Our bar

Cocktail Paradise

16 alcoholic cocktails + 15 alcohol-free mocktails · 31 updated recipe cards

With alcohol

Our 16 cocktails

Click “View recipe” to open the full card: glass, technique, ice, ingredients, garnish, preparation and bartender’s tip.

La Bulle Normande

10,50 €

Calvados (VSOP preferred) 4 cl, well-chilled Norman brut cider 10 cl, pressed apple juice 3 cl.

Highball or long tumbler glass Built directly in the glass Whole ice cubes

GlassHighball or long tumbler glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishfresh apple slice on the rim, mint leaf

Ingredients

Calvados (VSOP preferred) 4 cl
well-chilled Norman brut cider 10 cl
pressed apple juice 3 cl
fresh lemon juice 1 cl
cane sugar syrup 0,5 cl

Method

Fill the glass with whole ice cubes.
Pour in the calvados, apple juice, lemon juice and syrup.
Stir gently 4–5 times with a bar spoon.
Top up with well-chilled brut cider poured over the back of a spoon.
Do not stir after adding the cider — let the bubbles form naturally.
Garnish with an apple slice and a mint leaf.

Bartender’s tip

Use at least a VSOP calvados — its quality makes all the difference. Serve immediately. Take the cider out of the fridge at the last moment.

Le Bazar

10,50 €

amber rum (Havana Club 7 Year Old or equivalent) 4 cl, passion fruit purée 4 cl, fresh lime juice 2 cl.

Highball glass Shake Whole ice cubes

GlassHighball glass

TechniqueShake

IceWhole ice cubes

Garnishhalf a passion fruit, lime wheel

Ingredients

amber rum (Havana Club 7 Year Old or equivalent) 4 cl
passion fruit purée 4 cl
fresh lime juice 2 cl
cane sugar syrup 1,5 cl
Ginger beer 6 cl

Method

Shake the rum, passion fruit purée, lime juice and syrup with ice for 12 seconds.
Double strain into the glass filled with ice cubes.
Top up with chilled ginger beer.
Stir gently once.
Garnish with half a passion fruit and a lime wheel.

Bartender’s tip

Fresh purée is far better than bottled juice. Keep the fruit seeds for garnish — they give a very appetising natural look.

Rouge Lounge

10,00 €

London Dry gin 4 cl, red berry coulis (strawberry/raspberry) 3 cl, fresh lemon juice 1.5 cl.

Balloon glass or large wine glass Built directly in the glass Whole ice cubes

GlassBalloon glass or large wine glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishfresh red berries on a pick, lemon wheel

Ingredients

Gin London Dry 4 cl
red berry coulis (strawberry/raspberry) 3 cl
fresh lemon juice 1,5 cl
cane sugar syrup 1 cl
Tonic water 10 cl

Method

Place the ice cubes in the balloon glass.
Pour in the gin, coulis, lemon juice and syrup.
Stir 3–4 times.
Top up with tonic poured over the back of a spoon.
Garnish generously.

Bartender’s tip

Choose a quality tonic such as Fever-Tree or Schweppes Premium. In season, the coulis can be replaced with blended fresh fruit.

Nuit d’Argentan

10,00 €

Vodka 4 cl, Dijon blackcurrant liqueur 2 cl, fresh lemon juice 1.5 cl.

Highball glass Built directly in the glass Whole ice cubes

GlassHighball glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishfresh or frozen blackcurrants, lemon zest

Ingredients

Vodka 4 cl
Dijon blackcurrant liqueur 2 cl
fresh lemon juice 1,5 cl
cane sugar syrup 0,5 cl
Ginger ale 10 cl

Method

Fill the glass with ice cubes.
Pour in the vodka, blackcurrant liqueur, lemon juice and syrup.
Stir gently.
Top up with well-chilled ginger ale.
Garnish with blackcurrants and lemon zest.

Bartender’s tip

Blackcurrant gives a beautiful, photogenic purple colour. Serve in a tall glass to highlight the colour gradient.

Mojito

9,40 €

white rum (Bacardi, Havana Club 3 Year Old) 4 cl, fresh mint leaves 10–12 leaves, fresh lime juice 3 cl.

