With merely 30 days left till Christmas, I’m partnering up with Maison Maille a second time! Last month I  introduced you to the awesomeness of a custom Martini-station, to welcome your guests, where each drink came with an accompanying bitesize snack!

Today I’ll be moving on with the night and give an idea for a mixology’s take on a ‘first course’.

La Maison Maille, founded about 265 years ago by Antoine Maille, is world renowned for its craftmanship, creativity and innovation when it comes to mustard and vinaigrettes. They offer no less than 84 different varieties which each have a unique flavor sensation, lifting each dish to a higher level of complexity!

This time I’m not using the Mustard next to the drink, but I’ll be incorporating it in the cocktail itself: As for the occasion I’m creating a twist on the Bloody Mary, which can be served as both a cocktail AND mocktail.


To create the drink, you need a base of (roughly) 120ml/4oz Spiced Tomato Juice*, to which you add a little splash (10-15ml/0.5oz) Lemon Juice, and next up, most importantly: a heaping barspoon of Maille’s ‘Original Dijon Mustard’

* You can find Spiced Tomato Juices in most supermarkets, or, if you’re in for the real deal: create your own to your personal liking using salt, pepper, paprika, celery, spices, Worcestershire sauce, and anything else you fancy, even blending & straining or juicing a red bell pepper could be possible.

Then, add about 30-50ml of either the traditional Vodka or Gin (depending on whether you like it more clean or herbal). Though even some Tequila or Mezcal could be a great option for the more adventurous souls.

MOCKTAIL: If needed to be alcohol free, I’d personally opt to keep it as simple as it comes, and add nothing to it apart from the Spiced Tomato Juice, Lemon and Mustard. Though, of course, these days, there could be a fitting ‘non-alcoholic’ distillate available to add in the same way and amount as the aforementioned liquor.

1. Add all of these ingredients to a cocktailshaker with ice.
2. Shake it all up for a solid 12-15 seconds and
3. Strain it over fresh ice in a glass.
4. Finally, when garnishing, go as simple or extravagant as you please: Some people keep it clean using only a small Celery Stalk, others go completely overboard with mini hamburgers, seafood, bacon and/or vegetables. I myself went for a ‘Christmas Tree’-look (Sorry, not sorry), using Thyme, Rosemary, a cheese-filled pepper and some Ornaments, because hey, for Christmas we all like to go the extra mile, right?

Hope I was able to inspire you this round as well, and hey, let me know if you end up shaking these up!

Cheers and have fantastic Holidays!

Disclaimer: This collaboration with Maison Maille is part of a sponsored series (#ad), yet none of the ingredients came with specific obligations or limitations to my work. All pictures, recipes, opinions and text are property of Matthias Soberon / Served By Soberon. Nothing can be used or copied without written permission of the author and the addition of full credits.

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