Spirits & Wine

Pavan Liqueur Launch

Pavan Liqueur launched in Sydney this week at an aperitif hour with cocktails matched with French-inspired canapés at Ananas Bar and Brasserie.

Pavan is a Muscat liqueur made using Muscat grapes sourced from the AOC region of Frontignan in the south of France and finished with a delicate aroma of orange blossom.

Pavan Liqueur

Named after the 16th century dance of the peacock, Pavan’s ornate bottle with its Mediterranean blue hue may lead you to think it’s a feminine drink with its aromatic nose but the liqueur is versatile and can be sipped neat, or on ice as an aperitif, used it in cocktails, or enjoyed after dinner with a selection of French cheeses.

Pavan (18% ABV) has a golden colour which comes from a combination of the Muscat wine and maturation process. On the nose, it has orange blossom and sweet grapes which translate to the palate yet it is not overly sweet. Fruity and floral, it has a medium finish and lingering orange blossom notes.

On arrival, the Peacock Tail cocktail was served, made with Pavan, Gin Mare and lemon juice, paired with a salted cod, cucumber and fennel tart.

All Seasons Cocktail, 1808 Cocktail

Next was the All Seasons Cocktail created by Ryan Gardam, Bar Manager at Café Sydney, a combination of Pavan, Muscat, grapefruit, bitters and a little Prosecco matched with truffle chicken liver pate on brioche with Pavan jelly.

1808 Cocktail by Luke Hanzlicek of the Victoria Room combined Pavan with Campari and Mt Gay XO Rum into a perfect balance of sweetness and bitterness which makes it easy to sip one or three.  The cocktail was served with a pissaladiere of caramelised onions, olive and anchovies.

Both signature Pavan cocktails will be available at these venues.

Pavan Sangria

To finish, a Pavan Sangria was served made with Pavan Liqueur, soda water and single fruit, matched with a delicious risotto of wild mushroom and confit duck.

Pavan Liqueur

The soirée concluded with a dance performance celebrating the name of the liqueur.

The Pavan Sydney launch was held on Monday 29 April 2013 at Ananas Bar and Brasserie.


This article is posted on Gourmantic.com - All rights reserved - Copyright © 2018.

About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.