Highball or long tumbler glass Muddle + build Crushed ice

GlassHighball or long tumbler glass

TechniqueMuddle + build

IceCrushed ice

Garnishfresh mint sprig, lime wheel, straw

Ingredients

white rum (Bacardi, Havana Club 3 Year Old) 4 cl
fresh mint leaves 10-12 leaves
fresh lime juice 3 cl
cane sugar syrup 2 cl
sparkling water (Perrier or Badoit) 8 cl

Method

Place the mint leaves in the glass.
Add the lime juice and syrup.
Muddle gently — press firmly without tearing the leaves.
Fill the glass with crushed ice.
Pour in the rum.
Top up with sparkling water.
Stir very gently from bottom to top with the straw.
Garnish with a mint sprig and a lime wheel.

Bartender’s tip

Never tear the leaves — bitterness from the stems spoils the cocktail. Press firmly but gently. Serve with two straws.

Mojito Royal

13,30 €

white rum 3 cl, fresh mint leaves 8 leaves, fresh lime juice 2 cl.

Champagne flute or highball glass Muddle + shake + champagne Ice for shaker only

GlassChampagne flute or highball glass

TechniqueMuddle + shake + champagne

IceIce for shaker only

GarnishMint leaf and spiral lime zest

Ingredients

white rum 3 cl
fresh mint leaves 8 leaves
fresh lime juice 2 cl
cane sugar syrup 1,5 cl
well-chilled Champagne or Crémant 8 cl

Method

Muddle the mint with the lime juice and syrup in the shaker.
Add the rum and ice.
Shake for 8 seconds, gently, so as not to break the mint.
Double strain into the chilled flute.
Top up with very cold champagne, poured gently.
Do not stir — the Champagne bubbles will mix the drink naturally.
Garnish and serve immediately.

Bartender’s tip

Take the champagne out of the fridge at the last moment. Do not shake too hard. Chill the glass for 5 minutes before service.

Margarita

9,35 €

Blanco tequila (100% agave) 4 cl, triple sec (preferably Cointreau) 2 cl, freshly squeezed lime juice 3 cl.

Margarita glass or coupe Shake Ice in the shaker, none in the glass

GlassMargarita glass or coupe

TechniqueShake

IceIce in the shaker, none in the glass

Garnishsalted rim, lime wheel

Ingredients

Tequila Blanco (100% agave) 4 cl
triple sec (preferably Cointreau) 2 cl
freshly squeezed lime juice 3 cl
fine salt for rimming, as needed

Method

Moisten the rim of the glass with a lime wedge.
Rim the glass by rotating it in fine salt.
Shake the tequila, triple sec and lime juice with ice for 15 seconds.
Double strain into the chilled rimmed glass.
Garnish with a lime wheel on the rim.

Bartender’s tip

Always use 100% agave tequila — never mixto. A margarita has only 3 ingredients, so each must be high quality. Freshly squeezed lime only, never bottled.

Cosmopolitan

9,40 €

premium vodka 4 cl, triple sec (Cointreau) 1.5 cl, cranberry juice 3 cl.

martini or coupe glass Shake Ice in the shaker, none in the glass

Glassmartini or coupe glass

TechniqueShake

IceIce in the shaker, none in the glass

Garnishflamed orange zest or lime twist

Ingredients

Vodka premium 4 cl
Triple sec (Cointreau) 1,5 cl
cranberry juice 3 cl
fresh lime juice 1,5 cl

Method

Chill the martini glass in the freezer for 5 minutes.
Shake all ingredients with plenty of ice for 15 seconds.
Double strain into the chilled glass.
Express an orange zest over the glass to release the essential oils.
Place the zest on the rim of the glass.

Bartender’s tip

Use pure cranberry juice, not a sweetened cranberry drink. The pale pink colour is the signature; too much cranberry makes it overly dark.

Cuba Libre

9,25 €

White or amber rum 4 cl, fresh lime juice 1.5 cl, well-chilled Coca-Cola 12 cl.

Highball glass Built directly in the glass Whole ice cubes

GlassHighball glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishlime wedge, straw

Ingredients

white or amber rum 4 cl
fresh lime juice 1,5 cl
Well-chilled Coca-Cola 12 cl

Method

Fill the glass with whole ice cubes.
Squeeze the lime and place it in the glass.
Pour in the rum.
Top up with Coca-Cola poured over the back of a spoon.
Stir once, very gently.
Garnish with the lime wedge.

Bartender’s tip

The Coca-Cola must be ice-cold, never at room temperature. A squeeze of lime is essential: this is not simply rum and Coke.

