You've probably not been to Paramount, understandable given it was open to members only. However, it has recently opened its doors to the flotsam and jetsam of the general public and I can 'highly' recommend a visit! It's on the 32nd floor, sits 385 feet above London, has a 360 degree viewing gallery but the best bit for me has got to be the fantastic bar manager, Amanda.
BLOOMsberry Fizz
35ml BLOOM
20ml Lemon Juice
20ml Raspberry Puree
15ml Cartron Lychee liqueur
2 barspoon Rose Syrup
Billecart Salmon nv - to top
Shake hard all ingredients over ice, strain into a flute and top with Champagne. Garnish with an edible flower skewer.
This is really well balanced - sweet at first then the dryness of the Champagne kicks in at the end. Delicious! I've brand called both the Cartron and Billecart Salmon here because Amanda and I discussed the relative merits of both those brands above any other.
Flower Sour
60ml BLOOM
25ml Lemon Juice
Egg White
4 dashes Lavender Bitters
4 dashes Grapefruit Bitters
1/2 barspoon Violet Syrup
Shake all ingredients very hard over ice and build into a glass with crushed ice, edible flowers (in this instance dried clover) and slices of lemon staggered through the ice. Really looks the part and tastes great - refreshingly floral.
Couldn't resist - what a BLOOMing landscape!
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