Cocktail Recipe: American Bar at The Stafford The 'Moriarty'

Following an extensive refurbishment, The American Bar has re-opened at The Stafford London Hotel (home of The Game Bird restaurant).

One of the few remaining ‘American’ cocktail bars that became a familiar site in London and Paris during the 1920s and ‘30s, the bar’s interior overhaul was overseen by Rosendale Design. An innovative new cocktail list has also been created to coincide with the re-launch – inspired by the local St James’s area. As for the food, Culinary Director Ben Tish has introduced a menu focussing on the Mediterranean flavours, for which he has become known.

Speaking on the re-launch of The American Bar, Stuart Procter, General Manager of The Stafford London, said: “The American Bar is an integral part of our hotel’s identity, and we are very excited to tell this next chapter in its colourful history. Even with the changes to the menus and space, our beautiful bar will still keep its identity; it’s an evolution not a revolution”.

From the new cocktail list, ‘The Moriarty’ features Don Julio Tequila, Vida Mezcal, blood orange liqueur, grapefruit and lime juice.

“This cocktail is a smoky and refreshing sip on a summers day. The smoky flavour of the Don Julio Tequila and Vida Mezcal balanced with the grapefruit and lime juice and Solerno blood orange has just the right level of sweet and sour and it’s a real showstopper with the luxurious Champagne finish.”

Ingredients

30ml Don Julio Tequila

20ml Vida Mezcal
15ml Solerno Blood Orange Liqueur

40ml Grapefruit Juice

15ml Lime Juice

Dash of Agave syrup

Dash of Champagne

To Garnish

Banana leaf

Fresh dill

Method

Place the tequila, mezcal, Solerno, grapefruit juice, lime juice and agave syrup in a cocktail shaker with ice. Shake and pour into a glass.

Add a dash of Champagne to top up.

Garnish with a banana leaf and fresh dill.

Further information on The American Bar at The Stafford London can be found here.

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