Réservations for De Vie are now open for May & June, we’ve slightly updated the booking slots and reworked the offering, more on that soon, so if you’ve looked previously it’s definitely worth a second look 😘
🍾 This week we were ranked amongst the 10 best new international cocktail bars in the world by @tales_of_the_cocktail , and what made it even more special was it was alongside our pals just down the road @abstract_bistrot_paris , and a little bit further down the road (okay and maybe a couple turns) @superfinebar 🥹
Swipe to the end for a very special VIP Easter Egg 🐣
Included in the Top 100 of this year’s @top500bars awards. Thank you for the recognition and support!
Nous faisons partie du Top 100 des @top500bars Awards de cette année. Merci pour cette reconnaissance et votre soutien !
#bar #bartender #paris #france
BLUEBERRY_v4 🫐
Our fruit frothy sour style drinks started off as an homage to the iconic @jiggerandponysg espresso martini, which features a creme brûlée tuile that you can crack with a spoon, and in our case, a flavoured meringue disk that sits a top of the foamy head or the sour and binds to it creating a dessert like texture. ☕️🍸
However, following a series of attempts at bringing @ch.cerise ’s magnificent meringue disks abroad, we found ourselves with mountain of cracked disks and no choice but to try and reassemble them a top the drink one by one, and in doing so we were instantly reminded of Massimo Bottura’s legendary dessert, “Oops! I Dropped the Lemon Tart”. 🥧🍋
We fell in love with the juxtaposition of the perfect circular shapes of the meringue disks, broken and recomposed, each one entirely unique from each other, precise and yet organic at the same time. 🌱🔬
The drinks itself is an evolution from our previous Raspberry cocktails but in this case mixing two wines made from Blueberries, the first a classic Mistelle and the second an aperitif made from tangy Lemonade Blueberries, a touch of lacto fermented blueberry liqueur and rounded out with a Normandy butter spirit. 🫐🧈
Hot off the press: Alex Francis Bar Cards!
They’ll be available to trade guests at tomorrow’s De Vie shift at Art of Duplicity, powered by our friends at Arbikie. Supply is limited, so get there early to avoid missing out. Alex starts slinging at 8pm.
Not sure who Alex Francis is? Nobody’s perfect – swipe to see his Bar World 100 bio and get up to speed on why the global bar industry follows his every move.
@alexmfrancis@rusty3piece@leahvandeventer@bonomytimothee@devie.bar@art.of.duplicity@arbikie_middle_east_africa@arbikie_europe
#CTCW #CapeTownCocktailWeek #CTCWpopup
🍾 We are very proud to share that we have we awarded 2 Pins by @thepinnacleguide 📍
We’re incredibly thankful to our tireless team for all their hard work over the last year to gain this recognition, and a big thank you to every single guest who has joined us along the way 🙏🏼
Cocktail de la semaine 🍸
Ouvert en 2025 dans le 2ᵉ arrondissement, @devie.bar repense le bar à cocktails en mêlant restaurant et bar dans une même approche, pensée autour de la gastronomie liquide.
Porté par @alexmfrancis et @barneyfrombelfast , le lieu met le produit au centre, avec une vision très cuisine, guidée par la saisonnalité, les textures et l’équilibre.
MIKAN_v1
Last of the winter citrus from @agrumes_schaller 🍊☃️
Mikan or 蜜柑 is a small seedless variety of Japanese mandarin orange, with thin easy-to-peel skin, closely related to but subtlety different to the satsuma or clementines.
Sweeter, smaller and less acidic than common naval oranges, we converted our Pyrenees mikans into a bright liqueur earlier in the year, which we blend with a dry vermouth and a lemon balm spirit to bring a subtle acidity and bright citrus note, closer to a gimlet than a daiquiri or daisy in balance, but reminiscent of both.
We finish by garnishing with a citrus leaf sherbet made from citrus leaves and all the citrus peels post production throughout the season blended into a fine powder 🍬🍧
Fresh into the bar menu this weekend, @bigtomdrinks stirred down sipper, Chokeberry, or en français Aronia. 🫐
Chokeberries are small, dark purple/black berries that have an intensely astringent sensation when eaten raw, which is where the name “choke” berry comes from, and their flavour profile sits somewhere between blueberry and a very dry, slightly bitter cherry. 🍒
This natural bitterness & astringency made them the perfect base for an amaro style aperitif, that we’ve combined with sweet vermouth & a vin mistelle made from the same berries, all blended with the dried stone fruit and gentle spiced notes of Remy Martin VSOP.
