«I only drink champagne on two occasions, when I’m in love and when I’m not», said Coco Chanel. The French fashion designer’s words are perfectly in line with the philosophy of the Velvet by Salvatore Calabrese cocktail bar. A charming location at the Corinthia London hotel, Velvet has made luxury, superlative cocktails and bubbly its stylistic hallmark, together with five-star hospitality.
Champagne, the Perfect Serve
A lounge as refined as its velvet decor, the bar offers its guests The Quote Book drinks list, which puts champagne at the centre of attention among quotes from 19th- and 20th-century personalities, signatures and AI-generated images.
«We have over 50 champagne labels served in special glasses depending on the cuvée. From coupes to flutes and silver goblets, with the latter made by a historic company of French artisans. As well as maintaining the correct temperature, these fine chalices give a unique sensation as the champagne flows lightly from the precious metal, caresses the lips and reaches the palate», explains Luca Cicalese, Head Bartender at Velvet by Salvatore Calabrese.
Gabrielle Cocktail, the Recipe
Among the 21 drinks to savour, there’s the Gabrielle, each sip of which channels the personality of Coco Chanel, a style virtuoso and symbol of emancipation.
Ingredients
25 ml gin
25 ml vodka infused with Andaliman pepper
15 ml Venice-inspired liqueur infused with Bourbon vanilla
75 ml white wine
25 ml champagne
Method
Mix all the ingredients in a carbonator, except for the champagne, and carbonate with CO2.
To make the vodka infusion, first crush the pepper in a mortar. Then lightly toast it in a pan and finally leave it to infuse in a vacuum sealer for 1 hour at 60 degrees. Add Bourbon vanilla extract to aromatise the Venetian-inspired liqueur with its distinctive aniseed flavour. Pour all the liquid into a glass and complete with champagne.
Garnish
Separately, in a caviar tin with sticker, serve the garnish made of passion fruit pearls coloured black to achieve the effect of sturgeon eggs.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Immagini courtesy Velvet by Salvatore Calabrese
