Ciroc Vodka cocktails

  • Ciroc Vodka cocktails image 1

Escrito por:
Fotografía por: Dan Malpass

Cîroc recently challenged some of London’s best bartenders to create simple but tasty cocktails which highlight the vodka’s character and play to its base of Ugni Blanc and Maauzab Blanc grapes. Hearing this we invited the following bartenders to pop into our bar, the Cabinet Room, to make their cocktails.

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Frozen Vines

By Myles Donneky (Bars Manager at Aqua Restaurant Group)

Glass: Martini
Garnish: 2 white grapes with mint sprigs dusted with icing sugar mounted on a curved bamboo cocktail stick.
Method: SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with champagne.

50 ml Cîroc Vodka
15 ml Freshly squeezed lemon juice
15 ml Elderflower cordial
5 ml Fernet Branca
Top with Champagne

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Tangy Feeling

By Fabio Immovilli (Red Bar Manager J.W.Marriott Grosvenor House)

Glass: Silver mug
Garnish: Grapes, basil and lemon
Method: MUDDLE basil and grapes in base of shaker. Add other ingredients, SHAKE with ice and strain into mug filled with crushed ice.

10 fresh Basil leaves
5 fresh White grapes
50 ml Cîroc Vodka
10 ml Apple shrub
40 ml Apple juice
2 spoons Lemon curd
2 dash Grapefruit bitters

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The Harriet

By Ricardo Vecchio (Senior Bartender Rocco Forte Hotels, London)

Glass: Old-fashioned
Garnish: Dehydrated lemon slice and dried lavender sprig
Method: SHAKE all ingredients with ice and strain back into shaker. SHAKE again without ice (dry shake) and fine strain into glass over a chunk of block ice.
50 ml Cîroc Vodka
20 ml Freshly squeezed lemon juice
10 ml House-made lemongrass syrup
½ fresh Egg white

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The Sour Side

By Andrew Shannon (Nightlife Supervisor, Edition Hotels)

Glass: Coupe
Garnish: Dehydrated grapefruit slice
Method: SHAKE all ingredients with ice and stain back into shaker. SHAKE again without ice (dry shake) and fine strain into chilled glass.

40 ml Cîroc Vodka
10 ml Aperol
15 ml Orange and grapefruit sherbet
25 ml Freshly squeezed lemon juice
2 dash Cardamom bitters
1 fresh Egg white

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Whitehall lady

By Domenico De Felice (Bar Manager Bassoon Bar at Corinthia Hotel)

Glass: Flute
Garnish: Lemon zest twist & lavender sprigs
Method: SHAKE first 3 ingredients with ice and fine strain into chilled glass. TOP with champagne.

40 ml Cîroc Vodka
20 ml Elderflower cordial
10 ml Freshly squeezed lemon juice
Top with Champagne

Further information on Cîroc Vodka

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