Recipes
Andy Kerr - The Living Room
The Capoeira
- 1 whole kiwi
- 1 bar spoon of soft brown sugar
- 1/2 oz kiwi liqour
- 1 oz cachaca
- 1/2 oz sake
- Kiwi fan garnish
- Muddle first three ingredients together and then shake all ingredients with ice.
- Strain through a tea strainer into a chilled cocktail glass. Garnish with kiwi fan.
Manuel - Salvatore @ 50
Spicy 50 (Salvatore Calabrese)
- 20mls Vanilla Stoli
- 10mls Honey Syrup
- 10mls Honey Syrup
- 10mls Elderflower Cordial
- 20mls Fresh Lime Juice
- 1 Large Slice of Fresh Chilli
- Shake With Ice and Strain to a Chilled Martini Glass
- Garnish with 1 small fresh red chilli
Tom Foxwell - OQO
White Hat
- In a boston glass muddle 10 blueberries
- 125mls lemon juice
- 40mls Jack Daniels Single Barrel
- 20mls Cointreau
- 20mls Maple Syrup
- 20mls Fresh Egg White
- Shaken with ice and strain into a chilled rocks glass and add cubed ice
- Garnish with 3-4 fresh blueberries
Mickael Perron - Bar Now On
Wizard of Fire
- In a chilled boston glass add:
- 50mls Single Malt Whisky
- 20mls Marie Brizard Cherry Brandy
- 3 dashes of Angustura Bitters
- Add ice, stir well and leave to rest
- In a separate boston glass add:
- 20mls Grand Mariner
- 1 Sprig Of Fresh Rosemary
- Light the Grand Marnier and leave for a few seconds to infuse the rosemary
- Add to the first glass and strain into a chilled old fashioned glass with cubed ice
- Garnish with fresh rosemary and a seasonal cherry
Gregor - Ronnie Scotts
Jack - The Lab
Lacabana
- In a boston glass add:
- 3 barspoons of chunky Bramley Apple Sauce
- 3 squeezes of lime (discard)
- 2 barspoons Monin Mango Gomme
- 50mls Havanna Especial
- Add crushed ice and churn
- Then transfer to Catalina glass and cap with crushed ice
- Float 15mls Chambord
- Garnish with a sprig of mint and an apple fan
Hanna - Milk and Honey
Normandy Sour
- 50mls Calvados VSOP
- 25mls Fresh Lemon Juice
- 20mls Tio Pepe sherry
- 15mls Egg White
- Whip in a boston shaker without ice
- Add ice and shake
- Strain into a chilled Highball
- Add Ice
- Garnish with lemon wedge and ground nutmeg
Joe Wood
Applewood Sour
- In a warm brandy balloon put:
- 50mls Woods Overproof Navy Rum
- 1/4 Fresh Apple
- 1 tsp crushed brown sugar
- Set light the rum to and leave to caramalise apples
- In a separate boston glass pour
- 25mls fresh squeezed lemon juice
- 20mls Maple Syrup
- Add brandy balloon with caramalised apple and rum
- Muddle ingredients
- Add further 25mls overproof rum
- Then shake with ice and strain into a chilled old fashioned glass
- Add ice and garnish with fresh ground cinnamon
Papi - Café Pacifico
Papi's Mango Cooler
- 50mls Gran Centanario Anejo Tequila
- 30mls Fresh Lime Juice
- 35mls Cointreau
- 50mls Mango Puree
- Shake with ice and strain into a chilled cocktail glass
Joe - Allstar Lanes
Mint Julep
- 10mls Gomme
- 12 Mint Leaves
- 60mls Buffalo Trace
- Churn all ingredients together with crushed ice
- Served in a Mint Julep Tin
