Giffard Spirit of art book

We believe the creative work is timeless and should be seen and shared so in 2013 the Spirit of Art was born and a collection of late 19th and early 20th century advertisements went of display in London’s Covent Garden Market prior to starting a world tour. In the autumn of 2014 we set out to create a new, modern Spirit of Art collection again drawing upon the inspiration of those who know and love Menthe-Pastille and Giffard. Today’s artists and bartenders share their love of cocktails with their love of body art and a century on, a new Spirit of Art collection was born.
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cocktail book Spirit Art cocktail book Art Giffard Menthe Pastille China China
About Global Documents

Global Documents provides you with documents from around the globe on a variety of topics for your enjoyment.
cocktail book Spirit Art cocktail book Art Giffard Menthe Pastille China China
cocktail book
Spirit of Art
Photography by Theo Chalmers
A great cocktail demands the finest ingredients......
Forward
A great cocktail demands the finest ingredients. Why find the world's best gin for a
Tom Collins only to compromise it with just any lemon juice? A fruit liqueur must
have fresh, natural, high quality produce at its heart and the same is true of specialist
spirits such as Menthe-Pastille with its crisp peppermint base or the rich
orange core of China-China.
As you might expect from a French family business, the provenance, quality and
freshness of the ingredients in Giffard products is more than a passion, it is the very
essence of everything we do.  We believe that the best ingredient is always flavour and
that means sourcing the very best natural produce and ensuring that the time
between harvesting and maceration is kept to the absolute minimum.
In 1885 it was widely believed that mint possessed medicinal benefits that aided
digestion and delivered restorative powers. Attracted by those claims, Emile Giffard,
an Angers pharmacist, imported the Mitcham Peppermint plant from Surrey, in
England and created Menthe-Pastille. The spirit's cool, clean and refreshing flavour
was an instant hit with visitors to Anjou that summer and it is still enjoyed neat,
over ice, by many in Angers where it's relatively low 24% alcohol content is often
preferred to stronger spirits. Over the years, Menthe-Pastille has inspired artists and
bartenders from around the world who have taken Emile Giffard's original
masterpiece as the base for world renowned cocktails such as the Stinger, or the 
White Lady, or as the fuel for their paintings and other works of art.
10 years before Emile Giffard's success with Menthe-Pastille, at Isre in the French
Alps, the Bigallet brothers were perfecting their recipe for China-China. This
traditional orange based bitter is distilled multiple times in small copper alembic stills
and each time the spirit is macerated with a combination of sweet and bitter orange
peels. The final infusion includes sweet caramel and classic bitter agents along
with cinchona and gentian botanicals to give a unique balance of flavours that rise and
fall into each other. More recently Bigallet and China-China became part of the Giffard
portfolio rounding off a strong selection of traditional flavours for cocktail enthusiasts
around the world.
 
 
 
 
 
 
 
