It’s Been A Long Week: Longchamp Swizzle
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
Spring fever is real and we’re all in need of extra bubbly cocktails. This option from New York Katana Kitten‘s head bartender is berry heaven with some bourbon, Lillet, and, of course, topped off with champagne. Elegant and refreshing, here’s how you do it:
Ingredients:
- 1 ½ oz G.H. Mumm Grand Cordon Champagne
- 1 ¼ oz Martell VSOP Bourbon Cask Finish
- ¾ oz Lillet Rouge
- ½ oz lemon juice
- 1 ½ oz berry-rose-chile cordial (*Strawberry, raspberry, ancho chile, hibiscus, rose water)
- Glassware: pearl diver
Method:
- Build, and garnish with a red cherry skewered through rose petal and mint sprig
Cheers!
