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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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?
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Maple sweetness and Oloroso sherry define new Cotswolds Round Hill Harvest English whisky release
A new limited-edition English single malt brings together ex-maple syrup and Oloroso casks with a subtle hint of peat. Introducing Cotswolds Distillery’s Round Hill Harvest, the fifth expression in its popular Harvest Series. Comprising 1,200 bottles, the release marries whisky matured in ex-maple syrup casks with Spanish oak Oloroso hogsheads. The resulting dram is rich…
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