Behind The Blue Door

Statement Dining | May 19, 2016 |

Desert Island Cocktails:

The Six Bells Teacup

0
Shares

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.

desertislandcocktails2

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.

desertislandcocktails

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:

SIX BELLS TEA CUP

Serves 1

Ingredients:

  • 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

Method:

  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.

0
Shares

Share your thoughts and ideas

Leave a Reply

Your email address will not be published. Required fields are marked *

Twitter Pinterest Facebook Shop Now

JASPER CONRAN TISBURY PLATE 27CM

jasper-conran-tisbury-plate-701587195690

The Jasper Conran Tisbury collection offers a plethora of informal tableware and home accessories that allow you to mix the collection into your everyday living. The tailored shapes with renowned Jasper Conran precision combine with a resilient porcelain, glass and wood to withstand wear and tear of everyday use. Natural colour styles contribute to an effortless look and feel.

See Similar Buy
Menu Title
Responsive Menu Image Responsive Menu Clicked Image