COCKTAILS - step by step instructions

DACAPIRAC (serves 2) 

Our take on a Sazerac, this is Bulleit Rye blended with Amaro Del Capo, a Calabrese amaro whose delicious blend of botanicals echoes the bitters in a Sazerac, and liquorice that plays the role of Absinthe. We have already stirred this over ice, so all you need to do is pre-chill it, and serve it either in a rocks or martini glass neat (ideally, pre-chill the glass), or on the rocks, in either case with a twist of lemon

  1. Pre-chill the bottle of Dacapirac thoroughly
  2. If serving neat, pre-chill 2 tumblers or martini glasses
  3. Pour the chilled Dacapirac into the pre-chilled glasses, or over ice cubes in a tumbler if you prefer
  4. Garnish with a twist of lemon – for this cocktail it is best to cut a broad, thickish sheet of lemon zest (with a potato peeler or sharp paring knife), and squeeze it generously over the cocktail to release the oils from the skin.

GRAPPARITA (serves 2) 

There is a wonderful harmony between aromatic grappa and fine tequila. Here we have made a mock-margarita using a fine Muscat grape grappa, Ocho Blanco tequila, and lemon (fresh juice, and limoncello). You can salt the rim, or not, as you prefer. We serve this on the rocks – but if you prefer your margarita up you can serve it in chilled martini glasses..

  1. Thoroughly pre-chill the bottle of Grapparita (in fact, because it is made with fresh lemon keep it chilled from receipt until consumption, and drink it within 5 days)
  2. If serving neat, pre-chill 2 martini glasses (we prefer it on the rocks)
  3. If you want a salty rim on your chilled martini glasses, or on tumblers, rub half the rim gently with the cut surface of a lemon and coat it in just a little salt.
  4. Pour the chilled Grapparita into the pre-chilled glasses, or over ice cubes in a tumbler
  5. Garnish with a slice of lemon

ESPRESSO MARTINI (serves 2)

Golly this is delicious – we have always rounded out our espresso martini with a little Frangelico (hazelnut liqueur), and make it with artisanal Columbian coffee beans. You will need a blender. 

  1. Thoroughly pre-chill 2 martini glasses, and the bottle of espresso martini
  2. Put the chilled espresso martini in a blender along with 50g deep-frozen ice cubes
  3. Blend for a full 2 minutes, until very creamy-frothy, and all the ice long gone
  4. Pour into the chilled martini glasses, and leave it a minute to settle, as Guinness would 

BERTO ROSSO MARTINI 50:50

 A red Martini! The 50:50 (very wet) Martini is an exaltation of vermouth – and here we are celebrating Berto’s faultless vermouth rosso. Blended with Stolichnaya Vodka and already stirred over ice, this is pour-and-go. Just pre-chill the bottle of berto rosso martini 50:50, and martini glasses (though you can also serve it on the rocks)

  1. Pre-chill 2 martini glasses (unless you want to serve it on the rocks), and chill thoroughly the bottle of Berto rosso martini 50:50
  2. Pour into the chilled martini glasses, or if you prefer into tumblers over ice
  3. Garnish with a twist of lemon 

BERTO BIANCO MARTINI 50:50

This is a classic 50:50 martini, of white, dry vermouth and gin (both made by the inestimable distilleria Berto). The 50:50 is a celebration of vermouth, and as wet as a martini can be – a perfect aperitif, or session drink.

  1. Pre-chill 2 martini glasses (unless you want to serve it on the rocks), and chill thoroughly the bottle of Berto bianco martini 50:50
  2. Pour into the chilled martini glasses, or if you prefer into tumblers over ice
  3. Garnish with a twist of lemon

COCCHI ROSA MARTINI 50:50 

PINK MARTINI! Enough said – this is a joyful celebration of… joy, and whilst there is something intangibly elegant about rosé vermouth, there is also the pleasure of the rose-tinted spectacles you’ll see the world through after just one sip… 

  1. Pre-chill 2 martini glasses (unless you want to serve it on the rocks), and chill thoroughly the bottle of Cocchi rosa martini 50:50
  2. Pour into the chilled martini glasses, or if you prefer into tumblers over ice
  3. Garnish with a twist of orange rind

APEROL SPRITZ - for 5 

Aperol spritz just shouts summer, and good times. We’ve given you enough for about 5 drinks, but you could make 3 really large glasses, or 6 only marginally restrained ones. In any event, you will need a lot of ice

