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Le Coup D’etat – elderflower, port and champagne cocktail

by
Luis-Rene Orozco
Le Coup D’etat - port and prosecco cocktail

PT2M

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Ingredients

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  • Le Coup D’etat

  • 20ml of elderflower liqueur, Luis uses St Germain Elderflower
  • 5ml of Suze
  • 5ml of port, Luis uses Taylor's 10 year
  • champagne, to top-up, Luis uses Perrier-Jouet Brut

  • To serve

  • 1 sprig of lavender, to garnish
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Method

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1
Pour all of the ingredients (apart from the lavender) into a cocktail shaker with 4–5 ice cubes. Using a long, twisted bar spoon, stir well for 1 minute
2
Pour everything into a crystal coupette glass and serve with a sprig of lavender
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Luis-Rene Orozco Profile Picture
Luis-Rene Orozco

Rene has a wealth of experience working for a range of prestigious bars across London including most recently The Wellington Club London.

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Le Coup D’etat – elderflower, port and champagne cocktail

 
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