Bardinet Brandy will be bringing a French Café experience to life this summer to encourage the nation’s drinkers to adopt some French flair to their serves. The new nationwide ‘Chez Bardinet’ campaign will kick-off at the Great British Food Festival at Wentworth Woodhouse on 16th and 17th August and be rolled out to other leading food and drink events throughout the UK.
Show attendees can sample a series of refreshing new French Mule cocktails at a bespoke Chez Bardinet stand, a café-style popup complete with authentic French styling, street artists and live chanson music to set the scene.
French bartenders will be on hand to host masterclasses and help visitors brush up their skills when it comes to mastering the French language.
Crafted in France for more than a century and one of the UK’s best-selling brandies, Bardinet will be bringing a fresh new twist to the classic French mule recipe to give this traditional spirit a refreshing summer makeover.
Adrian explains:
In a country where evening aperitifs take centre stage, it’s no surprise that summer entertaining takes on a whole new meaning in France. To help UK drinkers be a little more experimental with their serves now that the weather is heating up, I’ve created two Bardinet cocktails: a refreshing summery spritz and an indulgent iced coffee, that will showcase brandy’s versatility as an all-season spirit. Both cocktails were designed to add some French flair to summer drinking and elevate the experience – whether that’s a brunch, afternoon cocktail, aperitif, or a delicious nightcap to punctuate the end of a perfect summer day.
The Bardin-itz
Ingredients
35ml Bardinet VSOP
10ml Limencello
10ml sugar syrup
Raspberry lemonade
Fresh berries
Mint
Method
Fill a large wine glass with ice. Add the Bardinet, Limencello, and sugar syrup then top with the raspberry lemonade. Garnish with fresh berries, and mint.
Bardinet Iced Vanilla Latte (vg)
Ingredients
35ml Bardinet VSOP
100ml oat milk
20ml vanilla syrup
1 shot or 25ml of espresso
cinnamon
Method
Fill a rocks glass with ice. Add the Bardinet VSOP, espresso, and vanilla syrup to the glass, then stir. Slowly top with the oat milk, then garnish with a pinch of cinnamon.
