The Ultimate Summer Gin Selection: Unveiling the Top Picks for Sunny Days

Gin continues to be as popular as ever but that only means there are even more bottles to pick from… which is only a good problem to have if you know some gems. Therefore, allow us to introduce you to our ultimate summer gin selection!

A chilled glass of gin on a summer’s day is a dreamy ideal, so here are our top picks for whatever gins you love.

Roku Gin

This award-winning Japanese craft gin from the legendary House of Suntory contains six local botanicals (because Roku translates to six) alongside eight more familiar botanicals. Yuzu peel represents winter, Sakura for spring, sansho pepper for autumn and gyokuro tea for summer. The flavour and aroma are delicately poised and beautiful, with every sip feeling clean and crisp. Just serve with tonic and ice and it’s a winner. What a bottle too.

Size: UK 700ml / US 750ml
ABV: 43%
Find here: UK £27.45 / US $24.99

Canaïma Gin

This complex and exotic gin was created to support the Amazon rainforest and the native population that still occupy parts of it. And it really gets close to the cause, in fact the complex blend of rare botanicals (uve de palma, copuazu, merey fruit for example) are hand-picked by these Venezuelan native tribes before being blended with more traditional gin foundations (like black pepper and citrus). Expect fruity tang, herbaceous undertones, and subtle heat on an earthy backdrop. The best bit? 10% of all sales are reinvested to support reforestation as well as contribute towards sustainable jobs.

Size: 700ml
ABV: 47%
Find here: UK £31

Glendalough Wild Botanical Gin

If you’re going to make a gin that defines itself by how clean, crisp, and light it feels, then expert craftsmanship has to be involved to avoid the liquid becoming boring but of course, Glendalough have smashed it. Their Wild Botanical Gin aims to represent a seasonal year in The Garden of Ireland where they’re based. Juniper and pine for spring, summer flowers, autumn fruits and a spicy winter finish – delicious. On top of that great concept, everything is sustainably foraged and infused from fresh which just goes to show the expertise that go into a gin that seems simple on the surface. Bravo.

Size: UK 700ml / US 750ml
ABV: 41%
Find here: UK £33.74 / US $29.99

Drumshanbo Gunpowder Irish Gin

Now here’s a gin that’s exploding with flavour. Crafted by the curious mind of P.J Rigney, this Irish gin takes you on an adventure inspired by his global travels. The ‘gunpowder’ refers to Chinese gunpowder green tea, one of the four vapor-distilled botanicals (on top of eight others). Moroccan orris, Indian cardamom, Macedonian juniper, and meadowsweet from Drumshanbo town itself – the range is astounding. Floral, sweet, herbaceous and earthy, the flavours have had so much time to develop during the slow distillation so see for yourself why it’s won some huge awards.

Size: UK 700ml / US 750ml
ABV: 43%
Find here: UK £33.74 / US $41.99

Orkney Gin Company Rhubarb Old Tom

Released for World Gin Day 2017, here we have a tasty tangy twist on Orkney Gin’s Old Tom made using locally grown rhubarb. That classically sweet and smooth Old Tom profile plays off that authentic rhubarb tartness so well, and citrus, cinnamon and rose petals fill out the flavour with warm, zesty, and floral notes. This really is one of the best flavoured gins around, with two gold awards from the Masters and World Gin Awards in 2020 to show for it – gorgeous.

Size: 500ml
ABV: 43%
Find here: £34.90

The Botanist Gin

This gin is easy to find and even easier to enjoy, becoming a staple among gin lists. Exclusively concocted on the island of Islay in Scotland at the Bruichladdich distillery, they’ve gone all in on botanicals here with 31, 22 of which are native. Coriander and lemon peel provide some familiar qualities, whereas more exotic red clovers, mugwort leaves and creeping thistle mix it up. The end result? A velvety and herbaceous gin that balances earthiness with sweetness and reminds you of a spring garden – perfectly well rounded for a fresh G&T.

Size: UK 700ml / US 750ml
ABV: 46%
Find here: UK £36.44 / US $41.99

St. George Botanivore

Are you a botanivore? Maybe you are and you didn’t even know it. This American craft gin boasts no less than 19 botanicals for a plush, rounded profile – angelica root, bay laurel, coriander, orange peel and star anise among others. It strikes that sweet spot of approachability and rewarding complexity, with citrus freshness, earthy spice, and breezy refreshment. Very likeable indeed.

Size: UK 700ml / US 750ml
ABV: 45%
Find here: UK £37.95 / US $33.99

Black Robin Gin

Any ornithologists out there might be able to have a stab at where this gin is from, because the lovely Black Robin on the bottle is an endangered and rare domestic bird from New Zealand – and indeed a percentage of sales go to its preservation. Exotic botanicals like native Horopito are infused with filtered spring water from underneath the distillery and (Just like Black Duck Vodka), whey spirit. This gin is all about subtle complexity, with a clean palate revealing super refreshing leafy notes, spicy cardamom and juniper, and a touch of liquorice and pear sweetness. Explore this neat, perhaps with a slice of cucumber and enjoy.

