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Mixology by PERRIER - a new take
on the cocktail! Discover an array
of innovative creations showcasing original
combinations of flavors and textures...

PERRIER ginger PERRIER ginger
INGREDIENTS
  • 1 Piece Fresh Ginger
  • 1 Bottle of chilled PERRIER
RECIPE

Peel the skin off of the ginger root and slice into thin pieces. Rinse the pieces of ginger well, ensuring no skin is left. Place a slice of ginger into a wine glass or tumbler and pour in the chilled PERRIER. Serve with a long spoon on the side.
The aromatic strength of the ginger blends elegantly with the ice-cold PERRIER, producing an invigorating drink bursting with energetic flavors
SERVING SUGGESTION

Place the glass on a tray or the bar with a long spoon, then pour in the ice-cold PERRIER.
Magic PERRIER Magic PERRIER
INGREDIENTS

  • Strawberry-Flavored Cotton Candy (any flavor will work)
  • 330 ml of PERRIER
RECIPE

Fill a highball glass with cotton candy and serve alongside a bottle of PERRIER. As you pour the PERRIER into the glass, the cotton candy will start to dissapear, sweetening the PERRIERand turning it pink.
SERVING SUGGESTION

This recipe is ideal for entertaining. Invite your guest to pour the PERRIER over the cotton candy and watch it dissappear.
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Sublimation

PERRIER cryo slice PERRIER cryo slices
INGREDIENTS
  • 2 thin lemon slices
  • Liquid nitrogen
  • 330 ml of chilled PERRIER
RECIPE

Dip the lemon slices in liquid nitrogen for a few seconds to freeze them.
Pour the chilled PERRIER into a highball and serve on a tray with the frozen lemon slices on a cocktail stick.
SERVING SUGGESTION

Place the glass on a tray with the two frozen lemon slices and a pair of tongs or a cocktail stick so that you can put them into the PERRIER with your guest watching.
This is PERRIER at its most modern!
PERRIER cucumber PERRIER cucumber
INGREDIENTS
  • 1 Cucumber
  • 1 Bottle of chilled PERRIER
RECIPE

Wash and slice the cucumber lengthwise into 1 inch x 2 inch pieces. Place the cucumber slice in a wine glass or tumbler and pour chilled PERRIER into the glass. Serve with a long spoon on the side.
It only takes a few seconds for the bubbles to extract the cucumber’s essential oils, producing a highly refreshing drink that's refreshingly unique.
SERVING SUGGESTION

Serve the glass on a tray with a well-chilled bottle of PERRIER. The flavour of the essential oils will be brought out even more by the ice-cold PERRIER.
Experience excellence by PERRIER Experience excellence by PERRIER
INGREDIENTS
  • Fresh cucumber
  • Fresh Watermelon
  • Fresh Ginger
  • 1 bottle of chilled PERRIER
RECIPE

Place 3 shot glasses (60 ml) on a tray.
Using a melon baller prepare:
- 3 balls of fresh cucumber
- 3 balls of watermelon
- 3 balls of fresh ginger
Put the fruit balls in the glasses, then add the chilled PERRIER. Allow to sublimate for 1 minute. The PERRIER bubbles will release the fruit essences, creating a fresh, natural flavor.
SERVING SUGGESTION

Place the three glasses on a tray so that your guest can enjoy the three unique flavors.
PERRIER mint PERRIER mint
INGREDIENTS
  • Gelatin or agar-agar
  • 50 ml Monin green mint syrup
  • 100 ml water
  • 330 ml of PERRIER
RECIPE

The traditional French PERRIER Menthe provided the inspiration for this modern talke on a well-loved favorite.
To prepare the mint jelly, soften a gelatin leaf in cold water. While the gelatin softens, pour 50 ml of Monin green mint syrup and 100 ml of water into a small saucepan. Gently heat, taking care not to let the mixture come to the boil. Remove the mint and water mixture from the heat and add the drained gelatin leaf. Stir and leave to cool. Once cool, pour the mixture into a tumbler and chill for several hours, until it reaches jelly-like consistency. Prior to serving, add a drop of essential peppermint oil to the mixture. Garnish with a few fresh mint leaves.
SERVING SUGGESTION

Place a small spoonful of the mint jelly into a wine glass or tumbler and pour in the ice-cold PERRIER. Gently stir with a long spoon. The bubbles in the PERRIER will gradually intensify the mint flavor to produce a refreshing drinking experience.
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PERRIER royal framboise PERRIER royal raspberry
INGREDIENTS
  • 5 fresh raspberries
  • 40 mL raspberry puree
  • 10 mL of chilled PERRIER
RECIPE

Crush the raspberries in a champagne flute to release their flavor and blend with the raspberry puree until the mixture is smooth. Using a bar spoon, carefully pour in the chilled PERRIER to float over the raspberry mixture. If fresh raspberries are not available, raspberry puree can be used on its own.
*Other flavors of puree can be substitiuted if you wish: 40 ml of peach puree and 100 ml of PERRIER make a fantastic PERRIER Bellini!
SERVING SUGGESTION

For an alcoholic version of this recipe, add 30 ml of vodka to the drink.
The sweet and tart raspberry flavor is balenced beautifully by the pure effervescence of the PERRIER bubbles.

