The Maybourne Riviera’s bar Le 300 uses Bourgoin Verjus (€20 for 75cl), an artisanal juice from Cognac. “It’s made from Ugni Blanc grapes grown in Charente, and has a pH around 2.5 – so it’s bright like lemon or lime, but with a softer, more vinous profile,” says head bartender Julien Lecharpentier. The verjus figures in Geranium, a twist on a lychee Martini made with gin, peach wine and geranium leaf, and Helio, a Manhattan twist made with osmanthus and brown butter.