CAMPARINO

Ingredients

15 ml Campari

10 ml Martini Rosso

10 ml gin

30 ml pineapple juice

3 lime wedges

120 ml Devaux Champagne

Method

Mix all the other ingredients and shake vigorously.

Pour in a champagne glass.

Top with champagne.

COCO CHOCOLAT

Ingredients

5 ml coconut syrup

5 ml melted white chocolate syrup

120 ml Devaux Champagne

Method

Pour the ingredient into a champagne glass.

Stir the ingredients.

Top with champagne.

CÔTES DU LUBERON

Ingredients

45 ml Tanqueray 10

5 ml lime juice

5 ml cinnamon syrup

120 ml Dourthe N˚1 Bordeaux Blanc

Method

Mix all ingredients in a cocktail shaker and pour into a white wine glass.

Add Dourthe N˚1 Bordeaux Blanc.

Garnish with lemon twist.

LA PASSION

Ingredients

60 ml orange juice

15 ml passion fruit puree

5 ml lime juice

5 ml grenadine juice

120 ml Dourthe N˚1 Bordeaux Blanc

Method

Mix all ingredients in a cocktail shaker and shake vigorously.

Pour into a white wine glass.

Garnish with orange twist.

 ORIGEN

Ingredients

60 ml cranberry juice

30 ml tea reduction with oregano

5 ml simple syrup

120 ml Paul Jaboulet Parallele 45 Rouge

Method

Mix all ingredients in a cocktail shaker and shake it vigorously.

Pour it into a red wine glass.

Garnish with spring of fresh oregano.

 

• Images and recipes courtesy Sofitel Mumbai BKC, as part of the hotel’s ongoing Wine Days celebration