Yellow Submarine

Ingredients

40ml gin

15ml fino sherry

10ml galliano l’autentico herbal liquor

2 dashes celery bitters.

 

Method

Stir all the ingredients with ice and serve in a rock glass  with  ice sphere.

Garnish: oils of a lemon zest and cucumber skin.

 

 

The Pink Poire

Ingredients

15ml pear vodka

45ml freshly squeezed rhubarb juice

30ml suze french aperitif

15ml freshly squeezed lemon juice

15ml homemade almond syrup

30ml champagne brut

 

Method

Stir all the ingredients with ice  beside the champagne, pour in a wine glass filled with ice.

Add the champagne and stir gently.

Garnish: orange zest and dry pear slice.

 

 

The Connaught

Carlos Place

Mayfair

London

W1K 2AL

+44 20 7499 7070

www.the-connaught.co.uk