Herbal

PERRIER passion mojito PERRIER passion mojito
INGREDIENTS
  • The pulp of half a passion fruit
  • 8 fresh mint leaves
  • 10 ml of lime juice
  • 20 mL of Monin Passion fruit syrup
  • 50 mL of White or Brown Rum
  • 50 mL of chilled PERRIER
  • Crushed Ice Cubes
RECIPE

Using a pestle, muddle the passionfruit, fresh mint and lime in a mixing glass. Add 20 ml of Monin passion fruit syrup, 40 ml of rum, and 50 ml of PERRIER. Fill the rest of the glass with crushed ice and stir well.
SERVING SUGGESTION

Garnish with 2 straws, a leafy sprig of mint and a quarter of passion fruit.
PERRIER beet PERRIER beet
INGREDIENTS
  • 3 large raspberries
  • 2 cubes of cooked beetroot
  • 1 sprig of fresh coriander
  • Monin Raspberry syrup
  • 1 750 mL bottle of chilled PERRIER
RECIPE

In a mixing glass, use a pestle to crush 3 fresh raspberries, 2 cubes of cooked beetroot and 1 sprig of fresh coriander. Add 20 ml of Monin raspberry syrup and a few ice cubes. Pour in 20 ml of PERRIER to dilute. Use a cocktail shaker to gently mix together and release the flavors of the fresh fruit. Double-strain into a chilled cocktail glass. Snip off the coriander leaves and put float in a small strainer placed across the top of the cocktail glass.
SERVING SUGGESTION

Allow your guests to become involved in creating their own drink by serving the cocktail glass with the strainer on a tray alongside a chilled bottle of PERRIER. Pour the PERRIER over the coriander leaves in front of your guest. The strainer can be removed when your guest decides that the drink has infused for long enough. Have another bottle of PERRIER on hand in case your guest wants to add a splash more after infusing.
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PERRIER mojito PERRIER mojito
INGREDIENTS
  • 10 fresh mint leaves
  • ½ lime cut into four pieces
  • 20 ml sugar
  • 40 ml white or brown Cuban rum (for a non-alcoholic version, omit the rum)
  • 40 ml of chilled PERRIER
  • Crushed ice (avoid whole ice cubes to ensure a smooth consistency)
  • Angostura bitters (optional)
RECIPE

In a large mixing glass, use a pestle to muddle the mint, lime and sugar (add the fresh fruit if you are making one of the variations). Fill the glass to the brim with crushed ice, pour the rum over it followed by a dash of Angostura bitters (optional). Stir with a spoon while adding the PERRIER. Garnish with a few mint leaves and two straws.
SERVING SUGGESTION

This tropical cocktail can be served as a pre-dinner drink to men and women alike. For a variation, add fresh fruit (strawberries, raspberries, blackberries, melon, etc.). When muddling the mint and lime, add one or two drops of Angostura bitters to intensify the flavors.
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Passion by PERRIER Passion by PERRIER
INGREDIENTS
  • 3 large strawberries cut into pieces
  • 3 fresh basil leaves
  • 10 ml Monin passion fruit syrup
  • Ice cubes
  • 120 ml of chiled PERRIER
RECIPE

Using a pestle, muddle the strawberries and basil in a mixing glass to bring out the flavors and aromas.
Add the Monin syrup, the ice, and the PERRIER to the mixture. Mix carefully and strain into a cocktail glass.
The tangy flavor of the passion fruit is balanced by the green peppery taste of the basil and sweetness of the strawberries. The effervecent PERRIER bubbles round out and blend the flavors of the mixture.
SERVING SUGGESTION

A sophisticated and non-alcoholic cocktail that can be enjoyed by all guests. Prior to serving, garnish the glass with a flower made from triangle of green apple and slices of strawberry arranged like petals. To finish, float a leaf of fresh mint.
Passion carribean PERRIER carribean
INGREDIENTS
  • 1 slice of peeled fresh ginger
  • 20 ml of clear honey
  • 40 ml of dark rum
  • 3 drops of Angostura bitters
  • 10 ml of fresh lime juice
  • 100 ml of chilled PERRIER
  • Crushed ice
  • 1 slice of cucumber
  • ½ stalk of lemongrass
RECIPE

