Copperbay Lancaster: an unusual bar with sweet and savoury Mediterranean-inspired cocktails

Tapenade, Pastel de Nata, Tiramisu... all evocative names that awaken the taste buds. But here's a surprise: these specialties, which are among our favorite indulgences, can't be eaten: they must be sipped. Yes, mixology aficionados, here's a cocktail experience that's off the beaten track. Not far from the Champs-Elysées, in the Rue de Berri, theHôtel Lancaster is home to an astonishing bar, the Copperbay. Here, we leave Paris for the Mediterranean basin with a line of unusual and intriguing cocktail creations that echo the flagship specialties of these sun-drenched lands where life is good.

From Provence-style tapenade cocktails to Tahini-style Pisco Sours, it was all a daring move... and the Copperbay did it! If you're feeling adventurous, you'll discover a true mixological experience that plays on both flavors and textures to revive our memories of familiar destinations and stimulate our imagination about those that are still unknown to us. Beware of those who remain attached to the most classic recipes: this spot is designed to take you off the beaten track.

And when you're thirsty for the unexpected, the choice is difficult. The menu is divided between sweet and savoury specialities, all intriguing. We finally decide and opt for a revisited Milano Torino (Campari with raz el-hanout, orange juice,
carrot juice, verjuice, soda, rhubarb bitters) to recall the half-modern, half-traditional spirit of the Moroccan city of Casablanca. A creation whose bitterness counterbalanced by the spices that spice it up should appeal to cocktail lovers with character.

We also love the Pan con Tomate (3S barley shochu, passata, lemon juice, white balsamic with citron, roasted garlic and olive bitters) from Spanish tapas bars in cocktail form: like a Bloody Mary, but fresher and thinner, with roasted accents reminiscent of toast. Finally, a third "savory" cocktail caught our eye: the Peperonata (Tio Pepe, Noilly Prat Dry, clarified red peppers, ginger kombucha, laurel and thyme, verjuice), which takes us to Italy, combining red peppers and herbaceous notes, echoing the sun-drenched gastronomy that is one of our pet peeves.

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It's not just the cocktails that transport us to the shores of the Mediterranean! There's also an extensive tapas menu, with recipes that change regularly. At the time of our visit, it was still Indian summer time, and we were enjoying accras, ceviche and vegetable tempura while taking advantage of the last fine days of the season!

Sweet tooths, we haven't forgotten you! So, what about cocktails inspired by the sweets of the Mediterranean basin? The safest choice, in our opinion, remains the Tiramisu (Metaxa 7 with cocoa nibs, Amaretto, homemade vanilla syrup, coffee, cold brew coffee liqueur, cream), a must-have that knows many afficionados. Here, the transcription of this flagship dessert in cocktail form is very faithful! This creation, clarified with mascarpone, even reproduces the unctuousness of tiramisu - a real success.

The Pastel de Nata (dark rum, red Porto, whole egg, velvet falernum, cinnamon) will not blush in comparison! The cocktail inspired by the famous Portuguese pastry is another regressive pleasure, with its creamy texture and gourmet notes of cinnamon and vanilla.