- 50 ml Martell VSOP
- 20 ml lime juice
- 10 ml sugar
- 20 ml mineral water
Pour Martell VSOP in a punch cup or highball glass over crushed ice, add lemon juice and sugar syrup, and complete with a premium mineral water. Stir well until the glass gets frosted. Garnish with a lemon peel twisted over the drink.
- 50ml Martell VSOP
- 100ml seltzer or sparkling mineral water
Pour Martell VSOP in a highball glass over ice, and complete with sparkling water made with a soda siphon. Stir a little. Garnish with a lemon peel twisted over the drink.
To add kick to the classic, infuse 2 barspoon of loose Russian tea into a 1/2 liter of cold water for 1 minute in place of sparkling water.
- 45 ml Martell Blue Swift
- 20 ml lemon juice
- 15 ml orange curaçao
- 2 dashes aromatic bitters
- Sugar rim, long lemon peel
Moisten the rim of the glass with lemon and dip it into fine powdered sugar. Pour all ingredients into the cocktail shaker. Shake well until the metal is frosted. Strain into a coupe glass. Garnish with a long lemon peel into the glass.