As the festive season descends, hotels around the world are preparing to go all out with their holiday celebrations – from Santa visits to lavish decorations. But, if there is one thing that screams ‘party season’ to us, it’s a festive bar pop-up.
One of this year’s most anticipated is over in Paris, where, via a collaboration with esteemed crystal brand Baccarat, the Le Meurice hotel is transforming its 228 Bar into the Black Bar.
Running from November 25 through January, the exclusive Black Bar pop-up will become the embodiment of the French heritage brand, with various objets d’art, such as the iconic black crystal panther, dotted about the space. Twinkling lights add to the festive atmosphere.
[See also: Kentucky Joe by The Mansion Bar at The Mansion on Turtle Creek]
For the duration of the pop-up, guests will also be able to order a number of specialty cocktails, each of which is served in signature Baccarat crystal glassware. Accompanying the limited-time-only drinks menu will be a series of sharing dishes created by Le Meurice’s chef de cuisine, Clémentine Bouchon. Leaning into the indulgent nature of Christmas, the menu puts the likes of truffle and caviar in the spotlight.
Ahead of the launch of Black Bar, Le Meurice has shared the recipe for one of the pop-up’s signature cocktails: The Luxour. A rich blend of cacao cream and Mandarine Impériale, the cocktail is a grown-up take on everyone’s favorite festive sweet treat – chocolate orange – with a healthy dose of warming cognac for good measure.
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[See also: The Blue Walker by the Beaufort Bar at The Savoy]
Ingredients:
- 70ml of cognac
- 20ml of cacao cream
- 20ml of Mandarine Impériale
- 10ml of ginger vinegar
- Dehydrated orange slice to garnish
Method:
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Add the cognac, cacao cream, Mandarine Impériale and ginger vinegar to a cocktail shaker and shake thoroughly. Pour into a Baccarat Luxour glass (a tumbler will work just as well) over a large cube of ice and garnish with the dehydrated orange slice.
