South Bank Cocktail Book

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FOREWORD A

s founders of BarChick, the world’s best independent bar guide, it may not surprise you that we’ve sampled a cocktail or two. The London cocktail scene is the best in the world and with so many killer new bars opening up and hot bartenders creating mind-blowing cocktails, it’s such an exciting time for cocktail drinkers. South Bank has had one hell of a year, reinforcing its status as a hot hood to eat and drink in, while catching some of the best views in the city. Joining established classics such as Skylon and OXO, The Mondrian gave us Dandelyan and The Rumpus Room, two of the best bars to hit London - and as recent awards would tell it, the world in the past year. The fun doesn’t stop there: the 5th-11th October is London Cocktail Week, when for 7 days some of London’s best bars (that you’ve been meaning to get to) open their doors to tastings, £5 cocktails and wild parties. A whole host of South Bank’s bars are taking part and to celebrate they’ve put together this mini-book of cocktail recipes, written by the experts themselves. If you want in on their secrets there’s a page where you can read bartenders’ tricks of the trade, because let’s face it - that cocktail you’re making this weekend would almost definitely taste better with a giant ice ball or twist of lemon. Celebrate the capital in BarChick style and work London Cocktail Week like a pro in South Bank. Once it’s over, keepup-to-date with London’s hottest new bar openings, news and pop-ups here, or just take us out with you as your wingman.

Love, Hannah Lodge x

@HotBarChick

- BarChick

/BarChick


CONTENTS

CHINO LATINO at Park Plaza Riverbank London DANDELYAN at Mondrian London GILLRAY’S at London Marriott Hotel County Hall #1 GILLRAY’S at London Marriott Hotel County Hall #2 HOUSE at National Theatre PRIMO BAR at Park Plaza Westminster Bridge London OXO BAR #1 OXO BAR #2 SKYLON BAR #1 SKYLON BAR #2 TERRACE BAR at National Theatre THE WALL SE1 DINER #1 THE WALL SE1 DINER #2 TOP TIPS

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5 6 8 9 11 12 13 14 15 17 18 19 20 21


Kumquat Cobbler Ingredients –

CHINO LATINO AT PARK PLAZA RIVERBANK LONDON

50ml bourbon 10ml vanilla syrup 4 kumquats Splash of ginger ale Half a lemon

Method Muddle all fruit in a Boston glass Add bourbon and vanilla syrup and shake vigorously Pour in a large sling glass and top up with ginger ale and crushed ice Garnish with sliced kumquat and a wedge of lemon

5


k n a B h t u o S DANDELYAN AT MONDRIAN LONDON

Ingredients –

Method -

Pinch of salt 25ml lemon juice 15ml Gomme Syrup 15ml Kamm & Sons 35ml Bacardi Heritage Edition Rum Soda water

Build all the ingredients into a highball over cubed ice Mix well and top up with soda water Garnish with Lemon Verbena flowers

6


Sloe Stroll k n a B h t u o S on GILLRAY’S AT LONDON MARRIOTT HOTEL COUNTY HALL

Ingredients – ½ shot of of Greenalls infused sloe gin ½ shot cherry brandy ½ shot sherry 3 dashes of Angostura Bitters 7 dashes of Martini Rosso

Method Mix sloe gin, sherry, and cherry brandy Add Angostura Bitters and Martini Rosso and stir Serve over a chunk of ice

7


Ginger s e e n K s e Be GILLRAY’S AT LONDON MARRIOTT HOTEL COUNTY HALL

Ingredients –

Method -

50 mls London Dry Gin 12 mls honey 12 mls lemon juice 3 slices of ginger for the garnish

Smash ginger with gin in cocktail shaker Add the lemon juice and honey Shake hard and double strain into cocktail glass

8



Long Garden Martini HOUSE AT NATIONAL THEATRE

Ingredients – 50ml Brokers Gin 12ml St. Germain Elderflower liqueur 12 chunks cucumber Apple juice

Method Add to gin, elderflower liqueur, cucumber and ice to shaker Top with apple juice Shake very well Strain into ice filled highball and garnish with cucumber slice

10


Adura PRIMO BAR AT PARK PLAZA WESTMINSTER BRIDGE LONDON

Ingredients –

Method -

25ml cinnamon infused Havana - 3 years old 25ml vanilla infused Jim Beam White Label 15ml basil infused Noilly Prat 2 chopped dried apricots ½ teaspoon homemade vanilla sugar 3 slices of lime 15ml almond syrup (orgeat) 15ml Havana 7 Edible flower and star fruit to garnish

Chop the dried apricots and put them in the Boston glass, add lime pieces, vanilla sugar and muddle

11

Add the rest of the ingredients except for the Havana 7 Add ice and shake well Double strain into a martini glass, add the Havana 7 float and the garnishment


Raspberry Gin Daisy OXO BAR

Ingredients –

Method -

50ml Beefeater Gin 25ml house raspberry ripple syrup 15ml fresh lemon juice 15ml green Chartreuse 15ml soda water

Mix the gin, raspberry ripple syrup and lemon in an ice filled glass Chase with soda and crown with the green Chartreuse Garnish with a raspberry and mint sprig

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Ginger Negroni OXO BAR

Ingredients –

Method -

40ml Sipsmith VJOP Gin 40ml Mancino Secco 40ml Suze Gentian Bitter 40ml Canton Ginger Liqueur 40ml HN Hildon Still Water MSK ginger extract

Measure and mix all the ingredients together and serve chilled...

