L’Atelier Givenchy at the Hotel Café Royal


The Givenchy perfume line is like heaven in a bottle.

Composed with meticulous care from the best ingredients possible; these scents are designed to leave anyone they touch, under their spell.

They’re perfect in every way, except for one… You can’t drink them.

Starting this August however, the Hotel Café Royal is set to change that with its brand new L’Atelier de Givenchy cocktail series.

From the 22nd of August to the 30th of September 2016, the hotel’s Green Bar will serve 10 delicious signature cocktails created by Bar Manager Derren King, made in collaboration with Parfums Givenchy.

The cocktails are inspired by L’Atelier de Givenchy’s perfumes and the Green Bar’s love for botanical ingredients. The result, is a delectable marriage of scents and flavors that patrons of the Hotel Café Royal will love to indulge in.


Hotel Café Royal - Givenchy Cocktails - Iris (1)

Cocktail: Iris Harmonique Ingredients: Coconut-infused Ketel One Vodka, kumquat liqueur and lemon zest.

Hotel Café Royal - Givenchy Cocktails - Chypre (2)

Cocktail: Chypre Caresse Ingredients: Slingsby London Dry Gin, freshly squeezed grapefruit, agave syrup, Peychaud Bitters, Prosecco, Maraschino.

Hotel Café Royal - Givenchy Cocktails - Oud (2)Cocktail: Oud Flamboyant Ingredients: Smoked honeycomb display, Nikka Coffey Grain Whisky, coconut noir iced tea, Manuka honey, flash flamed cinnamon.

Hotel Café Royal - Givenchy Cocktails - Gaïac (1)
Cocktail: Gaiac Mystique Ingredient: Botanist gin, Disaronno Amaretto, pomegrenate juice, dates, lime juice.

Hotel Café Royal - Givenchy Cocktails - Ambre (2)Cocktail: Amber Ingredients: Pampero Aniversario Rum, chocolate liqueur and bitters, nutmeg and almond, pear juice, lime.

Hotel Café Royal - Givenchy Cocktails - Immortelle (1)

Cocktail: Immortelle Tribal Ingredients: Goji Berry syrup, tabasco, Angostura 1919 rum, Cointreau, lime, dried chilli.

Hotel Café Royal - Givenchy Cocktails - Bois (2)Cocktail: Bois Martial Ingredients: Velho Barreiro Cachaca, vanilla pod syrup, yuzu juice, Veuve Clicquot Champagne, Marasca Cherry

About Nimah Koussa

The best part about being a travel writer is bringing cities and destinations to life: their stories, secret addresses, luxurious gems and unique holiday moments. And I have been one for a little more than 10 years. From the best bars and restaurants in different cities of the world to hotels where you can check-in to get away from it all, this Magazine is all about making every trip just a bit more meaningful.

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