Accessed through a secret door at the back of Milroys of Soho – London’s oldest whisky specialist, having been operating since 1946 – The Vault has re-launched with a new Bar Manager.
Having worked as part of the opening team at Satan’s Whiskers in Bethnal Green and as Head Bartender at Milk & Honey, Chris Tanner has brought a brand new cocktail menu to Milroys’ basement bar. All priced at £9.50, the new drinks list includes a number of original cocktails, as well as some twists on classics. Tanner’s Coconut Butter Old Fashioned, for instance, teams coconut butter-infused bourbon with sugar syrup and two different bitters. The recipe for the drink can be found below for cocktail and whisky enthusiasts to recreate at home this weekend.
Ingredients
Coconut butter, 75g, heated
Buffalo Trace Bourbon
Peychauds bitters, 2 dashes
Angostura bitters, 2 dashes
Sugar syrup, 10ml
You will need a coffee filter
Method
To prepare: add 75g of coconut butter, heated so it becomes a liquid, into a container with one bottle of Buffalo Trace bourbon. Leave at room temperature for 4 hours, then move to a freezer once the coconut butter has re-solidified. It should be easy to remove in one piece from the top of the bourbon. You can further filter it by pouring it through a coffee filter.
To assemble: add 60ml of infused bourbon, the sugar syrup and bitters to a tin over ice. Stir and serve over ice in a chilled rocks glass.
The Vault/Milroy’s Of Soho can be found at 3 Greek Street, London, W1D 4NX.
Ingredients
- 75 grams Coconut butter heated
- Buffalo Trace Bourbon
- 2 dashes of Peychauds bitters
- 2 dashes of Angostura bitters
- 10 ml Sugar syrup (You will need a coffee filter)
Instructions
To prepare
- Add 75g of coconut butter, heated so it becomes a liquid, into a container with one bottle of Buffalo Trace bourbon
- Leave at room temperature for 4 hours, then move to a freezer once the coconut butter has re-solidified
- It should be easy to remove in one piece from the top of the bourbon. You can further filter it by pouring it through a coffee filter
To assemble
- Add 60ml of infused bourbon, the sugar syrup and bitters to a tin over ice. Stir and serve over ice in a chilled rocks glass
