Our friends from the iconic Beach Club at the Carlton Cannes shared with us their favourite cocktails from the French, Italian, Mexican, and Brazilian Rivieras for you to enjoy at home.
French Riviera – 1930
This creation refers to the opening date of the Carlton Beach Club, which was the first private beach in Cannes in 1930.
Ingredients:
- 3cl Anaë gin
- 1cl fresh lemon juice
- 1cl Suze
- 2cl laurel and lemon peel syrup from Menton
- 9cl Champagne
Add the ingredients directly into a wine glass with ice (except for the champagne). Stir with a spoon and then top up with Champagne.
Garnish: Add a sprig of fresh rosemary and a piece of Menton lemon zest that was previously applied to the outer rim of the glass.
Syrup: To be made from cane sugar syrup heated in a pan along with Menton lemon peel (100g) and laurel leaves (20g), for 140cl of syrup. Infusion time: 2 weeks
Mexican Riviera – Mango Maya
Ingredients:
- 5cl tequila Patron Silver
- 2cl lime juice
- 3cl triple sec infused with damiana
- 4cl mango puree
- 2cl Perrier
- 1cl Simple Syrup
Add the ingredients (except for the Perrier) into a shaker filled with ice. After shaking vigorously, pour the mixture into a Tiki glass filled with crushed ice. And lastly, top off with the Perrier.
The triple sec liqueur infused with dried damiana leaves should be infused directly from the bottle. Infusion time: 2 weeks.
Brazilian Riviera – Copacabana
Ingredients:
- 5cl cachaça infused with fresh pineapple
- 2cl lime juice
- 1cl guava syrup
- 12cl coconut water
Open a coconut from the top to collect the coconut water (12cl) and pour into a shaker. Next, empty the coconut of any remaining liquid. Place the remaining ingredients in the shaker and pour into the coconut.
Garnish: Add a straw and a slice of dehydrated pineapple.
Spirit: Infuse the fresh pineapple cachaça (like rum). Infusion time: 4 weeks. Then filter the mixture and bottle it again.
Italian Riviera – Via Dell’Amore
Ingredients:
- 6cl roasted almond infused vodka
- 2cl Amarena cherry syrup
- 2cl fresh lemon juice
- 2cl Aquafaba
Place the ingredients in a shaker. Pour the mixture into a Martini glass and place an Amarena cherry at the bottom.
To make the roasted almond infused vodka: use 50g of almonds and preheat the oven to 180°C. Spread greaseproof baking paper on the oven shelf and place the almonds on it. Cook for 10 minutes at 180°C and, halfway through cooking, turn the almonds over to even out the batch. Finally, remove the almonds from the oven and allow them to cool before placing them in a bottle of vodka. Infusion time: 1 month.