Think sherry and port, think doddery old ladies; think whisky and their gentlemen companions spring to mind. But hang on a minute, isn’t it these same fusty ingredients we see taking top billing on the spring/summer cocktail menu at The Met Bar? And pardon us for noting just how decidedly fresh and modern they taste. We were lucky enough to be invited to the launch to sample Lewis Wilkinson’s new creations inspired by the cocktail cabinet of yesteryear. Here are his recipes to try at home…
The Fino Royal
8-10 fresh raspberries
15ml Orgeat (almond syrup)
60ml Tio Pepe Fino sherry
Muddle ingredients except champagne. Shake and strain into chilled highball glass. Top with champagne and garnish with fresh raspberry and lemon twist.
5-6 mint leaves
25ml Disaronno Amaretto
50ml Ramos Pinto 20 year-old port
Shake and fine strain into chilled coupette and garnish with a fresh mint leaf.
5ml Briottet Creme de Figue
20ml raisin-infused Johnny Walker Black
35ml Antica Formula
Stir all ingredients. Strain into chilled cocktail glass and garnish with grapefruit twist.