The Weekly Cocktail Recipe – Rosa Picante Margarita

By Jonathan Hatchman, Food Editor, @TLE_Food To tie in with National Margarita Day back in February, Patrón tequila launched a competition in the search of the Margarita of the Year. Taking the unique recipes from seven top bartenders across the United States and Mexico and encouraging fans of the drinks brand to vote, with the winner having been announced just in time for the Mexican Cinco de Mayo holiday. Eventually, the Rosa Picante Margarita from Jordan Corney of Bohanan’s Bar...

The Weekly Cocktail Recipe – Disaronno Sour

By Jonathan Hatchman, Food Editor, @TLE_Food With National Amaretto Day fast approaching, taking place next week (Tuesday April 19th), this week’s featured recipe works in accordance with the day of commemoration. With Disaronno having become the world’s most globally famous brand of amaretto, it seems fitting to enjoy the evening with an original Disaronno Sour: a remarkably simple recipe that uses three easily obtainable ingredients, combined to create an extremely pleasant drink. Add the sugar syrup, stir and garnish with...

The Weekly Cocktail Recipe – Barrio Brixton’s ‘Voodoo Mama’

By Jonathan Hatchman, Food Editor, @TLE_Food Joining three previous openings across the city, the popular Barrio group opened their fourth venue earlier this year, taking over a space in Brixton. In addition, the group have also developed a new drinks menu which has been initially introduced at the new Brixton space, specially curated by the ‘Salts of the Earth’ team and heavily inspired by the local area. From the new menu, this week’s cocktail recipe is Barrio Brixton’s ‘Voodoo Mama’,...

Our Best Easter Recipes

By Jonathan Hatchman, Food Editor, @TLE_Food Forget cheap Easter eggs and overcooked lamb, here’s our roundup of the only things you need to be eating and drinking across the Bank Holiday weekend. Bar 8’s Easter Cocktail Ingredients For the glass Hay Easter egg Gold drinking straw For the Easter mix Dark chocolate (90%), 2kg Grand Marnier, 1 bottle Cointreau, 2 bottles Per cocktail Grand Marnier, 20ml Cointreau, 40ml Chocolate, 40ml Method Fill an Old Fashioned glass with hay. Place foil wrapped Easter...

The Weekly Cocktail Recipe – Dirty Martini’s Acai and Wild Tea Martini

By Jonathan Hatchman, Food Editor, @TLE_Food Discerning cocktail lovers and fans of Made in Chelsea are in for a treat on Tuesday March 22nd. Dirty Martini – one of London’s fastest growing bar groups, with seven venues spread across the capital – have teamed up with Made in Chelsea’s Mark Francis-Vandelli for a one off Martini etiquette masterclass at Dirty Martini’s Hanover Square outpost in Mayfair. Offering guests an exclusive opportunity to embrace their inner James Bond with one of...

The Weekly Cocktail Recipe – Nightjar’s ‘Druid’s Botanist Cup’

By Jonathan Hatchman, Food Editor, @TLE_Food Born from a competition between five of London’s top bartenders – Druid’s Botanist Cup uses Islay’s first and only dry gin – The Botanist – and is currently available from the award-winning Nightjar in Shoreditch until the end of this month. Created by Nightjar’s Nikolett Maczo, the key focus and inspiration for the drink is foraging, using a range of specialty ingredients such as mahonia flowers and rowan berries both handpicked from Haggerston Park....

The Weekly Cocktail Recipe – The Exiles Gin Julep

By Jonathan Hatchman, Food Editor, @TLE_Food Having enjoyed an impressive popularity resurgence in recent years, gin is currently taking the drinks market by storm. Last year, for instance, gin sales in the UK surpassed the £1 billion mark for the first time ever, and are predicted to steadily increase in the near future, what with just about every London bar jumping on board to accommodate demand. But it’s not just London and our famous gins that are being embraced, instead...

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