A few suggestions for seasonally spooky drinks for this weekend:
Pumpkin Spice Old Fashioned
A flexible syrup to be used in place of simple syrup in your Autumn drinks. Try it in drinks based on dark spirits such as the Old Fashioned, Sazerac or Sidecar:
- Add 165g brown sugar and 200g granulated sugar to 350ml of water and stir over a medium heat to dissolve.
- Add 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves and 85g pumpkin puree and whisk well.
- Simmer for eight minutes, stirring occasionally.
- Strain through a muslin cloth, add 1 1/2 tablespoons vanilla extract once cool and keep refrigerated for up to three weeks.
Corpse Reviver #2
Appropriately named, but delicious all year round:
- Shake 25ml gin, 25ml Lillet Blanc, 25ml Cointreau and 25ml fresh lemon juice with cubed ice for twenty seconds.
- Strain into a chilled absinthe-rinsed coupe.
- This time of year we like to top this with a thick green absinthe foam, whipped up strong enough to suspend a few spooky jelly sweets.
Nosferatini (Tony Conigliaro, Drink Factory)
Just the right side of disturbing, this is the drink Dracula would make himself after a long night out feeding:
- Make a ‘blood solution’ by crushing an iron tablet and adding three teaspoons of red food colouring and one teaspoon of caster sugar. Stir well.
- Add 50ml London dry gin and 15ml dry vermouth and stir with ice.
- Strain into a chilled martini glass and add two drops of the blood solution.
Photo courtesy of Jon Joh, some rights reserved.
Today is the inaugural British Beer Day and we’re celebrating with a foxy twist on the Beer and a Smoke recipe from Jim Meehan’s PDT recipe book:
- Stir 30ml mezcal, 20ml lime juice, a dash of celery bitters and four dashes of Tabasco, or hot sauce with cubed ice for thirty seconds.
- Strain into a chilled Collins glass with a salted rim.
- Top with 180ml of IPA* and garnish with grated citrus zest.
* The IPA I’m using is Meantime IPA – what could be more British?
I’m sure everyone already has their Valentine’s Day plans well under control – here at F&B HQ it has so far consisted of a typical 6 Nations Saturday on the sofa – but if you still need inspiration for your evening’s plans, may we present a pre- and a post-dinner drink to set hearts racing?
This drink originates from Tony Conigliaro’s Drink Factory and spent some time on the menu at his 69 Colebrooke Row and Le Coq bars. Inspired by perfumer Ralf Schwieger’s Lipstick Rose creation this drink is sure to get the evening off on a romantic footing:
- Build 15ml rose infused vodka, 5ml raspberry and violet syrup and a dash of Peychaud’s bitters in a chilled champagne flute.
- Top with champagne and slightly stir.
- Finish with a twist of grapefruit peel (discarded) and a lipstick kiss on the rim of the glass.
The recipes for the vodka, syrup and lipstick can be found in Tony Conigliaro’s Drinks.
As for after dinner, who could ask for more than a little Hanky Panky? Created by Ada Coleman during her spell as head bartender at the American Bar of The Savoy, London, the Hanky Panky was developed for Victorian actor Sir Charles Hawtrey. Coleman worked on the recipe for hours and when she eventually deemed it good enough to serve Hawtrey drained his glass and exclaimed “By Jove! That is the real hanky-panky!” And Hanky Panky it has been called ever since:
- Combine equal parts gin and sweet vermouth with a large dash of Fernet Branca in a mixing glass.
- Add plenty of ice and stir for sixty seconds.
- Strain into a chilled coupe glass and garnish with a twist of orange peel.
The final Advent Sunday cocktail is a sazerac with a twist – the dried fruit flavour of our mince pie cognac and sweet sherry:
Continue reading Mince Pie Sazerac
For the last #FridayOldFashioned before Christmas, here is a Mince Pie Old Fashioned. Instead of using the mince pie cognac for this one, here is a more versatile approach to mince pie flavouring: a mince pie syrup:
Continue reading Mince Pie Old Fashioned