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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.
