All right—everyone out of the pool! From 23 floors aloft in the lifeguard’s chair that is Mandarin Bar, the last few sips of a long, cool Silver Whistle cocktail are harbingers of the end of Summer 2010. Time to put away those water wings and break out the light jackets, Las Vegas.
Says William Grant & Sons mixologist Charlotte Voisey, who created the drink, “The Silver Whistle provides a contrast in style to classic Champagne cocktails by using the bubbles to act as a final balancing agent through its crisp acidity, all the while allowing fruity flavors of watermelon and cherry through.” Summer’s rich and decadent flavors are buoyed by a bit of effervescence in this balanced, luscious, fruit-forward and refreshing cocktail. Perhaps summer needn’t come to an end after all.
The Silver Whistle
As served at Mandarin Bar, Mandarin Oriental, $20
- 1½ ounces Lillet Rouge Aperitif
- 1 ounce Stolichnaya vodka 5 pieces fresh watermelon
- 4 Luxardo Marasca cherries Veuve Clicquot Champagne
- 1 watermelon cube for garnish
- Edible silver dust
Muddle cherries and watermelon together, then add Lillet, Stoli and ice. Shake well and strain over crushed ice in a tall glass. Top up with Champagne and stir gently. Garnish with a pinch of silver dust and a watermelon cube or single Marasca cherry on a clear cocktail pick.
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