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Happy hour BROUGHT TO YOU BY THE BRASS PIG Vivi


Designed as an excellent pre-dinner drink, or as an alternative to dessert. Although you might not think that these three ingredients would complement each other, it is the exact opposite – decide for yourself after making the drink!


Ingredients: 25ml apricot brandy 25ml Taylors ruby port 1 (5ml approx) small bar spoon Pernod


Method: Begin by chilling a martini glass with ice and soda, then measure and pour all three of your ingredients into a mixing glass. Add ice to the top of the glass. Stir with a bar spoon for around 20 seconds to ensure that the ice chills and dilutes the drink just enough. Empty your martini glass, and double-strain the cocktail into it. Rub a maraschino cherry around the rim of the glass, drop it in the cocktail, serve and enjoy.


The Brass Pig, 1 Clifton Heights, Triangle West • thebrasspig.co.uk


Romeo y Jack


BROUGHT TO YOU BY HOTEL DU VIN


The ultimate ‘gentleman’s cocktail’ – to add extra theatricality, serve from empty cigar cases cooled on crushed ice.


Ingredients: 50ml Cedarwood-infused Gentleman Jack 20ml lemon juice 20ml maple syrup


Method: Shake hard, and serve up either on cubed ice in a rocks glass, or ‘à la Hotel Du Vin style’ as above!


Hotel Du Vin, The Sugar House, Narrow Lewins Mead • hotelduvin.com


Mexican Honey Bee BROUGHT TO YOU BY SEVERNSHED


Severnshed has shaken up golden tequila with coffee and honey, topping it off with an indulgent foam infused with chocolate liqueur. It is essentially a twist on the well-known espresso martini, featuring vodka, kahlua, coffee and sugar syrup. The complementing aspects of this cocktail mean that you don’t even have to be a tequila fan to enjoy it!


Ingredients: 50ml Cazadores Anejo tequila (any golden version) 50ml espresso 20ml clear honey 12.5ml Cacao Brun Chocolate syrup (optional)


Method: Add the tequila, coffee and honey to a Boston glass and shake hard with ice. Strain into a chilled martini glass, being careful to hold the majority of foam back using a spoon. Add the Cacao Brun to the foam and swirl together before pouring slowly on top of the drink. If you’re feeling creative use chocolate syrup to make heart shapes in the foam and then use a cocktail stick to create the perfect shape.


Severnshed, The Grove, Harbourside • severnshedrestaurant.co.uk


www.mediaclash.co.uk Clifton Life 65


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