Occupying an 18th Century, Grade One listed Georgian Townhouse on Berkeley Square in Mayfair, a reimagined Annabel’s has reopened.
With new interiors designed by Martin Brudnizki Design Studio (The Ivy, Sexy Fish), the private member’s club now offers an all day and all-night experience. Amongst the four floors, Annabel’s is home to four restaurants, seven bars, two private dining rooms and a cigar salon. On the third floor, Annabel’s Mexican/Latin restaurant boasts the largest collection of tequila and mezcal in the world (600 bottles).
As for the world renowned club, Group Beverage Director, Luis Simoes, has created a revised cocktail list for the re-launch. Featuring a number of fresh twists on classic cocktails, each of the new drinks are available for members to adjust to their liking, with specifics remembered for each recurring visit. ‘Citrus On My Garden’, for instance, is a Champagne cocktail with a vodka base, spiked with lemon juice and Madeira with lemon and star anise syrup.
Ingredients
10ml Vodka
20ml Madeira with lemon & star anise syrup
10ml Lemon juice, cooked
Champagne, to taste
To Garnish
Star anise
Method
Add the vodka, cooked lemon juice and Madeira with lemon and star anise syrup to a mixing glass and combine.
Pour into a Champagne glass and top with Champagne. Garnish with star anise on the stem of the glass (pictured).
Further information on Annabel’s can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-the-london-editions-vogue-100-punch/10/06/
https://www.thelondoneconomic.com/food-drink/review-club-ten-trinity-square/26/02/
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-the-distillerys-queen-elizabeth-ii/21/11/
Annabel’s ‘Citrus On My Garden’
Ingredients
- 10 ml Vodka
- 20 ml Madeira with lemon & star anise syrup
- 10 ml Lemon juice, cooked
- Champagne, to taste
- Star anise
Instructions
- Add the vodka, cooked lemon juice and Madeira with lemon and star anise syrup to a mixing glass and combine.
- Pour into a Champagne glass and top with Champagne. Garnish with star anise on the stem of the glass.
Occupying an 18th Century, Grade One listed Georgian Townhouse on Berkeley Square in Mayfair, a reimagined Annabel’s has reopened.
With new interiors designed by Martin Brudnizki Design Studio (The Ivy, Sexy Fish), the private member’s club now offers an all day and all-night experience. Amongst the four floors, Annabel’s is home to four restaurants, seven bars, two private dining rooms and a cigar salon. On the third floor, Annabel’s Mexican/Latin restaurant boasts the largest collection of tequila and mezcal in the world (600 bottles).
As for the world renowned club, Group Beverage Director, Luis Simoes, has created a revised cocktail list for the re-launch. Featuring a number of fresh twists on classic cocktails, each of the new drinks are available for members to adjust to their liking, with specifics remembered for each recurring visit. ‘Citrus On My Garden’, for instance, is a Champagne cocktail with a vodka base, spiked with lemon juice and Madeira with lemon and star anise syrup.
Ingredients
10ml Vodka
20ml Madeira with lemon & star anise syrup
10ml Lemon juice, cooked
Champagne, to taste
To Garnish
Star anise
Method
Add the vodka, cooked lemon juice and Madeira with lemon and star anise syrup to a mixing glass and combine.
Pour into a Champagne glass and top with Champagne. Garnish with star anise on the stem of the glass (pictured).
Further information on Annabel’s can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-the-london-editions-vogue-100-punch/10/06/
https://www.thelondoneconomic.com/food-drink/review-club-ten-trinity-square/26/02/
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-the-distillerys-queen-elizabeth-ii/21/11/
Annabel’s ‘Citrus On My Garden’
Ingredients
- 10 ml Vodka
- 20 ml Madeira with lemon & star anise syrup
- 10 ml Lemon juice, cooked
- Champagne, to taste
- Star anise
Instructions
- Add the vodka, cooked lemon juice and Madeira with lemon and star anise syrup to a mixing glass and combine.
- Pour into a Champagne glass and top with Champagne. Garnish with star anise on the stem of the glass.