As Pineau Month continues, we are excited to showcase all of the creative Pineau des Charentes cocktails being served at bars and restaurants across the country. The next cocktail we are exploring is the Haunted Mind, created by the late Josue Romero.
Romero was a bartender at a well known Los Angeles restaurant and bar Mezcalero. He was also a popular influencer and content creator who worked with brands to create social media content as well as promote events. In addition, he also worked with restaurants and bars to create their drink menu, crafting cocktail recipes and content for beverage brands and coached young bartenders.
Josue created a signature cocktail named Haunted Mind. Featuring Pineau des Charentes White, the Haunted Mind will warm the cockles of your heart right before dinner by the campfire.
The Haunted Mind — aka the Esprit Hanté – cocktail is a blend of Pineau des Charentes White, Cognac, lemon juice, lime juice and homemade grilled fig syrup. Ideal for late fall sipping, the Haunted Mind inspires a sense of travel and adventure as well as acquiring the ingredients in farmer’s markets on the way to the cabin. Think: fresh cold brisk in the air. A cocktail to enjoy in the afternoon while reading a book, definitely before a meal.
Pineau des Charentes is made in the same Charentes region of Western France where Cognac is made and shares a great deal with the spirit. Made from a combination of grape juice and Cognac eau-de-vie and aged in oak barrels during long months, it is typically made from white grapes but can also use red as well to obtain white, red and rosé Pineau des Charentes. The result delivers a fruit forward beverage that rides the delicate line between wine and spirits, with a low ABV, around 17%. Bartenders are increasingly reaching for it to craft lower proof offerings for guests.
Haunted Mind cocktail recipe + preparation
- 1.5 oz Pineau des Charentes White
- .5 oz Cognac
- .75 oz Lemon Juice
- .75 oz Plum Juice
- .5 oz Grilled Fig Syrup: 1 Cup Water + 1 Cup Brown Sugar + 1 Cinnamon Stick + 8 Figs
Method: Cut Figs in half and place them on a grill for about 8 minutes, flip them on their side every 2 minutes. In a saucepan bring water to boil and add the sugar, figs, and cinnamon stick. Reduce heat to low and allow to simmer for about 20 minutes stirring continuously. Using a muddler, gently muddle the figs and continue to stir. Turn off the heat and allow for the mixture to cool off. Strain, and storage in the refrigerator.
Follow Maxwell Reis @beerghost to see how other bartenders and sprits enthusiasts are using Pineau des Charentes in their cocktails!
For more on Pineau Month, visit pineauacademy.com
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