1 oz Yu Gin
1 oz Jules Theuriet Mango Liqueur
Top off with sparkling cider
In a shaker, add ice, Yu Gin, and Jules Theuriet Mango Liqueur.
Shake well and strain into a coupe glass.
Top off with sparkling cider and garnish with a lemon peel or edible flower of your choice.
Smoke the cocktail with cherry wood.
2 oz of Noces Royales Cognac and Pear Liqueur
1/2 oz elderflower liqueur
Champagne
Hibiscus tea to garnish
In a shaker, add ice, Noces Royales, and elderflower liqueur.
Shake well and strain into a cordial or cocktail glass.
Top off with Champagne and garnish with hibiscus flowers and tea.
1 oz La Muse Verte Pastis
1 oz Noces Royales Cognac and Pear Liqueur
1 oz Lillet Blanc
1/4 oz Freshly squeezed lemon juice
Tonic Water
In a shaker, add ice, La Muse Verte Pastis, Noces Royales, Lillet Blanc, and lemon juice.
Shake well and strain into a Collins glass on ice.
Top off with tonic water and garnish with a fresh lemon wedge.
In a shaker, add ice, Monnet Cognac VS, Jules Theuriet Mango Liqueur, and dash of Angostura bitters.
Shake well and pour over ice.
Top off with ginger beer and garnish with fresh mango and rosemary.
In a shaker, add all ingredients with ice and shake for 20 seconds.
Pour into a coupe glass and add a sprig of rosemary for garnish.
1 ½ oz Baie des Trésors Rhum Agricole
½ oz of freshly squeezed lemon juice
½ oz simple syrup Egg white
Tonic water
Rosemary twig
Blue butterfly pea flower tea
In a shaker, add ice cubes, rhum, lemon juice, simple syrup, and egg white.
Shake vigorously for 20 seconds and pour into a hurricane glass.
Garnish with a twig of rosemary and a tsp of blue butterfly pea flower tea.
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