  1. Take 6 tall glasses or normal wine glasses, or 3 very large balloon-type wine glasses, or something inbetween
  2. Fill each glass to the brim – or slightly above – with ice
  3. Divide the aperol evenly between the glasses
  4. Divide the prosecco evenly between the glasses
  5. Give it a gentle stir
  6. Slice the orange, and tuck a slice down between the side of each glass and the ice
  7. Divide the soda water evenly between the glasses, to top them with a little extra sparkle
  8. Give one more ever-so-gentle stir, just so the first sip isn’t all soda water 

MIRTO COLLINS - for 2 

A Collins is nothing more – and indeed nothing less – than a hard lemonade. And there is nothing more joyous, or refreshing, than fresh lemonade in summer. We have given ours a Sardinian twist with Mirto, the liqueur made from myrtle berries. Its an excellent digestif, especially served frozen, but is also a banging mixology ingredient, for its grown-up fruitiness. 

  1. Fill 2 tall glasses with ice to the top
  2. Divide the Mirto Collins between them
  3. Top to the brim with soda water
  4. Stir
  5. Garnish with a slice of lemon 

BELLINI - for 6 

The bellini is one of those rare drinks, always appropriate, and always loved. Timeless, elegant, joyful, and amost childishly scrummy: Harry’s Bar’s gift, from Venice to the world.

To make it properly properly it should be stirred over ice, but you can just as easily (and nearly as well) build it in the glass. The glass itself ought, properly, to be a stemless champage flute – or tall, thin-walled, vaguely barrel-shaped but small glass. If you don’t have such a thing, make it in tumblers or champagne flutes as you prefer. This makes 4 to 6.

IF YOU’RE AT HOME: make the drink by stirring over ice

  1. Thoroughly pre-chill the bellini mix and the prosecco (in fact, as the bellini mix is fresh peach, you must keep it in the fridge from receipt, and use within 5 days)
  2. Pre-chill your glasses
  3. Find a suitable jug, and half fill it with ice
  4. Pour one part of peach Bellini mix and two parts prosecco (if making the lot, use all the peach Bellini mix and about half the prosecco now) into the jug, and stir well for a good 2-3 minutes
  5. Strain it into the glasses
  6. Top with a further 1.5 parts prosecco (i.e. the remainder of the bottle, if you’re making the lot)
  7. Swirl the glasses slightly, until they are pink to the top 

IF YOU’RE IN THE OPEN AIR: build the drink in the glass

  1. Thoroughly pre-chill the Bellini mix and the prosecco (in fact, as the bellini mix is fresh peach, you must keep it in the fridge from receipt, and use within 5 days)
  2. Pre-chill your glasses
  3. Divide the peach Bellini mix between the glasses
  4. Pour a little bit (an equal part) of prosecco into each glass, swirl to mix
  5. Add the same amount again of prosecco, swirl to mix
  6. Top to the desired peachiness with more prosecco

NIGHT NEGRONI

The Negroni has recently resumed its rightful throne, as King of the cocktails. Our night negroni is the classic – red vermouth, a bitter, and gin in equal parts – we call it a night negroni because we cant imagine it for breakfast. We have already stirred it over ice for you – all you need to do is chill it, pour on the rocks, and enjoy

  1. Pre-chill the bottle of Night Negroni thoroughly
  2. Pour the chilled Night Negroni over copious ice cubes in a tumbler
  3. Garnish with a slice of orange

DAY NEGRONI 

Our Day Negroni is a white twist on the Negroni – identifiably a negroni, but also the opposite: light, bright, and approachable. They are Night and Day (you are the one…)

  1. Pre-chill the bottle of Day Negroni thoroughly
  2. Pour the chilled Day Negroni over copious ice cubes in a tumbler
  3. Garnish with a slice of lemon

 SAKURA NEGRONI

 Mancini make an incredible Sakura vermouth – a limited edition originally produced for Tokyo’s Mandarin Oriental. It is abundantly floral, built around sweet violets and cherry blossom. Here we have built a pink! Negroni around it, playing counterpoint to the flowers with the herbal flavours of gin and genepi.

  1. Pre-chill the bottle of Sakura Negroni thoroughly
  2. Pour the chilled Sakura Negroni over copious ice cubes in a tumbler
  3. Garnish with a slice of lemon