Latest news with #LilletBlanc
Scotsman
18-07-2025
- Entertainment
- Scotsman
Duck & Waffle Edinburgh launches exclusive Veuve Clicquot summer TerraceE
This summer, Duck & Waffle Edinburgh turns up the heat with the launch of its brand-new Summer Terrace in partnership with Veuve Clicquot. Sign up to our Arts and Culture newsletter, get the latest news and reviews from our specialist arts writers Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Bursting with tropical colour and energy, this vibrant rooftop retreat brings an unexpected splash of sunshine to the heart of Edinburgh. Located on the 4th floor of St James Quarter and framed by panoramic views of Edinburgh's historic skyline, the terrace is a summer oasis. Towering palms, vivid orchids, and cascades of tropical flora in hot pinks and fiery oranges set the scene, while playful directional signage and sunshine-yellow bistro tables, dressed with signature Veuve Clicquot blankets, lend a whimsical, Instagram-ready charm. It's a garden in the sky - bright, inviting, and made for summer. Advertisement Hide Ad Advertisement Hide Ad The Terrace has its own cocktail menu, featuring exclusive VeuveClicquot Champagne and Belvedere Vodka creations. Highlights include La Vie En Rosé, a delightful blend of Lillet Blanc, raspberry syrup, and Veuve Clicquot Brut Rosé; Heatwave, a sultry short drink featuring Belvedere Vodka, passionfruit purée, Campari, Ancho Reyes chili liqueur, and honey; and Endless Summer, a bright and aromatic mix of Bombay Sapphire gin, peach and Earl Grey syrup, lemon, and Angostura bitters, topped with Veuve Clicquot Brut Yellow Label. Open daily at Duck & Waffle Edinburgh "Summer in Edinburgh doesn't always come with a guarantee of sunshine, so we thought, we'll make our own," says Duck & Waffle General Manager, Alexander Winter. "The terrace is our little pocket of brightness, a space to sip, smile, and celebrate the season. "This collaboration is about creating more than just a terrace; it's an experience. We've brought together Veuve Clicquot's unmistakable style with our own signature flair to offer something unique to the city, to capture that spirit - vibrant, stylish, and a little bit bold". The Duck & Waffle Summer Terrace is a versatile space that can be enjoyed day or night, whether for pre-dinner drinks, a nightcap, or an impromptu gathering with friends or family. It's an ideal venue for hosting intimate events or corporate gatherings, accommodating up to 50 guests. Reservations: Advertisement Hide Ad Advertisement Hide Ad The exclusive collaboration with the Champagne house at Duck & Waffle Edinburgh Duck & Waffle Edinburgh reservations can be made via the website at SUMMER TERRACE COCKTAIL MENU LA VIE EN ROSÉ Lillet Blanc / raspberry syrup / lemon / Veuve Clicquot Brut Rosé The Tropical Terrace is now open at St James Quarter ENDLESS SUMMER Bombay Sapphire gin / peach & earl grey syrup / lemon / Angostura bitters / topped with Veuve Clicquot 'Yellow Label' HEATWAVE Belvedere vodka / lime / passionfruit purée / Campari / Ancho Reyes chilli liqueur / honey Advertisement Hide Ad Advertisement Hide Ad Served short over crushed ice. Summer called - it wants its cocktail back. THE NIGHT SHIFT Belvedere Dirty Brew Coffee / Hennessy VS cognac / cold brew coffee / orgeat syrup DIRTY AFFOGATO
Calgary Herald
05-07-2025
- Calgary Herald
A close-to-home road trip in search of cocktails
Looking for a vacation close to home this summer? Alberta has plenty to offer, whether you're searching for a fun hotel experience or simply a good cocktail to make and share with friends. Article content Azuridge Hotel, Priddis Article content Article content For the past decade, Sean Liv has worked at Azuridge, a small boutique hotel in the countryside near Priddis, west of Calgary. Built by Calgary entrepreneur Mogens Smed in the 1990s, it became a hotel in 2012. Each room is themed around a gemstone: the Tiger's Eye Den, for instance, and the Opal dining room. An on-site spa offers its trademarked Crystal Therapy treatments, too. Article content Article content Dangerous Diamond Article content Guests to Azuridge are greeted with the estate's signature cocktail, the Dangerous Diamond, which contains 'pearls' made in-house from blue curacao liqueur. Making the pearls requires some skill and gear; Google for a recipe, or you can just add 1/2 tsp or a little less of the blue curacao to the glass for a similar blue-green effect. Ensure all ingredients are chilled before assembling. Article content Article content 1/2 oz Lillet Blanc Article content Prosecco Article content Add Lillet Blanc and St. Germain to a Champagne flute. Fill with Prosecco and then top with blue curacao pearls. Serves one. Article content Park Distillery, Banff Article content This summer, however, it's all about the Park Strawberry Fields Gin, a bright pink, limited-release gin that made its first appearance last summer and proved to be so popular, the team decided to bring it back again. You'll find it at liquor stores across Alberta while supplies last. Article content It's worth noting that the Strawberry Fields Gin bottles are made with 100 per cent recycled glass and are sealed with a biodegradable cork. And buying a bottle means you contribute to a good cause, too: a dollar from the sale of each bottle goes to the Nature Conservancy of Canada.
