The Weekly Cocktail Recipe: South Place Hotel’s ‘Sweet Sass’

Taking place until August, South Place Hotel in the City of London (home to Michelin-starred Angler) has collaborated with award-winning gourmet popcorn makers Joe & Seph’s to create a range of signature cocktails (affectionately named ‘Poptails’).

Available at the hotel’s 3bar, each of the bespoke drinks champion Joe & Seph’s, established in 2010 with the aim to produce the world’s best tasting popcorn. Handmade in London, by a small team of pastry chefs, the range now features over 45 flavours. Created by South Place Hotel’s expert bar team, each drink will feature on rotation, with one cocktail featuring each month.

Available throughout June, the bar’s ‘Sweet Sass’ comprises Pothecary Gin, thyme-infused Cointreau, Goldschläger cinnamon liqueur, lemon and orange marmalade. This is paired with a small bag of Joe & Seph’s Honey & Toasted Sesame popcorn, clipped onto the side of the glass.

Ingredients

40ml Pothecary Gin

10ml thyme infused Cointreau

10ml Goldschläger cinnamon liqueur

15ml lemon juice

1 spoon orange marmalade

Joe & Seph’s Honey & Toasted Sesame popcorn

Method

Shake all ingredients together and double strain into a chilled glass.

Accompany with Joe & Seph’s honey and toasted sesame popcorn attached to the rim.

Further information on South Place Hotel’s ‘Poptails’ can be found here.

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