Get ready to sip the wild history of rock at Canailles Roadhouse!
Our menu is split into two vibes: Cocktails are your classic rock anthems—bold, smooth, and ready to kick off the night with a bang.
Rocktales? They’re the afterparty, the uncensored stories of rock’s most legendary groupies, packed with fiery flavors and a bit of naughty history.
Each Rocktale is named after a real groupie who lived the rock & roll dream, with tales of backstage chaos and epic nights listed below.
So, grab a drink, crank up the tunes, and let’s rock this party ‘til dawn!
This mainstage madness was created by Xavier Cevrin.
Koval Four Grain Whiskey: A gritty American whiskey, blending four grains for a raw, roadhouse-ready kick.
Beluga Noble Vodka: Russian vodka so smooth it’s like a backstage pass to pure rebellion.
Trois Rivières Cuvée de l’Océan: Martinique’s oceanic rum, salty and wild like a pirate’s anthem.
Poire William Nusbaumer: Alsatian pear eau-de-vie, fruity and fierce, ready to steal the show.
Woodford Reserve Double Oaked: Kentucky bourbon, double-barreled for a smoky, velvet swagger.
Mezcal San Cosme: Mexican mezcal, smoky as a bonfire, perfect for rock’s wild nights.
Picon Amer: French bitter apéritif, orange and spice for a rebel’s edge.
Marie Galante Amarol: Caribbean liqueur, sweet and tropical, like a rum-soaked sunset.
Marie Galante Genièvre de Pomme: Apple-based genièvre, crisp and bold, a rockstar’s secret weapon.
Grand Marnier: French orange liqueur, blending cognac for a classy rock vibe.
Disaronno Amaretto Originale: Italian almond liqueur, sweet and sultry, like a groupie’s charm.
Baileys Irish Cream: Irish cream and whiskey, creamy as a moonlit afterparty.
Smeets Mangue Fruits de la Passion: Belgian liqueur, bursting with mango and passion fruit, pure tropical fire.
Los Danzantes Joven Mezcal: Young mezcal, smoky and untamed, for late-night rascal vibes.
Antioqueno Aguardiente: Colombian firewater with a raw, unapologetic kick—perfect for demented nights!
Peach Liqueur: Sweet and juicy, a fruity spark for rock’s wilder cocktails.
Sirop Clément - Sucre de Canne Martinique: Authentic Martinique cane syrup, rich and pure, delivering the real island soul that elevates every sip to a rock’n’roll high.
Corona Extra: Mexican beer, light and crisp, the ultimate roadhouse refresh.
Bernard Massard Brut: Luxembourg crémant, bubbly and fruity, for rocking the night in style.
We’re proud to feature the handcrafted spice blends from La Tour du Monde in Waterloo, Belgium, where quality rocks like an AC/DC riff. These artisanal mixes, made with passion and precision, bring the soul of our cocktails and rocktales to life. Here’s the lineup:
Recipes for 4 servings (1 part ≈ 30 ml, adjustable for 150-200 ml per serving). Spice mixes from La Tour du Monde, Waterloo, Belgium.
Ingredients: Koval Four Grain Whiskey: 6 parts, Fresh lemon juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Fresh mint: 16 leaves (4 per person), Soda water: 6 parts
Preparation: 1. In a shaker, lightly muddle mint with Sirop Clément and lemon juice. 2. Add whiskey and ice, shake vigorously. 3. Strain into ice-filled mason jars, top with soda water.
Decoration: Mint sprig pierced by a guitar pick, hemp rope with a rasta bead tied around the rim.
Ingredients: Beluga Noble Vodka: 6 parts, Tomato juice (pre-salted): 12 parts, Fresh lemon juice: 2 parts, Worcestershire sauce: 1 part, Harissa: ½ part, Saveur Américaine spice mix (La Tour du Monde): 1 tsp, Celery salt: ½ tsp
Preparation: 1. In a pitcher, mix all ingredients. 2. Stir well, pour into ice-filled tall glasses with blackened rims (edible charcoal).
Decoration: Skewer with spicy beef jerky and a chili pepper, metal skull stirrer.
