Amaury Guyot is a mixologist at the Sherry Butt bar, the Dersou restaurant, and the Chinaski café/restaurant in Paris, who creates innovative cocktails. For Amaury, the best cocktails are those that highlight the flavor profile and other ingredients of culinary dishes. It’s why he uses Martell Blue Swift as the basis for any cocktail pairing with pan-fried duckling fillet. The first ever spirit drink made with VSOP cognac then finished in Kentucky bourbon casks, its hybrid flavours mirror the pink and grilled meat in the dish.
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