A homage to childhood memories, ecological gestures that help protect our seas, and a tribute to Prince Albert I. Each cocktail is served with a bottle thrown into the sea bearing a quote from the Prince. The white wine and pineapple come from the Azores, an archipelago that Prince Albert’s explorations led him to appreciate. Served in a child’s sand bucket, with an edible wafer glass coated in chocolate. Ingredients derived from food reuse across the restaurant’s teams.

Ingredients:

– 50ml Prince Explorer Gin 
– 15ml White wine syrup (Azores)
– 40ml Pineapple tepache 
– 3 drops Seaweed bitter
– 2 spays Citrus saline solution

Stirred in a mixing glass. Served without ice in a chocolate-coated wafer. Topped with pineapple tepache, finished with citrus saline solution spray.

Notes:

On the nose, saline attack. On the palate, freshness of Prince Explorer first, then roundness from syrup and tepache. White wine and pineapple perceived first, then bitterness lingering. After several minutes, chocolate notes settle in.

An umami cocktail that evokes the salinity of the sea and the Mediterranean coasts. On the rim of the glass, a “sand” composed of tomato trimmings, capers, kombu and gilthead bream powder, like stones dissolved in the sea. A rare shell containing a magical elixir.

Ingredients:

– 40ml Prince Explorer Gin 
– 50ml Gold tomato / kombu shrub
– 10ml Tio Pepe sherry
– 10ml St Germain
– 10ml Nori / chocolate infused mezcal

Shrub technique with clarified cherry tomato water, rice vinegar, mirin, yuzu, kombu infusion. Mezcal infused with nori seaweed and spiced dark chocolate.

Notes:

Umami, Fresh, Iodised

Green Wave is a liquid manifesto of modern exploration. A bridge between two iconic waterfronts: the Venetian Lagoon, studied as a global laboratory for coastal city survival where seaweed filters the ecosystem, and the boulevards of Monte Carlo with its Bigarade orange trees. The cordial fuses the briny umami depth of the lagoon’s algae with the solar citrus vibrancy of Monte Carlo’s orange tradition. Verjus adds green, sophisticated acidity.

Ingredients:

– 40ml Prince Explorer Gin 
– 25ml Wakame seaweed & bitter orange cordial
– 5ml Verjus
– 2 drops Homemade saline solution

Stir and strain.

Notes:

Garnished with orange-glazed dried wakame seaweed. Served in a bespoke Murano hand-made glass.

A tribute to exploration, to Prince Explorer, and to the vast, uncharted oceans. Just as ancient navigators set sail into the unknown, we embark on a sensory voyage, seeking the perfect balance between tradition and innovation. This cocktail evokes the richness and fragility of the marine world. Each sip, a reminder of the importance of protecting this beautiful, powerful and precious ecosystem for future generations.

Ingredients :

– 4cl Prince Explorer Gin 
– 1.5cl Saint Germain
– 6.54cl homemade Mediterranean Soda**

Build the cocktail directly in a highball glass by pouring the Prince Explorer gin over ice, then gently topping it with the soda. Stir before adding a dash of Mistral essence. Garnish with an oyster leaf and serve alongside a rice chip topped with fresh oyster, lemon gel, and herring caviar.

** To prepare the pre-carbonated soda, combine St-Germain with verjus infused with citrus peels, thyme and green spirulina, then carbonate using a soda siphon.

The Coral Guardian is a tribute to the vital role of coral reefs, which support 25% of marine life despite covering less than 1% of the ocean floor. The drink features a complex sensory profile: the gin provides the structure and alcoholic profile; the blue curacao adds citrus notes and the deep, iconic hue of the ocean; the cordial delivers a refreshing acid and balsamic finish. Presented nestled among corals as a symbol of protection, the drink features an oyster foam layered on top as a garnish. This cocktail is a liquid manifesto for marine preservation. It balances the botanical strength of Gin Prince Explorer with tropical and marine elements, visually and sensorially recreating the beauty and fragility of the reef.

Ingredients:

– 45ml Prince Explorer Gin 
– 25ml Cordiale lime e menta
– 15ml Acqua di cocco
– 10ml Blue curacao 
– Aria di foglie d’ostrica

All ingredients except the oyster foam added to shaker. Shaken, poured into the glass using a double strain method. Oyster foam layered on top as garnish.

Notes:

Served in a glass nestled among corals. Oyster foam layered on top as garnish.