Tequila Sunrise

9,25 €

Blanco tequila 4 cl, freshly squeezed orange juice 10 cl, grenadine syrup 1.5 cl.

Highball glass Built directly in the glass (layer) Crushed ice

GlassHighball glass

TechniqueBuilt directly in the glass (layer)

IceCrushed ice

Garnishorange slice, cocktail cherry

Ingredients

Tequila Blanco 4 cl
orange juice freshly squeezed 10 cl
grenadine syrup 1.5 cl

Method

Fill the glass with crushed ice.
Pour in the tequila.
Add orange juice up to three quarters of the glass.
Pour the grenadine very slowly over the back of a spoon so that it sinks to the bottom.
DO NOT STIR — the layered gradient is the cocktail’s signature.
Garnish and serve immediately.

Bartender’s tip

The grenadine must be poured slowly over the back of a spoon. If it mixes, the gradient is lost. Serve without stirring; the guest can mix it if desired.

Piña Colada

9,50 €

white rum 3 cl, dark amber rum 1 cl, pineapple juice 8 cl.

Hurricane glass Blender Crushed ice (150 g)

GlassHurricane glass

TechniqueBlender

IceCrushed ice (150 g)

Garnishpineapple slice, cocktail cherry, grated coconut on the rim

Ingredients

white rum 3 cl
dark amber rum 1 cl
pineapple juice 8 cl
coconut cream (Coco Lopez) 4 cl
coconut milk 2 cl

Method

Place all ingredients in the blender.
Add 150 g of crushed ice.
Blend for 20–30 seconds — smooth, creamy texture.
Rim the glass with grated coconut, moistening it with pineapple juice.
Pour into the hurricane glass.
Garnish generously.

Bartender’s tip

Do not substitute Coco Lopez coconut cream — it gives the texture. Dark rum adds depth. Serve immediately with a straw.

Caïpirinha

9,60 €

Cachaça (51, Sagatiba) 5 cl, 1 whole fresh lime cut into 8 wedges, brown sugar 2 teaspoons.

rocks glass (short tumbler) Muddle + build Crushed ice

Glassrocks glass (short tumbler)

TechniqueMuddle + build

IceCrushed ice

Garnishlime wedge

Ingredients

Cachaça (51, Sagatiba) 5 cl
1 whole fresh lime (8 wedges)
Brown sugar 2 teaspoons

Method

Cut the lime into 8 wedges, removing the bitter white centre.
Place the wedges in the glass with the brown sugar.
Muddle firmly to extract the juice and essential oils.
Fill with crushed ice.
Pour in the cachaça.
Stir firmly from bottom to top.
Garnish with a lime wedge.

Bartender’s tip

Always remove the white pith from the lime — it is very bitter. Muddle firmly to extract the zest oils. Serve with two short straws.

Gin Fizz

9,60 €

Gin London Dry 4 cl, fresh lemon juice 3 cl, cane sugar syrup 2 cl.

Highball glass Shake + construction Whole ice cubes

GlassHighball glass

TechniqueShake + construction

IceWhole ice cubes

Garnishlemon wheel, lemon zest

Ingredients

Gin London Dry 4 cl
fresh lemon juice 3 cl
cane sugar syrup 2 cl
egg white (optional) 1 cl
sparkling water 8 cl

Method

Dry shake the gin, lemon juice, syrup and egg white without ice for 10 seconds.
Add ice and shake again for 12 seconds.
Double strain into the glass filled with ice cubes.
Top up with sparkling water, poured gently.
Garnish with a lemon wheel and lemon zest.

Bartender’s tip

Egg white creates the characteristic foam on top — optional but recommended for texture. Do not agitate the glass after adding sparkling water to preserve the foam.

14a

Embuscade Classique

9,90 €

Calvados 4 cl, dry white wine (Muscadet or Pays d’Oc) 4 cl, light lager 5 cl.

Highball glass Built directly in the glass Whole ice cubes

GlassHighball glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishlemon wheel, mint leaf

Ingredients

Calvados 4 cl
dry white wine (Muscadet or Pays d’Oc) 4 cl
light lager 5 cl
fresh lemon juice 1,5 cl
elderflower syrup (preferably homemade) 2 cl

Method

Fill the glass with whole ice cubes.
Pour the calvados, white wine, lemon juice and elderflower syrup.
Stir gently 4–5 times.
Top up with beer poured over the back of a spoon to preserve the fizz.
Do not stir after adding the beer.
Garnish with a lemon wheel and a mint leaf.

