Behind The Blue Door

Statement Dining | May 19, 2016 |

Desert Island Cocktails:

The Six Bells Teacup


DesertIslandCocktailsSix Bells Tea Cup at TICG by Paul Winch-Furness high-res (2)

The Ivy Chelsea Garden is still a spring chicken on London’s restaurant scene, at just a year old.

But the Kings Road newbie has the advantage of being the offspring of celebrity stalwart The Ivy, which has been notoriously over-subscribed for almost a century.

Go when the weather comes up trumps and you can enjoy the terrace – a hidden space planted with wisteria and roses, with fountains for added charm.


Image source: The Ivy Chelsea Garden

The Ivy Collection group beverage manager Jeremy Evans has narrowed down the elegant cocktail menu to pick out his favourite: The Six Bells Teacup.


Image source: The Ivy Chelsea Garden

The cocktail is named for the pub that used to occupy The Ivy Chelsea’s listed home and features Beefeater gin, elderflower cordial and grapefruit, with a hint of clove and star anise. It’s served, speakeasy style, in Wedgwood’s Wild Strawberry teacup.

DesertIslandCocktailsSix Bells Tea Cup at TICG by Paul Winch-Furness high-res (2)

Image source: The Ivy Chelsea Garden

Recreate Jeremy’s favourite at home:


Serves 1


  • 50ml Tanqueray gin
  • 3 tbsp fresh pink grapefruit juice (approx. ¾ grapefruit)
  • 1 ½ tbsp fresh lime juice (approx. ¾ lime)
  • 1 medium free range egg, white only
  • 15ml of clove and star anise extract (recipe below)
  • 3 drops of Peychaud’s Bitters to garnish
  • 1 star anise to garnish

24 hours before – clove and star anise extract

  • 300ml boiling water
  • 1 tsp of ground cloves
  • 1 tsp of ground star anise


  1. Put the ground cloves and ground star anise in a saucepan and add boiling water.
  2. Place over a low heat and stir.
  3. Leave to cool overnight and strain the syrup into a bottle through a sieve. NB. This has a shelf life of one week in the fridge.
  4. Add all the ingredients into a cocktail shaker and shake hard for 15 seconds.
  5. Add crushed ice and shake hard again for 10 to 15 seconds.
  6. Carefully strain the cocktail into the teacup through a tea strainer.
  7. Garnish with 3 drops of Peychaud’s Bitters and a star anise; but remember that the star anise is not edible.


Looking for other gems in London to discover? Read our guide to the capital; where to eat, stay and shop.


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