The Honey Moon: our test of the unusual bar with draught cocktails - DEFINITELY CLOSED

DEFINITELY CLOSED - Cocktail lovers beware: here's a new mixology experience to discover in Paris! It's happening at The Honey Moon, in the capital's 11th arrondissement. Here, we're promised top-of-the-range cocktails served... on draught. We've tried it, and we'll tell you all about it!

DEFINITELY CLOSED - In Paris, cocktail lovers have no shortage ofunusual addresses that push back the boundaries of creativity and technique to offer unique mixology experiences. And now a brand-new spot has arrived in the capital to offer us an intriguing concept. The Honey Moon is located in the 11th arrondissement of Paris.

The decor is both hushed and trendy, with a retro vibe that transports us back to the disco years, while the address vibrates to the rhythm of a playlist featuring the nineties. Designed by architect Juliette Rubel, the bar's interior is inspired by contemporary postmodernism, blending original shapes and artistic motifs with shades of copper, oxidized green and purple, not forgetting the multicolored neon lights. Behind the bar counter, numerous taps replace the usual rows of bottles. And yet this is no beer bar. That's the amazing concept behind The Honey Moon: cocktails on draught.

Okay, it's original, but why draft cocktails? The idea here is to harness the maturation process for the benefit of mixology. We find ourselves at the crossroads of creativity and more scientific know-how. Recipes are readapted as they go along, and undergo meticulous carbonation and maturation. And for the more impatient among us, it won't have escaped our notice that a bar serving cocktails on draught should have faster service.

Cocktails on draught, which we were able to try out. On the menu, many classics: Sex on the beach, Margarita, Pina Colada, mojito... But these cocktails are light-years ahead of what you'd find in the average bar. Here, each cocktail is meticulously reworked to offer ever more innovative tastes!

The house specialty is to add a twist to your cocktail, adding bubbles, acidity or both. In fact, the cocktail menu is designed in this way: bubble/citrus, no bubbles/citrus, bubbles/no citrus and no bubbles/no citrus. The result is a range of cocktails that are surprising in taste, and very pleasant on the palate. Special mention must go to the mojito, the best we've discovered so far, and light years ahead of the one you'd make at home or enjoy in an average bar. We also appreciate the Fino Colada (Pina Colada revisited) and the wine list, also on draught, including a particularly tasty orange wine from Alsace.

Cocktails on draught also allow bartenders to take the time to chat with their customers, time they save by not preparing their cocktails à la minute, and it's still rather pleasant.

Now all you have to do is find out for yourself!

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This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.

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