This version of the classic British cocktail was created by Eben Freeman, bartender at Tailor restaurant in New York City. Place 1/2 the ice into a 1-litre capacity jug. Add cumcumber slices. Pour in Pimm's, followed by lemonade and ginger beer.
The name says it all: Aperol is the perfect aperitif. Bright orange in colour, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs (including rhubarb) and roots in perfect proportions. A Treviso Prosecco: Italian white grapes located in the region of Veneto, pleasant and well balanced
- Make the recipe in a glass tumbler,
- Put first 3 or 4 ice cubes and half a round of orange,
- Then pour 1/3 of Aperol then 2/3 of Prosecco
- To finalize everything add a dash of sparkling water.
- Dip a spoon in the bottom of the glass to gently lift the Aperol. A good mix without losing the bubbles will allow your Spritz to be better balanced.
The Moscow Mule is a refreshing and easy vodka highball that uses ginger beer. Along with the likes of the White Russian, it was designed to sell vodka to U.S. drinkers in the 1930's and 1940's. Before this time, vodka was relatively unknown to Americans, though it didn't take long for them to fall in love with the clear spirit. This is one of the easiest drinks to make and it may quickly become your new favorite vodka highball. It has a snappy spice that is unique, refreshing, and invigorating, spectacular in its simplicity. The Moscow Mule requires just three easy-to-find ingredients, two of which can be played with to customize to your own taste.
A deliciously sweet and citrusy combination of sun-ripened whole grapefruit and zesty spring lemons. Just add some premium tonic for the perfect afternoon sipper
- Pour on ice, in a cocktail glass:
- 4.5cl of Belvedere
- Press 1/4 Grapefruit
- Fill with Mediterranean Fever-Tree
- Add 1 generous slice of grapefruit
- Stir gently for 10 seconds
This cocktail created by Belvedere and Fever-Tree for the fashion week, represents the values of this event.
Innovative, the combination of Belvedere with fresh grapefruit and a Mediterranean Tonic is at least original. Between the freshness of the fruit and the scent of Fever-Tree Mediterranean, which sublimates the Belvedere both taste and visual.
The origins of this cocktail are little known. it was invented by Donato Antone in 1954, it is the double world champion of mixology and dean of the school "Bartending School of Mixology Inc.". He is also the inventor of Rusty Nail and Harvey Wallbanger.
- Make the recipe in an old-fashioned type of glass
- Pour 4cl of whiskey
- Add 2cl of Amaretto
- Stir gently for 8 seconds
This pack is served with a bottle of Monkey 47 and 4 bottles of Fever Trees. An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. At the tasting, you may recognize, under the juniper bed, a pinch of pepper and citrus flavors.
- Make the recipe in a glass tumbler
- On ice pour 6cl of Monkey 47
- Add a squeezed lemon wedge
- Add fever-tree tonic
- Mix gently for 5 seconds
- Add a thin slice of lemon
The origin of the Margarita recipe is fiercely debated, but we think it's got Mexico written all over it. With tequila, triple sec and fresh lime it's tart, zingy and satisfying.
- Vecindad Tequila
- Liqueur Cointreau
- 2 Limes
Usually made with Bourbon or Rye Whiskey, this is a Japanese twist on the classic Old Fashioned cocktail. Apart from looking stunning in the glass, charcoal aids digestion and its inclusion in this cocktail was inspired by Japanese whiskey culture which revolves around good health and great whiskey.
- Make the recipe in a mixing glass
- Put the sugar in the glass, put some Peychaud bitter, a drop of whiskey then crush it and stir until the complete dissolution of the sugar.
- Add ice cubes and whiskey.
- Serve in an old fashioned glass.
- Diluted the cocktail with the Fever-Tree
- Add the orange peel