Laurent Greco gets molecular with Perrier
There was a time when only posh people drank Perrier – the rest of us made do with tap. Now we’ve gone full circle. If you’re not doing the eco-conscious, purse-friendly thing of drinking eau de kitchen, there’s any number of designer bottled waters to whet your palate…
Acting lessons courtesy of Perrier Nights
Perrier goes disco
Which is no doubt why the appeal of France’s other bubbly has gone a bit flat. But that’s about to change thanks to Perrier Nights, a series of exclusive mixology events devised to celebrate the history of cocktails.
We know, we know, water and cocktails don’t necessarily sound like the most enticing of mixes but we were blown away by the quality drinks served at the Perrier Nights launch earlier this week. Joe McCanta and Laurent Greco were enlisted to make this particular brand of carbonated H20 sexy while the team put a huge amount of thought and effort into creating an evening which took us on journey of cocktails from the classics of the 1900s through to molecular mash-ups of today. In between donning silly moustaches, making up a song, being actors in a play, disco dancing and a little bit of match-making, we were treated to half a dozen or so non-alcoholic and alcoholic drinks, all given a sparkling personality with a long, cool charge of Perrier water.
When you think about it, it makes perfect sense – unlike tonic or soda, the natural minerals in Perrier work with, not against the taste of the drink. You’ll be able to find out (and taste) more at the fun-filled party nights coming up in undisclosed London locations during the summer. First up, 1920s and 1980s themed and interactive events. Watch this space for more details but in the meantime, here are a few of the Perrier recipes to try at home.
Perrier Spiced Apple
125ml Cox Apple Juice
10ml fresh lemon juice
15ml Simple Syrup
1 tsp of freshly grated ginger
Shake all ingredients except the Perrier and double strain into a Martini glass. Top with Perrier and serve garnished with a very thin apple wheel and some candied ginger.
Fresh Ginger Balls
Red Pepper (Capsicum) Balls
Place three shot glasses on a tray. Into each glass, add either cucumber balls, fresh ginger balls or red pepper balls. Top with Perrier and serve with the bottle on the side.
Perrier Cocktails from the 1900’s
35ml Rye Whiskey
15ml Cointreau or Triple Sec
2 splashes of maraschino liqueur
15ml fresh lemon
Garnish: Fresh nutmeg and a flamed orange peel
Combine all ingredients except the garnish in a large punch bowl. Top with Perrier and garnish with a sprinkling of fresh nutmeg and a flamed orange peel.
Perrier Bathtub and Bubbles
Bathtubs and Bubbles
50ml premium gin
10ml Gomme Syrup
15ml lemon juice
2 dashes of Pernod
75 mls well-chilled Perrier
Garnish: brandied cherry
Shake and double strain ingredients into a Champagne flute and add the Perrier. Garnish with a brandied cherry.
Perrier Horse’s Neck
Perrier Horse’s Neck
10ml Belvoir Ginger Cordial
1/2 ruby red grapefruit
Add the ginger cordial into a Collins glass and top with Perrier. Garnish with a ½ ruby red grapefruit paired and wrapped around the glass.
1970s Perrier Cocktails
35ml orange juice
Build all in a tall and outrageous looking Tiki-styled glass over ice. Garnish with bright red maraschino cherries, an orange skewer and a straw.
35ml white rum
35ml green Crème de Menthe
2 fresh lime wedges
Dash of Framboise
Build all on the rocks in a Collins glass. Garnish with one cherry rolled in edible silver and some fresh mint.
The Perrier Flare
The Perrier Flare
1 bar spoon of powdered drink mix (e.g. Kool Aid or Tang)
Juice of 1/2 lemon
Stir all ingredients in a ‘New Orleans Sour’ styled glass. Dress it with a touch of lime, rounded with Perrier.
New Era Perrier Cocktails
2 cubes of cooked red beetroot
20ml of raspberry syrup
1 bunch of fresh coriander
In a mixing glass, add 2 cubes of beetroot, 3 raspberries, 3 leaves of coriander and crush. Add 2cl of raspberry syrup and fill with ice. Add 2cl of Perrier and shake vigorously for 10 seconds.
Chop off a bunch of coriander and place in a strainer. Double strain the mixture on the strainer. Let the mixture brew for 1 minute. Top with 2cl of Perrier, poured over strainer to optimise flavours.
35ml Citrus Vodka (Grey Goose Le Citron)
1 bar spoon of berry ‘caviars’
Stir the vodka in a mixing glass until diluted and very cold Strain into a chilled champagne flute, add the caviar and top with Perrier.
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