Festive parties, bar meets, and work do’s are in full swing. What better way to let the good times roll than with some festive cocktails mixed especially (pun intended) for the party season?

If you prefer your drink shaken not stirred, like a little fizz or appreciate all of the above, one of the quick and easy Cîroc and Chandon-based recipes below will be right up your street:

Cîroc Midnight Bells


A festive yet sophisticated drink with a touch of citrus zing. Created by Dani Martin at Ohla Boutique Bar, Barcelona (renowned for their lineup of exquisite cocktails).


  • 40ml Cîroc Blue Stone
  • 15ml Mandarin Liquor
  • 20ml Simple Syrup
  • 20ml Fresh Lemon Juice
  • 10ml Egg White
  • 2 dashes of Grapefruit Bitters
  • Green grapes on a cocktail stick to garnish


Mix 40ml of Cîroc Blue Stone, 15ml of Mandarin Liquor, 20ml of Simple Syrup (1 part sugar, 1 part water brought to a boil and simmered until the sugar is dissolved) with 20ml of fresh lemon juice, 10ml of an egg white, and 2 dashes of Grapefruit Bitters in a coupette glass. To finish, add garnish with two green grapes on cocktail stick. Super simple, and super tasty.


Chandon Gaucho 


A full-bodied sweet and sour sparkling cocktail designed to embody the rich flavours of Christmas.


  • 125ml Chandon Brut
  • 1 White Sugar Cube
  • 5ml Fernet Branca
  • Orange Peel to garnish


Place one sugar cube into a chilled champagne glass, pour in 5ml of Fernet Branca followed by 125ml of Chandon Brut. To finish, peel an orange with a knife, gently curl the orange peel, and place it into the champagne glass.



Love, Ms.Raé xo

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