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SHAKE, STIR, SIP

29.12.12

Here at Reiss we are rather partial to a well-crafted cocktail. Especially on New Year's Eve. And while there's no denying that heading out to a cocktail bar is fun, you'll have just as much whizzing one up at home, and if anything, they'll be all the more lethal. So, we asked a handful of our favourite cocktail bars from the Reiss Guide, to talk us through their signature cocktails.

THE CALIPSO AT GALANTE

What you need:

50ml Pampero blanco rum, 25ml pineapple juice, 10ml pink grapefruit juice,15ml raspberry juice, 5ml maraschino liqueur.

How to do it:

Place all ingredients in a Boston glass then shake with ice and strain into a champagne coupe or martini glass.

Where to find one:

Galante, 87 Sloane Avenue, London SW3 3DX, +44 (0)20 7589 4256.

THE DIRTY MARTINI AT DIRTY MARTINI

What you need:

50ml Ketel One vodka or Plymouth gin, 10ml Dry Vermouth, 3 kalamata olives and one spring of thyme (to garnish).

How to do it:

Combine the olives and thyme in a chilled mixing glass and gently press to release their frgrant flavour. Add lots of ice to chill the martini right down and a large neasure of gin or vodka and a dash od Dry Vermouth. Stir until it reaches perfection and then garnish.

Where to find one:

Dirty Martini, 10c Hanover Square, London W1S 1JH, +44 (0)844 371 2550.

CHRISTMAS IN ACAPULCO AT SUB13

What you need:

50ml Olmeca Altos Reposado tequila, or any good-quality Reposado if you can't get this one, 37.5ml fresh orange juice, 1.5 tsp Tipree plum conserve, 1 pinch of cinnamon, 1 dash orange bitters.

How to do it:

Chill a martini glass, then combine all the ingredients in a shaker and shake hard with cubed ice for about 5 seconds. Strain into the chilled glass, then take another pinch of cinnamon, and using a lighter (be careful not to use a zippo-type though!) ignite as you sprinkle over the surface of the drink for a fabulous flamed effect and a lovely toasted spice flavour.

Where to find one:

Sub13, 4 Edgar Buildings, George Street, Bath, BA1 2EE, +44 (0)1225 466 667.