Ingredients: Trois Rivières Cuvée de l’Océan rum: 6 parts, Fresh lime juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Ginger powder: ½ tsp, Soda water: 6 parts
Preparation: 1. In a shaker, mix rum, lime juice, Sirop Clément, ginger powder with ice. 2. Shake, strain into ice-filled tiki glasses, top with soda water.
Decoration: Lime wheel studded with star anise, neon glow stick stirrer, temporary wave tattoo on glass.
Ingredients: Koval Four Grain Whiskey: 6 parts, Fresh lemon juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Dried hibiscus flowers: 2 tbsp (infused), Soda water: 6 parts
Preparation: 1. Infuse hibiscus in 4 parts hot water for 10 min, strain, cool. 2. In a shaker, mix whiskey, lemon juice, Sirop Clément, hibiscus infusion with ice. 3. Shake, strain into ice-filled rocks glasses, top with soda water.
Decoration: Dried hibiscus flower pinned to a lemon slice with a skull-shaped clip, dusted with red edible glitter.
Ingredients: Poire William Nusbaumer: 6 parts, Fresh lime juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Colombo Tradition spice mix (La Tour du Monde): ½ tsp, Soda water: 6 parts
Preparation: 1. In a shaker, mix eau-de-vie, lime juice, Sirop Clément, Colombo Tradition with ice. 2. Shake, strain into ice-filled coupe glasses with gold sugar rims. 3. Top with soda water.
Decoration: Floating star anise, gold sugar rim, glowing LED ice cube.
Ingredients: Poire William Nusbaumer: 6 parts, Ginger beer: 8 parts, Fresh lime juice: 2 parts
Preparation: 1. In ice-filled copper mugs, pour eau-de-vie and lime juice. 2. Top with ginger beer, stir gently.
Decoration: Lime wedge impaled by a bat-shaped skewer, black leather strip with silver spikes around handle.
Ingredients: Woodford Reserve Double Oaked bourbon: 4 parts, Mezcal San Cosme: 2 parts, Cranberry juice: 6 parts, Almond milk: 4 parts, Colombo Tradition spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a shaker, mix bourbon, mezcal, cranberry juice, almond milk, Colombo Tradition with ice. 2. Shake gently, strain into ice-filled smoked glasses.
Decoration: Torched cinnamon stick for aroma, purple haze fog (dry ice effect), Hendrix lyric etched on glass.
Ingredients: Beluga Noble Vodka: 6 parts, Fresh lime juice: 2 parts, Ginger beer: 8 parts, Morvandiau spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In ice-filled highball glasses, pour vodka, lime juice, Morvandiau. 2. Top with ginger beer, stir.
Decoration: Lime slice with “Roxy” tattoo sticker, sprig of wild herbs, mini bandana flag.
Ingredients: Woodford Reserve Double Oaked bourbon: 8 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Cinnamon powder: ½ tsp, Angostura bitters: 8 drops
Preparation: 1. In a mixing glass, stir bourbon, Sirop Clément, cinnamon, Angostura with ice. 2. Strain into old-fashioned glasses with a large ice cube stamped with Motorhead logo.
Decoration: Orange peel twisted into a rose, studded leather coaster.
Ingredients: Koval Four Grain Whiskey: 6 parts, Fresh orange juice: 6 parts, Almond milk: 4 parts, L’Annexe Raspberry Lemonade: 4 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a shaker, mix whiskey, orange juice, almond milk, lemonade, Saveur Américaine with ice. 2. Shake gently, strain into ice-filled tall glasses with pink sugar rims.
Decoration: Raspberry skewer wrapped in an edible concert ticket, pink sugar rim, Queen crown pick.
Ingredients: Trois Rivières Cuvée de l’Océan rum: 4 parts, Poire William Nusbaumer: 2 parts, Fresh lime juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts
Preparation: 1. In a shaker, mix rum, eau-de-vie, lime juice, Sirop Clément with ice. 2. Shake, strain into ice-filled martini glasses with silver sugar rims.
Decoration: Pear slice carved as a crescent moon, silver sugar rim, glow stick stirrer.
Ingredients: Picon Amer: 6 parts, Fresh lemon juice: 2 parts, Orgeat syrup (or almond milk): 2 parts, Soda water: 8 parts, Orange slice: 4
Preparation: 1. In a pitcher, mix Picon, lemon juice, orgeat (or almond milk). 2. Pour into ice-filled mason jars, top with soda water, stir gently.
