CHANDON SUMMER COCKTAILS

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Calling all cocktail making fans and budding Mixologists, Chandon have a great line-up of refreshing recipes for you to try one summer’s day or night. From sweet yet sophisticated blends to zingy citrus concoctions with delicate notes, there’s something for everyone.

CHANDON – THE JENSON

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Ingredients:

  • 15ml Blackberry Cordial (made with Blackberries, Caster sugar, Lemon juice and Water)
  • 300g Blackberries
  • 200g Caster sugar
  • 50ml Lemon juice
  • 100g Water
  • 15ml Chamomile Vodka
  • 85ml Chandon Brut
  • x1 Bay leaf
  • x1 pack of Ice cubes

Method:

*BLACKBERRY CORDIAL: Take 300g blackberries and add 200g caster sugar, 100g water and 50ml Lemon Juice. Gently heat the mixture just until the sugar dissolves, no more. Once cooled, fine strain the liquid through a tea strainer until all bits are removed. Achieving a clear mixture may take a few attempts.

Stir down 15ml Blackberry Cordial, and 15ml Chamomile Vodka in a cocktail tin or mixing glass over cubed ice until chilled. Strain into a coupette glass and top with Chandon Brut. Garnish with a bay leaf and a blackberry.

 

CHANDON – THE FERNANDO

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Ingredients:

  • 20ml Manzanilla Sherry
  • 20ml Pink Grapefruit Sherbet (made with Pink Grapefruit juice and Caster Sugar)*
  • 300ml Pink Grapefruit juice
  • 100g Caster sugar
  • 5ml Peach Bitters
  • 85ml Chandon Rosé
  • x1 Sprig of Thyme
  • x1 Slice of Pink Grapefruit
  • x1 pack of Ice cubes

Method:

*PINK GRAPEFRUIT SHERBET: Simply shake or stir 300ml Pink Grapefruit juice with 100g Caster sugar – this would be commonly known as 3:1 ratio. Fine strain and put aside.

Build 20ml Manzanilla Sherry, 20ml Pink Grapefruit Sherbert, and 0.5ml Peach Bitters in a wine glass over cubed ice and top with Chandon Rosé. Garnish with a sprig of thyme and a slice of pink grapefruit.

 

CHANDON BOMBILLA SPRITZ

chandon

Ingredients:

  • 15ml Green Tea infused Cognac (made with Hennessy and Green Tea)*
  • x1 Bottle of Moët Hennessy Cognac
  • 10g Green Tea
  • 15ml Apricot Liqueur
  • 15ml Cloudy Apple Juice
  • 70ml Chandon Brut
  • x1 Slice of Lemon
  • x1 pack of Ice cubes
  • x1 Cardomom pod (optional)

Method:

*GREEN TEA INFUSED COGNAC: Take a bottle of Moët Hennessy Cognac and infuse it with 10g of green tea for 15 minutes. Fine strain and store back in the bottle.

Build 15ml Green Tea infused Cognac,  15ml Apricot Liqueur, and 15ml Cloudy Apple Juice in a wine glass over cubed ice and top with Chandon Brut. Garnish with a slice of lemon and a cardamom pod (if you’d like to add a bit more spice to your creation).

 

Enjoy!

Love, Ms.Raé xo

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