Cocktail Menu: Two winning Massenez cocktails

Bartender Tom Opie shared his two cocktails that won him the 2023 Massenez Amuse Bouche Cocktail Competition.

Backyard Beaujoulais


  • 10ml Banana Peel “Amazake” (very ripe banana peel treated with amalyse)
  • 20ml Massenez Chestnut liqueur
  • 7.5ml Massenez Lemercier Absinthe
  • 30ml Lacto-fermented Blackberry Cordial
  • 20ml Cocao-infused Hartshorn Distillery Sheeps Whey Gin
  • Tasmanian Pepperberry Hydrosol


  1. Combine in a cocktail shaker
  2. Strain into a glass
  3. Garnish with pepperberry hydrosol

“This drink takes you straight to a French backyard during Nouveau Day: bananas, jammy dark berries, nuts, choccy and a lick of absinthe for subtle anise. Stirred down, served ice cold and sprayed with the fruity, peppery aromas of pepperberry. This kind of sits between a Hanky Panky and a nutty, creamy Gamay, somehow with a little extra texture and slight umami. Lacto fermented berries also add a little funk, which is what you get with great Beaujolais wines,” Tom described.

For the competition, Tom paired the cocktail with an amuse bouche, an onigiri made with miso-cured banana and sesame, charred slightly to caramelise.

Fit for a King


  • 30ml Massenez Roquefort Liqueur
  • 30ml Mandarin Juice
  • 15ml Manzanilla Sherry
  • 20ml Chamomile syrup
  • 10ml Massenez Dried Tomato Liqueur
  • 30ml water
  • 2g citric acid


  1. Combine ingredients in a cocktail shaker
  2. Strain into a glass
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