THE JOURNAL
Sazzaquack at Three Sheets, London
Whether you are an aspiring mixologist or an ambitious host, there are few tricks quite as impressive to have up your sleeve as shaking up a signature cocktail. For inspiration, we asked the experts from four stylish bars around the world to share a recipe for a favourite autumnal drink from their menus. From a margarita with a twist to an aromatic take on the negroni – discover the beverages to form a beautifully crafted cocktail menu for your next soiree.
01. Bar Leone, Hong Kong
The Aesthete
Ingredients
· 25ml Appleton Estate 12 Year Old Rare Cask rum
· 20ml sweet vermouth
· 5ml chestnut liqueur
· 5ml oloroso sherry
· 25ml Campari
Method
Stir all ingredients together and strain into a Nick & Nora-style glass. Garnish with an orange coin twist.
02. Three Sheets, London
Sazzaquack
Ingredients
· 23ml Seven Tails XO brandy
· 10ml WhistlePig 10 Year Old Small Batch rye
· 2.5ml rooibos Seven Tails (requires 2g Mariage Freres rooibos tea, see method)
· 1.25ml pimento Seven Tails (requires 1g pimento, see method)
· 8.75ml gomme syrup
· 0.25ml soy sauce
· 1 drop Arabica orange blossom water
· 0.62ml Peychaud’s bitters
Method
To make the flavoured Seven Tails, infuse 2g Mariage Freres rooibos tea and 1g pimento in a glass of Seven Tails at room temperature for 30 minutes, then strain through a coffee filter.
Stir all the ingredients over ice for 30 seconds, and strain into a rocks glass (with a duck if you have one…). Garnish with lemon-zest-infused absinthe spray.
03. The Line Bar, Athens
Delusional Margarita
Ingredients
· 50ml blended tequila (half blanco, half reposado)
· 50ml potato and spices cordial (recipe below)
Potato and spices cordial
• 1.5kg sugar
• 3L potato water
• 96g citric acid
• 90g malic acid
• 50ml The Bitter Truth Pimento Dram allspice liqueur
• 10ml cinnamon tincture
• 20ml tarragon tincture
Method
Make the cordial first by combining all ingredients. Shake the tequila blend and the cordial together, then serve in a short glass over a large ice cube. Garnish with a crisp – ideally a chip made from dehydrated leftovers.
04. Mariposa Negra, Barcelona
Melancolico
Ingredients
• 80ml artisanal spiced rum
• 80ml orange liqueur
• 25ml lemon juice
• 15ml artisanal tiger-nut horchata
• 80ml hops tea
• 10ml egg white
• 10ml sugar syrup
Method
Dry shake (without ice) all ingredients, then shake and double strain into a wide glass. Decorate with activated charcoal dust, black oil and red-berry infusion dots on top. Paint with the help of a toothpick. Serve without ice.