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Laurent-Perrier cocktails at the Connaught Bar
7 July 2021
Discover the Connaught Bar’s delicious Laurent-Perrier cocktails and recipes and Laurent-Perrier Alexandra Rosé 2004 served by the glass.
Laurent-Perrier Alexandra Rosé 2004
Experience Laurent-Perrier Alexandra Rosé 2004 by the glass.
Fleurissimo
• 1 white sugar cube
• 5 dashes homemade bitter
• 5ml violet liqueur
• 15ml Remy Martin VSOP cognac
• 90 ml Laurent-Perrier Champagne
Soak the sugar cube with Peychaud’s bitter,
gently drop in the champagne coupe filled with rest
of the ingredients. Top up with Champagne and
garnish with rose petal.
Bumblebee
• 50 ml Roku Gin and Haku Vodka Infused with Rasberry and Strawberry Oil
• 5 ml Sakura Distillate
• 5 ml Concord 8 Vinegar
• 45 ml Laurent-Perrier Champagne
Stir over ice, serve into champagne coupe, top
off with champagne. Garnish with half blackberry on
ice chunk. Finish with grapefruit and basil spray.
The Jenkins
• 20 ml Pisco Infused Apricot Stones
• 20 ml Konik’s Tail Infused Passion Fruit stones
• 15 ml St. Germain
• 10 ml Everleaf not alcoholic Aperitif
• 45 ml Laurent-Perrier Champagne
Stir and strain into wine glass. Garnish with
crystalized sugar.
