COCKTAILS
Armagnac
5cl Armagnac Koreska-Gillet
2cl white crème de menthe
Without ice
Juice ½ lemon
4cl Armagnac Koreska-Gillet
1 cube of sugar
Shaker. Ice cube.
3cl Armagnac (VS or VSOP) Koreska-Gillet
1 splash of grenadine syrup
Complete with Citrus Schweppes (10 cl)
60 ml Armagnac Koreska-Gillet
30 ml Red Vermouth
1 splash of Aromatic Bitters
1 Maraschino cherry
Orange zest
- Put all of the ingredients into a mixing glass,
- Fill with ice cubes,
- Chill the blend by mixing with a spoon,
- Then filter into a pre-chilled cocktail glass.
- Decorate with a maraschino cherry and the orange zest.
65 ml Armagnac Koreska-Gillet
40 ml triple sec
20 ml freshly squeezed lemon juice
lemon peel for serving
Ice for shaking
1. Add ice to shaker.
2. Combine Armagnac, triple sec, and lemon juice and pour over ice.
3. Shake well.
4. Strain into cocktail glass and discard the ice.
5. Serve garnished with lemon rind.
Champagne
- 3 cl Armagnac Koreska-Gillet
- 1 cl lemon juice (fresh-squeezed)
- 1 cl simple syrup
- 12 cl Champagne Brut Réserve KG
- Shake Armagnac, lemon and simple syrup with ice and strain into a chilled champagne flute glass.
- Top slowly with 3 to 4 ounces of Champagne and garnish with a lemon twist.
- 1/4 White Vermouth
- 1/4 Gin
- 2/4 Bourbon
- Champagne Brut Réserve Koreska-Gillet to complete
- Pour the Vermouth, Gin and Bourbon into a Champaign flute.
- Complete with well-struck Champagne.
This cocktail draws its name from the musician Lionel Hampton
- 2/10 Orange Juice
- 2/10 Vodka
- 2/10 Bitter Campari
- 4/10 Champagne Koreska-Gillet
Pour the ingredients, with the exception of champagne, into the shaker with some ice cubes.
Shaking vigorously for a few moments and pour into high glasses. Complete with cold champagne.
Decorate with 1/4 slices of orange and lemon, all topped with a strawberry or candied cherry.
