Undercover Toad
Cocktails & Recipes

Hot red Frenchman cocktail and Lentil velouté

Picture of an old fashioned glass with a handle filled with dark red Hot Red French cocktail (in the left front corner). Behind the glass are two clear glass individual size bowls of lentil velouté adorned with fresh bay leaves (in the right bottom corner). The glass and the bowls are set on a brown wooden table.
Hot red French cocktail and Lentil velouté

Smooth hotness to fight the cold outside: lentil velouté and Hot red French cocktail.

Lentil velouté

Picture of the different non-branded ingredients required for a lentil velouté with from left to right: a cup of oil, a white porcelain bowl of lentil, a bunch of bunched thyme, a bunch of fresh bay leaves and a sweet onion on a marble table.
Lentil velouté ingredients: Lentil, oil, sweet onion, fresh bay leaves and bunched thyme
  • 125g of green lentils
  • 1 onion
  • 1 carrot
  • 1 potatoe
  • 20 cl of liquid cream
  • Bouquet gourni (thyme, bay parsley)
Picture of a saucepan filled with lentils, sweet onion bunched thyme and bay leaves on a marble table.
Lentil velouté: Preparation of the velouté

Peel and chop the onion. Peel the carrot and potatoe and cut them into mirepoix. Sweat for 5 minutes.

Add the lentils, water and bouquet garni. Bring to a simmer, reduce heat to minimum, cover and cook for 35 minutes.

Picture of a beaker filled with the cooked lentil, sweet onion, bunched thyme and bay leaves next to a hand blender on a marble table.
Lentil velouté: Blending of the velouté

Remove the bouquet garni then pour into the bowl of a blender. Add the liquid cream and press until a smooth preparation is obtained.

Hot red Frenchman cocktail

Picture of the ingredients required for the Hot Red French cocktail namely from left to right: an orange sliced in half, a shot glass of Grand marnier, a shot glass of sugar cane syrup, a shot glass of claret red wine and a lemon on a quartz table.
Hot Red French cocktail ingredients: Orange, lemon, grand marnier, claret red wine, sugar cane syrup and boiling water
  • 1 shot of Great marnier
  • 2 shots of red wine
  • 1/2 shot of freshly squeezed orange juice
  • 1/2 shot ot freshly squeezed lemon juice
  • 1/4 shot of cane sugar syrup
  • Complete with boiling water

Place a mixing spoon in the heated glass. Add the other ingredients and mix.

Repeat of the first picture of the article in a slightly different picture format: Picture of an old fashioned glass with a handle filled with Hot Red French cocktail (in the left front corner) in front of two verrines of lentil velouté adorned with fresh bay leaves (in the right bottom corner) on a brown wooden table.
Hot Red French cocktail and Lentil velouté
Picture of an old fashioned glass with a handle filled with dark red Hot Red French cocktail (in the left front corner). Behind the glass are two clear glass individual size bowls of lentil velouté adorned with fresh bay leaves (in the right bottom corner). The glass and the bowls are set on a brown wooden table.