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?
One of the more intrigung new whiskies to launch this month is Cù Bòcan Creation #9. The product of American virgin oak and Manzanilla sherry casks, it’s a sweet and sour treat notable both for its flavour profile and affordability. But what’s the deal with Cù Bòcan and the distillery behind the label? It turns…
Pusser’s Rum is bringing its founding recipe back to life with a limited-edition bottling inspired by the extraordinary story of its founder, Charles Tobias. The new Pusser’s Rum Founder’s Reserve Limited Edition meticulously recreates the first rum blended by Tobias in 1979, the recipe that helped establish the brand’s reputation for characterful Caribbean rum. Founder’s…
Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s…
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?
Ghost Dog Vs distillery: The story behind Cù Bòcan, Tomatin’s experimental Highland spirit
One of the more intrigung new whiskies to launch this month is Cù Bòcan Creation #9. The product of American virgin oak and Manzanilla sherry casks, it’s a sweet and sour treat notable both for its flavour profile and affordability. But what’s the deal with Cù Bòcan and the distillery behind the label? It turns…
Pusser’s Rum revives its original 1979 blend with limited edition Founder’s Reserve
Pusser’s Rum is bringing its founding recipe back to life with a limited-edition bottling inspired by the extraordinary story of its founder, Charles Tobias. The new Pusser’s Rum Founder’s Reserve Limited Edition meticulously recreates the first rum blended by Tobias in 1979, the recipe that helped establish the brand’s reputation for characterful Caribbean rum. Founder’s…
Cù Bòcan Creation #9 is a 17 Year Old Highland whisky with a sweet and salty cinematic twist
Highland whisky innovator Cù Bòcan has launched the oldest whisky in its experimental Creations series to date, drawing inspiration from an unlikely source: sweet and salty popcorn. The new limited-edition Creation #9 combines lightly peated Highland single malt with a maturation programme designed to mirror the contrast of sweet and savoury notes found in everyone’s…
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