Fill a mixing glass, a cocktail glass and a tasting glass with ice cubes. Add some water to rinse the ice cubes. Stir with a bar spoon and empty the glasses using a strainer.
Very quickly, fill the mixing glass with 1,5cl of Veuve Capet Vodka and then pour it into the tasting glass with a strainer.
Add 2cl of Vermouth dry, then 5cl of Veuve Capet Vodka to the mixing glass and stir.
Strain it, add a twist of lemon and a cocktail pick with a white raisin.
Fill a highball glass with ice cubes and add:
5cl of Veuve Capet Vodka
10cl of tonic
3-4cl of aromatised Aloe Vera water
Long lime zest
Fill a mixing glass with ice cubes and add:
4cl of raspberry puree
3cl of Veuve Capet Vodka
1,5cl of Cointreau
10 to 12 cl of Champagne
Stir and gently strain the mix into a cocktail glass.
Fill a cocktail glass with plenty of ice cubes and water so that it is well chilled.
Simultaneously, fill a mixing glass with ice cubes and add:
4,5 cl of Veuve Capet Vodka
1,5cl of Gin
0,75cl of Lillet Blanc
Shake it for 20/ 30 cycles.
Empty the chilled cocktail glass and strain the mix in. Squeeze a long twist of lemon and plunge the zest.
Add a cocktail stick with a green olive.
Fill a whisky glass with ice cubes and add 5cl of Veuve Capet Vodka.
Garnish with a twist of lemon on top of the glass.
Serve with a glass of ice cubes, a small spoon and a glass of fresh water.