Karine   Tillard   
 
Page
Broadway Martini  
 
05
Banana Old Fashioned 
 
06 
 
Jake    Blanch
Bananahattan 
 
 
09
GrassHopper 
 
 
10
7 Wrays in Sunny June 
 
11
Hanna   Bixo
Corpse Reviver No. Blue 
 
15
China-China With Love 
 
16
Napolean Kleinamite 
 
17
Sarah   Mitchell
No Trouble in China-China 
 
21
Mitcham Butterfly  
 
22
Bramble-Action 
 
 
23
Adriano  Di  Giovanni
Storm Fruits 
 
 
27
Deep Blue 
 
 
28
Alex   Dyzart
Father of Spice 
 
 
31
General Xiao 
 
 
32
Jay   Doy
Piscamenth 
 
 
35
Freezer Burns 
 
 
36
CONTENTS
cocktail book
Spirit of Art
cocktail book
Spirit of Art
SPIRIT OF ART
Our great-grandfather Emile Giffard was an artist, pharmacist, 
herbalist and creative epicurean. He was intrigued by the reputed 
therapeutic and digestive properties of mint and his exhaustive 
research lead him to the unique flavour of the Mitcham
peppermint plant, which was found and named after the Surrey 
town where it was originally bred. He continued his research in 
his hometown of Angers in the Loire Valley and in 1885, using the 
essential mint oil from Mitcham, he created a clear liqueur that 
was quickly appreciated for its refreshing qualities. Referencing 
the fashionable English mint pastilles of the day, he named his new 
creation Menthe- Pastille. Rapidly appreciated throughout Anjou, 
Menthe-Pastille became a favourite among artists of the day and 
some such as Og, Cappiello and Misti, went on to develop the 
early advertisements for the spirit itself.  These artworks
captured the contemporary zeitgeist with a sharp, satirical sense 
of humour, so much so that some of the work was only on public 
display for a short time due to understandable public sensitivities 
surrounding the First World War.
We believe the creative work is timeless and should be seen and 
shared so in 2013 the Spirit of Art was born and a collection of 
late 19th and early 20th century advertisements went of display 
in London's Covent Garden Market prior to starting a world 
tour. In the autumn of 2014 we set out to create a new, modern 
Spirit of Art collection again drawing upon the inspiration of 
those who know and love Menthe-Pastille and Giffard. Today's 
artists and bartenders share their love of cocktails with their 
love of body art and a century on, a new Spirit of Art collection 
was born.
Edith & Bruno Giffard  Angers, Val de Loire, France
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Karine is from Bordeaux and proud of it. Despite living abroad from the age of 18,
Karine has always maintained a connection with France. Initially she worked at
Raymond Blanc's Maison Blanc and her very first tattoo was a simple 3 stars to remind 
her of her "childhood and her two brothers at home". Karine is widely travelled and 
her tattoo collection documents time spent in Australia,  Asia, the United States and 
the UK.
Karine first trained in the art of cocktail making at La La Land in Melbourne, 
Australia, where she and a friend would often visit the tattoo parlour together and 
share the same design. Something Karine calls "Bromance tattoos". Upon returning to 
London Karine took her cocktail experience to the next level at the highly respected 
London Cocktail Club. 
Karine Tillard
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Broadway Martini
50ml Portobello Gin
15ml Menthe-Pastille
Shake all of the ingredients. Pour
the ingredients over ice, stir and 
then strain into a chilled glass. 
Garnish with fresh mint.
Banana Old Fashioned
50ml Old Forrester Bourbon
15ml Giffard Banane du Brsil Premium Liqueur
3 drops of Angostura Bitters
10ml honey
Mix all the ingredients over ice and stir. Strain 
into an ice filled, rocks glass. 
Garnish with a maraschino cherry.
cocktail book
Spirit of Art
cocktail book
Spirit of Art
page 05
page 06
Jake has been interested in cocktails for as long as he can remember and as soon as
he hit 18 he turned his interest into his profession. He now works at the renowned
Hawksmore bar in Covent Garden.
If you engage Jake in conversation he will talk of his love for cocktails, tattoos and the
Devon coast. Leaning forward, onto the bar he said, "Swallows started it. I fell in love
with classic '40s and '50s American tattoos." A Londoner born and bred, Jake spent
his childhood summers with his grandparents in Devon, where he learned to sail and
believes "that's what inspired the nautical theme" to his tattoos.
Jake Blanch
cocktail book
Spirit of Art
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Bananahattan
50ml Old Forrester Bourbon
25ml Giffard Crme de Banane
2 dashes of Angostura Bitters
Pour the ingredients over ice, stir 
and then strain into a chilled glass. 
