Some things you might not know about Perrier, despite its ubiquity:

• It’s the most popular sparkling bottled water in the world: 2 million bottles are sold a day; more than one billion sold a year.

• It’s naturally fresh, sourced from a spring in south-west France. And no you can’t go, it’s heavily guarded by snappy fashion editors.

• The 7% CO2 is stable and rich, making it the ideal ingredient for mixing with cocktails. although you only add it to your blend after shaking – you never shake it with Perrier, for obvious reasons.

Liquid Chef‘s Laurent Greco was in town recently (he’s the international brand ambassador for Perrier) to demonstrate his vibrant style of mixology. He’s quite the showman, and just like the brand he reps, is bubbly, fresh and fun to have around. For Greco, the presentation of the cocktail is important, because you can make punters pay more for it…Quite amusing when you think about it.

A case in point was the cognac, served on a bed of ice with a lit plastic ice cube, on which he placed the tulip glass. It’s a simple trick, effective without too much effort, and “voila, I can charge five euros more in my bar,” he chuckled. He then proceeded to make cocktails in a few wicked ways: with a smoking gun and glass dome for the Perrier Smoky Mojito; with Chanel No.5, dry ice and edible soap (above); and a tiki drink placed inside a matrioska doll. Clever, and slightly more expensive; you learn something new everyday. Some recipes for you:

Makan Tini:

20ml Perrier

30ml Black tea

10ml Durian syrup

10ml Kalamansi juice

40ml Spice rum

Pour everything into a shaker (except Perrier) and shake it. Pour into a white wine glass, then add Perrier. Garnish with red and green sweet peppers.

Golden Triangle:

20ml Perrier

20ml Sweet and sour spicy sauce

40ml Gin

10ml Lime juice

Pour everything into a shaker (except Perrier) and shake it. Pour into a martini glass, then add Perrier. Garnish with a green apple triangle.

Tip: Wanna make great cocktails? Always keep a few bottles of Perrier handy and chilled (we’re not shilling!), and even if you don’t use it, it’s a great palate cleanser (and for hydration).

Like this? Learn more about Bitters – every barman’s secret weapon

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