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Cocktail hour

Cocktail hour


Fruity little numbers

Create a stir in your bar or restaurant with these three stunning summer cocktails created by Luca Cordiglieri, of the UK Bartenders Guild.

All three of these ‘fruity little numbers’ feature Leonce Blanc ready-to-use fruit purees, which bring intense colour and flavour to each cocktail. The purees are free from artificial flavouring, colours and preservative can be stored at room temperature and come in an easy-to-pour pouch with screw cap – making them the ideal solution for busy mixologists. 

Pekoe Spritz

Ingredients

20ml Leonce Blanc raspberry fruit puree

20ml Benedictine D.O.M. liqueur 

15ml Dilmah blueberry and pomegranate tea

90ml Prosecco

6 mint leaves

Method

Shake all of the ingredients except the sparkling wine, double strain into a wine glass filled with ice. Top up with Prosecco.

Garnish with Sosa Freeze-dried Whole Raspberries, mint and icing sugar.  

“Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here, the Dilmah Blueberry and Pomegranate Tea combines the woody sweetness of pomegranate with the soft berry tones of blueberry.” Says Luca.

Tea leaves are graded based on their quality and condition. The highest grades are referred to as ‘orange pekoe’ and the lowest are ‘fannings’ or ‘dust’. 

Lubersac Sour

Ingredients

35ml Cognac VS

15ml Amaretto liqueur

15ml Leonce Blanc apricot fruit puree

25ml fresh lemon juice

10ml sugar syrup

½ tsp Sosa albumina (powdered egg white)

Method

Double shake and serve in a Nick & Nora glass with a whole dried apricot on a stick.

Sosa Albumina (500g) is a powdered self-mounting egg white powder, which mounts 25% more than fresh egg and is five times more stable. It helps bind the ingredients together and adds a fluffy texture to the drink.

Tulle

Ingredients

50ml vodka

15ml Maraschino

10ml Chartreuse green

50ml Leonce Blanc pear puree

20ml lime juice

Method

Serve in a small, tall glass filled with ice and garnish with dried pear and nutmeg. 

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