A speakeasy bar within St Martins Lane hotel, in the heart of Covent Garden, Blind Spot has launched a new ‘Spin the Globe’ cocktail menu.
Designed by St Martins Lane General Bar Manager, Wilfried Rique, the 24 new ‘Spin the Globe’ drinks available at Blind Spot are each inspired by locations from around the globe. These include the likes of New York, Sydney, Venice, Mumbai, Marrakech and more. Each inspired by the scents, flavours and histories of various global destinations, the drinks are also available alongside specially crafted regional bar snacks.
Here, the ‘Kyoto, Japan’ cocktail combines Nikka whisky from the barrel, almond syrup, rose water, yuzu juice, blackcurrant liqueur and wasabi, for instance. The ‘Marrakech, Morroco’, libation, on the other hand, features Ophir gin, orgeat syrup, orange, lemon and lime juice, plus an abundance of fresh mint leaves to garnish.
Ingredients
40ml Gin (Ophir Gin)
20ml Orgeat Syrup
10ml Lemon Juice
10ml Lime Juice
10ml Orange Juice
1 Egg (white only)
Fresh mint leaves, a pinch
To Garnish
Mint, a sprig
Orange slice, ½
Moroccan spices
Method
Hard shake all the ingredients together.
Serve in a tall glass with ice.
Garnish with Moroccan spices, half an orange slice and a sprig of mint
Further information on Blind Spot can be found here.
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Blind Spot ‘Marrakech, Morocco’
Ingredients
- 40 ml Gin (Ophir Gin)
- 20 ml Orgeat Syrup
- 10 ml Lemon Juice
- 10 ml Lime Juice
- 10 ml Orange Juice
- 1 Egg (white only)
- Fresh mint leaves, a pinch
- Mint, a sprig
- ½ Orange slice
- Moroccan spices
Instructions
- Hard shake all the ingredients together.
- Serve in a tall glass with ice.
- Garnish with Moroccan spices, half an orange slice and a sprig of mint
A speakeasy bar within St Martins Lane hotel, in the heart of Covent Garden, Blind Spot has launched a new ‘Spin the Globe’ cocktail menu.
Designed by St Martins Lane General Bar Manager, Wilfried Rique, the 24 new ‘Spin the Globe’ drinks available at Blind Spot are each inspired by locations from around the globe. These include the likes of New York, Sydney, Venice, Mumbai, Marrakech and more. Each inspired by the scents, flavours and histories of various global destinations, the drinks are also available alongside specially crafted regional bar snacks.
Here, the ‘Kyoto, Japan’ cocktail combines Nikka whisky from the barrel, almond syrup, rose water, yuzu juice, blackcurrant liqueur and wasabi, for instance. The ‘Marrakech, Morroco’, libation, on the other hand, features Ophir gin, orgeat syrup, orange, lemon and lime juice, plus an abundance of fresh mint leaves to garnish.
Ingredients
40ml Gin (Ophir Gin)
20ml Orgeat Syrup
10ml Lemon Juice
10ml Lime Juice
10ml Orange Juice
1 Egg (white only)
Fresh mint leaves, a pinch
To Garnish
Mint, a sprig
Orange slice, ½
Moroccan spices
Method
Hard shake all the ingredients together.
Serve in a tall glass with ice.
Garnish with Moroccan spices, half an orange slice and a sprig of mint
Further information on Blind Spot can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/bar-review-blind-pig/05/03/
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-the-botanist-spring-collins/30/03/
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-annabels-citrus-on-my-garden/23/03/
Blind Spot ‘Marrakech, Morocco’
Ingredients
- 40 ml Gin (Ophir Gin)
- 20 ml Orgeat Syrup
- 10 ml Lemon Juice
- 10 ml Lime Juice
- 10 ml Orange Juice
- 1 Egg (white only)
- Fresh mint leaves, a pinch
- Mint, a sprig
- ½ Orange slice
- Moroccan spices
Instructions
- Hard shake all the ingredients together.
- Serve in a tall glass with ice.
- Garnish with Moroccan spices, half an orange slice and a sprig of mint