HOW I MAKE THAT DRINK (AND WHY IT'S SO GOOD)

 

 

 

 

Brice Martaud is the Head Bartender at Le Bar, at the Crans Ambassador Hotel, in Crans-Montana, Switzerland. The hotel is an exquisite, five star property (by whoever gives those out, I don’t think they gave themselves 5 stars…) in the gleaming alps, currently closed between seasons and reopening June 12th for summer. So as good as this drink is, you’ll have to wait a couple of weeks. But, you know, time flies…

 

“The cocktail I would like to share with you is called Kandahar, featured on our menu this past winter,” Brice says, easing us into his creative world. “The concept of the drink menu was inspired by the ski area of Crans-Montana, with cocktails increasing in intensity and character according to the difficulty of the slopes. Kandahar is the name of the black slope that runs down from the Plaine Morte glacier. It’s an iconic run in Crans-Montana and also one of my personal favorites.”

 

 

 

 

The Drink

 

Kandahar

 

 

This cocktail is made with Tequila, Mezcal, Ginger, Black lemon and Black radish

 

It’s one of my favorite creations because it perfectly reflects what I personally enjoy in a cocktail: something intense, earthy, slightly smoky, with a subtle spice, while still being refreshing and easy to drink.

 

Tequila and mezcal are two spirits I’ve grown particularly fond of since my trip to Mexico, where I had the chance to visit distilleries and agave fields. Those experiences — the aromas, the conversations with producers, and the moments shared — were among my first truly impactful memories as a bartender, and they left a lasting impression on me.

 

This cocktail is, in many ways, a tribute to those moments, and that’s why it holds a special place for me.

 

Its structure also reflects my vision of what a well-crafted cocktail should be: simple, approachable ingredients that guests can understand, combined with a garnish that has a real purpose and a tangible impact on the final result — in this case, a black radish emulsion.

 

 

 

 

Ingredients

 

2 cl Patrón tequila

2 cl Casamigos mezcal

1.5 cl fresh ginger juice

1.5 cl black radish syrup

2 cl fresh lemon juice

 

 

 

 

Preparation 

 

Black Radish Syrup recipe

 

Peel a black radish and slice it into very thin pieces (less than 0.5 mm thick).

Place the slices in a dehydrator at 60°C for 8 hours.

In a blender, combine: 10 g dehydrated radish, 50 cl hot water. 500 g sugar. Blend for 30 seconds.

Strain through a fine filter (such as a coffee filter).

Bottle the syrup and store it chilled.

 

 

Black Radish Emulsion

 

Add the following ingredients to a blender:

20 g fresh black radish

40 cl hot water

2 g citric acid

30 g sugar

1 g Sucro (emulsifier)

Blend until smooth, then strain.

Allow the mixture to cool and use a foam kit to create a light emulsion.

 

 

Add all cocktail ingredients to a shaker.

Shake well.

Double strain into a glass filled with ice.