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1 oz pear-flavoured vodka (Grey Goose La Poire)

0.3 oz pineapple liqueur

0.3 oz cranberry juice

In a shaker filled three-quarters full with ice, pour the vodka, pineapple liqueur, and cranberry juice. Shake and drain into a 2.1 oz “Islande” glass, then place the glass in a 10.6 oz long-drink glass. Fill up the large glass by pouring well chilled Perrier all around the mixture.

*Created by Laurent Greco

5 fresh raspberries

1.4 oz raspberry purée by Monin

1 oz vodka

Mash the raspberries and raspberry purée using a pestle or a bar spoon. Using a bar spoon, coat the raspberry mixture with 3.5 oz well chilled Perrier and vodka. Gently pour into a 7.4 oz champagne glass using the inside part of the spoon.

*Created by Laurent Greco

1 slice of fresh ginger (crushed with a pestle)

0.7 oz honey

1.4 oz old rum from Trinidad and Tobago

3 drops Angostura Bitter

1 dash of fresh lime juice

Cucumber

Citronella sticks

Mix well using a bar spoon. Add 3.5 oz Perrier, then mix again. Fill a 11.6 oz sling glass half full with crushed ice, then place a slice of fresh cucumber and half a fresh citronella stick into the glass. Fill the glass with crushed ice.

*Created by Laurent Greco

XO PERRIER*

1 slice of fresh ginger

1 red hot pepper cut up along its whole length

1.4 oz XO cognac

0.7 oz well chilled Perrier

In a mixing glass filled with ice, chill 1.4 oz XO cognac, then pour into a tasting glass. Fill a whisky glass with crushed ice. Place the tasting glass on top of the glass filled with crushed ice. Garnish with a long lime zest.

*Created by Laurent Greco

1.41 oz whisky

4 ice cubes

Place the ice cubes and whisky in a whisky glass. Serve in a crystal glass alongside the Perrier bottle to allow individuals to add the quantity of Perrier add to the drink.

*Created by Laurent Greco