Maxime Potfer

This is a variant of the Collins with a lovely texture, not very sweet, refreshing and focused on the acidity. Dolin creates the perfect balance with its toasty notes.
Ingredients: 4cl Dolin white, 3cl lemon juice, 1cl raw cocoa syrup, topped up with sparkling water.
Method: built directly in a highball glass filled with ice cubes.

In my oriental tabbouleh recipe, I include a wide variety of herbs, savory, mint, parsley and watercress. I round it off with wafer-thin slices of fennel sprinkled with lemon juice and olive oil to add body. This salad is accompanied by a small dollop of raw cream on the edge of the plate to add a diary element and complement the texture.

The cocktail and the dish marry together perfectly with freshness, acidity and deep vegetal notes

I opted for this creation for the very low ABV and slightly astringent notes to whet the appetite. In it, I mix different types of acidity including those of verjuice and raw rhubarb juice. The Dolin dry adds light saline notes and the honey is intended to add balance. The garnish, grapefruit charcoal, created in a Josper, adds an ashy yet fresh finishing touch.
Ingredients: 3cl Dolin dry, 1.5cl verjuice, 3cl rhubarb juice, 2cl honey syrup and grapefruit charcoal.
Method: pour all the ingredients into a mixing glass, stir lightly and pour into a wine glass without ice. Sprinkle with the grapefruit charcoal.

The dish is inspired by a culinary specialty of Copenhagen, the "open sandwich", which we have revisited: razor clams worked with a wasabi white butter and presented on rye bread likes a "smørrebrod". This is a very visual dish. The open sandwich is sprinkled with fresh herbs and tiny chunks of raw beetroot.

We have gone for an aesthetic, clean Nordic-style character. The acidity of the cocktail is not unlike that of a white wine that pairs perfectly with seafood.

I wanted to approach the cocktail from a different angle, taking inspiration from the world of sake. To do this, I mixed three ingredients with aromas that contrasted yet complemented each other: Dolin genepi characterized by floral notes, black tea with its deep, dark notes, and perry with nice freshness and acidity. The cocktail is served warm, between 40-45°F ou C, to reflect the tradition of this Japanese rice liquor.
Ingredients: 1 part Dolin genepi, 6 parts strongly-brewed black tea and 3 parts perry.
Method: pour all the ingredients into a jug and heat in a pan of boiling water using the bain-marie method. Serve in a small stemmed glass.

A very fresh sheep’s cheese complemented by a touch of La Pommée, acidic apples reduced like a balsamic.

The floral character of the Dolin genepi emphasizes the creamy, character of the cheese with La Pommée.

This cocktail with a vinous profile showcases Dolin red’s dried fruit notes.
Ingredients: 2cl cognac, 6cl Dolin red, 1 bar-spoonful of maple syrup and a dash of verbena tincture.
Method: mix and chill all the ingredients in a mixing glass. Serve in a Nick & Nora coupette glass.

The Lussebulle, a traditional swedish bun traditionally enjoyed in winter, is famous for its delicious composition that includes cinnamon, saffron and custard. It is accompanied by an acidic coffee and cereal-rich malt ice cream.

In this fairly savoury cocktail the slightly acidic notes of the vermouth work wonderfully with this dessert. The saffron aromas of the Dolin red echo the spices in this delicious sweet bun.