Statement Dining | February 13, 2016 | Drink
Ultimate and twisted
These perennial favourite cocktails are popular for a reason. Here’s how to shake them up and take them to the next level for your decadent dinner party.
The ultimate gin & tonic
The London Gin Club owner Julia Forte told us how to make the ultimate gin and tonic but with a quirky twist.
- 150ml Fever Tree tonic
- 50ml gin
- cracked ice
- garnish of choice (see below)
Julia explained: ’Place large cracked ice into a copa glass. Pour your gin of choice (50ml) over the ice and garnish with a fruit or herb which will lift the botanicals.
‘We use a range of garnishes, including the obvious and classic lime, lime peel and lemon peel, but if you fancy something a little bit different try thyme, rosemary, tomato, pomegranate or rose petals.
‘Always use single serve Fever Tree tonic, of which the best proportion is one part gin to three parts tonic, poured very gently so as not to burst the bubbles. Drink and enjoy (responsibly!).’
Serve in: Echo the botanicals with Wild Strawberry goblets.
Pair with: Fresh smoked salmon – the gin’s botanicals will be enhanced by the strong flavour of the fish. We love this recipe from Hemsley + Hemsley for pan glazed salmon with lemon courgetti.
The simple blend of white rum, sugar syrup and lime juice has long been a favourite. But cocktail expert Claudio Antonino of The Maven Bar in Leeds has reimagined the beverage using a darker, spiced rum to form the base. Elevating the warm notes of the dark rum, orange curacao is added, creating a smooth, delicate drink, not as sweet-and-sour as the classic daiquiri.
Serve in: Arris martini glasses for a chic look.
Pair with: A salty Spanish feast, including crispy squid with capers and sauteed chorizo, to counteract the acidity of the lime juice.
Kamms bitter lemon
Bitter lemon may usually be married with vodka – but not in this case. Kamm & Sons shared their secret to creating the perfect Kamms bitter lemon, a citrus-spiked, distinctive flavour blend.
- 50ml Kamm & Sons British aperitif
- 150ml premium bitter lemon
Pour over ice, stir well and garnish with a lemon wedge and a stick of celery.
Serve in: Jasper Conran Tisbury tumblers for effortless style.
Pair with: Balance the tangy flavours of the cocktail with this sweet and spicy slow cooker honey garlic chicken from Creme de la Crumb.
The Moroccan Negroni
As if serving Thai food in Morocco wasn’t a cultural cocktail shaker in itself, Imad El Idrissi of Marrakech restaurant Mai Thai, has created a Moroccan version of Italian cocktail negroni for Campari, adding dates and rose petals for that classic North African sweetness.
Serve in: Simple yet stylish, the Arris tumblers will show off your new stamp on the negroni.
Pair with: Continue the Moroccan theme with this lamb stew with apricots by Madeleine Shaw – the sweet nature of the dish will counteract the bitter Campari base of the negroni.