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This Easter why not create some decadent cocktails straight off the menu from London’s top bartenders and create a selection of delicious cocktails, spectacularly looking and full of flavour.

 

 

 

 

Frozen Vines

CÎROC FROZEN VINES

Created by Miles Donnely (Bar Manager Aqua Restaurant Group)

Served at: Aqua Shard

Ingredients:

50ml CÎROC Vodka

15ml Freshly squeezed lemon juice

15ml Elderflower cordial

5ml Fernet Branca

Top with Champagne

Method:

Shake the first four ingredients with ice and fine strain into a chilled glass

Top with Champagne

Glass: Martini

Garnish: 2 white grapes with mint sprigs dusted with icing sugar mounted on a curved bamboo cocktail stick

 

 

 

 

 

 

 

 

 

 

 

The Sour Side

 

THE CÎROC SOUR SIDE

Created by Andrew Shannon (Bar Manager, Edition Hotels)

Served at: The London Edition

Ingredients:

40ml CÎROC Vodka

10ml Aperol

15ml Orange and grapefruit sherbet

25ml Freshly squeezed lemon juice

2 Dash cardamom bitters

1 Fresh egg white

Method:

Shake all ingredients with ice and strain back into shaker. Shake again without ice (dry shake) and fine strain into a chilled glass

Glass: Coupe

Garnish Dehydrated grapefruit slice

The Harriet

 

THE CÎROC HARRIET

Created by Ricardo Vecchio (Senior Bartender, Rocco Forte Hotels, London)

Served at: The Donovan Bar at Browns Hotel

Ingredients:

50ml CÎROC Vodka

20ml Freshly squeezed lemon juice

10ml House made lemon grass syrup

½ Fresh egg white

Method:

Shake all ingredients with ice and strain back into shaker. Shake again without ice (dry shake) and find strain into glass over a chunk of block ice

Glass: Old fashioned

Garnish: Dehydrated lemon slice and a dried lavender sprig

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