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IS A COGNAC WITH AN INTENSIVE AND FRUITY PROFILE, THE BLEND COMPLIES WITH THE STYLE AND VISION OF LARSEN COGNACS AND REVEALS THE DELICATE AROMAS OF JAM, BACKED APPLE, PLUMS AND RIPE FRUITS.

THE AGING IN OAK BARRELS PROVIDES WARMER NOTES OF TOASTED BREAD AND VANILLA THAT ARE PERFECT FOR WINTER COCKTAILS.

OUR CELLAR MASTER HAS FOLLOWED HISTORICAL RECIPES TO CREATE WINTER BLEND, A GOURMAND, INTENSIVE AND FRUITY BLEND, SPECIALLY DEDICATED TO THE MAKING OF COCKTAILS WITH WARM NOTES.

 

 

DELICATE AROMAS

WARM NOTES

« THE WARMING COGNAC FLAVOURS OF THE LARSEN WINTER BLEND SUITS RICH AND UNCONVENTIONAL DRINKS »

 

AARON WALL

BARTENDER AT THE COCKTAIL LONDON CLUB

 

 

 

GOURMAND

COGNAC BLEND

 

 

AROMAS OF JAM

BACKED APPLE

PLUMS

RIPE FRUITS

 

 

SPECIALLY DEDICATED

FOR GOURMAND COCKTAILS

« ROUND DEEP AND SUBTILE, WINTER BLEND IS THE ANSWER FOR COCKTAILS WITH COGNAC ! SANTÉ »

 

GERMAIN CANTO

INTENSE & FRUITY

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CHARACTERIZED BY PEARS, CITRUS AND VINEYARD FLOWERS NOTES, THE SUMMER BLEND STANDS OUT BY FRESH NOTES, PERFECT FOR SUMMER COCKTAILS.

OUR CELLAR MASTER HAS FOLLOWED HISTORICAL RECIPES TO CREATE SUMMER BLEND, A FRESH, SUNNY AND FRUITY EAU-DE-VIE DE VIN.

SPECIALLY DEDICATED TO THE MAKING OF REFRESHING AND DELICATE COCKTAILS.

 

 

SIX MONTHS AGEING PERIOD

IN SMALL OLD OAK CASKS

« I REALLY LIKE THE LARSEN  SUMMER BLEND AND TOTALLY SEE ITS ‘FIXABILITY’ POTENTIAL… MUST BE AMAZING IN HIGHBALLS BUT WE WOULD BE ENJOY IT ON ITS OWN. »

 

ALEX KRATENA

« THE LARSEN SUMMER BLEND EAU-DE-VIE FINE IS PERFECT FOR LIGHT AND REFRESHING DRINKS. A NEW APPROACH AND A FUTURE DIRECTION  FOR COCKTAILS.”

 

AARON WALL

BARTENDER AT THE

LONDON COCKTAIL CLUB

 

 

SPECIALLY DEDICATED FOR

SUMMER COCKTAILS

« FRESH AND INTENSE, SUMMER BLEND IS A NEW WAY TO MIX EAU-DE-VIE DE VIN IN COCKTAILS. SURPRISING !

WELL DONE »

 

GERMAIN CANTO

EAU-DE-VIE ARE OBTAINED

WITH UGNI BLANC GRAPE CULTIVATED

IN THE SAINTONGE RIDGE AREA

 

 

SIX MONTHS AGEING PERIOD

IN SMALL OLD OAK CASKS

The Immortals

METHOD ǀ Stir

GARNISH ǀ Orange peel

20 ml Larsen Winter Blend

20 ml Oloroso sherry

5 ml sugar syrup

5 ml Parfait Amour

1 dash Absinthe

1 dash Aromatic bitters

PREPARATION :

Measure all ingredients in a stirring glass, add ice and stir for 10 seconds. Strain the drink in a chilled coupette glass and garnish with an orange peel.

The Adventure

METHOD ǀ Shake

GARNISH ǀ Orange peel

30 ml Larsen Winter Blend

20 ml Lillet Blanc

30 ml Fresh orange juice

15 ml Lemon juice

15 ml sugar syrup

l dash Aromatic bitters

PREPARATION :

Measure all ingredients in a shaker, add ice and shake vigorously. Strain drink into a jar glass filled with ice. Garnish with an orange peel.

East India

METHOD ǀ Stir

GARNISH ǀ Lemon twist

30 ml Larsen Winter Blend

5 ml Triple sec

10 ml Homemade raspberry syrup

Dash Maraschino

Dash Aromatic bitters

PREPARATION :

Measure ingredients in a stirring glass, add ice and stir for 10 seconds. Strain the drinks in a chilled coupette glass and garnish with a lemon twist.

Continental Sour

METHOD ǀ Shake

GARNISH ǀ Lemon twist

30 ml Larsen Winter Blend

Juice of 1/2 a lemon

20 ml sugar syrup

Top with Claret

PREPARATION :

Measure all ingredients excluding claret in a shaker and shake vigorously with ice. Strain in a chilled sour glass and float Claret on top.