Daily Mirror
01-07-2025
- Lifestyle
- Daily Mirror
3 easy-to-follow recipes for ice-cold freezer cocktails
The freezer cocktail trend is taking off and it's easy to see why - all you need is your favourite spirit and a few other ingredients and you can make a cocktail in a bottle We've had the best introduction to the summer months, thanks to the scorching heatwave currently taking over the UK. But what goes better with sun? A good cocktail. I'm sure we've all done our usual June ice haul, grabbing as many bags as possible or making trays of our own for our summer beverages, but there's one way you can elevate your cocktail to make it the most refreshing, ice-cold drink you've had this season. Say hello to the frozen cocktail. You might have had one of these on your last beach holiday and luckily, they're super easy to make from the comfort of your own home. According to Freezer Cocktails: 75 cocktails that are ready when you are, a book by J. M. Hirsch, a freezer cocktail works by taking "a full bottle of the primary liquor for your favourite cocktail and pour off just enough to leave room to add the other ingredients needed for it." "Cap the bottle, give it a good shake, then store it in the freezer. Ready for a drink? Just pour," pens author J. M. "Sure, it's not that difficult to make a cocktail the old-fashioned way: Measure out a few shots of liquor, toss in some bitters and ice, give it all a shake or stir, then strain it into a glass. "But there are any number of reasons to keep batched bottles of your favourite cocktails on hand," Hirsch proposes. "Entertaining is among the most compelling. So is ease. Surely, I'm not alone in having plenty of nights when even a little effort feels like too much." To get you ahead of the game, he mentions there's a "bit of science involved". The key is ensuring the contents of the bottle don't actually freeze. "I've done the trial and error for you – sorting out which ingredients can freeze and which can't; scaling up classic recipes so they still taste balanced. READ MORE: Brits urged to use own tongue to keep cool in the heatwave without a fan - and other tips "Accounting for the dilution you'd normally get when shaking and stirring with ice, determining the best way to serve each, and offering single-serve cocktail ideas for using up the extra liquor you pour off." Fancy a tipple? Grab your spirit of choice and concoct a tasty freezer cocktail by following one of the recipes below. Aviation Starting with a full bottle? Pour off 330ml to make 5 to 7 cocktails. Ingredients: 420ml gin 105ml Bénédictine 60ml water 53ml maraschino liqueur 53ml Lillet Blanc 2ml Angostura bitters Ice cubes, to serve Lemon zest strips, to serve Method: In a 75cl bottle, mix the gin, Bénédictine, water, maraschino liqueur, Lillet Blanc and bitters. Securely cap the bottle, then give it a good shake. Pop it in the freezer. When you're ready to serve, pour into a rocks glass with one large or two standard ice cubes. Run a strip of lemon zest around the rim of the glass, then pop it into the drink. Bitter Blood Orange Martini Starting with a full bottle? Pour off 300ml to make 5 to 7 cocktails. Ingredients: 450ml vodka Zest strips from 1 large orange 158ml Campari 90ml water 53ml Licor 43 30ml agave or simple syrup Crushed ice, to serve Method: In a blender, combine the vodka and orange zest. Pulse until finely chopped but not pureed. Let sit for three minutes. Strain the vodka through a muslin-lined mesh sieve into a 75cl bottle. Add the Campari, water, Licor 43 and syrup. Cap the bottle securely, then give it a good shake. Store in the freezer. To serve, pour into a cocktail glass filled halfway with crushed ice. Coconut-Lime Daiquiri Colada Starting with a full bottle? Decant 120ml – that'll set you up for 5 to 7 cocktails. Ingredients: 630ml white rum Zest strips from 2 limes 60ml coconut oil, melted 60ml water 60ml agave or simple syrup Crushed ice, for serving Method: Whizz the rum and lime zest together in a blender. Blitz until finely chopped but not turned to puree. Leave to infuse for three minutes. Strain through a muslin-lined sieve into a jug capable of holding at least 2 pints or 1 litre. Chuck the zest away. Whisk the liquid coconut oil into the zesty rum. Let it meld for 5 minutes at room temp, stirring frequently. Tuck it in the freezer for 30 minutes. Give it another strain through a muslin-bordered sieve into a standard 75cl bottle; toss the leftover bits. Splash in the water and your choice of syrup. Screw on the lid tightly and shake to your heart's content. Store it in the freezer. When it's time to get the party started, serve up in a coupe glass with a generous scoop of crushed ice.
