Ona – L’Appart 2

LiLiving For Cocktails Logotype in hand made lettering remembering an Art Nouveau Calligraphy

From September 27th to Oct 7th

Art Cocktail Club was a permanent resident at ONA L’Appart (@we.are.ona) a crazy pop-up food pop-up located in a Parisian loft and only serving Breakfast and Teatime.

Together with Bastien Fidelin we took care of the liquid part of the experience: Wine by Bastien and Cocktails for Alexandra.

Here are a few highlights of the experience.


Like every good morning we started with Champagne, a “Blanc de blancs” by Laherte frères from Chavot.

We continued with a Rice “horchata”: Camargue rice milk with cinnamon, rapeseed oil and cempasuchil.

The true star of the morning was a revisited Bloody Mary made with freshly juiced baked tomatoes and Empirical Spirits’ “Fuck Trump” @empiricalcph, a blend of habanero that keeps all the vegetal qualities of the pepper without the hotness.

Served with Michael’s oysters and tomatoes it was the perfect pairing where food and drink support each other. (Read more about Ona L’appart food here).

A carrot-juice, pumpkin and sea buckthorn Mimosa with “Restons NAture” Petnat’ by Kumpf & Meyer was Alexandra & Bastien take on the Mimosa.

A Tonic made of wild hops picked by L’Appart chef Michael Watson completed the cocktail parade.

To finish we had two delicacies selected by Bastien:

A poiré from Cidrérie du Vulcain in Fribourg, an amazing cider with elegant grainy bubbles notes of acacia honey and a Manzanilla “Micaela” from Bodega Baròn, dry and nutty as we love it. The perfect landing for an amazing breakfast.


Afternoon was more about slow-sipping autumn cocktails.

100% grapes was made with three expressions of Uni-blanc, the grape used to make Cognac: Verseau, Pineau and Verjus all from Bourgoin @bourgoincognac.

The result was a blend of flavors: grape-skin acid from verjus, the mellow and oxidative from Pineau, heat and spices from Verseau.

The unmissable Mezcal cocktail was a mix of Mezcal, buckwheat tea, Liquore delle Sirene from Lago di Garda and a lollipop of sunflower honey, pollen and torrefied buckwheat that added sparkles of toasted bread and balsamic flowers.

The last cocktail was made with @empiricalcph Charleene McGee Blend of smoky juniper, Otto’s rose Vermouth, Péché Capitale infusion of guimauve, cacao, anís and apple and Oaxaca cacao nibs for a layered taste of juniper-rose-smoke-guimauve-cacao.

In the wine section the afternoon’s stars were the Champagne selected by Bastien: Valérie Frison and Jacques Selosse above all. And wonderful natural wines from Fleur Godart @vinsetvolailles with wonderful bottles from Château de Béru and 2 Naturkinder.

Write us if you want more details on the recipes or come talk to us during our next events.

A special thanks goes to @mezcalbrothers and @Bourgoincognac that provided us with the best spirits you can dream of and @chicdesplantes for the amazing infusions.

Text & Pictures

Claudio Vandi



illustrations & edition

Vincent Moustache



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