No matter the weather keep the spirit of summer alive with these inspired and elegant cocktails created by Moët Hennesy using a superb selection of their premium spirits and champagne. From a refreshing Royale to a sublime Sour there is style to suit every taste and occasion Read on to discover more.
15ML BELVEDERE PURE
15ML ELDERFLOWER LIQUEUR
1 LARGE SCOOP OF LEMON (OR GREEN APPLE)
SORBET
CROWNED WITH MOET & CHANDON BRUT
IMPERIAL (APPROX. 80 -100ML)
Add Belvedere and elderflower liqueur to a pre-
chilled coupette glass, followed by a scoop of
sorbet. Pour the champagne around the sorbet
(but not over it). Add a teaspoon. Sip, nibble,
savour & enjoy!
GLASSWARE: COUPETTE
GARNISH: LEMON ZEST AND A BASIL LEAF
PLACED ON TOP OF SORBET
35ML X BY GLENMORANGIE
20ML ELDERFLOWER CORDIAL (BELVOIR
PREFERRED)
5ML LEMON JUICE
TOPPED UP WITH LONDON ESSENCE SODA WATER
Add whisky, cordial and lemon juice to a highball
glass, fill with ice and stir for 5-6 seconds. Top up
with more ice to re-fill the glass. Charge with
soda, leaving 15cm space at the top. Sip, savour &
enjoy with your significant other before…dinner.
GLASSWARE: HIGHBALL
40ML HENNESSY VS
10ML POIRE (PEAR) WILLIAM EAU DE VIE
20ML LEMON JUICE
12.5ML SUGAR SYRUP
1CM PEELED AND DICED RAW ROOT GINGER
1 EGG WHITE
Add ginger to shaker, muddle slightly to release
juices. Add the remaining ingredients and dry
shake (shake without ice) to emulsify egg white for 5-6 seconds.
Fill shaker with ice and shake vigorously for 10 seconds.
Fine strain into ice filled Old Fashioned/Rocks glass. Garnish. Sip.
Savour.
Enjoy!
GLASSWARE: OLD FASHIONED/ROCKS GLASS
GARNISH: PEAR FAN
50ML BELVEDERE PURE
20ML LEMON JUICE
15ML HONEY WATER
60ML ALMOND MILK
Add all to shaker, fill with ice and shake
vigorously for 10 seconds. Fine strain into ice
filled highball. Garnish. Sip. Savour. Enjoy!
GLASSWARE: HIGHBALL
GARNISH: MINT SPRIG
40ML EMINENTE RESERVA
15ML APRICOT BRANDY
15ML LIME JUICE
10ML SUGAR SYRUP
50ML PINEAPPLE JUICE
Add all to shaker, fill with ice and shake for 12-15
seconds. Fine strain into a champagne flute.
Garnish. Sip. Savour. Enjoy!
GLASSWARE: CHAMPAGNE FLUTE
GARNISH: PINEAPPLE LEAVES
40ML HENNESSY VS
10ML POIRE (PEAR) WILLIAM EAU DE VIE
20ML LEMON JUICE
12.5ML SUGAR SYRUP
1CM PEELED AND DICED RAW ROOT GINGER
1 EGG WHITE
Add ginger to shaker, muddle slightly to release
juices. Add the remaining ingredients and dry
shake (shake without ice) to emulsify egg white for 5-6 seconds.
Fill shaker with ice and shake vigorously for 10 seconds.
Fine strain into ice filled Old Fashioned/Rocks glass. Garnish. Sip.
Savour. Enjoy!
GLASSWARE: OLD FASHIONED/ROCKS GLASS
GARNISH: PEAR FAN
