A Moscow mule is classically just three ingredients: vodka, ginger beer and lime juice. Not anymore, though.
This summer Bardinet is bringing a pop-up French Café experience to the UK. A new menu of French Mule cocktails served to UK drinkers this summer, helping the us all add some French flair to our summer soireés!
Inspired by some of France’s most famous locations – Paris, Provence and the French Riviera – the new serves are a showcase for Bardinet’s rich, smooth spirit and the classic mule mixer ginger beer, alongside some of the freshest flavours of summer.
The new nationwide ‘Chez Bardinet’ campaign kicks-off at the Great British Food Festival at Wentworth Woodhouse on 16th and 17th August, where the bespoke attraction will welcome visitors in true French style and be rolled out to other leading Food and Drink events this year.
Authentic café styling, street artists and live music will set the scene, whilst French speaking bartenders will be on hand to host Bardinet French Mule Masterclasses and help visitors place their cocktail orders… in perfect French!
Crafted in France for more than a century Bardinet is one of the UK’s best-selling brandies.
Bardinet French Mule
Ingredients
5 cucumber slices
20ml elderflower liqueur
40ml Bardinet VSOP brandy
Ginger beer to top
Pink peppercorns to garnish
Method
Muddle the 5 cucumber slices in a shaker. Add 15ml fresh lime juice,
20ml elderflower liqueur, and 40ml of Bardinet VSOP. Shake with ice
and strain into a glass filled with fresh ice. Top with ginger beer.
Garnish with pink pepper.
Bardinet French Riviera Mule
Ingredients
25ml fresh clémentine juice
15ml lemon syrup
50ml Bardinet VSOP Brandy
Top with ginger ale
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Method
Pour the clementine juice, syrup, and Bardinet VSOP into a shaker.
Shake well to combine and strain it into a glass filled with ice.
Top up with ginger ale and garnish with clementine leaves and lemon
zest.
Bardinet Parisian Mule
Ingredients
10ml fresh lemon juice
20ml coffee liqueur
1 dash of cocoa bitters
30ml Bardinet VSOP Brandy
Top with ginger ale
Cocoa nibs for garnish
Method
Add the lemon juice, coffee liqueur, coco bitters and Bardinet into a
shaker with ice. Shake well and strain into a glass filled with ice. Top
up with ginger ale. Garnish with crushed cocoa nibs
Bardinet Provence Mule
Ingredients
5 fresh or frozen blackberries
20ml fresh lemon juice
10ml lavender syrup
50ml Bardinet VSOP
Ginger ale to top
Dried lavender to garnish
Method
Muddle the blackberries at the bottom of a shaker.
Add the lemon juice, lavender syrup, and Bardinet and shake