Are you looking to spice up your cocktail offering for the festive period? How about adding sparkling cocktails! Prosecco can act as the perfect base for a whole range of sophisticated party cocktails.
by Beacon Supplier Lockhart
Once again Trend Set from Lockhart has asked top mixologist James Trevillion of Pub Hub for his recommendations for creating the perfect fizz-based cocktails.
“But the right presentation is vital if you want to get the maximum ‘wow’ factor from even a very simple cocktail. If you choose wider rimmed glasses you can enhance the look of the drinks even more by decorating the glasses with colourful glass rimmers (flavoured, coloured sugars). Some are made to match the cocktail, or you can pair flavours made for similar cocktails. Remember to moisten the rim of the glass with a lime wedge before dipping them into the rimmer”.
Here are a few simple cocktail recipes to consider adding to your menu...
Created in 1915 at the New York Bar in Paris, the combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Believed to have been invented circa 1925 in the Ritz Hotel, Paris. The Mimosa is probably named after the common name for the flowers of the plant Acacia Dealbata.
The original recipe was invented by the Italian founder of the original Harry’s Bar in Venice in the 1930’s.
Similar to a ‘Mojito’ and sometimes described as ‘Rum, Mint and Fizz’ the ‘Old Cuban’ was invented by Audrey Saunders, proprietor of the Pegu Club in New York.
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