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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.


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.


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.

The Connaught Bar has been named ‘World’s Best Bar’ in The World’s 50 Best Bars 2020