Garnish with a maraschino cherry.
GrassHopper
35ml Cognac
15ml Menthe-Pastille
15ml Giffard Crme de Cacao Blanc
35ml Half & Half
Shake the ingredients over ice
and then double strain into a
coupette glass.
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Spirit of Art
i 
irit f rt
page 09
page 10
7 Wrays in Sunny June
10ml Wray & Nephew Rum
12.5ml Giffard Crme de Banane
20ml Koko Kanu
20ml Giffard Melon Liqueur
25ml lemon juice
50ml apple juice
Shake all the ingredients over ice
and strain into a chilled glass.
Garnish with a banana dolphin 
clutching a martini cherry.
7 Wrays in Sunny June
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Spirit of Art
cocktail book
Spirit of Art
page 11
page 12
Bixo is a Portuguese surname but Hanna was born in Gothenburg, to Swedish parents
and raised in the chilly north of Sweden. "I also have a native North American
ancestor and I celebrate that with a geometric arrow tattoo", says Hanna. "I guess you
could say that I'm Native American, Portuguese, Swedish  now mixing it in London."
"My first tattoo was inspired by the Muse hit, 'Sing for Absolution'. It constantly
reminds me of the song and how I feel whenever I hear it. Then came the swallows
representing coming of age and leaving the nest but the large snowflake is there to
remind me of snow, skiing and home", she enthuses.
Hanna arrived in London at 18 years old, straight out of school. "I had visited the city
many times before then and fell in love with it every time. When I finally got to live
here I was enraptured by the cocktail scene and immediately enrolled at Bar School". 
Now a top bartender at the very popular Hawksmoor Bar in
Knightsbridge, Hanna's love for the city is stronger than ever but her choice of
cocktail gives away the international heritage.
Hanna Bixo
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Spirit of Art
cocktail book
Spirit of Art
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Spirit of Art
i 
iri f r
No. Blue
25ml Gin
25ml Giffard Curaao Bleu Liqueur
25ml Lillet Blanc
25ml lemon juice
Shake all the ingredients over ice
and strain into a coupette glass.
Garnish with a cherry.
China-China With Love
25ml Navy Strength gin
40ml Cocchi Vermouth di Torino
15ml Bigallet China-China
5ml Green Chartreuse
1 dash of Angostura Bitters
1 dash of Orange bitters
Stir all the ingredients over ice and 
strain into a chilled glass.
Garnish with an orange twist.
Corpse Reviver
cocktail book
Spirit of Art
page 15
page 16
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Napolean Kleinamite
25ml Diplomatico Reserva Exclusiva Rum
35ml Klein Constantia dessert wine
10ml Giffard Fig Syrup
20ml Lemon juice
1 dash Angostura Bitters
1 egg white
Dry shake and then shake with ice.
Pour over the rocks or cubed ice.
Garnish with cherries.
Napolean Kleinamite
i 
irit f rt
page 17
page 18
Sarah Mitchell is a Sydneysider with all the enthusiasm and energy we have come to
expect from Australians abroad. "I'm now a trainer and supervisor at the
Blues Kitchen and I'm just loving it", she beams.
Sarah majored in Combined Sciences and had every intention of returning home for
postgraduate studies but she fell in love with London's hospitality industry. "Meeting
new people every day and being surrounded by them having a great time is so
seductive.  I became a flair bartender and then my interest in chemistry
took me down a more traditional route. I believe cocktail making is an art and science
is understanding flavour at a molecular level."
Sarah's first tattoo, a doodle, was designed by her sister which the two of them then
had done together. The centrepiece of Sarah's collection today is a peacock perched
upon a throne of roses, that stretches from her right shoulder to her right ankle and
that impressive work was done in London. Sarah's left hip features a bold frangipanis
display, which reminds her of a scent so unique to her home in New South Wales.
Sarah Mitchell
cocktail book
Spirit of Art
cocktail book
Spirit of Art
China-China
25ml Gin
25ml Bigallet China-China
25ml Campari
Build the cocktail and garnish with a 
wedge of fresh orange.
Mitcham Butterfly
37.5ml Tequila
12.5ml Menthe-Pastille
2 spoons of honey
25ml Lime juice
1 Pinch of mint
Shake over ice and then strain into
a cocktail glass.
No Trouble in
cocktail book
Spirit of Art
cocktail book
Spirit of Art
page 21
page 22
Bramble-Action
25ml measure of gin
10ml Giffard Maraschino liqueur
10ml Giffard Crme de Violette
25ml Lime juice
cocktail book
Spirit of Art
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Pour ingredients into a shaker of 
crushed ice. Shake and strain
into a tumbler. 
Top with Giffard Crme de Mre.