Decoration: Orange slice pierced by a motorcycle chain link, bandana tied around base, sparkler.
Ingredients: Beluga Noble Vodka: 6 parts, Fresh grapefruit juice: 6 parts, Cranberry juice: 4 parts, Ginger powder: ½ tsp, Soda water: 4 parts
Preparation: 1. In a shaker, mix vodka, juices, ginger powder with ice. 2. Shake, strain into ice-filled highball glasses, top with soda water.
Decoration: Grapefruit wedge studded with pink peppercorns, flamingo stirrer, pink leopard print napkin.
Ingredients: Picon Amer: 4 parts, Bernard Massard Brut: 8 parts, Gimber N°1 Bio: 2 parts, Grand Marnier: 2 parts, Bergamot essential oil: 4 drops, Espelette chili powder: 1 pinch, Orange zest: 4, Candied ginger: 4 pieces
Preparation: 1. In a pitcher, mix Picon, Gimber, Grand Marnier, bergamot oil. 2. Pour into champagne flutes, top with Bernard Massard Brut. 3. Sprinkle Espelette chili.
Decoration: Candied ginger skewer draped in gold leaf, orange zest spiral, mini tiara on rim.
Ingredients: Marie Galante Amarol: 6 parts, Bernard Massard Brut: 8 parts, Fresh orange juice: 4 parts, Espelette chili powder: 1 pinch, Orange slice: 4
Preparation: 1. In a pitcher, mix Amarol and orange juice. 2. Pour into flutes, top with Bernard Massard Brut. 3. Sprinkle Espelette chili.
Decoration: Orange slice dusted with chili powder, pirate flag cocktail pick, skull bead necklace around stem.
Ingredients: Marie Galante Genièvre de Pomme: 6 parts, Bernard Massard Brut: 8 parts, Fresh orange juice: 4 parts, Apple slice: 4
Preparation: 1. In a pitcher, mix genièvre and orange juice. 2. Pour into flutes, top with Bernard Massard Brut.
Decoration: Apple slice carved as a star, silver studded ribbon around stem, rock fist sticker on glass.
Ingredients: Beluga Noble Vodka: 6 parts, Fresh grapefruit juice: 6 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp, Soda water: 4 parts
Preparation: 1. In a shaker, mix vodka, grapefruit juice, Sirop Clément, Saveur Américaine with ice. 2. Shake, strain into ice-filled highball glasses, top with soda water.
Decoration: Grapefruit slice pierced by a safety pin, “Roxy” graffiti stencil on glass, studded wristband napkin holder.
Ingredients: Beluga Noble Vodka: 6 parts, Cranberry juice: 8 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp, Soda water: 4 parts
Preparation: 1. In a shaker, mix vodka, cranberry juice, Saveur Américaine with ice. 2. Shake, strain into ice-filled tall glasses, top with soda water.
Decoration: Cranberry skewer wrapped in fishnet ribbon, red lipstick kiss mark on glass, punk spike stirrer.
Ingredients: Beluga Noble Vodka: 6 parts, Peach liqueur: 2 parts, Cranberry juice: 6 parts, Fresh lime juice: 2 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp, Ginger powder: ¼ tsp, Soda water: 4 parts
Preparation: 1. In a shaker, mix vodka, peach liqueur, juices, Saveur Américaine, ginger with ice. 2. Shake, strain into ice-filled highball glasses, top with soda water.
Decoration: Torched lime wedge, flame-shaped pick, “Top Secret” stamp on glass.
Ingredients: Beluga Noble Vodka: 6 parts, Cranberry juice: 4 parts, Ginger beer: 6 parts, Fresh orange juice: 4 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a pitcher, mix vodka, juices, Saveur Américaine. 2. Pour into ice-filled tall glasses, top with ginger beer.
Decoration: Orange slice studded with star-shaped studs, leopard print straw, Crüe backstage pass.
Ingredients: Beluga Noble Vodka: 6 parts, Fresh lime juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Ginger powder: ½ tsp, Soda water: 6 parts
Preparation: 1. In a shaker, mix vodka, lime juice, Sirop Clément, ginger with ice. 2. Shake, strain into ice-filled highball glasses, top with soda water.
Decoration: Lime wheel wrapped in a gold chain, heart-shaped sparkler, “Pamela” nameplate charm.
