Bemelmans Bar, the refined piano bar inside NYC’s Carlyle hotel, has garnered some well-deserved buzz around its decadent drinks. One of the favorites for the winter season is Fleur de Paradis.
“Fleur de Paradis is an exotic and sophisticated cocktail,” says bartender Lori Bodinizzo. “The St. Germain is what gives this bubbly drink a flowery profile and it combines so nicely with the grapefruit, bitters and sour mix.”
Here’s how to make it.
FLEUR DE PARADIS
1 oz. Gin
½ oz. St. Germain
Splash of fresh grapefruit juice
Splash of fresh lemon juice
Splash of simple syrup
1 Drop of orange bitters
Top with champagne
Add all of the ingredients in a shaker and fill with ice. Shake, strain into a martini glass and top with champagne.
