If you’re heading to London soon for a lavish holiday, we look forward to welcoming you to The Grand Royale Hotel. There are a lot of 4-star hotels in London, but few as unique as ours. An elegant, late Edwardian townhouse on a smart Bayswater street, it’s an extravagant expression of its era, subtly offset with every contemporary comfort.
The best hotel near Hyde Park, also located near Bayswater station, it has history etched into its honey-hued exterior, the work of renowned French architect and London Ritz designer Charles Frédéric Mewès. Edward VII commissioned the building as a private residence for his mistress Lilly Langtry, and there’s still a romantic appeal to its ravishing interiors, replete with polished wood panelling, marble fireplaces and crystal chandeliers. A sweeping staircase ascends from the lobby and leather chesterfields grace the lounge, yet for all the grandeur there’s also an intimate feel to this historic Hyde Park hotel you’ll love, and the bedrooms have been designed with your utmost comfort in mind.
It’s home to one of the best London restaurants, as well as our incredible hotel bar where you’ll find a diverse drinks menu to peruse as you explore the city in style and comfort. We’re a particular fan of a champagne cocktail, thanks to their elegance and the fact that they’re so easy to enjoy whatever the occasion. We’ve shared below a whole host of some of our most favourite champagne cocktail recipes that you can easily recreate in your own home after your stay with us, to make it feel like you’re right back here with us again. From the classic to the contemporary, the simple to a little more challenging, there’s a champagne cocktail for every drinker.
Pour one tablespoon of lemon juice, one teaspoon of sugar syrup and 50ml gin into a mixed drink shaker and top off with ice. Shake well and strain into a champagne flute. Top with a little champagne, leave to settle (as it will rise) and top it off with more champagne. Twirl tenderly with a drinks stirrer, and decorate with a piece of lemon to serve.
Halve a passion fruit and scoop the flesh and seeds into a small sieve – a tea strainer would also work really well. Press with the back of a spoon to extract the juice then place in the fridge along with two champagne flutes and leave to chill. Pour the sparkling champagne (or sparkling wine, if you prefer) into the glasses then add two tablespoons of orange liqueur and one teaspoon of the passion fruit juice you’ve created into each glass. The champagne or wine will foam rapidly as the passion fruit is added.
This is a great cocktail to enjoy after a late breakfast Ask the mixologist at The Grand Royale Hotel for one post-Full English
Add a few ice cubes into your favourite glass then hold five mint leaves in the palm of one hand and clap your other hand over it. This is a top bartender tip, as it will bruise the leaves just enough without making them bitter. Put the leaves into the glass then pour over 25ml rum, juice ½ lime, one teaspoon of sugar syrup and a few dashes of Angostura bitters. Stir very gently then slowly top off with champagne.
Crush up half a cup of your favourite berries – we’ve found that raspberries, strawberries and blueberries work best. Add the champagne to the flute followed by lemon juice (a splash should be enough), some of the crushed fruits (about half a teaspoon) and top it all off with the chopped fruits, though don’t go overboard as it will be unbalanced.
Fill your flute halfway with champagne, the top off with Guinness (or any other dark stout of your choice). The idea is to have the two liquids floating separately, so don’t go heavy when splashing the Guinness on top of the champagne. Instead, add it in by placing a spoon upside down and pour the Guinness onto the spoon so it runs slowly and evenly onto the mix.
Add a few ice cubes into the bottom of a wine glass. Pour 50ml of your favourite aperitif (such as Aperol or Campari) into the glass followed by 25ml sparkling water and then fill up the rest of the glass with champagne.
Whizz up 50g strawberries and 200g raspberries in a blender and then push the puree through a fine sieve or tea strainer to get rid of the pips. Add a squeeze of lemon and a pinch of icing sugar to balance out the taste. Leave to chill for one hour. Then place two to three tablespoons into the bottom of a flute or coupe and top up with very cold champagne, and give it a good stir. Garnish with a raspberry or other berry of your choice if so desired. Another top tip – the purée will keep for a few days and will be delicious over ice cream.
The Champagne Julep
Put a sugar cube and six to eight mint leaves into the bottom of a chilled glass or a julep cup. Crush them together gently just enough to release the fragrant mint oils. Then pack the glass with crushed ice and pour in 60ml of Woodford Reserve bourbon, or another bourbon of your choosing. Stir thoroughly until the glass or cup is frosted. Top up with chilled champagne and garnish with a few extra mint leaves.
Add 25ml vodka and 15ml elderflower cordial, which you can purchase or make yourself, to an ice-filled cocktail shaker. Shake until it’s really cold, then strain into a coupe and top up with icy champagne. Garnish with a thin lemon twist.
Elderflower is one of the most popular mixers, meaning you’ll find this cocktail (and others like it!) at many of the best London restaurants.
There are a million and one different ways to make and enjoy a mimosa, with the most common being an orange mimosa. However, we particularly like this one as it’s a nice, unique modern twist on the classic. In champagne flutes, fill with 1/4 cup of sweetened pomegranate juice and top off with champagne. Garnish with a few pomegranate seeds.
Now that you know all the best recipes, all you need is a bottle of bubbly! If you don’t feel like going out for a drink, have a look at our special offers and packages, many of which come with a bottle and other luxurious extras.