Ingredients: Koval Four Grain Whiskey: 6 parts, Fresh orange juice: 6 parts, Cranberry juice: 4 parts, Ginger beer: 4 parts, Fever-Tree Indian Tonic Water: 4 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a pitcher, mix whiskey, juices, Saveur Américaine. 2. Pour into ice-filled tall glasses, top with ginger beer and tonic.
Decoration: Orange wedge pierced by a studded belt buckle, neon wristband straw, glitter-dusted rim.
Ingredients: Woodford Reserve Double Oaked bourbon: 8 parts, Fresh lime juice: 3 parts, Sirop Clément - Sucre de Canne Martinique: 2 parts, Panch Phoran spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a shaker, mix bourbon, lime juice, Sirop Clément, Panch Phoran with ice. 2. Shake, strain into rocks glasses with a large ice cube.
Decoration: Lime slice branded with a Zeppelin logo, black feather stirrer, studded leather rim wrap.
Ingredients: Beluga Noble Vodka: 6 parts, Smeets Mangue Fruits de la Passion liqueur: 4 parts, Fresh orange juice: 4 parts, Ginger beer: 6 parts, Orange slice: 4
Preparation: 1. In a pitcher, mix vodka, liqueur, orange juice. 2. Pour into ice-filled hurricane glasses, top with ginger beer.
Decoration: Orange slice pierced by a palm tree pick, tropical flower garnish, “Bebe” glitter sticker.
Ingredients: Disaronno Amaretto: 4 parts, Baileys Irish Cream: 4 parts, Almond milk: 4 parts, Cinnamon powder: ½ tsp
Preparation: 1. In a shaker, mix amaretto, Baileys, almond milk, cinnamon with ice. 2. Shake, strain into ice-filled coupe glasses with cinnamon-dusted rims.
Decoration: Cinnamon-dusted rim, moon-shaped marshmallow garnish, silver charm bracelet around stem.
Ingredients: Corona Extra: 8 parts, Gimber N°1 Bio: 4 parts, Orange slice: 4
Preparation: 1. In ice-filled pint glasses, pour Gimber. 2. Top with Corona, stir gently.
Decoration: Orange slice pierced by a lightning bolt pick, tie-dye napkin, “Cleo” guitar strap coaster.
Ingredients: Beluga Noble Vodka: 4 parts, Woodford Reserve Double Oaked bourbon: 2 parts, Mezcal San Cosme: 2 parts, Fresh grapefruit juice: 6 parts, Fever-Tree Raspberry & Rhubarb Tonic Water: 6 parts, Saveur Américaine spice mix (La Tour du Monde): ½ tsp
Preparation: 1. In a shaker, mix vodka, bourbon, mezcal, grapefruit juice, Saveur Américaine with ice. 2. Shake, strain into ice-filled highball glasses, top with tonic.
Decoration: Grapefruit wedge studded with black peppercorns, Rolling Stones tongue sticker, smoky fog effect.
Ingredients: Los Danzantes Joven Mezcal: 6 parts, Chilled espresso: 4 parts, Grand Marnier: 2 parts, Espelette chili powder: 1 pinch, Orange zest: 4
Preparation: 1. In a shaker, mix mezcal, espresso, Grand Marnier, Espelette chili with ice. 2. Shake, strain into rocks glasses with a large ice cube.
Decoration: Orange zest twisted into a spiral, coffee bean skewer, “Bribón” cigar band around glass.
Ingredients: Antioqueno Aguardiente: 1 part
Preparation: Pour 1 part Antioqueno Aguardiente into a shot glass. Serve chilled with a rebellious shout!
Ingredients: La Mescal Fumé Ambrée: 1 part
Preparation: Pour 1 part La Mescal Fumé Ambrée into a shot glass. Serve at room temp with a smoky flair!
Ingrédients (pour 2 personnes, 1/2 melon par personne) :
• 1 melon moyen (type cantaloup ou charentais), bien mûr
• 150 g de truite fumée, émiettée
• 1 c. à soupe de mayonnaise
• 2 c. à soupe de kéfir (bien mélangé pour une texture lisse)
• 1 c. à café de sauce Worcestershire
• 1 c. à soupe d’huile d’olive
• 1 c. à soupe de jus de citron (pour un max de fraîcheur, chou !)