Size: 700ml
ABV: 43%
Find here: £39.95

Prefer a glass of whisky when the sun is shining? How about these Summer Stunners!

7 Daiquiri Twists to Try Right Now

Rum, lime, and sugar – the holy trinity that creates one of the world’s favourite cocktails, the Daiquiri. So simple, right? Well, you might be surprised at how easy it is to get wrong. Or maybe not, if you’ve been subject to a sickly-sweet slush puppy version before.

The Daiquiri may well have been inspired by the Cuban Canchanchara cocktail, with its rum, lime, and honey ingredients, but it is American mining engineer Jennings Cox, based in Cuba at the time, who invented it at the turn of the 20th century.

With the U.S. exploiting Cuba’s abundance of iron at the time, many Americans spent time in the nearby town of Daiquiri. One such man was Jennings, who saw the Cubans mixing rum and coffee and started experimenting with his own inventory, eventually discovering the deliciousness of rum, lime, and sugar.

And once he discovered it, so did the U.S Navy and as soon as it landed on American shores and spread to Washington D.C and New York, it became a mainstay of American bars as well as the favourite cocktail for Ernest Hemingway and John F. Kennedy.

So, if you’ve never taken to it before then we’ll help you master the original, and if it’s still not clicking with you then don’t worry because we’ve got a selection of tasty twists for you to try!

The Original Daiquiri

The Daiquiri has somewhat lost its way a little, developing a reputation for overly sweet slush with sickly fruits masking any rum in the mix. If this is your idea of the cocktail, then this is the recipe to try first. Getting back to purity and simplicity, it’s simply fresh lime juice, a little syrup, and good quality rum at the centre of it all. The key thing is getting those ratios right for your personal taste, so easy on the sugar.

Ingredients
60ml rum (Light or White, like Havana Club 3-year-old rum)
20ml lime juice
20ml sugar syrup
Lime twist (garnish)

 Method
Pour all the ingredients into a shaker with ice cubes. Shake well but do not blend! Simply strain into a chilled cocktail glass and add the garnish – voila!

The Modern Daiquiri

Traditional recipes call for a single rum, usually white, but what you’ll often find in many top bars now is a blend of two or three. The different rums carry different bodies and flavours, so the white rum injects vibrance and tang, whilst the darker blends and somebody and richness. Okay, so this isn’t the craziest twist but if you’ve always enjoyed Daiquiris at swanky bars but nowhere else, then this might be why!

Ingredients
30ml white rum (e.g., Havana Club 3YO)
30ml Jamaican or demerara rum (e.g., Appleton 12YO)
20ml lime juice
20ml sugar syrup
Lime twist (garnish)

Method
The same as the original, simply shake everything except the lime with ice and strain into a pre-chilled cocktail glass!

Strawberry Daiquiri

Probably the most famous strawberry cocktail, there’s a reason that you might be more likely to find this than the original. If you use ripe, fresh strawberries then you create a more fruity and less tangy twist on the original that’s perfect for summertime. See how sweet your berries are before adding the syrup!

Ingredients
60ml rum (light ideally, e.g., Havana Club 3YO)
50g strawberries
20ml lime juice
15ml syrup
Strawberry or lime (optional garnish)

Method
Setting up the blender is the hardest thing about this cocktail. Simply add everything in with ice and double strain over the glass. Use crushed ice to make your blender’s job that bit easier. Lime or strawberry for garnish. Delish.

Coconut Daiquiri

If you’ve never tried this, then you’re in for a tropical treat. The rich and creamy coconut creates a silky mouthfeel and moreish texture, pairing deliciously with the classic Daiquiri elements. A little intensity, a little tang, a little sweetness, and a lot to love.

Ingredients
60ml white rum
30ml fresh lime juice
45ml coconut cream
15ml simple syrup

Method
Shake all your ingredients vigorously with ice for no less than 30 seconds and strain into a chilled cocktail glass. Lime or coconut flakes would make the perfect garnish, and of course serving in a coconut shell would be the dream.

The Hemingway Daiquiri

The American novelist loved ordering Daiquiri during his Havana hotel stay in the 30s, but he did have feedback for the El Floridita bartender – ‘double the rum and lose the sugar’. Suffice to say, his version hasn’t taken off at all, but the evolved version has. Maraschino liqueur and grapefruit provide some of the lost sweetness as well as some fruity vibrance. 

 Ingredients
60ml white rum
20ml maraschino liqueur
20ml grapefruit juice
30ml lime juice
Lime or grapefruit (garnish)

Method
Yet again, add all ingredients to a cocktail shaker with some ice and shake well. Strain into a glass of crushed ice and voila, the Hemingway.

Cucumber and Basil Daiquiri

Step into the garden of Daiquiri delights with this fresh and herbaceous twist. The Basil Cucumber Daiquiri combines the crispness of cucumber with the aromatic charm of basil, resulting in a cocktail that's unparalleled in its refreshment and natural fragrance.

