Crisp and tart with a touch of bling, the Versailles Cocktail is a perfect way to bling in the new year!
With the sleep-inducing turkey, stuffing and sides behind us, I propose we ride out the rest of 2016 on a wave of cocktails. Let’s kick off our NYE countdown with a trip to France via this Versailles Cocktail.
Tell me, what is the most you have ever paid for a cocktail? How about $69. USD? That’s like $500 CAD in today’s market (LOL)! If my memory serves me correctly, you can get access to the real deal – Palace of Versailles with a temporary exhibition thrown in – for a mere €15.
A slave to my curiosity, I paid the price and quite enjoyed the drink. How often does one get a cocktail served in a ring of 24-carat gold? That said, I love my money working for me, so a repeat is out of the question – unless the included gold comes with a guaranteed ROI.
Plus, you can just as easily prepare the Versailles Cocktail at home, gold flakes optional; although the rim of bling really sets it apart.
I found two versions of Versailles Cocktail, while researching the drink. The one I am sharing in this post made with just three ingredients that I had on hand. The other is a more elaborate concoction of absinthe, pear brandy and juice, gin, apple juice, jasmine syrup and mint – more in line with the one I had at the bar. The next time I have absinth on hand, I’ll definitely give it a try.
Until then, here is a quickie version of one I found on Pinterest. Cheers!!
- 24-carat edible gold flakes
- 4 oz Cointreau
- 8 oz Remy Martin
- 4 oz fresh-squeezed lemon juice
- generous splash of champagne
- Chill the glasses (4-6 depending on size)
- Sprinkle gold flakes onto a plate.
- Lightly moisten the glass rim with water or lemon juice and dip into the plate of gold flakes.
- Add ice and all ingredients to a cocktail shaker or jug and stir until chilled.
- Strain into chilled, gold-rimmed glasses and top with champagne.