• 1/4 c. à café d’ail en poudre (ajuste selon ton goût)
• 1 pincée de paprika ou de piment d’Espelette (optionnel, pour le rock)
• 1 c. à soupe de ciboulette hachée (fraîche, pour la vibe)
• 1 c. à soupe de persil haché (frais, pour le groove)
• Optionnel : 1 c. à café d’estragon frais haché (pour une touche anisée qui claque)
• Sel de céleri ou Herbamare (à la place du sel classique, à ajuster au goût)
• Poivre au goût
Préparation :
1. Prépare le melon : Coupe le melon en deux, retire les graines avec une cuillère. Évide légèrement l’intérieur avec une cuillère parisienne ou une petite cuillère pour faire place à la farce (garde la chair pour un dessert ou à grignoter). Mets les moitiés au frigo pour qu’elles restent fraîches, chou !
2. Prépare la farce : Émiette la truite fumée en petits morceaux dans un bol.
3. Ajoute la mayonnaise, le kéfir, la sauce Worcestershire, l’huile d’olive, la cuillère à soupe de jus de citron et l’ail en poudre. Mélange bien pour une texture crémeuse et légère qui déchire.
4. Incorpore la ciboulette, le persil, et l’estragon (si tu l’utilises). Ajoute le paprika ou piment d’Espelette si tu veux du piquant.
5. Assaisonne : Utilise une pincée de sel de céleri ou d’Herbamare à la place du sel classique. Vas-y mollo (la truite est salée) et goûte pour ajuster. Ajoute du poivre au goût. Envie de plus de punch ? Une pincée d’ail en poudre ou un filet de citron, et c’est parti !
6. Farcir le melon : Remplis chaque moitié de melon avec la salade de truite fumée, tasse légèrement pour que ça rocke. Décore avec une pincée de ciboulette ou d’estragon frais pour le style.
7. Service : Sers tout de suite pour une fraîcheur qui envoie, ou couvre et garde au frigo (1-2 heures max pour que the melon reste ferme).
Conseil :
• Estragon : Ça donne une vibe anisée, mais vas-y doucement (1 c. à café max) pour pas voler la vedette.
• Sel de céleri/Herbamare : Le sel de céleri booste le côté végétal, l’Herbamare fait swinguer les herbes. Choisis ton camp !
• Si la farce est trop liquide (kéfir + citron), ajoute 1/2 c. à soupe de mayo ou plus de truite pour l’épaissir.
• Accompagne avec du pain grillé ou des jeunes pousses pour un max de texture, chou !
Conservation : La farce se garde 1-2 jours au frigo, mais farcis le melon juste avant de servir pour qu’il reste au top.
Régale-toi avec ce Smoked Trout Riff 'n' Melon qui déchire ! 🤘
party like a rockstar at
XAV's birthday
C’EST MON ANNIF ET ON VA FÊTER ÇA EN MODE ROCK & ROLL DU SAMEDI 28 AU DIMANCHE 29 JUIN AU CANAILLES ROADHOUSE A WATERLOO !
ON DÉMARRE LE SAMEDI 28 JUIN À PARTIR DE 15H AVEC UNE SÉLECTION SURPRISE DE MES COCKTAILS DE OUF – ET ÇA DURE JUSQU’À PLUS D’HEURE !
À 19H, ON PASSE À TABLE POUR UN DÎNER QUI DÉCHIRE : MON NOUVEAU DÉLICE SMOKED TROUT RIFF 'N' MELON, DU BON PAIN À L’ÉPEAUTRE, UN PLATEAU DE FROMAGE, DES ZAKOUSKIS, ET UN GÂTEAU SURPRISE POUR FINIR EN BEAUTÉ.
LA FÊTE CONTINUE JUSQU’AU DIMANCHE POUR CÉLÉBRER MON ANNIF À MINUIT – ON VA FAIRE VIBRER LE WEEK-END, CHOU !
DRESS CODE : ROCK, HIPPIE, OU FLUO 90’S – VENEZ COMME VOUS VOULEZ, C’EST PAS OBLIGATOIRE !
rsvp at 0497/32.81.87 ou WhatsApp au plus tard le 24/6 pour le diner, pour un cocktail y a toujours de la place