Bartender’s tip

Choose a light, low-bitterness lager so it does not dominate the calvados and elderflower aromas. The white wine should be dry and neutral. Serve immediately.

14b

Embuscade Signature

9,90 €

Bulles Bazar signature creation: Calvados (preferably VSOP) 4 cl, Norman pear cider 4 cl, fresh lemon juice 1.5 cl.

Rocks glass or tumbler Shake One large ice cube

GlassRocks glass or tumbler

TechniqueShake

IceOne large ice cube

GarnishEdible flower, spiral lemon zest, elderflower leaf if available

Ingredients

Calvados (VSOP preferred) 4 cl
Norman pear cider 4 cl
fresh lemon juice 1,5 cl
elderflower syrup (preferably homemade) 2 cl

Method

Shake the Calvados, pear cider, lemon juice and syrup with ice for 12 seconds.
Place one large ice cube in the rocks glass.
Double strain over the ice cube.
Express a lemon zest over the glass to release the essential oils.
Garnish with care — this is our signature cocktail.

Bartender’s tip

Homemade elderflower syrup (dried elderflower, sugar, water, 10 minutes cooking, then strained) gives a unique floral dimension. The large ice cube slows dilution — essential for this complex cocktail. A more refined version than the classic.

Zombie

10,70 €

white rum 3 cl, dark amber rum 2 cl, dark rum (Gosling’s or equivalent) 1 cl.

Hurricane glass or large highball Shake Crushed ice

GlassHurricane glass or large highball

TechniqueShake

IceCrushed ice

Garnishpineapple slice, cherry, ombrelle, mint leaf

Ingredients

white rum 3 cl
dark amber rum 2 cl
dark rum (Gosling’s or equivalent) 1 cl
pineapple juice 4 cl
lime juice 2 cl
grenadine syrup 1 cl
sugar syrup 0,5 cl
2 dashes of Angostura bitters

Method

Shake all ingredients except the dark rum with ice for 12 seconds.
Fill the glass with crushed ice.
Double strain into the glass.
Float the dark rum on top, pouring gently over the back of a spoon.
Garnish generously for maximum visual impact.

Bartender’s tip

A powerful cocktail with 3 types of rum — inform the guest. The dark rum float on top gives the visual effect and aroma on the first sip. Serve with a long straw.

Alcohol-free

Our 15 mocktails

The mocktails now also have a full “View recipe” card, just like the cocktails.

Golden Sunrise

6,50 €

orange juice freshly squeezed 12 cl, grenadine syrup 2 cl, fresh lemon juice 1 cl.

Highball glass Built directly in the glass (layer) Crushed ice

GlassHighball glass

TechniqueBuilt directly in the glass (layer)

IceCrushed ice

Garnishorange slice, cocktail cherry

Ingredients

orange juice freshly squeezed 12 cl
grenadine syrup 2 cl
fresh lemon juice 1 cl

Method

Fill the glass with crushed ice.
Pour in the orange and lemon juices.
Slowly pour the grenadine over the back of a spoon.
DO NOT STIR — preserve the layered gradient.
Garnish and serve immediately.

Bartender’s tip

Use only freshly squeezed orange juice. The grenadine must sink to the bottom to create the characteristic orange-to-red gradient.

Mango Mule

7,50 €

mango purée 6 cl, fresh lime juice 2 cl, cane sugar syrup 1 cl.

Copper mug or highball glass Built directly in the glass Whole ice cubes

GlassCopper mug or highball glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishlime wheel, piece of fresh mango, mint leaf

Ingredients

mango purée 6 cl
fresh lime juice 2 cl
cane sugar syrup 1 cl
craft ginger beer 10 cl

Method

Fill the glass or mug with ice cubes.
Mix the mango purée, lime and syrup directly in the glass.
Top up with well-chilled ginger beer.
Stir gently 2–3 times.
Garnish and serve with a straw.

Bartender’s tip

Use a craft ginger beer such as Fever-Tree for natural spice. Use fresh mango in season, otherwise a high-quality frozen purée.

Sweet Fruit

5,45 €

red berry coulis (strawberry/raspberry/blackberry) 5 cl, pressed apple juice 10 cl, lemon juice 1 cl.

