Alcohol-Free Cocktail Masterclass with the Corinthia Hotel’s Ivan Orsini

Ivan Orsini, non-alcoholic mixologist

Embark on an exquisite journey into the world of non-alcoholic mixology led by Ivan Orsini, the mixologist maestro from London’s Corinthia Hotel. These exclusive cocktails, handcrafted with precision using Wild Idol alcohol-free sparkling wines, promise to elevate your Dry January experience.

Chilling By The Pool Cocktail

CHILLING BY THE POOL

Refreshing and invigorating, Chilling By The Pool is overflowing with the effervescent notes of Wild Idol Sparkling White for a drink that captures the essence of relaxation.

Ingredients and Method:

*Mix vanilla syrup with tinned mandarin orange juice and sous vide for 60 minutes, strain and centrifuge.

Method: Combine all ingredients and build with Wild Idol White.
Glassware: Tulip

 

Morning Twilight Cocktail

MORNING TWILIGHT

Awaken your senses with Morning Twilight, elegantly shaken and finished with the fine delicate bubbles of Wild Idol Sparkling Rosé and crystallised ginger for a lively start to the morning.

Ingredients and Method:

Method: Shake the first two ingredients and top with Wild Idol Rosé.
Glassware: Hi-ball
Garnish: Crystallised Ginger

 

Golden Forest Cocktail

GOLDEN FOREST

Immerse yourself in the opulence of Golden Forest, shaken to perfection, topped with Wild Idol Sparkling White, and adorned with luxurious chocolate flakes that add a golden touch to the experience.

Ingredients and Method:

*260gm fresh mango, 100gm toasted almonds, 260gm caster sugar, ascorbic acid –sous vide for 60 minutes, strain and centrifuge.

Method: Shake the first two ingredients and top with Wild Idol White.
Glassware: Hi-ball
Garnish: Chocolate with a golden flake

 

Wild Fire Cocktail

WILD FIRE

Ignite your palate with Wild Fire, a daring fusion of raspberry and coconut with a dash of red chilli drops, paired impeccably with vibrant Wild Idol Sparkling Rosé for a fiery and adventurous taste experience.

Ingredients and Method:

*250gm fresh raspberries, 250gm coconut water, 250gm caster sugar, citric and malic acid –sous vide for 60 minutes, strain and centrifuge.

Method: Combine the first two ingredients and build with Wild Idol Rosé.
Glassware: Tulip

Follow Ivan Orsini on Instagram here or find him in The Velvet Bar by Salvatore Calabrese at The Corinthia Hotel. https://www.corinthia.com/en-gb/london/restaurants-bars/velvet-by-salvatore-calabrese/


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