5 Killer Cocktails from London’s Best Bartenders
Top mixologists from London Cocktail Week serve up their tastiest drinks.
Earlier this month, drinks enthusiasts flocked to the U.K. for the ninth annual London Cocktail Week, where the city’s top bartenders served up some seriously legit cocktails that you should consider mixing up yourself.
Straight from the bartenders at London Cocktail Week, here are six delicious recipes to step up your drinks game.
The Rumour
Created by Luke Ridge of the Rumpus Room, “This drink is designed to spread the rumour of sustainability. Luckily this rumour has tequila in it,” he says.
- 40ml Tangerine infused Olmecca
- 20ml pineapple pulp shrub (leftover pulp from juicing, mixed with rice vinegar and sugar)
- 10ml fruit oleo saccharin (from garnish prep — pineapple and tangerine — sat in sugar until broken down)
- Seltzer water top
Mix Olmecca, pineapple pulp shrub, and oleo saccharin with ice; strain and pour into a glass with ice. Top with seltzer and garnish.
Pisco Punch
Says James Drummond of Resident of Paradise Row: “Our Pisco Punch Cocktail (AKA ‘Pineapples’) is a real crowd pleaser. Bright, approachable, fun and tastes like liquid sunshine. A twisted Californian classic cocktail focused around sustainability.”
- 30ml Pisco Waqar
- 20ml Spiced Pineapple Oleo Saccharum (Pineapple Sherbet with cloves, aniseed, lime peel, lemon juice, ginger and grapefruit peel)
- 10ml Italicus Rosolio Di Bergamotto
- 30ml Prosecco
Combine Pisco Waqar, pineapple oleo saccharum, and Italicus with ice and strain into a glass. Top with prosecco and serve.
Fair Point
From Henson’s Bar mixologist Adrien Russotto, Fair Point has “on trend ingredients, fair trade product, and small producers. It’s a low abv drink full of flavours from all around the world.”
- 40ml Amontillado
- 40ml Apple aperitif (30&40)
- 15ml FAIR coffee
- 0.5ml black cardamom syrups
- Garnish: 3 dots of bulletproof coffee (roasted coffee beans with coconut oil and melted butter. Filtered and kept liquid)
Combine all ingredients in a shaker with ice and strain into a cocktial glass. Garnish with three dots of bulletproof coffee.
The Bees Made Me Do It
“This drink is so perfect for London Cocktail Week – it’s designed for everyone, for any time.” says Cara Watson from Hawksmoor Seven Dials.
- 65ml Tomato Infused Cocchi Americano
- 15ml Clynelish 14
- 5ml Smoked Honey
- 5ml Cider Vinegar
- 20ml IPA
Add all ingredients over ice and stir; strain into a glass and serve.
Bloomsbury
The man behind this cocktail, Cristian Toba from The Luggage Room, says that the Bloomsbury is “a perfectly balanced drink – one for a real special occasion.”
- 40ml Green Spot Single Pot Still Irish Whiskey
- 20ml Lillet Blanc
- 10ml Italicus Rosolio Di Bergamotto
- 1 dash Orange Bitters
- 1 dash Angostura
- 1 dash Absinthe
- Lemon oils
Add whiskey, Lillet Blanc, Italicus, bitters, Angostura, and absinthe to a large glass with ice and stir. Strain into a cocktail glass and spray lightly with lemon oils and serve.
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