A tribute to the Great Barrier Reef, an ecosystem so vast it can be seen from space. A city of limestone and life, built by tiny engineers over millennia. This beauty is fragile: every year, the reef faces bleaching from warming waters. When the water warms even by one degree, the coral expels the seaweed that gives it colour and nourishment. This cocktail aims to be a hymn to resilience, the flavour of a future where the Great Barrier Reef will not just be a memory.

Ingredients:

– 40ml Prince Explorer Gin 
– 60ml Cordial of yuzu, lemongrass and aloe
– 20ml Lime 
– 10ml Ink of sake with butterfly pea tea

Shake and double strain into a low tumbler. Add ice sphere. Pour ink of sake with butterfly pea tea on top.

Notes:

Decorated with a sphere of oyster leaf.

A carbonated Gin Sour that showcases Corsica and its products. Between land and sea, from forests to coastline, passing through the maquis. The roundness of chestnut, the bitterness of immortelle, the iodine of the sea, and the softness of the sun. A tribute to the island’s balance between natural reserve and mass tourism, local products and importation, economy and ecology.

Ingredients:

– Prince Explorer Gin infused with immortelle flower
– Chestnut cordial
– Kombu seaweed soda
– Verjus
– Sichuan pepper bitters

Gin vacuum-infused with immortelle at 60 C. Chestnut cordial via sous-vide. Kombu soda by natural fermentation. Sichuan pepper bitters cold-infused with grapefruit zest.

Notes:

Garnished with a sprig of immortelle flower. Sichuan pepper bitters highlight the peppery character of Prince Explorer Gin.

This cocktail is like a wave on the seashore. Monaco, due to its geographical position, lies both on land and on the sea. A terrestrial cocktail with a marine soul, built around marine criste (marine fennel), a strictly coastal plant found along the Mediterranean, including between Monte Carlo Bay and Cap Martin. A tribute to Sovereign Albert I, who discovered the world through terrestrial botany before developing a passion for the marine world.

Ingredients:

– 50ml Prince Explorer Gin 
– 35ml Homemade Marine Cordial
– 15ml Pierre Ferrand Dry Curacao
– 60ml Homemade Thyme Soda 
– Marine Water mist (saline solution)

Shaker. Gin, cordial and dry curacao shaken with ice, served in a rocks glass over clear ice. Finished with thyme soda and marine water mist.

Notes:

Decorated with a No-Waste Coral made from isomalt and recycled botanicals. Served over a rectangular clear ice block (8 cm x 6 cm).

The concept was to amplify the gin’s natural citrus and botanical character through acid-adjusted grapefruit juice for sharper tartness, while fresh thyme in the foam echoes the gin’s dominant botanicals. The seaweed syrup uses a cold infusion to preserve delicate mineral notes. The siphon foam references coastal spume along the shoreline. Served with a plastic net symbolising trawling damage and plastic pollution threatening marine life. The name means “Thyme of the Sea” in Maltese, an endangered plant from the Maltese coastline.

Ingredients:

– 45ml Prince Explorer Gin infused with immortelle flower
– 15ml Seaweed washed syrup (homemade)
– 30ml Acid-adjusted & clarified grapefruit juice 
– 1 dash Saline solution 
– Egg-white foam with grapefruit, thyme, sugar

Stirred in a mixing glass for 30 seconds. Served over clear ice in a nude old-fashioned glass. Topped with siphon foam. Garnished with two seaweed leaves.

Notes:

Grapefruit juice acid-adjusted to reduce fruit waste. Seaweed syrup cold-infused to limit energy use.

Istria is shaped by two powerful elements: aromatic hills and the Adriatic Sea. This cocktail tells the story of that connection, how the land nourishes the sea, and how protecting one means protecting the other. Wild fennel and sage symbolise resilience against erosion and climate change. Istrian honey reflects biodiversity and the importance of pollinators. Adriatic sea salt reminds us that the sea must be respected, not overexploited. Service is clean, minimal, and waste-conscious.

Ingredients:

– Prince Explorer Gin 
– Homemade sage and wild fennel cordial
– Homemade Istrian honey and sea salt syrup
– Fresh Istrian bitter orange juice
– Cold green olive brine (Istrian olives)

Shake and fine strain. Served in a chilled Nick & Nora glass.

Notes:

Garnished with olive leaf and dried orange peel from Istria.