We gathered in a cramped room in the Zetter Townhouse in St John’s Square off the trendy Clerkenwell Road in north London for a briefing on Beefeater 24, Pern...
Cocktails of the month
27 August, 2008
Page 50
Created for the winter season by Rod Nisbet,
Miami International Mixology Championships
World Bartender of the Year 2000-1, and now bar and restaurant manager at the Loch Lomond Waterfront's Osprey Rooms in Scotland
Pamapple Pie
5 cl Pama Pomegranate Liqueur
2.5 cl Goldschlager
7.5 cl hot apple juice
Cinnamon and sugar to garnish rim of glass
Method: Shake all ingredients without ice and pour into a martini glass, being careful not to disturb the garnished rim.
Created by master mixologist Salvatore Calabrese, head of the Salvatore at Fifty bar in London St James's, in support of the Elton John AIDS
Foundation event in November 2007
Hot Flush
5 cl Grey Goose vodka
2.5 cl blood orange juice
1 tsp Campari
1 tsp maple syrup
1 tsp pink peppercorns
Method: Shake all ingredients in a cocktail shaker with plenty of ice. Strain through a fine sieve into a chilled martini glass and garnish with freshly ground pink peppercorns.
Miami International Mixology Championships
World Bartender of the Year 2000-1, and now bar and restaurant manager at the Loch Lomond Waterfront's Osprey Rooms in Scotland
Pamapple Pie
5 cl Pama Pomegranate Liqueur
2.5 cl Goldschlager
7.5 cl hot apple juice
Cinnamon and sugar to garnish rim of glass
Method: Shake all ingredients without ice and pour into a martini glass, being careful not to disturb the garnished rim.
Created by master mixologist Salvatore Calabrese, head of the Salvatore at Fifty bar in London St James's, in support of the Elton John AIDS
Foundation event in November 2007
Hot Flush
5 cl Grey Goose vodka
2.5 cl blood orange juice
1 tsp Campari
1 tsp maple syrup
1 tsp pink peppercorns
Method: Shake all ingredients in a cocktail shaker with plenty of ice. Strain through a fine sieve into a chilled martini glass and garnish with freshly ground pink peppercorns.
