Arak and Blackberry Sour cocktail by Pierre Farah

Pierre Farah, a young man in his thirties, has been living in Switzerland for the past 7 years where he works as a consultant. His interest in cooking started in 2011 when he moved abroad alone and continued developing throughout the pandemic. “I have always been interested in cooking,” he shares. “I remember waiting impatiently for the episodes of Joël Robuchon’s cooking show, “Bon Appétit Bien Sur,” when I was a child. But it wasn’t until I lived alone in Montreal for my studies at McGill that I really got into cooking.”

With his Instagram account, now boasting nearly 15,000 followers, Pierre shares not only restaurant recommendations, but also a wide array of easy-to-follow home recipes, including salads, pastas, dishes inspired by specific themes or ingredients and, more recently, creative ideas for reimagining classic cocktails.

“I created the account years ago to share photos of the dishes I was creating. Over time, I started sharing my recipes online too. I don’t follow one particular style, I just try to come up with recipes that are relatively simple and work if you follow the instructions,” he explains.

While Pierre does not adhere to a specific timetable, he skillfully manages to balance his busy schedule to make time for the activities he enjoys, resulting in captivating videos that are quick, simple and fun.

“Today, the success of a social media post, particularly on Instagram, hinges heavily on its visuals, editing style, music and pace. Users are becoming more and more impatient and need to be hooked from the very first second, or else they will move on to the next post,” he says.

This summer, Pierre has chosen to infuse classic cocktails with a regional twist, offering enticing options like a ‘Turkish Coffee Martini’, a ‘Rosewater Aperol Spritz’ and an ‘Arak-Blackberry Sour’ as featured below.

Pierre Farah’s Arak and Blackberry Sour cocktail

Ingredients:

45 ml gin

15 ml arak

15 ml syrup (equal parts white sugar and water brought to a boil and left to cool)

30 ml lemon juice

15 ml egg white or aquafaba*

A handful of blackberries

A dash of salt

Method:

Step 1- Pour all the ingredients into a shaker without ice and shake vigorously for 20-30 seconds

Step 2- Add a handful of ice and shake again for 20-30 seconds

Step 3- Serve the strained cocktail in a frosted cocktail glass

Step 4- Garnish with a blackberry pierced on a toothpick

*Aquafaba is the liquid from canned chickpeas. It can be used as a substitute for egg whites in many recipes. However, its foaming power is slightly less potent than real egg whites.

Pierre Farah's Arak and Blackberry Sour

This article was originally published in French in L'Orient-Le Jour.