Large tumbler glass, cubed ice, Stirred
Martini or cocktail glass, chilled. Ice to shake.
Highball glass, cubed ice, ice to shake.
BANANAVARDIER
There is a drink that predates the Negroni, and that’s a Boulevardier. A cocktail that heralds from Paris. Much like a Negroni it is equal parts, and uses Bourbon as its base spirit instead of the usual gin. My old friend Andrea Montague (formerly of LAB Bar and Callooh Callay in London, now running a slow food supper club) made it one of my favourite cocktails, usurping the Negroni, with a surprisingly simple twist, playing off some of the bourbon tasting notes. Enter, the Bananavardier. Genius.
Add all to a mixing glass with ice and stir until ice cold. Pour over fresh ice in a large tumbler or old fashioned glass. Garnish with a large orange zest twist and an amarena cherry.
BUTTERBEAN MARTINI
A different kind of genius is at work here, fusing both dietary trends and the subtle growth of non-alcoholic cocktails. Camille Vidal specialises in all things non-alcoholic through her modern company Maison Wellness, and was previously known as Madame St. Germain, responsible for helping drive that elderflower liqueur around the world.
Her unique brand of creativity is clear in this modern martini, a playful savoury twist on a gin sour.
Add all except the olive oil and beans to a shaker with lots of ice and shake really well. Strain into a chilled cocktail glass. Garnish with 2 or 3 drops of good quality olive oil, and 3 butterbeans on a cocktail stick.
STRAWBERRY CHILCANO
A trip over the Atlantic takes us to New York, home of legendary bartender, and aptly named, Ivy Mix. A stalwart of the US bartending scene, former owner of Leyenda in Brooklyn, now owner of Whoopsie Daisy in Crown Heights. Ivy’s love of central and south American spirits is well known to any of the patrons of her bars and here is one of her classic Pisco serves. Pisco being a brandy-like spirit from Peru (or Chile). The Chilcano being a popular drink in Peru, sort of like a Pisco Mule.
Muddle the strawberry in your shaker, add the gin, bitters, lime and ginger syrup before shaking with lots of ice. Strain into an ice filled highball or tumbler and top with soda water. Garnish with a lime wheel and slice of candied ginger.
Large tumbler glass, cubed ice, Stirred
Martini or cocktail glass, chilled. Ice to shake.
Highball glass, cubed ice, ice to shake.
BANANAVARDIER
There is a drink that predates the Negroni, and that’s a Boulevardier. A cocktail that heralds from Paris. Much like a Negroni it is equal parts, and uses Bourbon as its base spirit instead of the usual gin. My old friend Andrea Montague (formerly of LAB Bar and Callooh Callay in London, now running a slow food supper club) made it one of my favourite cocktails, usurping the Negroni, with a surprisingly simple twist, playing off some of the bourbon tasting notes. Enter, the Bananavardier. Genius.
Add all to a mixing glass with ice and stir until ice cold. Pour over fresh ice in a large tumbler or old fashioned glass. Garnish with a large orange zest twist and an amarena cherry.
BUTTERBEAN MARTINI
A different kind of genius is at work here, fusing both dietary trends and the subtle growth of non-alcoholic cocktails. Camille Vidal specialises in all things non-alcoholic through her modern company Maison Wellness, and was previously known as Madame St. Germain, responsible for helping drive that elderflower liqueur around the world.
Her unique brand of creativity is clear in this modern martini, a playful savoury twist on a gin sour.
Add all except the olive oil and beans to a shaker with lots of ice and shake really well. Strain into a chilled cocktail glass. Garnish with 2 or 3 drops of good quality olive oil, and 3 butterbeans on a cocktail stick.
STRAWBERRY CHILCANO
A trip over the Atlantic takes us to New York, home of legendary bartender, and aptly named, Ivy Mix. A stalwart of the US bartending scene, former owner of Leyenda in Brooklyn, now owner of Whoopsie Daisy in Crown Heights. Ivy’s love of central and south American spirits is well known to any of the patrons of her bars and here is one of her classic Pisco serves. Pisco being a brandy-like spirit from Peru (or Chile). The Chilcano being a popular drink in Peru, sort of like a Pisco Mule.
Muddle the strawberry in your shaker, add the gin, bitters, lime and ginger syrup before shaking with lots of ice. Strain into an ice filled highball or tumbler and top with soda water. Garnish with a lime wheel and slice of candied ginger.
