The bartender

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PHENOMENAL FASHION

The bartender

Our crazy bartender has prepared some explosive cocktails for you ! Because we need to boost our weekend vibes with intense melts ! Are you ready for the extreme shots ?

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Look credits, see below.

Cocktail picture : Shoes, Carel. Bag, Anthony Peto. Look credits, see below.

Look credits, see below. Cocktail picture : Necklace, Alphonse Maitre Pierre. Ring, In gold we trust. Hat, Anthony Peto.

Look credits, see below. Cocktail picture : Dress, Juana Martin. Bag, Maje. Earring, Tetier.

Look credits, see below.

Cocktail picture : Shoes, Robin Vuano. White structure, Marine Ponzo. Background dress, Cop.copine. Look credits, see below.

Credits look, see below. Cocktail picture : Earrings, Y-Project. Necklace, In gold we trust. Earrings, Tetier. Bag, Marrknull.

Look credits, see below. Cocktail picture : Bag, Alphonse Maitre Pierre.

Look credits, see below.

Cocktail picture : Bracelets, In gold we trust. Pearl resin bras, Lorette Colé Duprat. Python boots, Freelance. Pearl bag, Claudie Pierlot. Look credits, see below.

See below for full credits.

A crazy story shot by Valentin Fabre, Art direction and styling by Charline Prat.

And as you’re very lucky, we also have a video for you, directed by Valentin Pitarch.

Here are our special recipes, because we are sharing people !!!!!

Recipes (in French because it’s more sexy!):

LE LAVENDOU : 4cl vodka, 2cl crème de mûre, 2cl jus de citron vert, 1cl eau de lavande, blanc d’œuf.

LE LOVETOO : 4cl pisco, 2cl chambord, 1cl eau de rose, 1cl fleur d’oranger, 2cl purée de fraise, blanc d’œuf.

LE CONTACT : curaçao, blanc d’œuf.

LE GINGINADDICT : 3cl gin, 2cl chartreuse, 2cl jus de citron vert, 3 tranches de concombre, 1 brin d’aneth, 1 dash d’absinthe, 1cl sucre.

LE TROPICAL BITCH : 4cl rhum ambré, 2cl jus de citron vert, 4cl de jus de passion, 2cl sirop de sucre cannelle, paprika, piment oiseaux, coriandre.

LE MEZCARDASHIAN : 3cl mezcal, 2cl baileys, 2cl coco, 1cl khalua.

LA MULE :  4cl tequila, 2cl jus de citron vert, 2cl sirop de sucre, 3 dash d’angostura, topping ginger beer.