We’ll be happy to serve you whatever you please, whether it’s wine, a good old pint or a glass of something sparkling, but when it comes to cocktails (and dreams), we think the classics are best.
We’ve come a long way from 1999 and our Cointreau, lime and lemonade concoction, as developed for us by the ‘mixologists’ of the King’s Arms in Salcombe. Helping us on our journey towards drinking nirvana is Richard Wynne of cult Shoreditch cocktail bar Callooh Callay and the recently opened Little Bat in Islington. At both bars, some of the best bartenders in London ensure that whatever your preference, there’s something to suit your taste, even if that taste is for chocolate bitters, banana ketchup or date syrups.
All you need are three ingredients, ice, friends and somewhere great to drink it.
Equal parts of gin, Aperol & Lillet Blanc. Orange zest (as garnish)
Build ingredients over block ice. Garnish with orange zest. Done.
100ml tomato juice
Juice of 1 lemon
4 dashes hot sauce
4 dashes Worcestershire sauce
Pinch of salt and pepper
Celery and/or lemon wedge (as garnish)
Fill a highball glass with ice and pour over vodka. Top up with tomato juice and season with lemon, hot sauce, Worcestershire sauce, salt and pepper.
1 white sugar lump
3-4 large dashes of Angostura bitters
1 tsp soda water
50ml Bourbon, or any dark spirit
Orange peel (as garnish)
Douse the sugar lump with bitters and drop into a rocks glass. Pour the soda water over it and use a spoon to turn it into a paste. Add Bourbon and ice cubes and stir to dissolve the sugar. Use orange peel as garnish.
2 ripe peaches, halved and stone removed
1 bottle Prosecco
Blend the peaches into a smooth purée. Spoon half of the mix into the chilled glasses and slowly top up with Prosecco, stirring as you pour. Aim for 1/3 purée to 2/3 Prosecco.
Coffee beans (as garnish)
Combine all ingredients in a shaker, add ice and shake vigorously. Strain into a chilled martini glass.