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Victor Yang's Royal Violet Sangria

Victor Yang represented Taiwan at the World Class Bartender of the Year final, 2013.

  • Preparation Time10 mins
  • Serves1
  • DifficultyEasy
45ml Cîroc
5ml G. Miclo violet liqueur
15ml fresh lemon juice
10ml sugar syrup
3-4 Kyoho grapes
100ml Champagne, or enough to fill the glass
Fresh grapefruit peel to garnish

Muddle the grapes, having removed the pips first to avoid bitterness. Mix the first four ingredients. Pour a small amount of champagne into a silver coupe glass. Add the Cîroc mix and top with more champagne if necessary.

Serve with some Kyoho grapes injected with Cîroc.

Recipe courtesy of: Victor Yang, Marquee Restaurant & Lounge, Taipei. Victor Yang represented Taiwan at the World Class Bartender of the Year final, 2013.

Note: Contains 25 grams of alcohol per serve

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

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