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(Preferably with a great view!)


Waterloo Sundowner SKYLON BAR

Ingredients – 50 ml Chivas 15ml Cocchi vermouth 3 dashes aged barrelled bitters

Method Serve in a chilled coupette with cherry and a twist of orange garnish

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The Royal z z i F l a v i t s e F SKYLON BAR

Ingredients – 45ml Beefeater Gin ½ squeezed lemon 2 tbsp Gomme syrup Top up with Taittinger

Method Shake well serve over crushed ice in a Highball with edible flower

16


Southbank i n i l l e B y r r e B

Ingredients – 12.5ml spiced winter purée 12.5ml lemon juice 20ml Courvoisier Top with prosecco

Method THE WALL SE1 DINER

Although a simple cocktail, the key is in making the spiced purée. You can either buy frozen autumnal berries (blackcurrents, blackberries, damsons, raspberries) or you can forage these yourselves and then freeze them. Blitz the the berries in a food processor and balance with sugar so you have a sweet, smooth puree. It would be advantageous to run this blend through a gauze to make it as smooth as smooth can be. In a cocktail shaker, add in the purée, lemon juice and brandy with ice Shake hard and strain into a chilled Champagne flute Top up with prosecco and garnish with a blackberry 17


x u a e B e h T TERRACE AT NATIONAL THEATRE

Ingredients –

Method -

50ml Sipsmith gin 2 lime wedges squeezed 12ml Chambord raspberry liqueur 35ml grapefruit juice Fevertree Tonic Water 1 raspberry, cucumber and a cocktail stick for garnish

Shake thoroughly the gin , squeezed lime juice, and grapefruit juice (in order to obtain a frothy and cloudy mix) Empty contents in a highball stacked with ice cubes Add Chambord and stir gently Top up with tonic water (beware of immediate frothing) Garnish elegantly with a raspberry and cucumber Top up with soda water Garnish with Lemon Verbena flowers

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Boozy Cuppa Down South Bank

Ingredients – 35ml Blackdown Gin 15ml elderflower cordial 5ml fresh lemon juice 4 white seedless grapes Black tea reduction

Method -

THE WALL SE1 DINER

To make the tea reduction simply brew a very strong cuppa, and allow to cool Muddle 3 grapes and add in to a tall glass Add all other ingredients except the tea reduction Top with crushed ice and churn with a long spoon Top with more ice to a peak Drizzle a little tea reduction 15ml- over the top Garnish with a grape and add a straw

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TOP TIPS

Name - Salamata Idrissa Who - Head Bartender at OXO Bar

Hints and tricks from the experts...

What’s your favourite spirit to create cocktails with? “Vodka, because it lends itself very well to mix in

cocktails. The clarity, purity and neutral flavour profile make it widely accessible. You can create any type of cocktail with vodka; you can infuse the spirit with some herbs, fruits... to bring a more powerful flavour to the cocktail.”

Name – James Wheeler Who – Assistant General Manager at Dandelyan What is your favourite ingredient at the moment?

Name – James Doherty Who – Operations Manager at Park Plaza

“My favourite ingredient at the moment is the blended coconut scotch that is used in our Heartwood Old Fashioned - dehydrated coconut and toasted dehydrated coconut are added to Johnnie Walker Black Label scotch whisky. We then sous-vide the mixture at seventy degrees for one hour allowing the extraction of flavours from the coconut.The mixture is then kept in a freezer which allows the fat in the coconut to be separated from the liquid. Once filtered we are left with a delightfully silky, slightly smokey, coconut scotch.”

County Hall London

Can you give us a hint or tip for adding wow factor to a cocktail “Just because you’re mixing cocktails, don’t be tempted to use lower quality spirits…..never use anything that you wouldn’t be happy to drink neat!”

Name – Sam Mitchell Who – Head Bartender at Gillray’s Bar

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Name – Francois Dupuis Who –Assistant Bar Manager at Skylon

What is the most common mistake people make when making their own cocktails at home?

What is your favourite cocktail gadget? “My favourite cocktail gadget is the ice block carver – an amazing tool that sculpts large blocks of ice into beautiful shapes for very special cocktails.”

“Definitely using too many ingredients. It’s better to keep cocktails less complicated, nice and simple.” 21


The South Bank Cocktail book 2015 has been lovingly produced by South Bank London, the destination management consortium promoting London's South Bank and all its key attractions. For more information, please visit southbanklondon.com/about-us, call our team on 0207 202 6900 or drop us a line to editorial@southbanklondon.com.

BFI IMAX BFI SOUTHBANK CITY CRUISES COIN STREET COMMUNITY BUILDERS FLORENCE NIGHTINGALE MUSEUM HOUSE OF VANS IWM LONDON LAMBETH LONDON DUCK TOURS THE LONDON DUNGEON COCA COLA LONDON EYE MBNA THAMES CLIPPERS LONDON MARRIOTT HOTEL COUNTY HALL MONDRIAN LONDON NATIONAL THEATRE OXO TOWER BAR, RESTAURANT & BRASSERIE THE OLD VIC PARK PLAZA HOTELS SEA LIFE LONDON AQUARIUM SKYLON SHREK’S ADVENTURE! LONDON SOUTHBANK CENTRE


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