While Perrier sparkling mineral water is probably most well known for its thirst-quenching abilities you’d likely be surprised to hear that it’s also a pretty great addition to cocktails. I know what you’re probably thinking, “Sparkling mineral water? In a cocktail?! You’ve got to be kidding me, right?” Wrong! Just check out the impressive drink recipes below. You can’t tell me that the “Perrier Karma Cocktail” doesn’t sound absolutely amazing.
On top of providing you with the tantalizing Perrier drink recipes below I’m also giving away a case of Perrier to two readers! You’ll have your choice of original Perrier, grapefruit, lemon, or lime. All you have to do to enter is add a comment with the name of the Perrier cocktail you’d likely whip up, either the “Perrier Vodka Sorbet” or “Perrier Karma Cocktail.” Two winners will be chosen a week from today on August 1st and you must reside in the United States. Good luck!
Also be sure to check out Perrier’s new short film “The Drop” which is quite interesting to say the least.
Perrier Vodka Sorbet (Pictured Above)
40 ml Of Vodka
20 ml Of Monin Pink Grapefruit Syrup
50 ml Perrier
Pour 40 ml of vodka and 20 ml of Monin pink grapefruit syrup into a shaker, without ice. Stir with a spoon and pour into a cocktail glass. Sprinkle the mixture with dry ice. The mixture will immediately begin to dramatically smoke and bubble up. Gently stir with a spoon, holding the stem of the glass firmly. After about 30 seconds, it will take on a creamy consistency like sorbet. The temperature of the cocktail/sorbet is now -10 °C.
Top the sorbet with a cherry, then slowly pour 50 ml of PERRIER over it. The “ice cream” that had formed will then melt and mix together with the PERRIER, chilling the cocktail.
Perrier Karma Cocktail
20 ml Of Saint Germain Elderflower Liqueur
40 ml Of Gin
30 ml Of Cranberry Juice
4 Fresh Mint Leaves
10 ml Of Monin Pomegranate Syrup
100 ml Of Chilled Perrier
1 Edible “Karma” Orchid Flower
Sugar Cane Syrup
To prepare the glass, gently put an edible “Karma” orchid flower in a tall glass using a long pair of tongs. Soak one gelatin leaf in cold water. Heat 50 ml of water, mix 30 ml of sugar cane syrup in the warm water and add the drained gelatin. Stir well. Cover the Karma flower with this mixture, then put the glass in the fridge for one hour.
To prepare the cocktail, pour the Saint Germain, gin, cranberry juice, pomegranate syrup into a shaker filled ¾ full of ice cubes. Fill the glass with crushed ice and shake the cocktail. Open the shaker, pour in the PERRIER and stir with a bar spoon.
Gently fill the prepared glass (with the gelatin mixture) with crushed ice and strain mixture into glass.
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