Highball glass Built directly in the glass Crushed ice

GlassHighball glass

TechniqueBuilt directly in the glass

IceCrushed ice

Garnishfresh red berries on a pick, mint leaf

Ingredients

red berry coulis (strawberry/raspberry/blackberry) 5 cl
pressed apple juice 10 cl
lemon juice 1 cl
cane sugar syrup 1 cl

Method

Place crushed ice in the glass.
Pour in the coulis, apple juice and lemon juice.
Adjust the sweetness with syrup according to the fruit’s acidity.
Stir gently and garnish.

Bartender’s tip

In season, use blended fresh strawberries. Out of season, use a high-quality frozen coulis. The apple juice should be freshly pressed or at least artisanal, never industrial.

Virgin Colada

6,15 €

pineapple juice 8 cl, coconut cream (Coco Lopez) 4 cl, coconut milk 3 cl.

Hurricane glass Blender Crushed ice (150 g)

GlassHurricane glass

TechniqueBlender

IceCrushed ice (150 g)

Garnishpineapple slice, cocktail cherry, grated coconut

Ingredients

pineapple juice 8 cl
coconut cream (Coco Lopez) 4 cl
coconut milk 3 cl
lime juice 1 cl

Method

Place all ingredients in the blender.
Add 150 g of crushed ice.
Blend for 20–30 seconds — creamy texture.
Rim the glass with grated coconut.
Pour into the hurricane glass.
Garnish generously.

Bartender’s tip

Coco Lopez coconut cream is essential to the texture. Do not replace it with coconut milk alone, or the drink will be too thin.

Virgin Mojito

6,90 €

fresh mint leaves 10-12 leaves, fresh lime juice 3 cl, cane sugar syrup 2 cl.

Highball glass Muddle + build Crushed ice

GlassHighball glass

TechniqueMuddle + build

IceCrushed ice

Garnishfresh mint sprig, lime wheel, straw

Ingredients

fresh mint leaves 10-12 leaves
fresh lime juice 3 cl
cane sugar syrup 2 cl
sparkling water (Perrier or Badoit) 10 cl

Method

Place the mint leaves in the glass.
Add the lime and syrup.
Muddle gently without tearing the leaves.
Fill with crushed ice.
Top up with chilled sparkling water.
Stir very gently from bottom to top.
Garnish with a mint sprig and a lime wheel.

Bartender’s tip

Use the same technique as for a classic Mojito. Mint quality is essential: use only fresh mint prepared that day.

Cucumber Mint Spritz

8,50 €

fresh cucumber, 6–8 thin slices, mint leaves 8 leaves, lime juice 2 cl.

Large wine glass or balloon glass Built directly in the glass Whole ice cubes

GlassLarge wine glass or balloon glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishcucumber ribbon made with a peeler, mint sprig

Ingredients

fresh cucumber, 6–8 thin slices
mint leaves 8 leaves
lime juice 2 cl
agave syrup 2 cl
Tonic water 12 cl

Method

Infuse the cucumber slices and mint in the glass with the syrup for 2 minutes.
Muddle very lightly.
Add the ice cubes.
Squeeze the lime.
Top up with tonic.
Garnish with a cucumber ribbon and mint.

Bartender’s tip

The cucumber ribbon, made with a peeler, is this mocktail’s signature presentation. Take particular care with the garnish.

Rose Lemon Fizz

8,50 €

rose syrup (Monin or artisanal) 3 cl, fresh lemon juice 3 cl, egg white 1 cl.

Flute or coupe glass Shake + construction Ice in the shaker, none in the glass

GlassFlute or coupe glass

TechniqueShake + construction

IceIce in the shaker, none in the glass

Garnishdried rose petal, spiral lemon zest

Ingredients

rose syrup (Monin or artisanal) 3 cl
fresh lemon juice 3 cl
egg white 1 cl
sparkling water fine 10 cl

Method

Dry shake the syrup, lemon juice and egg white without ice for 10 seconds.
Add ice and shake for 15 seconds.
Double strain into the chilled coupe.
Top up gently with sparkling water over the back of a spoon.
Garnish with a rose petal and lemon zest.

Bartender’s tip

Egg white creates an elegant foam on top — do not skip it. Chill the glass for 5 minutes before service.

Lavender Lemonade

8,50 €

lavender syrup (Monin or homemade) 3 cl, fresh lemon juice 4 cl, sparkling water 10 cl.

