Now as fall changes the landscape into a kaleidoscope of jewel colors, it’s time to move on from the drinks of summer and enjoy cocktails made with Merlet’s premium liqueurs including their award-winning pear, apricot and triple sec which recently gold medals at the International Spirits Challenge in London.
Claridge
Created by Harry Craddock for the Savoy Cocktail Book
- ½ oz Merlet Lune d’Abricot, Apricot Brandy
- ½ oz Merlet Trois Citrus, Triple Sec
- 1½ oz Gin
- ¾ oz White Vermouth
Combine all the ingredients in a shaker with ice and strain into the glass. Shake vigorously for proper chill and dilution. Strain into a chilled coupette cocktail glass. Add a lemon zest for garnish.
Serafin
By Tony Conigliaro
- ½ oz Merlet Crème de Poire William, Pear Liqueur
- 2 oz White Tequila
- 1 oz Freshly Squeezed Lime Juice
- ½ oz Simple Syrup
- Ginger Beer to top
Pour all ingredients in tumbler glass filled with ice, top with ginger beer. Stir for few seconds. Garnish with a lime wedge.
For more information on Merlet please visit https://merlet.fr/language/en/welcome/. For more info on the International Spirits Challenge and a full list of winners go to https://internationalspiritschallenge.com/