White Sidecar

METHOD ǀ Shake

GARNISH ǀ Lemon peel

20 ml Larsen Summer Blend

20 ml Triple Sec

15 ml Lemon juice

PREPARATION :

Measure all ingredients in a shaker. Fill shaker with ice and shake. Strain into a chilled cocktail glass and garnish with lemon peel.

Orleans Julep

METHOD ǀ Build

GARNISH ǀ Mint sprig

30 ml Larsen Summer Blend

20 ml Peachtree

10 ml sugar

10 mint leaves

1 dash Aromatic bitters

PREPARATION :

Measure all ingredients excluding aromatic bitters directly into a tin cup. Add ice and stir with a bar spoon. Top with 1 dash of aromatic bitters and garnish with mint sprig.

Sprinkle Gale

METHOD ǀ Shake & Build

GARNISH ǀ Passion fruit

20 ml Larsen Summer Blend

30 ml Fresh orange juice

15 ml sugar syrup

1/2 Passion fruit

Top up with Champagne

PREPARATION :

Measure all ingredients excluding champagne in a shaker. Fill shaker with ice and shake. Double strain drink into a tin cup with ice. Top up with champagne. Garnish with quarter of passion fruit.

Summer Summit

METHOD ǀ Muddle & Build

GARNISH ǀ Cucumber peel

40 ml Larsen Summer Blend

Lemonade and Lime peel

Slice of fresh ginger

Slice of cucumber

PREPARATION :

In a glass, muddle 2 slices of fresh ginger, squizze 1 lime peel, add ice and Larsen Summer Blend. Top with lemonade and garnish with 2 cucumber peel.

The Immortals

METHOD ǀ Stir

GARNISH ǀ Orange peel

20 ml Larsen Winter Blend

20 ml Oloroso sherry

5 ml sugar syrup

5 ml Parfait Amour

1 dash Absinthe

1 dash Aromatic bitters

PREPARATION :

Measure all ingredients in a stirring glass, add ice and stir for 10 seconds. Strain the drink in a chilled coupette glass and garnish with an orange peel.

The Adventure

METHOD ǀ Shake

GARNISH ǀ Orange peel

30 ml Larsen Winter Blend

20 ml Lillet Blanc

30 ml Fresh orange juice

15 ml Lemon juice

15 ml sugar syrup

l dash Aromatic bitters

PREPARATION :

Measure all ingredients in a shaker, add ice and shake vigorously. Strain drink into a jar glass filled with ice. Garnish with an orange peel.

East India

METHOD ǀ Stir

GARNISH ǀ Lemon twist

30 ml Larsen Winter Blend

5 ml Triple sec

10 ml Homemade raspberry syrup

Dash Maraschino

Dash Aromatic bitters

PREPARATION :

Measure ingredients in a stirring glass, add ice and stir for 10 seconds. Strain the drinks in a chilled coupette glass and garnish with a lemon twist.

Continental Sour

METHOD ǀ Shake

GARNISH ǀ Lemon twist

30 ml Larsen Winter Blend

Juice of 1/2 a lemon

20 ml sugar syrup

Top with Claret

PREPARATION :

Measure all ingredients excluding claret in a shaker and shake vigorously with ice. Strain in a chilled sour glass and float Claret on top.

White Sidecar

METHOD ǀ Shake

GARNISH ǀ Lemon peel

20 ml Larsen Summer Blend

20 ml Triple Sec

15 ml Lemon juice

PREPARATION :

Measure all ingredients in a shaker. Fill shaker with ice and shake. Strain into a chilled cocktail glass and garnish with lemon peel.

Orleans Julep

METHOD ǀ Build

GARNISH ǀ Mint sprig

30 ml Larsen Summer Blend

20 ml Peachtree

10 ml sugar

10 mint leaves

1 dash Aromatic bitters

PREPARATION :

Measure all ingredients excluding aromatic bitters directly into a tin cup. Add ice and stir with a bar spoon. Top with 1 dash of aromatic bitters and garnish with mint sprig.

Sprinkle Gale

METHOD ǀ Shake & Build

GARNISH ǀ Passion fruit

20 ml Larsen Summer Blend

30 ml Fresh orange juice

15 ml sugar syrup

1/2 Passion fruit

Top up with Champagne

PREPARATION :

Measure all ingredients excluding champagne in a shaker. Fill shaker with ice and shake. Double strain drink into a tin cup with ice. Top up with champagne. Garnish with quarter of passion fruit.

Summer Summit

METHOD ǀ Muddle & Build

GARNISH ǀ Cucumber peel

40 ml Larsen Summer Blend

Lemonade and Lime peel

Slice of fresh ginger

Slice of cucumber

PREPARATION :

In a glass, muddle 2 slices of fresh ginger, squizze 1 lime peel, add ice and Larsen Summer Blend. Top with lemonade and garnish with 2 cucumber peel.