If there was one thing better than cocktails, it would have to be… bartenders! As many of you have now realised after several attempts at home, creating tasty cocktails is not as easy as one would hope. Therefore, this World Cocktail Day we celebrate the ones responsible for turning drinks into art!
To cheer, we are sharing with you the recipe for this top-notch tipple by Javier Soler Muñoz from the Radisson Collection Royal Hotel, Copenhagen. To make a Pink Lips, you’ll need:
35 ml Elephant London Dry Gin
20 ml Chambord
30 ml Raspberry & Cardamom Syrup
20 ml Egg white
20 ml Lemon juice
Dry shake, then shake with ice.
Strain into a coupette.
Garnish with a dehydrated raspberry and House of Angostura bitters.
Because what would be a world without cocktails – and the bartenders behind them!
500 ml bottle of award-winning Elephant London Dry Gin (45% ABV).
The gin’s nose yields a subtle juniper aroma with an undertone of mountain pine and other herbaceous notes. The taste is complex but strikingly smooth encompassing floral, fruity and spicy flavours which can be enjoyed both straight and in a cocktail.
Each bottle is custom-made, adorned with hand-written labels and embossed with a crest. Each batch is named after past great tuskers and elephants that Elephant Gin’s partner elephant conservation foundations currently help to protect.
Elephant Gin donates 15% of the bottle profits to elephant conservation charities.