These recipes, developed by festival sponsor Chivas Regal 25, have been enjoyed at this year’s Cannes Film Festival, and will be served at the two Michelin starred La Palme D’Or in Cannes. The cocktails are inspired by four cocktail eras:   The Classic Age (1880-1920),  The Post-War Boom (1945-1960),  Disco Years (1975-1990) and  The Age of Revivalism (Present).

Escocia cocktail

30 ml Chivas  12 infused with Raisins  |  30 ml Manzanilla Sherry  |  45 ml Fresh white grape juice 30 ml Pear essense  |  30 ml Apricot essence  |  10 ml Lemon tincture  |  CO2

HI RES Escocia - Glass Only

 

Smoke and Mirros cocktail

40 ml Chivas 18  |  20 ml Aperol  |  20 ml Dolan rouge  |  20 ml Plum sake liqueur

HI RES Smoke and Mirrors - Glass Only

Yuzu Sour coctail

50 ml Chivas 12  |  1 black cardomon pod muddled  |  20 ml yuzu mix (1/3 yuzu juice, 2/3 lemon juice) 1/4 barspoon matcha tea  |  10 ml egg white  |  Oloroso sherry float  | Angostura zest

HI RES Yuzu Sour - Glass Only

 Morning Glory Fizz

50 ml Chivas 12 infused with fresh pineapple   |  20 ml Fresh lemon juice  |  20 ml Sugar syrup lml Absinthe  |  35 ml water  |  15 ml Egg white  |  CO2

HI RES Morning Glory Fizz - Glass Only

 Speyside Export cocktail

40 ml Chivas Brothers Blend  |  15 ml Raspberry juice  |  17 ml Blackberry juice  |  15 ml Fresh beetroot juice  |  10 ml Fresh lime juice  |  10 ml Star Anise and bay leaf syrup  |  15 ml Water  |  1 dash Black walnut bitters

HI RES Speyside Export - Glass Only

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Alina Cabral

Publisher/CEO/Founder at ADMS Publishing Group LLC

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