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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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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.
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