Josette Duval Biography

By: Marina Dianova in the foggy Albion created the Conneptions Cocktail menu “Communications”, symbolizing the cohesion of the English nation in the face of a pandemic. Submit copyright drinks in one of the 50 best bars in the world - Artesian Historical Hotel The Langham, London. The menu has 18 cocktails and is divided into five thematic sections.

In the Velnes and Thoughtfulness collection, drinks are less strong, and some do not contain alcohol at all. Part of the cocktails of this group are focused on adherents of healthy lifestyle, since they include the natural hemp extract and the commercial. They are as tasty as their alcohol analogues. The signature “banana cupcake” is a hint of baking of the year that had already stabbed the eagerness, which dominated in kitchens and social networks across the country.

During Lokdown, many from hopelessness practiced in baking art and began with the simplest banana cupcake. The bartenders combined whiskey, sherry in a cocktail, banana liquor, spices, cocoa oil and vanilla. The cocktail became a "liquid memory of Lockduan." The next section - “Holiday” - is exactly what we had so lacked all last year.

In the exquisite collection of drinks, the ball is ruled by champagne. In this luxurious drink, the tastes of cherries and pistachios dominate, it includes Everleaf Mountain non -alcoholic aperitif, which is a mixture of 12 environmentally friendly ingredients from strawberries to cherry inflorescences, cherry and pistachia liqueurs, as well as sparkling comables on rose petals.

Strawberries and cream were fed on royal banquets back in the 16th century, on a special occasion in the accompaniment with champagne. The "Community" section presents drinks supporting the local London community of the Langham district. The delightful cocktail “Puff Cake” consists of a dark rum, syrup, chocolate malt and whipped coconut cream, which makes it an ideal afternoon dessert with a degree.

The strong and dark rum from Kernel Brewery, used in the drink - a tribute to the British Tavern The Langham. The next chapter is “environmental friendliness”: it demonstrates an environmentally friendly approach to finding ingredients and advocates for seasonal products. The highlight of the section is a cocktail “in the kitchen”, consisting of a gin, alcohol on a banana peel, ice mexican kvass with coffee and pineapple, a cocktail of avocado seeds.

This innovative drink includes ingredients that usually go into garbage. They are fermented for three days, allowing sugar and fruits to turn into a low -alcohol tincture. The cocktail card “Happiness” is crowned - it could not be otherwise. This is a collection of cocktails for visiting exotic places, festivals and large events that were inaccessible over the past year. The emphasis in this section is on fun, and drinks are full of fresh fruits and other unusual ingredients - everything is designed to cause a smile on the face.

Another cocktail is addressed to those who are going to a hot beach party: “Beach Paradise” consists of a mixture of Casamigos, Horchata ice cream, citrus-raspberry liquor and Blue Curacao. Sweet anticipation of upcoming travel.