Although few could tire of the traditional cocktails that have lasted since Prohibition, you may want to try a few different drinks between the mojitos and Harvey Wallbangers. If you’re looking for new, decadent cocktails this Easter some of London’s top bartenders have created some new delicious cocktails, spectacular looking and full of flavour.
CÎROC FROZEN VINES has been created by Myles Donneky (Bar Manager Aqua Restaurant Group) and is served at the 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 CÎROC SOUR SIDE has been created by Andrew Shannon (Bar Manager, Edition Hotels) and is 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
Enjoy! (drink responsibly, etc, etc)
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