How to make Easter cocktails fit for royalty

London restaurant Quaglino's is no stranger to playing host to the glitterati. With famous past guests including the Queen, Angelina Jolie and David Beckham, the exclusive venue has many reasons to celebrate, and their latest venture is a glittering Easter partnership with fine jewel company Fabergé. HELLO! caught up with the venue's head mixologist David Arcucci to learn how to make the four exclusive cocktails created to match the latest gem-encrusted gold pendants in the jeweller's range, which will be served in their pop-up Russian vodka and caviar bar until 21 April, showcasing a Fabergé egg sculpture in situ in the mezzanine bar.


• 40ml Stolichnaya Elit vodka

• 5ml Crème de Peche

• 5ml Manzanilla Sherry

• 2 dashes Grapefruit Bitters

• 2.5ml Mixed Flower Sugar

Stir ingredients together gently and pour into a small egg-shaped glass. Place glass in a nest and garnish with colourful flowers and gold glitter.


• 30ml Stolichnaya Elit vodka

• 10ml Sour Cherry Syrup

• 15ml lemon juice

• 2 dashes Rhubarb Bitters

• Top with Moet & Chandon Champagne

Shake all the ingredients except for the Champagne in a shaker with ice. Strain into a vintage flute and top with Champagne.


• 30ml Stolichnaya Elit vodka infused with Mandarin

• 20ml Elderflower Cordial

• 15ml Lime Juice

• 30ml Clear Apple Juice

Shake the ingredients together and pour into a ball glad over a large chunk of ice.


• 40ml Stolichnaya Elit vodka infused with black truffle

• 15ml Porcino Syrup

• 20ml Lemon Juice

• 25ml Egg White

• 2 dashes Chocolate Bitters

• 1 dash Jerry Thomas Bitters

Double shake the ingredients in a shaker over ice. Pour into a ball glass over a chunk of ice and top with porcini dust.

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