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Caketails

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Caketail recipes, gourmet finger food

An original, gourmet concept

A contraction of the words cocktail and cake, the Caketail, a concept imagined by RÉMY COINTREAU GASTRONOMIE, combines a drink and a savoury or sweet finger food. Under the impetus of RÉMY COINTREAU GASTRONOMIE, bartenders and chefs or pastry chefs have teamed up to create original tastings based on never-before-dared combinations of tastes and flavours.

A source of inspiration

Among our recipes, discover those of the winners of the Caketail competition organized by Rémy Cointreau Gastronomie. The Caketails of Corentin Lonnoy (chef de cuisine) and Anouck Fransolet (sommelier) from Comptoir de l’eau vive (Belgium) met all the judging criteria: taste, visuals, pairing, presentation. A flawless performance that won them the gold medal!

The best Caketail recipes

On the savory side, their Caketail combined the tasting of an iodized short drink called “Epicure”, based on Cointreau, Pisco Italia, kiwi and lime juice, decorated with samphire powder, with a fresh cannelloni of cucumber with crab, Cointreau and ginger mayonnaise, green apple and samphire.
On the sweet side, the duo took the dessert as their starting point for the cocktail. A dessert composed of a sweet tuile, a light chestnut mousse flavored with Rémy Martin Cognac, plum ice cream and fresh mandarin gel to bring bitterness and freshness and vary the textures. The Horacio cocktail is built around Rémy Martin 1738 cognac and Ruffus sparkling white, topped with a mirabelle plum and mandarin froth.

Gastronomy and the art of living are closely linked. New tasting moments are emerging, fusing trends around the world. In the United States, it’s quite common to order a cocktail in a gourmet bar to accompany lunch or brunch. A more luxurious version of the Italian aperitivo or the pinchos of the Basque Country. Caketail is one of these new consumer trends.