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Created by Laurent Perrier, the Rose Memoire is a sophisticated cocktail made with rose Champagne; a special occasion drink.View recipe
Place the sugar cube in the bottom of a chilled champagne flute and add the bitters. Pour in the brandy and top up very slowly with champagne. Garnish with a cherry and a wedge of lemon.View recipe
“Chin Chin” is used to express good wishes before drinking and comes before the obligatory meeting of glasses. The Chin Chin cocktail is a fine mix of flavours with a sweet and floral scent derived from the honey.View recipe
A Va Va Voom Cocktail is a sophisticated Buck’s Fizz and is the perfect drink to serve at a wedding, party or special celebration.View recipe
A popular drink served at weddings and events and one of only a handful of alcoholic drinks that is considered acceptable to be drunk at breakfast! The Buck’s Fizz is named after London’s Buck’s Club, where it is said to have been invented as an excuse to begin drinking early. Containing fresh orange juice, it’s virtually a breakfast staple!View recipe
A Mimosa Cocktail is one-part champagne and one-part orange juice. Traditionally it is served in a tall champagne flute and is a popular drink served at weddings. It is thought to have been invented at the Hôtel Ritz Paris in around 1925, by Frank Meier.View recipe
The American Glory is sweet and sparkling; what’s not to like?View recipe
The Chicago is a brandy-based cocktail that was most probably named after the city of Chicago and has been well documented in numerous cocktail manuals dating back to the 19th century.View recipe
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The Arizona Breeze is a tarter and dryer version of the Sea Breeze cocktail. It’s super easy to rustle up, no fancy ingredients in sight.
There are several versions of the Turf Cocktail, the one we particularly like dates back the furthest and was a Harry Johnson creation. A complex mix of flavours that actually works exceedingly well.