14/08/2026
On the brink of our summer holiday (Aug 23rd-Sep 15th), we bring to you: the Île Sous-le-Vent; a delicious concoction based on dill-infused vodka and a remarkable pear eau-de-vie hailing from the heart of the British countryside.
While the name of the drink refers to a volcanic island in French Polynesia, this cocktail isn’t necessarily a tiki drink. More like a European-centric, fruity sipper with a savory streak.
It’s the addition of the eau-de-vie that makes all the difference.
Capreolus, a small, independent distillery that celebrates its 10th anniversary this year, manage to pick the fruit (in this case, Perry Pear) at the height of its flavor, and use only the best pieces.
They then subject the pulp and the juice to a rigorous extracting process, and they capture the best possible flavor through state-of-the-art distillation.
So for us, the question is - how can we make this product shine?
The Île Sous-le-Vent has always been a drink that depended on the quality of the eau-de-vie. In times gone by, it has delighted us as much as it was a disappointment.
Now, it’s the best it’s ever been, thanks to the folks at Capreolus.
So bear with us: we’re combining the eau-de-vie with dill-infused Grey Goose vodka, a touch of sweet, white vermouth, a tiny bit of Big Daddy’s falernum, equal measures of a black pepper syrup and lemon juice, plus a hint of yuzu.
For you to discover, only this and next week.
