SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with champagne.
Lemon wedge, edible flowers & seasonal berries
A classic cocktail from the 1860’s revived in 2014 by Sean Ware of the London Cocktail Club with Demi-Sec champagne. We’ve used brut but compensated for this with a dash of sugar syrup.
Created in January 2014 for Laurent-Perrier by Sean Ware of the London Cocktail Club, London, England.
Approximately £0.00 per cocktail *
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SHAKE first 7 ingredients with ice and fine strain into chilled glass. TOP with champagne.
Singapore Sling (Difford’s recipe)
SHAKE first 9 ingredients with ice and strain into ice-filled glass. TOP with soda and lightly stir.
Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally...
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
The amount of cane sugar (liqueur d'expédition) added to a champagne during dosage will affect how sweet (or dry) a champagne tastes. Unless the label specifically says 'zéro' or...
Many cocktails benefit from sweetening but granulated sugar does not dissolve easily in cold liquids, particularly alcohol. Hence pre-dissolved sugar syrup (also known as 'simple...
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