Place the slice of ginger, honey, rum, Angostura bitters and lime juice in a tall, slim glass (such as the Urban Bar Sling 11.5 oz/330 ml). Mix well with a bar spoon while slowly adding the chilled PERRIER. Fill half of the glass with crushed ice and add the cucumber and lemongrass. Stir well with a bar spoon. Fill the rest of the glass with ice and add a straw.
SERVING SUGGESTION

PERRIER's sparkling bubbles intensifies a wealth of flavors from the freshness of the cucumber perfectly complementing the strong ginger flavors to sweetness of the honey and tangyness of the lemongrass.
PERRIER X/O PERRIER X/O
INGREDIENTS
  • 40 ml of cognac XO
  • 1 slice of fresh peeled ginger
  • 1 red chili cut lengthwise
  • 20 ml of chilled PERRIER
  • LED lighted ice cube
  • Crushed ice
RECIPE

In a mixing glass, chill the cognac with crushed ice and strain into a brandy snifter. Add the slice of ginger, chili and PERRIER. Put an LED ice cube in a whisky tumbler and fill with crushed ice. Place the brandy snifter on top of the glass filled with crushed ice.
SERVING SUGGESTION

The intensity of the tiny PERRIER bubbles brings out the character of the cognac and is intensified by the subtle flavours of the ginger and lime. The strong taste of the chili adds complex flavor notes to the cocktail. Advise your guests to hold the brandy snifter by the stem and place it back on the bed of crushed ice between sips to that the ideal temperature and aromatic richness ismaintained throughout the taste experience!
PERRIER saint trop PERRIER saint tropez
INGREDIENTS
  • 80 ml of Provence rosé wine
  • 10 ml of Monin watermelon syrup
  • 60 ml of chilled PERRIER
RECIPE

To a large wine glass add the Provence rosé wine, Monin watermelon syrup, PERRIER and stir well with a bar spoon. Top with ice and a thick orange slice
SERVING SUGGESTION

Garnish with a thick slice of orange.
PERRIER royale apple PERRIER royale apple
INGREDIENTS
  • 1 chopped Starking apple
  • 40 ml Gray Goose Pear Vodka
  • 10 ml Monin cinnamon syrup
  • 1 750 mL bottle of chilled PERRIER
  • Crushed ice
RECIPE

Using a pestle, muddle 2 pieces of apple in a mixing glass. Add the pear vodka, Monin cinnamon syrup, ice cubes, and shake well. Add 50 mL of PERRIER to the shaker and double-strain into a large cocktail glass.
SERVING SUGGESTION

Prior to serving, garninsh with a rosette of thinly sliced apple.
PERRIER rose spritzer PERRIER rose spritzer
INGREDIENTS
  • 40 ml of rosé wine
  • 10 ml of Monin rose syrup
  • 1 750 mL bottle of chilled PERRIER
RECIPE

Fill a large wine glass with ice cubes and add the rosé wine and Monin rose syrup. Top with PERRIER and gently stir.
SERVING SUGGESTION

Prior to serving, garnish the glass with a flower made from triangle of green apple and slices of strawberry arranged like petals.
The infernal tower by PERRIER The infernal tower by PERRIER
INGREDIENTS
  • Chilled cranberry juice
  • One lemon wheel
  • 1 750 mL bottle of chilled PERRIER
RECIPE

Pour 20 ml of well-chilled cranberry juice into a tall glass and wedge a lemon slice in the glass to seal in the cranberry juice, then pour in 40 ml of ice-cold PERRIER. Wedge another lemon slice on top of the PERRIER and pour in another 20 ml of cranberry juice.
Seal the cocktail by wedging another lemon slice in the glass, then finish by topping with PERRIER on top.
SERVING SUGGESTION

Serve the cocktail with a long straw to allow guests to push down the slices and mix the cocktail.

Classic

PERRIER french way PERRIER french way
INGREDIENTS
  • Fresh peeled ginger
  • Sugar cane syrup
  • Fresh lemon juice
  • One sugar cube
  • Blue Curaçao
  • 1 750 mL bottle chilled PERRIER
RECIPE

In a shaker, use a pestle to muddle a slice of fresh ginger. Add the juice of half a lemon and 10 ml of sugar cane syrup. Shake with ice and double-strain into an absinthe glass or a white wine glass.

