The World’s Most Expensive Cocktails
May 18, 2017
How much would you pay for a cocktail? $20? Maybe $30 if you’re feeling fancy?
Bars and restaurants around the world are breaking all the rules when it comes to making cocktails. When reaching for the bottle, only the best whisky, cognac, rum, and other spirits will do.
In honour of world cocktail day, we’ve put together a list of the most extravagant cocktails your hard earned cash can buy.
1. Original Mai Thai $1,200
Where: Merchant Hotel, Belfast
What: This tropical drink has white and dark rum, Orange Curacao, Orgeat Syrup with some fresh lime juice! Ow and did we mention it was made with the same rum that was used in the first ever Mai Tai? A bottle of that will cost you $31,000!
2. Sidecar $1,670
Where: The Ritz, Paris
What: More on the classic side and made with 1865 Ritz Fine Champagne Cognac, Cointreau, and a dash of lemon juice.
3. Salvatore’s Legacy $6,700
Where: The Playboy Club, London
What: Made from the world’s oldest ingredients, with a combined age of 730 years, famous bartender Salvatore Calabrese uses a mix of 1778 Clos de Griffier Vieux Cognac, a 1770 Kümmel Liqueur, 1860 Dubb Orange Curacao and a small bottle of 19th century Angostura Bitters.
4. Gigi’s $10,000
Where: Gigi’s, London
What: You’ll literally be drinking gold with this expensive sparkler. Using 1990 vintage Cristal and an 1888 Samalens Vieille Relique Vintage Bas Armagnac, it is finished off with a sprinkle of gold leaf flakes!
5. The Winston $12,000
Where: Club 23, Melbourne
What: Named after Winston Churchill, this crazy concoction uses 1858 Croizet Cognac, where one shot will set you back a mere $6,000. It also has Grand Marnier Quintessence, Chartreuse Vieillissement Exceptionnellement Prolonge (VEP), a small dash of Angostura Bitters and is garnished with chocolate nutmeg dust. Ow and did we mention it takes 2 days to make?
If you’re not too keen on spending your life savings on one of these creations, we’re doing $12 ‘Winter Margaritas’ in Brigade Lounge for a limited time!
Source: The Drinks Business