Recipes
From the Golden Age of CocktailsRecipes
Southside Fizz
2 oz Plymouth Gin
5/6 oz lemon juice
1/2 oz sugar syrup
6 mint leaves
Soda water top-up
Shake all ingredients, pour into a highball glass and top up with soda water. Garnish with fresh mint leaves.
Fun fact: This was first created at the Southside Sportsman's Club in Long Island, New York, at the end of the 19th Century.
Between the Sheets
2/3 oz Havana Club Especial
1 oz Rémy Martin VSOP
2/3 oz Cointreau
2/3 oz lemon juice
1/6 oz sugar syrup
Shake ingredients and fine strain into a frozen martini glass. Garnish with lemon twist.
The Fumoir Bar at Claridge's
Ward Eight
1 2/3 oz Maker's Mark
5/6 oz lemon juice
5/6 oz orange juice
1/6 oz Grenadine
1/3 oz chilled water
Shake all ingredients and fine strain into a frozen martini glass.
Fun fact: This one's named after a voting district in Boston.
Gibson
3 1/3 oz Plymouth Gin or Ketel One Vodka (straight from the freezer)
3 sprays of dry vermouth
Spray vermouth on a frozen martini glass and add spirit. Garnish with three cocktail onions.
Fun fact: Tradition dictates an uneven number of onions to garnish for the avoidance of bad luck, though no such limits are placed on the number of drinks.
A lowball cocktail from Fumoir Bar
Bee's Knees
1 2/3 oz Plymouth Gin
2/3 oz lemon juice
1/2 oz honey syrup
Shake and fine strain into a frozen coupette glass. Garnish with lemon disc.
Fun fact: This Prohibition-era cocktail uses honey rather than sugar syrup, elevating the nectar and leaves the tippler buzzing.
The Verdant (Non-Alcoholic)
3 1/3 oz apple juice
1/2 oz smoked agave nectar
1 sprig of fresh parsley
5/6 lemon juice
Quarter of an avocado
Place everything in the blender and blitz it with crushed ice, pour it in a frozen old-fashioned glass and garnish with grated nutmeg.
Pro tip: Serve with crystallized root ginger, creating an ever-changing drink experience.
Claridge’s master mixologist, Denis Broci
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