Highball glass Built directly in the glass Crushed ice

GlassHighball glass

TechniqueBuilt directly in the glass

IceCrushed ice

Garnishsprig of dried lavender, lemon slice

Ingredients

lavender syrup (Monin or homemade) 3 cl
fresh lemon juice 4 cl
sparkling water 10 cl
cane sugar syrup 1 cl

Method

Fill the glass with crushed ice.
Pour the lavender syrup, lemon juice and sugar syrup.
Stir gently.
Top up with sparkling water.
Garnish with a sprig of lavender and a lemon slice.

Bartender’s tip

Homemade lavender syrup (dried lavender, sugar, water, 15-minute infusion) is far superior. The natural violet colour is very photogenic.

Virgin Spritz

8,50 €

alcohol-free bitter (Lyre’s, Seedlip Spice) 3 cl, blood orange or grapefruit juice 4 cl, agave syrup 1 cl.

Large wine glass or balloon glass Built directly in the glass Whole ice cubes

GlassLarge wine glass or balloon glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishorange slice, lime wheel, basil leaf

Ingredients

alcohol-free bitter (Lyre’s, Seedlip Spice) 3 cl
blood orange or grapefruit juice 4 cl
agave syrup 1 cl
Tonic water 10 cl

Method

Place the ice cubes in the balloon glass.
Pour in the bitter, citrus juice and agave syrup.
Stir 3 times.
Top up with tonic.
Garnish generously.

Bartender’s tip

The alcohol-free bitter (Lyre’s Italian Orange or Seedlip Spice 94) provides the aromatic complexity that replaces Campari or Aperol in a classic Spritz.

Berry Fizz

8,50 €

mixed red berry coulis 5 cl, fresh lemon juice 2 cl, pressed apple juice 3 cl.

Highball glass Shake + construction Crushed ice

GlassHighball glass

TechniqueShake + construction

IceCrushed ice

Garnishfresh red berries on a pick, mint leaf

Ingredients

mixed red berry coulis 5 cl
fresh lemon juice 2 cl
pressed apple juice 3 cl
cane sugar syrup 1,5 cl
sparkling water 8 cl

Method

Shake the coulis, lemon juice, apple juice and syrup with ice for 10 seconds.
Fill the glass with crushed ice.
Double strain into the glass.
Top up with sparkling water.
Stir once and garnish.

Bartender’s tip

Vary the red berries with the season: strawberry and raspberry in spring, blackberry and blackcurrant in autumn. Each variation creates a slightly different mocktail.

Passion Fizz

9,50 €

passion fruit pulp (fresh or frozen) 5 cl, pressed apple juice 3 cl, fresh lemon juice 2 cl.

Highball glass Shake + construction Whole ice cubes

GlassHighball glass

TechniqueShake + construction

IceWhole ice cubes

Garnishhalf a passion fruit, lemon zest

Ingredients

passion fruit pulp (fresh or frozen) 5 cl
pressed apple juice 3 cl
fresh lemon juice 2 cl
cane sugar syrup 1,5 cl
sparkling water 6 cl

Method

Shake the pulp, apple juice, lemon juice and syrup with ice for 12 seconds.
Double strain into the glass filled with ice cubes.
Top up with sparkling water.
Garnish with half a passion fruit placed on the rim.

Bartender’s tip

Keep the passion fruit seeds for decoration — they give a natural and appetising look. Fresh pulp is far better than juice.

Coco Hibiscus

9,00 €

coconut milk 5 cl, hibiscus syrup (preferably homemade) 3 cl, lime juice 1,5 cl.

balloon or coupe glass Built directly in the glass Whole ice cubes

Glassballoon or coupe glass

TechniqueBuilt directly in the glass

IceWhole ice cubes

Garnishdried hibiscus flower, grated coconut on the rim

Ingredients

coconut milk 5 cl
hibiscus syrup (preferably homemade) 3 cl
lime juice 1,5 cl
sparkling water 6 cl

Method

Rim the glass with grated coconut, moistening it with hibiscus syrup.
Add the ice cubes.
Pour in the coconut milk, syrup and lime juice.
Stir gently.
Top up with sparkling water.
Garnish with a dried hibiscus flower.

Bartender’s tip

Homemade hibiscus syrup: 20 g dried hibiscus per litre of hot water, infuse for 10 minutes, sweeten with 150 g sugar, strain. Keeps for 2 weeks in the fridge.

Grapefruit Ginger

9,50 €

freshly squeezed pink grapefruit juice 8 cl, fresh ginger syrup (homemade) 2,5 cl, lemon juice 1,5 cl.

