Planning Christmas cocktails? Here are some from French style brandy, Bardinet
Bardinet Inspirations is a new release and is aged in oak barrels, giving this new brandy its smooth rich flavour profile. To celebrate this new release Bartinet has partnered with award-winning mixologist Adrian Gomes to create three delectable ‘dessert cocktails’, based on the celebrated Tarte Tatin, Crêpes Suzette and Mousse Au Chocolat recipes.
Adrian explains: ‘An indulgent dessert is one of life’s great pleasures, no more so than over the festive season. And when it comes to the art of legendary puddings and patisserie, no one does it quite like the French. As a French style brandy that is made for creativity and mixing, Bardinet Inspirations is perfect for adding some French flair to any celebrations. And what better way to do that then by trying our iconic French desserts in cocktail form!
‘These three serves are really easy to make at home, they taste amazing and they can be recreated with just a few extra ingredients. Forget puddings on a plate, this is a great way to delight your guests with a surprising after-dinner treat that delivers on sweetness and flavour! We really hope that our campaign inspires drinkers to be bold with their drinks at home and explore how brilliant and versatile Bardinet is for experimenting with cocktails over Christmas.’
First up, a recipe for Bardinet Tarte Tatin
Bardinet’s Tarte Tatin
Why ‘let them eat cake’ when they can drink it! The flavours of vanilla and apple in a glass.
35ml Bardinet Inspirations
50ml pressed/cloudy apple juice
2 drops vanilla extract
Brothers Toffee Apple English Cider
Mix the Bardinet with the apple juice and vanilla.
Pour over ice in a highball glass, top with the cider and serve with a green apple garnish and a light dusting of icing sugar.
Bardinet Tarte Tatin Cocktail
- 35 ml Bardinet Inspirations
- 50 ml pressed/cloudy apple juice
- 2 drops vanilla extract
- Brothers Toffee Apple English Cider
- Mix the Bardinet with the apple juice and vanilla.
- Pour over ice in a highball glass, top with the cider and serve with a green apple garnish and a light dusting of icing sugar.