Raspberry negroni cocktail recipe by Le Meurice
Ahead of the opening ceremony of the Paris 2024 Olympics, we call on one of the best mixologists in the French capital for a unique cocktail recipe
The Olympics – the highlight of the 2024 sporting calendar – kicks off in Paris tomorrow, so it only seemed fitting to source our latest Cocktail of the Week from the City of Light. And when Luxury London called, in search of a decadent recipe bound to transport Londoners to the heart of the French capital, the opulent Le Meurice answered.
Located in the 2nd arrondissement, Le Meurice has been dubbed the modern-day Versailles thanks to its 18th-century palatial interiors and starry, artistic guestbook, featuring Pablo Picasso (he hosted his wedding here), Andy Warhol and Salvador Dalí. And it’s the latter which inspired its new Les Jeudis du Dalí cocktail club, helmed by one of Paris’s award-winning mixologists Margot Lecarpentier.
As the name suggests, these lively events take place every Thursday at Le Meurice’s Restaurant Le Dalí and involve Lecarpentier re-imagining a series of classic cocktails for guests to enjoy against a backdrop of beats from a resident DJ. From the Cosmopolitan to the Negroni, her creations have been inspired by Le Meurice’s chefs Amaury Bouhours and Clémentine Bouchon and, to add to the experience, these never-before-seen cocktails are paired with sweet treats, such as a chocolate from the Alain Ducasse or a pastry created by Cédric Grolet, to create a night to remember.
However if your diary doesn’t allow you to pop over to Paris for Thursday night cocktails, there is one way you can bring the essence of Lecarpentier’s cocktail club to London: by recreating the signature raspberry negroni at home. And, luckily for you, we’ve bagged the recipe…
Recipe
Raspberry negroni
Ingredients
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Hendrick’s Gin 20ml
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Raspberry brandy 10ml
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Sipsmith Very Berry Gin 10ml
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Campari 20ml
Method
- Pour all of the ingredients into a mixing glass filled with ice.
- Stir the cocktail with a mixing spoon.
- Pour the cocktail into a glass without ice, straining with a julep strainer and serve.
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