Bubbles
Mango and Violet Champagne Cocktail
Remy Martin VSOP, Mango, Violet Syrup, Blue Bar House Bitters, Champagne
Ingredients
10mls Remy Martin VSOP,
A quarter of a Mango,
15mls Violet Syrup,
topped with Champagne
Glass
Champagne Flute
Mixology
Muddle A quarter of a Mango, add 10mls Remy Martin VSOP, 15mls Violet Syrup, and Ice. Shake and Double Strain into Champagne Flute.
Fine Chop some Mango and drop Mango into the Cocktail.
Top with Champagne
Garnish
Edible Flower
Berries and Rose Aperol Spritz
Mixed Berries Infused Smoke Lab Vodka, Aperol, Zonin Prosecco, Kris Kress Kombucha Berry, Rose Tea soda.
Ingredients
30mls Mixed Berries Infused Smoke Lab Vodka,
30mls Aperol,
60mls Zonin Prosecco,
45mls Kris Kress Kombucha Berry,
45mls Rose Tea soda
Glass
RCR Mixology Wine GlassMixology
Build-in Glass over ice 30mls Mixed Berries Infused Smoke Lab Vodka, 30mls Aperol, 60mls Zonin Prosecco, 45mls Kris Kress Kombucha Berry, 45mls Rose Tea soda, Stir in a glass.Garnish
2 Raspberries, 2 Blackberries, 2 Blueberries and Strawberry Chopped in half
Apricot Anise Mimosa
Champagne, Orange, Homemade Dried Apricot and Star Anise Syrup
Ingredients
top with Champagne,
half glass of fresh Orange,
10mls Homemade Dried Apricot and Star Anise Syrup
Glass
Champagne flute
Mixology
Pour in 10mls Homemade Dried Apricot and Star Anise Syrup, half fill Champagne Flute with fresh Orange Juice and top with Champagne. Gently stir
Garnish
Dried apricot, Dehydrated Orange and Star Anise
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