Determined to prove that bar-quality drinks can be served at any event, Sam Paget Steavenson (better known as The Rum Runner) creates bespoke cocktails for some of the country’s leading events, bars and restaurants.
Having worked with the likes of Ralph Lauren and the Design Museum with British Vogue, The Rum Runner has developed various techniques in order to guarantee refined, complex drinks able to be served on a large scale.
A collaboration beginning at cult Indian restaurant Kricket’s original Brixton restaurant, Paget Steavenson also created a selection of 10 cocktails for the restaurant’s menu. Each of these were so popular, they’re still available on rotation at Kricket’s second site in Soho. Moreover, the cocktail recipes will also feature in the Kricket cookbook, published this Summer. All inspired by the flavours of India, using key ingredients favoured by the restaurant, The Rum Runner’s ‘Yellow Fairy’ features gin, absinthe, lemon, Gomme and has a vibrant, natural yellow colouring from the addition of turmeric.
Ingredients
50ml Gin
2.5ml Absinthe
15ml Lemon juice
10ml Gomme
Fresh turmeric, a small piece
Fresh ginger, a coin-sized piece
Egg white, one
Red butterfly sorrel, to garnish
Method
Pour the gin into the cocktail shaker and muddle a small piece of turmeric and a coin-sized piece of ginger.
Add the rest of the ingredients and dry shake (without ice). Then fill shaker with ice and shake.
Double strain the shaker’s contents into a coupe glass and garnish with red butterfly sorrel.
Further information on The Rum Runner can be found here.
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Ingredients
- 50 ml Gin
- 2.5 ml Absinthe
- 15 ml Lemon juice
- 10 ml Gomme
- Fresh turmeric a small piece
- Fresh ginger a coin-sized piece
- 1 Egg white
- Red butterfly sorrel to garnish
Instructions
- Pour the gin into the cocktail shaker and muddle a small piece of turmeric and a coin-sized piece of ginger.
- Add the rest of the ingredients and dry shake (without ice). Then fill shaker with ice and shake.
- Double strain the shaker’s contents into a coupe glass and garnish with red butterfly sorrel.
