The Commodore Club on board Cunard's Queen Elizabeth, a stunning bar venue with ample seating and panoramic ocean views




  • 1½ fl oz (45 ml) Champagne Laurent-Perrier La Cuvée.
  • 1¼ fl oz (37.5 ml) Van Brunt Stillhouse Moonshine whiskey.
  • 4 oz (113g) fresh raspberries.
  • ½ fl oz (15 ml) freshly squeezed lemon juice.
  • ½ fl oz (15 ml) sugar syrup (equal parts sugar and water).


  1. Muddle the raspberries in a cocktail shaker, pour in the rest of the ingredients and shake vigorously.
  2. Finely strain into a martini glass and decorate with dried raspberries or a garnish of your choice.
  3. Serve and enjoy!

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