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COCKTAILS & DREAMS
Been neglecting that liquor cabinet? Got one too many bottles of duty-free special just begging to be used up? Why not celebrate and indulge in a spot of luxurious libation, with these signature sips from some of our favourite bars and restaurants?
HERE IN THE UK you might think of us as a traditionally beer-supping, cider-swilling bunch, but we can drink the hard stuff with the best of them. Mother’s ruin, anyone? The basic principles of a cocktail
– whether a muddled Mojito or a shaken Singapore Sling – is to mix a spirit with something sweet and something sour. It can be as complicated or as simple as you’d like but, like with any good recipe, the trick is in striking the perfect balance. So say three cheers to these beautiful bevvies and, next time you fancy a drink, be inspired by your local mixologist…
Solo quiditatur, qui il inima essum resendam liquam ut quiaectem
SOYEUR au CHAMPAGNE
By The Daffodil, 18-20 Suffolk Parade, Cheltenham, GL50 2AE; 01242 700055;
www.thedaffodil.com
The Soyeur au Champagne (translation: Silk with Champagne) is a classic cocktail dating back to the late 1800s, explains The Daffodil’s bar manager, Timos Spanos. The drink first appeared in Ted Haigh’s Vintage Spirits and Forgotten Cocktails book. Here is Timos’ modern interpretation…
INGREDIENTS 1 scoop homemade vanilla ice cream 12.5ml Remy Martin VSOP 12.5ml Grand Marnier 2 dashes Luxardo Maraschino Liqueur Brut Champagne
METHOD – In a Boston cocktail glass place the ice cream, Remy Martin, Grand Marnier and Luxardo. Add ice and shake all together. – Double fine strain into a coupe glass and top up with Brut Champagne. Raise your glass like Gatsby, and enjoy!
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