Persephone’s Clash

Ingredients: 4 bar-spoons of pomegranate seeds, 6 mint leaves, 50ml Ciroc vodka, 20ml Elderflower cordial, 10ml apple juice, 15ml lemon juice, 1 egg white
Method: Muddle pomegranate seeds and mint in base of shaker, add remaining ingredients and shake with ice. Fine strain into glass.
Glass: champagne flute
Garnish: pomegranate seeds
Created by Michael Barin of Eclipse in Chelsea

French Rose

Ingredients: 50ml Ciroc vodka, 25ml St Germain elderflower liqueur, 8 black grapes, 2 raspberries, 1 sprig rosemary, top-up champagne
Method: Muddle grapes, rosemary and raspberries in base of shaker and shake with ice. Fine strain into glass and top with champagne.
Glass: champagne coupe
Garnish: 2 grapes skewered on a sprig of rosemary
Created by Kester Thomas of Kitts

Grape Smash

Ingredients: 30ml Ciroc vodka, 6 black grapes, 6 white grapes, 5ml vanilla syrup, top-up champagne
Method: Muddle grapes with vanilla syrup in the glass, fill with crushed ice, add vodka, churn and top with champagne.
Glass: rocks
Garnish: grapes on a cocktail stick
Create by Viviana Vivetti of Blue Bar at The Berkeley

Burst

Ingredients: 35ml Ciroc vodka, 10ml Xante, 25ml lemon juice, 15ml vanilla syrup, 10ml apple juice, 10 white grapes
Method: Muddle grapes in shaker, shake remaining ingredients with ice and strain into ice filled glass then top with crushed ice.
Glass: high-ball
Garnish: pear fan
Created by Andy Fitzmaurice of Boujis, South Kensington

Gaullic Fizz

Ingredients: 40ml Ciroc vodka, 20ml Macon syrup, 20ml lemon juice, 15 black seedless grapes, top-up champagne
Method: Muddle 10 grapes in shaker, add vodka, lemon juice and Macon syrup and shake with ice and strain into glass filled with remaining halved grapes and crushed ice. Top with champagne
Glass: sling
Garnish: string of grapes and candied lemon fan
Created by Matt Widdowson of Bluebird

Rosemary’s Baby

Ingredients: 45ml Ciroc vodka, 25ml cranberry juice, 15ml rhubarb syrup, 10ml Napoleon Mandarin, 1 small handful rosemary leaves
Method: Shake all ingredients with ice in a shaker and strain.
Glass: martini
Garnish: rosemary sprig
Created by Steven Delaney of Raffles

Red Cîroc Fizz

Ingredients: 40ml Ciroc vodka, 20ml Cherry Heering, 10ml Grenadine, 5ml lemon juice, 6 raspberries, 10-12 pomegranate seeds, top-up champagne
Method: Shake all ingredients with ice in a shaker, strain and top with champagne.
Glass: goblet
Garnish: raspberry, mint sprig and pomegranate seeds
Created by Thomas Gillgren and Frederick Olsson of Kosmopol

Cîrene

Ingredients: 45ml Ciroc vodka, 10ml passion fruit syrup, 6-8 white grapes, 10ml lime juice,10ml Crème de Mure sink
Method: Muddle grapes in shaker and add vodka, passion fruit and lime juice. Shake with ice and fine strain. Carefully pour in the Crème de Mure so that it sinks to the bottom of the glass.
Glass: martini glass
Garnish: grape string
Created by Errick Abalos of Amika

These cocktails using Ciroc vodka were created by mixologists from six London bars as part of a recent competition held by Ciroc Vodka

Explore Food & Drink

• Gordon Ramsay

• Heston Blumenthal

• Recipes

• Wine

• Real Food

• Anjum Anand

• Eating Out

• Video Recipes

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue