Cocktails Served in Lismore

Served in Lismore

First introduced in 1952, Lismore is defined by clarity, brilliance and balance. Its iconic diamond and wedge cuts were designed to capture light from every angle — creating a pattern that feels both architectural and celebratory. Timeless yet endlessly versatile, Lismore moves effortlessly from formal occasions to relaxed moments of entertaining.

To celebrate the enduring appeal of this signature collection, a series of cocktails has been created to complement both the form and function of Lismore glassware. Each recipe is thoughtfully paired with its specific silhouette, allowing flavour, aroma and presentation to unfold with intention.

From floral spritzes to indulgent after-dinner serves, these cocktails are designed to be savoured — proof that the right glass transforms not just the drink, but the moment itself.

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Aviation Spritz in the Lismore Highball

A modern, aromatic spritz with a romantic edge, this Aviation-inspired cocktail balances floral violette liqueur with bright citrus and cherry notes. Finished with soda for lift and served over ice, it’s light, layered and visually striking.

The tall proportions of the Lismore Highball allow the drink’s soft violet hue and effervescence to shine, while the cut crystal amplifies clarity and sparkle with every movement.

Ingredients (makes 1):
• 60ml gin
• 30ml cherry liqueur
• 30ml lemon juice
• 45ml violette liqueur (30ml shaken, 15ml oz to finish)
• 15ml oz simple syrup
• Soda water

Optional Rim:
• 2 tsp crystallised violets, crushed
• 1 tsp sugar
• Pinch of citric acid

Garnish:
• Lemon twist
• Amarena or maraschino cherry

Method:
1. Prepare the rim first (optional): mix crushed violets, sugar and citric acid on a saucer. Run a lemon wedge around the rim of the glass and dip into the mixture.
2. Fill a shaker with ice. Add gin, cherry liqueur, lemon juice and 30ml violette liqueur. Shake well.
3. Strain into a Lismore Highball filled with ice. Top with soda water, then gently add the remaining violette liqueur and simple syrup.
4. Garnish with a cherry and lemon twist. Stir lightly before serving.

Olive Oil & Chocolate Martini in the Lismore Martini

Unexpected and indulgent, this martini pairs rye vodka with crème de cacao for subtle richness, finished with a whisper of olive oil for a silky mouthfeel. The result is smooth, balanced and quietly complex.

Served in the Lismore Martini Glass, the cocktail’s clean lines and polished surface enhance both aroma and presentation — allowing the garnish to sit with intention atop the crystal rim.

Ingredients (makes 1):
• 90ml rye vodka
• 15ml crème de cacao (chocolate liqueur)
• 30ml dry vermouth
• A few drops of light olive oil (such as Manzanilla)
• Chocolate shard, to garnish

Method:
1.Chill the martini glass thoroughly.
2. Add vodka, crème de cacao and vermouth to a shaker filled with ice.
3. Shake, then strain into the chilled Lismore Martini Glass.
4. Finish with a few drops of olive oil and garnish with a chocolate shard.

Sweet French 75 in the Lismore Champagne Flute

Created with Valentine’s Day in mind, this romantic variation on the French 75 combines rose liqueur, bourbon and champagne for a softly floral finish with gentle warmth beneath the bubbles.

The slender shape of the Lismore Champagne Flute preserves effervescence while showcasing the drink’s delicate blush tones — ideal for toasts, celebrations and meaningful moments shared.

Ingredients (makes 1):
• 1 brown sugar cube
• 22ml rose liqueur (or cherry liqueur)
• 15ml bourbon
• Champagne
• Rose petal (food-grade or crystallized), to garnish

Method:
1.Place the sugar cube into a Lismore Champagne Flute.
2. Add rose liqueur and bourbon.
3. Top slowly with champagne.
4. Garnish with a rose petal and serve immediately.

Affogato Martini in the Lismore Double Old Fashioned

A dessert cocktail designed to linger, this Affogato Martini blends espresso, vodka and coffee liqueur, poured alongside a frozen smear of gelato for contrast and indulgence. Rich, bittersweet and tactile, it is a refined after-dinner serve.

The weight and proportion of the Lismore Double Old Fashioned make it ideal for this layered presentation, grounding the drink while highlighting its depth and texture.

Ingredients (makes 1):
• 30ml coffee liqueur
• 60ml vodka
• 15ml simple syrup (to taste)
• 45ml strong espresso
• 1 small scoop of gelato
• Coffee beans, to garnish

Method:
1.Chill the glass thoroughly. Smear gelato on one side and return to the freezer until ready to serve.
2. Add coffee liqueur, vodka, simple syrup and espresso to a shaker filled with ice.
3. Shake hard for 12–15 seconds.
4. Strain into the prepared Lismore DOF glass.
5. Garnish with three coffee beans.

Glassware Designed to Elevate

Each cocktail is crafted to highlight the brilliance, balance and versatility of Lismore. More than a vessel, Lismore crystal shapes the experience — bringing clarity to the pour, depth to colour and light to the table.

Whether celebrating a romantic milestone or elevating everyday entertaining, the Lismore Collection is designed to be part of how moments are shared and remembered.

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