Cocktailing through Easter

24 Mar 2016
< 1 min read
Easter is upon us and we think it’s about time you start planning what you’ll be drinking. Here are two decadent recipes for those of you who agree, from some of London’s finest bars…
Cîroc Frozen Vines

Created by Myles Donneky (Bar Manager Aqua Restaurant Group)atAqua Shard

Glass | Martini

Garnish | 2 white grapes with mint sprigs dusted with icing sugar mounted on a curved bamboo cocktail stick



15ml Freshly squeezed lemon juice

15ml Elderflower cordial

5ml Fernet Branca

Top with Champagne


Shake the first four ingredients with ice and fine strain into a chilled glass.Top with Champagne.

TheCîroc Sour Side

Created by Andrew Shannon (Bar Manager, Edition Hotels)atThe London Edition

Glass | Coupe

Garnish | Dehydrated grapefruit slice



10ml Aperol

15ml Orange and grapefruit sherbet

25ml Freshly squeezed lemon juice

2 Dash cardamom bitters

1 Fresh egg white


Shake all ingredients with ice and strain back into shaker. Shake again without ice (dry shake) and fine strain into a chilled glass.