Quirky Cocktail party package for 20
More details on this Clos19 event package
Dom Pérignon Vintage 2006
Dom Pérignon’s fifth consecutive vintage, the 2006 is an aromatic champagne that is fruity, bright and silky. Left to breathe, it opens up to reveal a wonderful minerality.
Pairs well with flavourful spices and aromatic herbs
Serve with gently spiced seafood dishes, such as lobster, caviar or scallops, dressed with coriander or chervil.
A yellow curry fragrant with ginger and turmeric, or Chinese-style sea bass cooked with lemongrass and served with spinach or Chinese greens, will pair beautifully with this champagne.
Belvedere Vodka Luminous Night Sabre
Make your night shine with Belvedere’s luminous bottle, the Night Saber . This magnum of Belvedere’s luxury vodka – crafted using only rye, water and character – illuminates at the touch of a button.
Vodka Martini 06:01
- 60 mL Belvedere
- 10 mL Dolin Dry vermouth
- Grapefruit zest
Combine ingredients in a mixing glass and stir over ice until very cold.
Strain into a chilled martini glass and garnish with a pink grapefruit twist.
Oxymore Cocktail glass by Saint-Louis
Moët & Chandon Rosé Impérial
Made from a primarily pinot noir blend, Moët Rosé Impérial is bright and fruity on the palate, with an elegant maturity. The magnum is ideal for a small gathering.
To complement this rosé’s fruitiness, try beef or tuna carpaccio with olive oil and freshly ground pepper.
Fish, such as seared mullet in a coriander emulsion served with ratatouille, or rare steak with sun-ripened vegetables make the perfect main course.
Serve a fruit salad filled with fresh red berries, or a simple strawberry tart.
Hennessy V.S.O.P reimagines the classic cognac blend. A harmonious cognac, its complex combination of eaux-de-vie merge to create a smooth, well-structured and sophisticated spirit.
- 35 mL Hennessy VSOP cognac
- 25 mL simple syrup
- 40 mL lemon juice
- Lemon twist
Combine cognac, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake and pour into a champagne flute.
Top with champagne and garnish with a small piece of lemon peel.