Recreating a 1951 Classic Cocktail with a Modern Aviation-Safe Twist
In short: Discover how to prepare the Hotel du Parc cocktail, a vintage gin and Cointreau blend from Ted Saucier's 1951 book Bottoms Up. This demonstration explores how to adapt the recipe for different preferences, including a non-alcoholic version suitable for pilots.
The Hotel du Parc cocktail originates from the 1951 collection Bottoms Up by Ted Saucier. The drink, which hails from the Majestic hotel in Vichy, France, relies on the combination of gin, Cointreau, and fresh mandarin juice, shaken with ice and served in a cocktail glass.
The video highlights the versatility of this classic by comparing two versions: one made with a blueberry-forward Quebec gin and another using a citrus-based non-alcoholic spirit. This adaptation allows the presenter to adhere to Canadian aviation regulation 602.03 while still enjoying the complex flavors of the drink. The experiment demonstrates that even with identical base ingredients, the choice of spirit significantly influences both the final taste and the visual appearance of the cocktail.
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Sources
- Summary by Intellect · source: Make The Hotel du Parc Gin Cocktail - Cocktails After Dark
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