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HOW TO DRINK: LONDON COCKTAIL WEEK

06.10.14

Fans of finely mixed alcohol rejoice, today marks the start of London Cocktail Week; the capital's annual 7 day celebration of the art of mixology. Over 200 of London's cocktail bars throw open their doors to offer their concoctions for £4 to those in possession of a London Cocktail Week wristband. To mark this worthy occasion we asked some of our favourite brands and bars from the Reiss Guide to reveal the method and inspiration behind their signature cocktail.

"Created as a bourbon espresso martini, with the addition of Drambuie to flip the drink on its head." say Hop & Cleaver

INGREDIENTS

- 1 shot Buffalo Trace bourbon

- 1 shot Drambuie

- 1 shot freshly made espresso

- 2 bar spoons of gomme syrup

Serve in a Champagne coupette

METHOD

Shake the Drambuie, bourbon, espresso, gomme syrup and ice vigorously to mix. Double strain the chilled concoction into a champagne coupette. Then simply garnish with three coffee beans – one each for health, wealth and happiness.

"Green grapes molested with the joy of elderflower, olorosso and organic British vodka.

The Jessica Rabbit evolved from a drink called 'le petit lapin', created in 2012 by Brice de Carmargo and Simon Sheena at Public House. Also paying homage to our very own Jessica, we have revamped this luscious libation for London Cocktail Week on behalf of Reiss." say Public House

INGREDIENTS

- 6 green grapes

- 30ml organic vodka

- 20ml olorosso

- 20ml lime juice

- 15ml elderflower cordial

- 5ml absinthe

- flaked ice

Serve in a hi ball tumbler

METHOD

Muddle the grapes together before adding the organic vodka, olorosso, lime juice and elderflower cordial to the glass. Fill the glass with flaked ice and stir the concoction. Add a sprig of mint to garnish then drizzle the absinthe over the sprig.

"The quintessential bartenders' and decadent gentlemen's favourite tipple." say Chivas Regal

INGREDIENTS

- 60ml Chivas Regal 12 Y/O whiskey

- 1 dash of angostura bitters

- 1 cube of brown sugar

- 1 orange slice

- ice cubes

Serve in an Old Fashioned glass

METHOD

Using the back of a spoon, crush the sugar lump and the Angostura bitters in the bottom of an Old Fashioned glass. Add a cube of ice and 15ml whisky and stir into the sugar crystals until the ice cube has half melted. Repeat 3 more times, then rub orange around the rim of the glass, add an orange peel garnish and stir.

"The Peach Negroni is a reinterpretation of the classic gin cocktail, with the vibrant, aromatic character of Dodd's Gin complemented by warming autumnal notes and honeyed stone fruit." say Dodd's Gin

INGREDIENTS

- 30ml Dodd’s gin

- 30ml Campari

- 15ml Byrrh Grand Quinquina

- 15ml peach liqueur

- ice cubes

Serve in a short tumbler 

METHOD

Stir all the ingredients then pour over ice. To garnish, add a wedge of fresh peach.  N.B: The cocktail will be available at the Canary Wharf branch of Tom's Kitchen throughout London Cocktail Week.

"Orangey and chocolately, this sweet version of an Aperol spritz mimics the flavour of a black forest gateau." says Ernest Reid of Boisedale Canary Wharf 

INGREDIENTS

3pts fresh orange juice

2pts cherry herring

1pt Chivas Regal 12 Y/O

1/2pt Benedictine

1/2pt simple syrup

Soda water to top up

1 dash of bitters

Serve in a Champagne flute

METHOD

Place all ingredients except the soda into shaker, give it a short and sharp shake. Double strain the mixture into a champagne flute and then top up with soda to taste. For our tips for where to drink all over the world, head to the Reiss Guide