Periodically we will partner with fascinating people in the wine and food worlds to create well-crafted cocktails featuring JCB Spirits. We’ve compiled a group of recipes below from both sides of the spectrum.
Happy stirring and shaking!
Infuse one far of Caviar Gems in 4 oz of JCB Cognac XO for 2 hours or until plump. Refrigerate and use as needed by straining off the Cognac.
Pour ingredients into a Champagne flute in reverse order listed, finishing by slowly adding the Champagne. Use a bar spoon to gently pull ingredients together. Add Caviar Gems to the flute, which will sink in the glass, then raise as the Champagne bubbles rise. Top with a single slice of white truffle for aromatics.
Infuse one far of Caviar Gems in 4 oz of Lillet Blanc for 2 hours or until plump. Refrigerate and use as needed by straining off the Lillet.
Pour all ingredients except the Cremant into a mixing glass. Add ice and stir thoroughly. Taste for balance, then strain with a Julep strainer into a coup glass. Add Cremant and lightly stir. Garnish with a spiral lemon twist and rim the glass with lemon juice, then infused Caviar Gems.
Stir and garnish with a lemon wheel and fresh lavender garnish.
Using your favorite champagne flute, drop the sugar cube into the bottom of the glass. Add lemon juice and JCB Gin, and gently stir. Top the glass with the JCB N○ 69 Brut Rosé, and garnish with 2 Luxardo cherries.
Rinse a chilled coupe glass with Sauternes and dispose of any excess. Stir Truffle Vodka and Dolin Blanc together over ice, and strain into a glass. Top with sparkling wine. Garnish with a lemon twist and a sprig of thyme.
Combine all ingredients except the JCB N.21 in a tall glass. Fill the glass with ice. Top with JCB N.21, and garnish with a spring of rosemary and pomegranate arils.
Muddle mint leaves and simple syrup in a julep cup or rocks glass. Add champagne, cognac, and bitters. Fill glass partway with crushed ice, and stir gently to combine. Mound more crushed ice on top, and garnish with a mint sprig and a lemon twist.
Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute, and garnish with floating raspberries.
Place sugar on a small, shallow plate. Rim each champagne flute with a lemon wedge, and dip in sugar. Divide the blue Curaçao evenly between each glass. Fill halfway with champagne, then top with lemonade. If using the ribbon decoration, cut the ribbon in 6-inch pieces, and tie bows on each glass’ stem.
Rim four champagne flutes with a lemon wedge, then dip in sugar. Place a small scoop of sorbet in each glass, then top with JCB 69 and a few fresh raspberries.
Pour 1 ounce each of vodka and fresh lime juice into two glasses, then top each glass with 2 ounces of ginger beer. Pour champagne over the mixture, and garnish with limes and mint. Serve cold.
Muddle the strawberry, lemon juice, and simple syrup in a cocktail shaker. Add ice, the St. Germain and vodka, and shake well. Strain over fresh ice in our Passion champagne glass. Top with sparkling wine, and garnish with a strawberry. Serve and enjoy!
Rim the glass with red sugar. In a cocktail shaker add the vodka, Chambord, and 2 drops of red food coloring. Add ice and shake. Pour into a martini glass and top with JCB N.21.
Combine vodka, triple sec, cranberry juice, lime juice, and ice in a cocktail shaker. Shake until very cold. Taste, and if the mixture seems too tart, add a dash of simple syrup or agave. Pour into a chilled martini glass, then top with sparkling wine.