The Weekly Cocktail Recipe – Dry Martini’s Tonico N#2

Impress friends and guests this weekend by recreating Dry Martini’s Tonico N#2 cocktail at home. Using Bulldog gin, Zara lemons soda and just a few drops of lavender tincture, the recipe also calls for a simple tonic sorbet, served on top of the drink as a garnish. Ingredients You will need an ice cream maker Bulldog gin, 50ml Zara lemons soda, 30ml Lavender tincture, 4 drops Tonic sorbet, to garnish For the Sorbet Makes 2 pints Water, 1 ¾ cups...

The Weekly Cocktail Recipe – Hideaway Beach Resort & Spa’s ‘Dhon Kulhi’

It would be fair to say that the Maldives’ summertime is far more gratifying and reliable than ours in the United Kingdom. Named after the Dhonakulhi Island in the north of the Maldives, this week’s featured cocktail recipe - ‘Dhon Kulhi’ - was created by mixologist Jayson Santos Del Rosario for the island’s luxurious Hideaway Beach Resort & Spa. What’s more, the bartender has also won the Grape Expectation Bartender’s Challenge for 2016, as well as having participated in the...

The Weekly Cocktail Recipe – M Bar’s ‘Blue Rose’

There are many people that insist upon the most premium spirits (especially whiskies) being drank neat, without any accompaniments, no matter how simple. And to be completely fair, these particular people are often right. Why would anybody wish to invest in expensive, high quality alcohol only to let the taste be detracted by unworthy mixers? Much to the disgust of most purists, however, there are very few exceptions to the rule,. One bar in particular that has crafted a ludicrously...

The Weekly Cocktail Recipe – The Sky Bar at H10 Waterloo’s ‘Berrylicious’

By Jonathan Hatchman, Food Editor, @TLE_Food Tying in with Waterloo Food Festival, The Sky Bar at the H10 Waterloo hotel will host a series of gin master classes this month. With two more master classes taking place in July, the gin bar will focus on both Portobello Road Gin and Voortrekker Gin, and what’s more – the £5 entry fee also includes a cocktail on arrival. Offering a taste of what’s to expect from The Sky Bar’s gin master classes, this...

How To Make: Fish Paturi

Calcutta Street brings a Bengali home dining experience to London. The first permanent space from Shrimoyee Chakraborty, Calcutta Street follows a string of successful pop-ups. Here, the chef’s recipes have been passed from mother to daughter for generations and are generally family recipes, albeit made with some of the best British ingredients available. One particular menu highlight is Chakraborty’s fish paturi – a Bengali fish dish, featuring whole sea bass that’s wrapped in banana leaves and steamed. Ingredients Whole sea...

Bar Review – Dirty Martini, Hanover Square

By Jonathan Hatchman, Food Editor, @TLE_Food Named after one of their signature cocktails – Dirty Martini is a bar group with seven venues operating across London. However, during a recent visit to the Hanover Square outpost, the staff were oddly resolute in convincing me to order a different drink, adamant that I would abhor the dirty martini on offer here. Yet although I’d been warned to drink it at my peril, this only heightened my curiosity. How could I visit...

The Weekly Cocktail Recipe – Craft London’s ‘Tates Pink Suit’    

By Jonathan Hatchman, Food Editor, @TLE_Food  Since opening on Greenwich Peninsular last year, perched between North Greenwich tube station and The O2 Arena, Craft London has become incredibly popular. Although Stevie Parle’s food is the main draw, from the venue split over three floors – the top-floor bar is also impressive, offering stunning views of The O2 Arena, the Isle of Dogs, and the river. Another prominent nearby building, however, is the Tate and Lyle Sugar Refiners, pierces the skyline...

The Weekly Cocktail Recipe – The Richmond’s ‘Honey, I shrunk the kids’

By Jonathan Hatchman, Food Editor, @TLE_Food  Opened last year, The Richmond is a neighbourhood restaurant in East London, perched upon the intersection of Dalston, Haggerston and London Fields. Set up by Australian chef and restaurateur Brett Redman and fashion consultant Margaret Crow, the restaurant’s menu is heavily built around oysters, comfort food, and produce from the sea – with East London’s first raw bar. As for the drinks, a strong list of natural wines is joined by a selection of...

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