Soak a sugar cube in Blue Curaçao, place it on a long absinthe spoon and lay the spoon across the glass.
SERVING SUGGESTION

To serve, pour ice-cold PERRIER over the “blue” sugar cube. Stir the cocktail with the spoon.
Smoky whisper Smoky whisper
INGREDIENTS
  • 40 ml of Single Malt Scotch whisky, age and brand to taste
  • 4 ice cubes
  • 330 ml bottle of chilled PERRIER
RECIPE

Pour 40 ml of good Single Malt Scotch whisky into a tall stemmed glass, then add 20 ml of well-chilled PERRIER.
Stir gently and add an ice cube.
SERVING SUGGESTION

Use a hookah to blow smoke from a cigar under a glass dome.
When you lift up the dome in front of your guest, he or she will be able to enjoy the aroma of the cigar.
Whisper Whisper
INGREDIENTS
  • 40 ml of Single Malt Scotch whisky, age and brand to taste
  • 4 ice cubes
  • 330 ml bottle of chilled PERRIER
RECIPE

Pour the ingredients into the serving glass and serve with the bottle of PERRIER.
SERVING SUGGESTION

PERRIER's delicate bubbles are the perfect accompaniment to the peaty taste of the Scottish Highlands single malts.
The aromatic palette of the whisky opened up to its' full extent when PERRIER is added. Ordering and serving a Whisper is the sign of a true whisky lover. A moment of luxury to savor!
PERRIER and the rolling slice PERRIER and the rolling slice
INGREDIENTS
  • 40 mL Orange vodka
  • One orange
  • Maraschino cherry
  • 1 750 mL bottle of chilled PERRIER
RECIPE

In a mixing glass ¾ full of ice, shake 40 mL of orange vodka to chill. Strain and pour into the glass. Top with a splash of PERRIER. Garnish with a maraschino cherry and a orange wedge.
SERVING SUGGESTION

Serve the cocktail with a straw, and ask your guest to push down the orange slice to mix the cocktail.
PERRIER Paris Hong Kong PERRIER Paris Hong Kong
INGREDIENTS
  • 40 mLCognac XO
  • Angostura orange bitters
  • Orange Twist
  • 1 750 mL bottle of chilled PERRIER
RECIPE

In a large tumbler filled with ice cubes, add the cognac and a dash of orange bitters. Sitr with a spoon and top with a splash of PERRIER. Garnish with an orange twist.
SERVING SUGGESTION

Serve the PERRIER well-chilled, then mix together with a spoon so that your guest can discover this subtle blend of flavours...
PERRIER karma cocktail PERRIER karma cocktail
INGREDIENTS
  • 20 ml of Saint Germain elderflower liqueur
  • 40 ml of gin
  • 30 ml of cranberry juice
  • 4 fresh mint leaves
  • 10 ml of Monin pomegranate syrup
  • 100 ml of chilled PERRIER
  • Ice cubes
GELATIN INGREDIENTS:
  • 1 edible "Karma" orchid flower
  • Gelatin leaves
  • Sugar cane syrup
RECIPE

To prepare the glass, gently put an edible "Karma" orchid flower in a tall glass using a long pair of tongs. Soak one gelatin leaf in cold water. Heat 50 ml of water, mix 30 ml of sugar cane syrup in the warm water and add the drained gelatin. Stir well. Cover the Karma flower with this mixture, then put the glass in the fridge for one hour.
SERVING SUGGESTION

To prepare the cocktail, pour the Saint Germain, gin, cranberry juice, pomegranate syrup into a shaker filled ¾ full of ice cubes. Fill the glass with crushed ice and shake the cocktail. Open the shaker, pour in the PERRIER and stir with a bar spoon.
Gently fill the prepared glass (with the gelatin mixture) with crushed ice and strain mixture into glass.

Molecular

PERRIER royale aux perles de cassis PERRIER royal with perles de cassis
INGREDIENTS
  • Monin perles de Cassis or make your own pearls using spherification
  • 330 ml of chilled PERRIER
RECIPE

Place two spoonfuls of Monin Perles de Cassis in a large champagne glass. The pearls can be made using a mixture of sodium alginate soaked in calcium lactate, a technique known as spherification.
SERVING SUGGESTION

Just before serving, pour ice-cold PERRIER over the pearls and serve with a long spoon so that guests can “play” with the pearls.
PERRIER blackcurrant sushi PERRIER blackcurrant sushi
INGREDIENTS

Pour 6 sushis :
  • For 6 sushi:
  • . 250 ml of crème de cassis de Dijon blackcurrant liqueur
  • . 150 ml of water
  • . 50 ml of Monin blackcurrant syrup
  • . 4 g of agar-agar
  • . 50 ml of plain water
  • For the cocktail:
  • . 4 g of calcium lactate
  • . 100 ml of crème de cassis blackcurrant liqueur
  • . 50 ml of water
  • . 50 ml of Monin blackcurrant syrup
  • . 2 g of sodium alginate
  • .100 ml of chilled PERRIER
RECIPE

To prepare the sushi, place all the ingredients (from creme de cassis to plain water) into a saucepan and heat the liquid, whisking carefully. Once the agar agar has completely dissolved, pour the mixture into a plastic mould and chill for 30 minutes. Turn the set jelly out of the mould and cut into sushi-shaped pieces with a sharp knife.

