London bartenders suggest spring cocktails
Seize the season to make use of seasonal ingredients that will create the best spring cocktails, according to these London bartenders.
These four bartenders are recommending spring cocktails that will be served this season in London, so why not bring them to your home or your bar?
Photos: Luciano Cardinale
Four Spring Cocktails
1. Hibiscus and Gaujillo
By Chris Tanner, Silverleaf
30 ml of mezcal
15 ml of dry vermouth
15 ml of hibiscus x cacao*.
Pinch of mole bitters
5 ml of gomme syrup (gum)
2.5ml chili tincture (or add chili to taste)
*Hibiscus x Cacao
20g dried hibiscus
10g cocoa nibs
5g coriander seeds
1 cinnamon stick
3ml citric acid
In a pan, toast the spices until fragrant. Add the water, sugar and agave. Whisk vigorously to dissolve the sugars and let everything infuse at room temperature overnight, so the flavors marry.
Stir and strain, and serve in a glass.
Word of the Bartender: This Hibiscus and Guajillo is a mezcal mix, the vermouth gives it a nice fresh acidity and it’s full of spice and chili – we put the chili on the side at the bar, so people can add as much or as little as they want. Citrus is important this season, as always; spring is always a time to drink something fresh.
Silverleaf, 80 Houndsditch, EC3, panpacific.com
2. White House Negroni
By Antim Solakov, London Gin Club
25 ml of Martini riserva speciale ambrato vermouth
25 ml of aperitif Luxardo bitter bianco
Stir with ice, garnish with a slice of fig. Finish with a splash of bergamot liqueur.
Word of the Bartender: But this is a riff on a classic. Luxardo’s light, bitter spirit and ambrato vermouth-which is a special edition-make ours a little sweeter than a regular Negroni, so it could be an all-day drink. The only thing is that it has a high alcohol content, so best saved for after dinner.
London Gin Club, 22 Great Chapel St, W1, londonginclub.com
3. Frothy Home Boi
By Jack Sotti, Sweeties
25ml tequila blanco
25 ml pink vermouth
25 ml rhubarb cordial
25 ml oat milk
1 teaspoon of powdered milk
Blend with ice until dissolved. Strain finely into a coupette, garnish with raspberry powder.
Word of the Bartender: It’s so bright, so aromatic, it’s definitely one to sip during the day. If you make it at home, try straining the rhubarb so it keeps longer. I think people pass on hangovers that ruin the morning after, so this one isn’t too alcoholic, which means you can also pair it more easily with food.
Sweeties, 10 Argyle St, WC1, standardhotels.com
4. Rhubarb Spritz
By Roisin Stimpson, Nightjar
25 ml Aperol
10 ml of Amaro Santoni
25 ml of Amaro Santoni pre-mixed with 5 ml of Branca Menta
15 ml of St Germain elderflower liqueur
20 ml of rhubarb tonic.
Stir with ice.
Word of the Bartender: This is Nightjar’s take on the classic Aperol spritz, a drink we see time and time again in London’s parks and rooftops, a trend we don’t expect to die out in 2022.
Nightjar, 49-51 Carnaby Street, W1, barnightjar.com
Don’t drink and drive. Enjoy responsibly.
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