Let’s enjoy a perfect weekend staycation; with some simple cocktails that will chase the Circuit Breaker blues away.
From cognacs, to cremes; these simple recipes will make your weekend feel like you’re on vacation, or making new memories with your friends, all from the comforts of your own home!
Stock your home-bar from your fingertips with these easy suggestions & order today to enjoy the perfect weekend staycation!
Let’s start the day with an Italicus Spritz; this simple 2 ingredient cocktail is the perfect lazy Saturday or Sunday brunch drink. All you need are Italicus & Prosecco (or champagne if you’ve already got that chilling at home).
Equal parts Italicus
Equal parts Prosecco (or Champagne)
Italicus is lightly citrusy on the nose with hints of rose & lavender. On the palate, fresh tones of ripe citrus fruits are balanced with a light bitter & floral spice before giving way to a complex and long lasting finish.
To enhance the delicate flavours of the botanicals, Italicus is best enjoyed 50/50 with Prosecco over ice & garnished with three green olives to balance the floral aromas with a touch of saltiness.
Serve over ice with three green olives for garnish, preferably in a classy flute.
Elephant Sloe Gin is a new twist on the classic Elephant London Dry Gin, which has been infused with the fresh and fruity flavours of sloe berries. The infusion process involves the gentle maceration of fresh slow berries for several months, to allow the flavours to permeate through the gin thoroughly.
The result is a gin which is well-rounded, with a sweet fruity bouquet and subtle notes of spice which complement the familiar flavours of sloe berries. Being less sweet than other sloe gins and having a higher alcohol volume of 35%, Elephant is ideal for mixing into cocktails or enjoying neat, or topping off with soda water for a delicious, thirst-quenching treat!
The Gayle Seale Daiquiri was designed by Global Rum Ambassador, Ian Burell & named for Gayle Seale; global brand ambassador of Foursquare Distillery & wife of owner/distiller/rum legend, Richard Seale, in a classic Corn ‘n’ Oil combining Barbados Rum with Falernum.
Shake all the ingredients with plenty of ice in a shaker. Double strain into a chilled coupe. Garnish with a twist of lime peel.
A staple of many tiki drinks, Falernum is a creation indigenous to Barbados. It is a rum based liqueur: Barbados rum blended with cane syrup, lime, clove, and almonds
The John D. Taylor Velvet Falernum in particular, is a low-proof liqueur full of classic Caribbean flavours. Hailing from Barbados, we highly recommend pairing the Velvet Falernum with Doorly’s, a la a Gayle Seale Daiquiri.
45ml Fair Cafe
20ml Cara & Co
20ml Fair Cacao
1 fresh egg yolk (make sure to wash the egg well prior to cracking)
A spoonful of mascarpone cheese
Shake all the ingredients in a cocktail shaker with ice, pour into a martini glass & garnish with fresh whipped cream & all the great toppings if desired.
A hot favourite at Whisky Live Singapore 2019, where it flew off the shelves after being introduced by Vallein Tercinier owners at their stand, this decadent cognac can be described with two words: utterly delicious.
To be enjoyed in a cocktail, straight or in an indulgent dessert such as a tiramisu.
Or in a Tiramisu inspired cocktail.
The original recipe called for a cognac VSOP, but we subbed in the Cara & Co Cognac for a richer, thicker flavour.
We hope you enjoy!
CARA & CO
This caramel liqueur combines the creaminess of farmhouse milk with the rich flavour of fleur de sel caramel, all of which is enhanced by the bouquet of aromas released from a cognac selected by the cellar master of Vallein Tercinier.
Before we dive into the final cocktail, which features a cognac, why not explore more about the daunting spirits category on the 1st of May with a cognac cocktail in hand? LMDW’s very own Mathieu Musnier is featured in this BTCN exclusive, check out the official trailer below & tune in on the 1st of May to watch the full episode!
MERLET SIDE CAR
The Merlet side car features two of our favourite Merlet products; the Brother’s Blend cognac & the Merlet Trois Citrus.
The creation of the Cassis plantation in 1970 allowed for a diversification of the local wine-making terroir. The birth of the Crème de Cassis of Saintonge Boisée led to the creation of a range of fruit crèmes that are today extremely well-known.
Bitter blood oranges as well as lemon are included in the composition of the Merlet Triple Sec.
This goes a long way to explaining its combination of liveliness and creaminess. Essential for cocktails.