The Lovers cocktail by Gaby Monacapena

The Cocktail Lovers magazine is a year old, which seems like the perfect reason to raise a glass with a celebratory cocktail. We asked a few of our wonderful cover stars from our first birthday issue to create a first anniversary drink for us and here are the results. Try them at home or call into their bars and ask nicely and they may well make one for you…

The Lovers cocktail

by Gaby Monacpena at The Beaufort Bar, The Savoy, Strand, WC2R 0EU. beaufortbar.com.

50ml Bacardi superior
20ml lime juice
10ml grapefruit juice
2 tbsp caster sugar
5 raspberries
couple of dashes of Peychaud Bitters

Method:
In a wine glass, muddle the raspberries. Add the citrus juice and dissolve the sugar in ther glass then add crushed ice. Mix, then add the rum and more crushed ice. Add bitters on top and decorate with edible flowers. Serve with two straws.

The point is to share the drink, It looks elegant, is refreshing, it changes with every sip, is full of flavours and has a kick!

Ian McIntyre’s More Thyme For Lovers cocktail

More Thyme for Lovers

by Ian McIntyre at Beard To Tail, 77 Curtain Road, EC2. beardtotail.co.uk.
50ml Beefeater 24
20ml Noilly Prat
5ml nettle cordial
5ml thyme liqueur
2dsh orange bitters
Method:
Stir ingredients over ice and serve in a Martini glass. Garnish with orange peel and rose buds.
This drink is the perfect marriage of gin, vermouth nettle and thyme liqueur… I also know you’re both very fond of gin! This cocktail reflects all successful cocktails and lovers and its importance for the industry.

The Enlightenment Cocktail by Marcis Dzelzainis

The Enlightenment Cocktail

by Marcis Dzelzainis at 69 Colebrooke Row, N1 8AA. 69colebrookerow.com.

5ml Kirschwasser
3 dashes of Absinthe
2.5ml Gomme (2:1)
Top 120ml Perrier Jouet Champagne

Method:
Build ingredients in a Champagne flute and give a gentle stir.

Champagne is for birthdays, absinthe is for a little added frisson and Kirsch because it’s tasty and a little decadent.

Blue Velvet

by Ryan Chetiyawardana, 

15ml Bombay Sapphire
15ml Blue Moon Beer reduction
5ml Blue Curaçao
Nyetimber sparkling wine

Method:
Short shake first three ingredients, double strain into a flute and top with Nyetimber.

For celebration it has to be bubbles! Also, given The Cocktail Lovers are reporting on the cutting edge of drinking in London, I figured I’d focus on two current trends; blue drinks and beer cocktails. (and gin) Ousting the ridiculous notion that mixing drinks makes you loopy (drink better but less kids) and showing how beer and wine can be great bedfellows.

Anne Groubet’s Love Fizz

Love Fizz

by Anne Groubet, Callooh Callay, 65 Rivington Street, EC2A 3QQ. calloohcallaybar.co.uk.

20ml gin
10ml Antica Formula
10ml Cointreau
2 dashes Bob’s Mandarine bitters
1 dash sugar
Top with champagne

La Ciruela

by Denis Broci, Claridges, Brook Street, W1K 4HR. claridges.co.uk

This drink was created with the fact in mind that autumn is upon us. This is our first official autumn drink to be listed on the menu so we thought what better drink to mark the momentous occasion of cocktail lovers first birthday than this one? It’s a showcase of seasonality and cooperation between colleagues, a quality we all strive for in the hospitality industry and is a great example of what comes together when a team collaborates well. Inside the ‘La Ciruela’ we have slow roasted sugared plums, Claridge’s cherry and orange bitters, Diplomatico Reserva Exclusiva Rum, Pedro Ximénez, fresh lime juice and ginger beer. It is long, comforting and moreish and served with a macerated caramelized plum.

So here’s to autumn’s cocktail bounty but more importantly, here’s to you on your birthday Cocktail Lovers, Cheers!

The Ultimate Rum Old Fashion

by Stefano Cossio, Bar 45, 45 Park Lane, W1K 1PN. 45parklane.com.

Brown sugar cube
Dash of peppermint bitter
70 ml Diplomatico Reserva Esclusiva
Lime twist, Orange twist, Lemon twist
Peppermint bitter ice cube (add a few drops of peppermint bitter in ice stamp with some water and freeze)

Method:
Place the sugar cube in an old fashion glass, dissolve it by pouring in the rum, then add an ice cube and stir it around. After its well-stirred, remove the ice cube and add a dash of a peppermint bitter and one peppermint bitter ice cube. Finish by lightly turning a lime, orange and lemon twist over the top and around the edges of the drink.

 

 


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