Time Out
12-06-2025
- Entertainment
- Time Out
A '70s-inspired rooftop bar and live music venue has landed in Freshie
We're frothing over the news that Freshie has a brand-new rooftop bar and live music venue called Bombies, created to champion Australia's best musicians and international big-name stars. And the location is a beauty, too. The '70s-inspired spot is located on top of Harbord Hotel – Northern Beaches locals know that space has been underutilised for yonks, so we're stoked to see it finally being put to good use. With views of the ocean (the same beach where legend Duke Kahanamoku surfed for the first time in Australian history in 1914), state-of-the-art staging and a retro, coastal vibe spearheaded by architects Alexander & Co that looks straight outta Puberty Blues, Bombies evokes the laid-back energy of a beach house party. Expect a packed line-up with DJs sessions, live bands, film screenings, comedy shows and more. Jeremy Bull, principal designer at Alexander & Co, says, 'Bombies is the level one rejuvenation of Harbord Hotel, transforming the old caretaker's flat into a sun-soaked band room and bar in the heart of this surfer's motherland.' The signature cocktails feature fun, summer-coded drinks like the Pico De Mango (Grey Goose vodka, mango liqueur, Lillet Blanc, habanero and lime) and the Plashdown (tequila, triple sec, watermelon, hibiscus and sage). Pair your drinks with spicy prawn tacos matched with pickled cabbage, charred corn, jalapeño and green goddess dressing; tostadas topped with seared tuna, avo, tomato salsa, pickled cucumber and chipotle mayo; and the Bombies sambo, featuring chicken schnitty, pancetta, avo, egg, mayo, gem lettuce and tomato potato chips. Speaking of Bombies, Glenn Piper, CEO of Epochal Hotels, says: 'It's like stepping into a friend's beach house where the night unfolds effortlessly – live music, cold drinks and an electric energy that just clicks. Whether it's post-surf beers, sunset sessions or a late-night dance floor moment, Bombies is where the best nights just happen.' Plus, a lush new recording studio for local artists to jam and make music is in the pipeline – it's set to open towards the end of the year – as well as boutique accommodation. How good's that? These are the best rooftop bars in Sydney.
New York Post
27-05-2025
- Entertainment
- New York Post
Ritzy, celeb-fave restaurant sells a $33K cocktail — and it comes with a Birkin bag
It's top-shelf and top-of-the-line. An exclusive restaurant in Miami sent many into a spiral after revealing a cocktail that comes with a $33,000 price tag — and a Birkin bag. Content creator Mister Lewis asked a server what the most expensive drink on the menu was at Papi Steak in Miami Beach. 4 A cocktail at Papi Steak in Miami costs $33,000 and comes with a Birkin bag. Instagram/papisteak The drink, called 'It's Not a Bag, It's a Cocktail,' features a cocktail consisting of Belvedere 10 Vodka, grapefruit oil saccharum, and Lillet Blanc with a peach garnish and side of caviar — served inside a Birkin bag. However, the ritzy drink doesn't have to come with the Birkin. The cocktail alone costs $150 — pennies compared to the $33,000 charge with the classy clutch. The video quickly went viral, with many noting that this hefty drink might be 'somehow the easiest way to get a Birkin.' A Birkin bag, which is considered the 'one of the most coveted objects of recent decades,' is notoriously hard to get — and due to its exclusivity, people tend to spend thousands on thousands of dollars on other Hermès products before they can even think about getting a Birkin. That's because while technically anyone can ask a sales associate about the elite bag, Hermès reserves it for a limited amount of select customers, typically those who have a repeat purchase history with the brand. 'Does Hermès know they are offering Birkins with cocktails now? So much for exclusive and elevated,' another commenter quipped. 4 The cocktail is served in a Birkin bag. Instagram/papisteak Another claimed that ordering the drink to get the Birkin 'is actually smart, he probably got a Birkin for cheaper and is making profit of it.' While Hermès doesn't list the retail prices of Birkin bags, according to Sotheby's, the smallest one, the Birkin 25, costs $12,100 for a Togo leather bag at brand boutiques in the United States, while the Birkin 30 in Togo leather costs $13,300. However, secondary market prices tend to range between $28,000 and $30,000 for one bag, though it depends on the model and material — and some can exceed $100,000. 4 'It's Not a Bag, It's a Cocktail' consists of Belvedere 10 Vodka, grapefruit oil saccharum, and Lillet Blanc with a peach garnish and side of caviar. Instagram/papisteak Meanwhile, some commenters on Lewis' video are skeptical that the Birkin bag given at the restaurant — a venue beloved by celebrities such as Ivanka and Tiffany Trump, Leonardo DiCaprio, Sofia Vergara and Hailey Bieber — is even real. 'Anyone else think the bag they're serving it in is the fake one, and the real one is in the box? Why would they fill a real f–king Birkin with drinks? Lol,' one questioned. 4 Tiffany Trump celebrated her 27th birthday at Miami's Papi Steak in 2020. Instagram/davideinhorn 'Bag made in China for about 80 dollars,' another claimed. 'The Birkin is fake … this bag on the video doesn't have the Hermès logo … look up pics before you guys all go crazy,' someone alleged. 'That's not even a Birkin, it's a dupe. No logo or anything on the bag,' another eagle-eyed user pointed out. But as one user smartly summed it up, patrons are getting a '$10 drink [and a] $32,990 bag.'