Glass rocks Shake One large ice cube

GlassGlass rocks

TechniqueShake

IceOne large ice cube

Garnishgrapefruit slice, strip of candied ginger, pink salt on the rim (optional)

Ingredients

freshly squeezed pink grapefruit juice 8 cl
fresh ginger syrup (homemade) 2,5 cl
lemon juice 1,5 cl
sparkling water 3 cl

Method

Shake the grapefruit juice, ginger syrup and lemon juice with ice for 12 seconds.
Place one large ice cube in the rocks glass.
Double strain over the ice cube.
Top up lightly with sparkling water.
Garnish.

Bartender’s tip

Homemade ginger syrup: 100 g grated ginger + 200 g sugar + 200 ml water, cook for 10 minutes, strain. Keeps for 2 weeks in the fridge. Grapefruit should be squeezed to order.

Matcha Lemonade

10,00 €

Ceremonial matcha powder 1.5 g (1 level teaspoon), hot water at maximum 70°C 3 cl, fresh lemon juice 3 cl.

Highball glass Layered (two layers) Crushed ice

GlassHighball glass

TechniqueLayered (two layers)

IceCrushed ice

Garnishdusting of matcha, lemon slice

Ingredients

Ceremonial matcha powder 1.5 g (1 level teaspoon)
hot water at no more than 70°C, 3 cl
fresh lemon juice 3 cl
agave syrup 1,5 cl
sparkling water 10 cl

Method

Dissolve the matcha in 70°C water with a Japanese whisk (chasen) until smooth and foamy.
Let it cool slightly for 2 minutes.
In the ice-filled glass, add the lemon juice, agave syrup and then the sparkling water.
Pour the matcha over the back of a spoon to create two distinct layers.
Lightly dust with matcha.
Garnish with a lemon slice.

Bartender’s tip

Never use boiling water for matcha — it burns the tannins and guarantees bitterness. Maximum 70°C. A chasen bamboo whisk is essential for dissolving it smoothly.

Velours Nocturne

10,00 €

Bulles Bazar signature creation: cold-brew black tea (infused cold for 8 hours) 6 cl, rose syrup 2 cl, lavender syrup 1.5 cl.

Coupe or martini glass Cold brew + shake Ice in the shaker, none in the glass

GlassCoupe or martini glass

TechniqueCold brew + shake

IceIce in the shaker, none in the glass

Garnishdried rose petal, fresh blueberry on a pick, dusting of lavender powder

Ingredients

cold-brew black tea (infused cold for 8 hours) 6 cl
rose syrup 2 cl
lavender syrup 1,5 cl
red berry coulis 3 cl
lemon juice 1 cl
egg white 1,5 cl

Method

DAY-BEFORE PREPARATION: cold-infuse black tea (2 g tea per cl of cold water, 8 hours in the fridge, then strain).
Dry shake all ingredients except the tea for 10 seconds.
Add the cold-brew tea and ice, then shake for 15 seconds.
Double strain into the chilled coupe.
Lightly dust with lavender powder.
Garnish with a rose petal and blueberry.

Bartender’s tip

Our signature creation — prepare the cold brew every morning for evening service. Pay special attention to the presentation. Never serve with ice cubes in the coupe.

Atmosphere

Cocktails in the bar atmosphere

The menus are served in a warm, bright lounge setting.

Illuminated Bulles Bazar bar with bottles and glasses

Night-time atmosphere at the Bulles Bazar bar

Bulles Bazar lounge bar with red and purple lighting

Practical information

Frequently asked questions

Useful answers before your visit. For information about today’s service, please contact the venue directly.

Do you serve alcohol-free cocktails?

Yes. The menu includes mocktails and other alcohol-free alternatives.

Can the team help me choose a cocktail?

Yes. The team can guide you according to your preferences: fresh, fruity, indulgent, bitter or stronger.

Are cocktails served on the terrace?

Yes whenever the terrace is open and seats are available.

Can we come only for a cocktail?

Yes. You do not need to have dinner to enjoy the lounge bar.

Rooftop terrace

A calm, leafy lounge-style space

Above the bustle, the Bulles Bazar rooftop terrace offers a rare breath of fresh air in Argentan: plants, light, a relaxed atmosphere, cocktails and sharing plates.

Discover the terrace

Address28 rue du Beigle · 61200 Argentan Book07 68 24 16 45 Contact & directionsMap, access & details

📞 07 68 24 16 45