Garnish with a floating maraschino 
cherry.
page 23
page 24
One day a week Adriano Di Giovanni spends a solid six hours just preparing for
cocktails. Just a few years ago Adriano left sunny Sicily with the express intention of
becoming a world class cocktail specialist and he has achieved it. For the last year or
so he has been at Zilouf's in Islington. "What I love about this bar is that whatever we
can grow or make ourselves we do and that applies as much to sauces in the kitchen
as it does to juices behind the bar and the decor on the walls", he says. "There is a
really positive, 'yeah let's do it' attitude here. We are encouraged to try new things, to
experiment, to have fun".
Adriano is Italian and in keeping with the national stereotype there is an energy and
passion to the man as he explains what motivates him, "As a bartender, making a
cocktail for someone is more than a job. It's a personal statement by one individual for
another. This is from me to you and I want it to be the best it can be. I want to see you
enjoy my work."
Adriano Di Giovanni
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Storm Fruits
40ml Rum
25ml Giffard Apricot Brandy
25ml Giffard Crme de Cassis
50ml pineapple juice
25ml lime juice
Shake over ice and strain into a tall 
glass. Garnish with orange, mint and 
passion fruit.
Deep Blue
35ml Gin
25ml Giffard Curaao Bleu
20ml Menthe-Pastille
Place large rocks of ice in a tumbler 
and build the cocktail over it. Stir 
and serve.
cocktail book
Spirit of Art
cocktail book
Spirit of Art
page 28
page 27
Alex Dyzart is from Kent but he acquired his cocktail mixing skills in Auckland's
speakeasies during a two year stay in New Zealand. On returning to the UK Alex fell
on his feet and joined the team at the famous Venn Street Records, where he is now
assistant manager.
Alex's first tattoo featured Sailor Jerry Swallows "that are linked heavily to Sailor
Jerry rum.  A very popular brand with bartenders", he explains. "My next tattoo was
rather more ambitious and took three years in the planning alone. Inspired by the
Joker and the Thief from Dylan's All Along The Watchtower, the design covers my
entire right sleeve and it was important to get every detail correct. I'm now working
on designs for my left sleeve with a phoenix as its central character. But it's not just
the design that's time consuming, finding the tattoo artist that I want to work with is a
challenge in its own right."
Alex Dyzart
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Father of Spice
25ml Old Forrester Bourbon
25ml Giffard Amaretto Liqueur
2 Barspoons of
Luxardo Cherry Juice
25ml Lemon juice
1 egg white
3 dashes of Tabasco
Shake the ingredients over ice and 
then strain into a coupette glass.
Garnish with chilli and cherry.
General Xiao
40ml Rum
20ml Bigallet China-China
1 dash of Giffard Grenadine syrup
Stir the ingredients over ice and 
strain into a chilled glass.
Garnish with an orange twist.
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Spirit of Art
cocktail book
Spirit of Art
page 31
page 32
At 16 years old the image of a reclining lady started to emerge on Jay Doy's forearm
and a tattoo grand plan began to take shape in his mind. "I've now got cat like images
of David Bowie, Bryan Ferry,  Adam Ant, Boy George and John Lennon", he beamed.
"I'm a great fan of the water colour style and I'm pleased that it's becoming a growing
trend."
Like so many others Jay started in the kitchen but moved closer to the front door over
time. "I originally trained as a chef but being locked away in the kitchen meant I didn't
get to meet people and I really missed that so, I switched into cocktail making as a
more out front, creative role and I love it", he says. Jay has successfully started to
compete in cocktail competitions and is currently working at the famous
Library in Islington.
Jay Doy
cocktail book
Spirit of Art
cocktail book
Spirit of Art
Piscamenth
5ml Menthe-Pastille
15ml Giffard Gum Syrup
50ml Pisco ABA
20ml lime juice
20ml egg white
Double shake over ice.
Serve in a coupette glass.
Freezer Burns
40ml Whisky
5ml Menthe-Pastille
20ml Bigallet China-China
Stir the ingredients over ice then 
strain into a rocks glass.
cocktail book
Spirit of Art
cocktail book
Spirit of Art
page 35
page 36
GIFFARD
Chemin du Bocage - ZI La Violette
BP 30037
49240 Avrill (Angers)
France
www.giffard.com
Tel      +33 (0)2 41 18 85 00
Fax     +33 (0)2 41 18 85 05
Special thank you to
NORTHCOTE RECORDS 
8-10 NORTHCOTE RD 
LONDON
SW11 1NT
WWW.NORTHCOTERECORDS.COM 
E:INFO@NORTHCOTERECORDS.COM 
cocktail book
Spirit of Art
Photography by Theo Chalmers
www.theochalmers.com
cocktail book
Spirit of Art