Making the blackcurrant cocktail: pour the ingredients into a saucepan and heat gently to dissolve the alginate. Then leave to stand for 24 hours to allow any air bubbles to disperse.
SERVING SUGGESTION

Just before serving, mix 500 ml of water and 4 g of calcium lactate in a bowl. Using a pipette, add individual drops of the alginate solution to the bowl to form spheres. Rinse them with plain water before adding them to the glass of ice-cold PERRIER.
PERRIER mojito cube PERRIER mojito cube
INGREDIENTS
  • 150 ml of white rum
  • 60 ml of sugar cane syrup
  • 2 drops of essential lemon oil
  • 2 sprigs of fresh mint
  • 2 g of agar agar
  • 120 ml of cold PERRIER
RECIPE

To create the Mojito cubes: pour the rum, sugar cane syrup, essential oil and mint leaves into a blender. Blend until liquid, then strain. Add the agar agar and chill for several hours. When the jelly has set, cut into large cubes. Place a few of the cubes in a glass and top with PERRIER
SERVING SUGGESTION

PERRIER’s bubbles recreate the aromatic complexity of a traditional Mojito. The familiar taste of the classic Mojito is enriched by new sensations caused by the alternation of liquids and solids.
A great classic revamped by molecular mixology!
PERRIER rose PERRIER rose
INGREDIENTS
  • Gelatin
  • 50 ml Monin rose syrup
  • 50 ml of PERRIER
  • Cold water
  • 1 rosebud
RECIPE

To make the rose jelly, soften gelatin leaf in cold water. Heat 50 ml of Monin rose syrup and 50 ml of PERRIER in a saucepan, taking care to not let the mixture come to the boil. Drain the hydrated gelatin leaf and add it to the warm rose-flavoured mixture. Stir gently until the gelatin has dissolved and leave to cool for 10 minutes. Pour 40 ml of the flavoured gelatin into a tumbler and chill for an hour until the gelatin solidifies.
Using a long pair of tongs, push the stem of the rosebud into the gelatin. You will need to be quick to avoid breaking the gelatin.
Once the rosebud is in place, add 10 ml of gelatin to hold the rose firmly. Chill the glass in the fridge for 15 minutes.
Just before serving, pour one drop of rosewater or essential rose oil directly onto the rosebud. Lean a bar spoon against the inside of the glass and pour the PERRIER in slowly to avoid damaging the rosebud.
SERVING SUGGESTION

Serve the cocktail on a tray. Your guest will enjoy the poetic charm of this cocktail with its rosebud: the height of elegance and sophistication...
PERRIER vodka sorbet PERRIER vodka sorbet
INGREDIENTS
  • 20 ml of vodka
  • 20 ml of Monin pink grapefruit syrup
  • Dry Ice
RECIPE

Pour 40 ml of vodka and 20 ml of Monin pink grapefruit syrup into a shaker, without ice. Stir with a spoon and pour into a cocktail glass. Sprinkle the mixture with dry ice. The mixture will immediately begin to dramatically smoke and bubble up. Gently stir with a spoon, holding the stem of the glass firmly. After about 30 seconds, it will take on a creamy consistency like sorbet. The temperature of the cocktail/sorbet is now -10 °C.
Top the sorbet with a cherry, then slowly pour 50 ml of PERRIER over it. The "ice cream" that had formed will then melt and mix together with the PERRIER, chilling the cocktail.
SERVING SUGGESTION

Make this cocktail/sorbet in front of your guest. Adding the dry ice immediately has a dramatic effect. The decorative cherry looks great on top of the sorbet.
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EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH. DRINK IN MODERATION

Responsible consumption
PERRIER doesn't guarantee or encourage the excessive consumption of alcohol.
PERRIER doesn't make any reference in a positive way to the alcoholic drunkenness
in this web site.It is important to privilege the water as the first source
of hydratation. Do not hesitate to drink PERRIER throughout the day.
Photo credits : Loran Dherines