… by Serge Sevaux, Embajador de Cócteles
After a long career in Paris’s most prestigious bars, Serge Sevaux joined Société des Produits Marnier-Lapostolle as Cocktail Ambassador, with the aim of creating new cocktails and promoting the use of Grand Marnier® among bartenders.
Cocktail
Pour all of the cocktail ingredients into a shaker. Add a few ice cubes, shake and keep chilled.
Grand Cosmopolitan Cocktail jello
Soften the gelatine for 1 to 2 minutes in cold water. Drain and warm with the lemon juice in a saucepan over low heat (or for 15 to 20 seconds in a 500 W microwave) until the gelatine has completely dissolved.
Remove from the heat and add the remaining ingredients.
Transfer into a dish large enough to have a depth of approximately 1 cm (½ inch). Let set for 3 hours in the refrigerator.
Vanilla spuma
Soften the gelatine in a third of the liqueur. Combine all the ingredients. Strain through a sieve. Fill a whipped cream dispenser with the mixture and insert 2 cartridges. Chill for 2 hours before using.
Cut the jello into 1 cm cubes and place in the glass. Top with the quartered strawberries. Top with a little of the vanilla spuma followed by a layer of jello cubes and strawberries.
Divide the cocktail between the glasses. Serve immediately.
Serve well chilled.
Back
20 mn
moderate
for 6 Martini glasses
Light cocktail
- 80 ml cranberry juice
- 40 ml GRAND MARNIER® Cordon Rouge liqueur
- 10 ml lemon juice
Grand Cosmopolitan jello
- 150 ml cranberry juice
- 90 ml GRAND MARNIER® Cordon Rouge liqueur
- 20 ml lemon juice
- 70 ml vodka
- 13 g gelatine (sheets)
Vanilla spuma
- 120 ml custard sauce
- 130 ml milk
- 300 ml cream
- 130 ml GRAND MARNIER® Cordon Rouge liqueur
- 6 g gelatine
- 100 g egg whites
