The Entertaing pages of the December issue of Wallpaper* feature a few of our favourite cocktails made with a few of our favourite tipples. Try our recipes below:
Dom Pérignon

Kir Impérial
Slowly add crème de cassis to a glass of Dom Pérignon to achieve a blush colour, or until the cocktail has the appearance of rosé champagne. Use approximately one part crème de cassis to four parts Dom Pérignon.
Tanqueray No Ten
4 fresh chopped kumquats

6 mint leaves
50ml Tanqueray No Ten gin
10ml gomme
a dash of ginger beer

extra kumquat and mint to garnish
Muddle the kumquats and mint in a highball. Add cracked ice and all other ingredients – stir vigorously.
Chivas Regal
Best served alone, or try on the rocks or with soda water.
Silver Corzo works best as a shot whereas the Reposado works well in a cocktail.
Corzo Silver is clear in colour with a dry, light-to medium-bodied palate.
Its flavours of tropical fruit and peppery spice blend to create a delicate finish. Best enjoyed as a chilled shot.

Corzo Reposado has warm hints of a white oak and a custard finish. Its top notes of lemon, coconut, baked banana and brown spice make it perfect for luxurious cocktails like the Corzo Modern Margarita.

Corzo Modern Margarita

2 slices fresh lemon
2 slices fresh lime
1 slice fresh orange
1 and a half parts Corzo Reposado
three quarter parts premium triple sec
1 part agave nectar
1 part fresh lime juice
Muddle the lemon, lime and orange slices. Add the remaining ingredients, shake with ice and strain into a chilled martini glass. Garnish with a lime slice.