This summer Bardinet is inviting UK drinkers to swap their G&T for something with a little more flair. The French brandy house has unveiled a series of pop-up cafés under the banner Chez Bardinet, a travelling experience that will serve up café culture at food and drink festivals across the country.
The campaign, which launched at the Great British Food Festival, promises authentic French styling, live music and even street artists to set the mood. More importantly, bartenders will be mixing up a quartet of Bardinet’s new summer serves, all riffs on the classic mule, designed to showcase Bardinet VSOP brandy.
A brandy brand with heritage
Founded in 1857 by Paul Bardinet, Bardinet has been producing brandy in the traditional French style for more than a century. Distilled from grapes and aged in oak at its Domaine de Fleurenne estate near Bordeaux, the spirit is known for its rounded, balanced taste. Today it ranks among the world’s top 10 internationally-sold brandies and remains one of the UK’s favourites.
Try these cocktails at home
If you can’t rendezvous with one of Bardinet’s pop-up cafés, the good news is these recipes are easy enough to recreate at home. Here’s how to bring a little joie de vivre to your own soirées…
Bardinet French Mule
Ingredients
5 cucumber slices
20ml elderflower liqueur
15ml fresh lime juice
40ml Bardinet VSOP brandy
Ginger beer to top
Pink peppercorns to garnish
Method Muddle the cucumber slices in a shaker. Add lime juice, elderflower liqueur and Bardinet. Shake with ice and strain into a glass filled with fresh ice. Top with ginger beer and garnish with pink peppercorns.
Bardinet French Riviera Mule
Ingredients
25ml fresh clémentine juice
15ml lemon syrup
50ml Bardinet VSOP brandy
Ginger ale to top
Garnish with clémentine leaves and lemon zest
Method Shake the juice, syrup and Bardinet with ice. Strain into a glass of fresh ice. Top with ginger ale and garnish.
Bardinet Parisian Mule
10ml fresh lemon juice
20ml coffee liqueur
1 dash cocoa bitters
30ml Bardinet VSOP brandy
Ginger ale to top
Cocoa nibs to garnish
Method Combine ingredients in a shaker with ice. Shake and strain into a glass of ice. Top with ginger ale and garnish with crushed cocoa nibs.
Bardinet Provence Mule
Ingredients
5 fresh or frozen blackberries
20ml fresh lemon juice
10ml lavender syrup
50ml Bardinet VSOP brandy
Ginger beer to top
Garnish with blackberries and dried lavender
Method Muddle the blackberries in a shaker. Add lemon juice, lavender syrup and Bardinet. Shake vigorously with ice, then strain into a glass of ice. Top with ginger beer. Garnish with blackberries and lavender.
For Bardinet, the new campaign is about pairing it’s heritage with accessibility. As UK Marketing Manager Janette Deed puts it: “French café culture is based on socialising, relaxing and of course enjoying delicious French fayre, so our pop-up has been designed with that in mind.”
A touch of France, served in a glass. What’s not to like?
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The Isle of Raasay Distillery has introduced a new single malt matured exclusively in uncommon American oak. Chinkapin, or Quercus muehlenbergii, is a North American species traditionally used only as a finishing cask. At Raasay, it has been part of the distillery’s maturation programme from the beginning. The Chinkapin takes its position as the third…
The Luxe Review 
This summer Bardinet is inviting UK drinkers to swap their G&T for something with a little more flair. The French brandy house has unveiled a series of pop-up cafés under the banner Chez Bardinet, a travelling experience that will serve up café culture at food and drink festivals across the country.
The campaign, which launched at the Great British Food Festival, promises authentic French styling, live music and even street artists to set the mood. More importantly, bartenders will be mixing up a quartet of Bardinet’s new summer serves, all riffs on the classic mule, designed to showcase Bardinet VSOP brandy.
A brandy brand with heritage
Founded in 1857 by Paul Bardinet, Bardinet has been producing brandy in the traditional French style for more than a century. Distilled from grapes and aged in oak at its Domaine de Fleurenne estate near Bordeaux, the spirit is known for its rounded, balanced taste. Today it ranks among the world’s top 10 internationally-sold brandies and remains one of the UK’s favourites.
Try these cocktails at home
If you can’t rendezvous with one of Bardinet’s pop-up cafés, the good news is these recipes are easy enough to recreate at home. Here’s how to bring a little joie de vivre to your own soirées…
Bardinet French Mule
Ingredients
Method
Muddle the cucumber slices in a shaker. Add lime juice, elderflower liqueur and Bardinet. Shake with ice and strain into a glass filled with fresh ice. Top with ginger beer and garnish with pink peppercorns.
Bardinet French Riviera Mule
Ingredients
Method
Shake the juice, syrup and Bardinet with ice. Strain into a glass of fresh ice. Top with ginger ale and garnish.
Bardinet Parisian Mule
Method
Combine ingredients in a shaker with ice. Shake and strain into a glass of ice. Top with ginger ale and garnish with crushed cocoa nibs.
Bardinet Provence Mule
Ingredients
Method
Muddle the blackberries in a shaker. Add lemon juice, lavender syrup and Bardinet. Shake vigorously with ice, then strain into a glass of ice. Top with ginger beer. Garnish with blackberries and lavender.
For Bardinet, the new campaign is about pairing it’s heritage with accessibility. As UK Marketing Manager Janette Deed puts it: “French café culture is based on socialising, relaxing and of course enjoying delicious French fayre, so our pop-up has been designed with that in mind.”
A touch of France, served in a glass. What’s not to like?
First pour: Glen Moray adds Calvados twist to Speyside whisky and it’s a toffee apple treat
Glen Moray hopes to temp whisky fans with the latest addition to its Xperience Collection, Forbidden Fruit. This novel single malt is finished in casks that previously held Calvados, the historic apple brandy of Normandy. The whisky continues the Elgin distillery’s long-running interest in cask experimentation. Forbidden Fruit follows earlier Xperience Collection bottlings Phoenix Rising,…
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Athletic Brewing Company, America’s largest-dedicated non-alcoholic brewer, is stepping up its UK presence with the roll out of Free Wave Hazy IPA. Free Wave is a smooth, hazy IPA with a juicy body and velvety pour. Brewed with a trio of Amarillo, Citra, and Mosaic hops, it delivers bright aromatics of tangerine and grapefruit, offering full…
Isle of Raasay debuts The Chinkapin single malt whisky matured in unusual Oak casks
The Isle of Raasay Distillery has introduced a new single malt matured exclusively in uncommon American oak. Chinkapin, or Quercus muehlenbergii, is a North American species traditionally used only as a finishing cask. At Raasay, it has been part of the distillery’s maturation programme from the beginning. The Chinkapin takes its position as the third…
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