Recreate the laid back vibe of Laguna Bar beside the pool at Constance Le Prince Maurice with this delicious rum cocktail created by bartender Abedeen Caunhye.
Enjoy a rum cocktail at the Laguna Bar
Elderflower between bubbles Organic cucumber is mixed with Pink Pigeon Rum, elderflower cordial and fresh lemon juice then given a cascade of bubbles.
Ingredients
- 60ml Pink Pigeon Rum
- 20ml elderflower syrup
- 10ml lemon juice
- 1 handful of cucumber chunks
- Sparkling wine (to top up)
Method
1. Mix the cucumber chunks with elderflower syrup and carefully measure all ingredients, except the sparkling wine, into a Boston cocktail shaker.
2. Fill a serving glass with ice.
3. Fill the shaker with ice. Seal and shake hard for ten seconds.
4. Gently double strain into the serving glass.
5. With a bar spoon, gently layer the sparkling wine.
6. Pour into a champagne flute and garnish with a slice of cucumber.
Read more
- Visit our website for more information about Constance Le Prince Maurice or to make a booking
- Find out about celebrating a special occasion with champagne opened by Sabrage at Constance Le Prince Maurice
- For more summery rum cocktail recipes see Bon Appétit’s 16 rum cocktails.
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