How to mix a Chambord Collins – Ingredients + Instructions.
Spirit animals exist, but is there such a thing as a spirit liqueur? If so, I’d 100% be a Chambord. It’s an elegant liqueur with a uniquely designed bottle. A splash of that to any drink and it gives it a completely new taste and it’s super delicious!
Chambord is a very popular black raspberry liqueur that can be mixed with prosecco or any of your favourite spirits to create some delicious cocktails. The design of the bottle is unique, stunning and elegant which makes it a great design item on any shelf at home.
How to mix a Chambord Collins
35ml of Gin
25ml of Chambord Black Raspberry Liqueur
2 lemon wedges
Paper Straws (always remember the sea turtles)
+ fresh fruits if wanted
Add 35ml of Gin into a highball glass of your choice and then add 25ml of Chambord Black Raspberry Liqueur. Squeeze both lemon wedges into the glass and fill it up with soda water. Once that is complete add some ice cubes and paper straws if desired. A little tip: Put the glasses in the fridge or freezer for just a few minutes so they can get nice and cold. BUT, do not forget them in the freezer.
Watch the video below for a quick tutorial on how to make the perfect Chambord Collins.
How to drink a Chambord Collins in style
First of all, either gather all of your girlfriends or your partner. Get your room ready or the living room with delicious snacks. Then, get all the ingredients and set-up a little space to mix the cocktails and either get glammed up or put the cosiest pyjamas on that you have. I love a Friday night with my friends, but sometimes staying in with my boyfriend is just what I need. Especially when it involves a good movie and delicious cocktails. But when I fancy swinging my dance moves on the dancefloor on a Saturday night, well let’s hope my friends have all the ingredients for my favourite cocktail at home!
Chambord 20cl is available from all major supermarkets. RRP £7 but currently on offer at £6 in Tesco, Sainsbury’s, Asda, Morrison’s and Waitrose.
This post was written in collaboration with Chambord. However, all my views and words are my own.