aromatic than a peach Bellini.
Williams Pear Royale
Eau de Vie
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