Ring in 2021 with a festive evening of magic and mixology with your FIAF famille!
LIVE from Paris, magician Johann Bayle will amaze us with his interactive tricks and mentalism effects, and show us tricks to try on friends. Watch a sneak peek here!
Arnaud Dissais, former head bartender at DANIEL, will teach us how to create our own wizardry behind the bar with Pink Illusion, a delicious cocktail made with La Caravelle Rosé Champagne. He will be joined by Rita Jammet, La Caravelle’s Chief Bubble Officer.
Purchase La Caravelle Rosé Champagne from Acker Merrall Wine. Email email@example.com and mention FIAF to get a 10% discount. Regular price is $39.99. Order by Mon, Jan 11 for delivery outside NYC; by Wed, Jan 13 for NYC delivery.
Cocktail recipe will be sent to all attendees prior to the event.
See Cocktail Details
Fruity, foamy with exotic notes combined with the elegance of La Caravelle Rosé Champagne, this signature cocktail’s flavors are inspired from a dessert called « Ispahan » created by Pierre Herme.
- 3oz La Caravelle Rosé Champagne
- 1oz Lychee juice*
- 3/4oz Rose orgeat**
- 1/4oz Lemon juice
- Egg whites from 1 egg
- Rose petals (edible quality) or a dry rose (Iranian)
- A dash of Peychaud’s bitter
Tools: Cocktails shaker, strainer, chilled Coupe (ideal) or martini glass
Come prepared to participate:
- Set of post-it notes
- 2 rubber bands (about the size of walnuts)
- 1 Deck of playing cards
Show is recommended for ages 7.
Johann Bayle is a French magician and consultant.
Johann Bayle has been performing magic for more than 20 years. In addition to his magic shows, he has developed a unique approach combining magic and business. His references include companies such as L’Oréal, Cartier, or the French Ministry of Interior.
Learn more at www.magiechezvous.com
Arnaud Dissais is a mixologist and the former head bartender at Restaurant DANIEL in New York City.
Arnaud is a globally recognized bar and wine professional, with extensive experience in Paris, London, and New York, which he now calls home. From formal culinary and hospitality training in Paris, Arnaud has worked at some of the world’s top restaurants, including Hotel de Crillon, Criterion, Sketch, and the Plaza Athénée in Paris. The native Parisian eventually found his way stateside to become the head bartender at Daniel Boulud’s flagship restaurant, the award-winning and Michelin-recognized Restaurant DANIEL in New York City.
Learn more at www.arnauddissais.com or on Instagram at @arnauddissais