 Ingredients
60ml white rum
30ml fresh lime juice
60ml cucumber juice
10ml basil-infused simple syrup
Basil leaves and cucumber slice for garnish

Method
A regular syrup is a 1:1 ratio of water to sugar, so all you need to do is add a few basil leaves into the mix whilst it’s cooking to infuse that herby flavour. Remove them at the end! Once you’ve peeled the cucumber, blend everything with ice and strain (possibly double strain) over a chilled glass. Reinvigorating and unbelievably refreshing.

Spicy Daiquiri

This fiery and invigorating twist isn’t for everyone, but if you like it then you’ll love it. The spicy kick of jalapeño and the zesty zing of ginger creates a super lively cocktail that you certainly will not forget. The warmth and gentle spices in the rum will be brought to the fore, and the refreshing lime juice tames the whole mix down.

Ingredients
60ml white rum
30ml fresh lime juice
10ml ginger syrup
2-3 slices of jalapeño (adjust to your spice preference)
Jalapeño slice (garnish)

Method
Shake everything for a good old while to infuse the spices, and strain into a chilled glass – super simple to make, and exciting to taste. You could use Sriracha sauce instead for a slightly different spice profile – but go easy!

If you’ve got the taste for cocktail experimentations then check out our delicious Piña Colada twists here, from the Chocolada to the Caramelized Banana Colada!

10 Easy Drinks to Make for Your Next Dinner Party

No dinner party is complete without something delicious to drink. Whether you’re going full out and aiming to win Come Dine With Me, or just having a few friends over, you’ll want something eye catching, tasty and easy to make. With all that food to make and the house to tidy, the last thing you need is to spend hours on drinks as well.

So, get your best glasses, pitchers, and punchbowls out because here are our 10 easy drinks to impress your dinner party guests with!

Elderflower Cooler

This is truly one of the most refreshing cocktails you could conjure up for your party. Elderflower is as popular as it’s ever been, and the simplicity of it with the gin and sparkling water makes it oh so easy to prepare.

Top Tip: If you’re lucky enough to have elderflower gin at hand, then you won’t need the cordial too. We love elderflower but having all of that could be overboard!

Ingredients (for 4)
2 thyme sprigs
2 rosemary sprigs
50m elderflower cordial
150ml elderflower liqueur
150ml gin
330ml sparkling water
Edible flowers (garnish)

Method
Fill a jug with the cordial, liqueur, gin, a handful of ice cubes and stir until thoroughly chilled. Pour into champagne flutes, top up with the soda and decorate with the herb sprigs and edible flowers. Enjoy!

Top Tip: If you have time, it looks super cool if you freeze the Thyme and Rosemary in the ice cubes beforehand.

SANGRIA

A fruity jug of sangria on a hot day is hard to beat, but we think it’s just too nice to be ignored unless the sun is shining.  We say throw the calendar out and bring the sunshine indoors because if you’re partying with fans of red wine, there really isn’t anything better to be in the middle of the table.

Ingredients (for 4)
750ml good red wine
100ml brandy
200g berries
2 oranges
2 pears
2 lemons

Method
Chop two oranges, two pears, two lemons, 200g of your favourite red berries and dust them with sugar and cinnamon. Fill a jug with ice, your fruits, 100ml of brandy and 750ml of red wine. Stir, taste, and add in a little triple sec if you want it stronger, or some sparkling water for the opposite.

Top Tip: Try to leave your fruit mix for at least an hour in the fridge so it really takes on the sugar and cinnamon flavouring. If you forget, then it really doesn’t matter. It’s Sangria. It’s still amazing.

RHUBARB & CUSTARD COCKTAIL

Okay, stick with us here because this one is slightly more technical but still really simple for you to make at home. With a backbone of vodka, syrupy rhubarb and yep, you probably guessed it, advocaat, your guests will definitely love this if they’re fans of the dessert.

Ingredients
100ml vodka
100ml rhubarb syrup
(85g caster sugar + 300g rhubarb)
1 length rhubarb (garnish)
30ml advocaat
75ml lemonade

Method
First, the rhubarb syrup. Heat the sugar gently in a pan with 75ml of water. Before it begins to bubble, add your chopped rhubarb. Simmer for 5 minutes and sieve over a bowl. Boil this again for 2 minutes until syrupy and you’re done. Now, shake the vodka and rhubarb syrup with ice and pour into glasses. Finally, you need to mix or whisk advocaat and lemonade. Slowly drizzle this into the glasses over an upturned spoon and you’ll see a stunning division of the two mixtures.

Top Tip: For a fancy garnish, make small shreds of rhubarb using a peeler and dunk them into icy water– they’ll curl up like magic - Rhubarbus Garnishio! (I haven’t seen Harry Potter in a while, sorry.)

MEXICAN MULE

Tequila and lime are a match made in heaven, but it turns out that ginger beer is a welcome addition to their relationship. Staggeringly simple this one, it’s a tequila-based version of a Moscow Mule. Easy to make and once you taste, you’ll realise it’s even easier to drink!

Ingredients (for 4)
240ml tequila
50ml lime juice
40ml agave syrup/sugar syrup
90ml good quality ginger beer
Lime (garnish)

Method
Add the tequila, lime juice and syrup to an ice filled cocktail shaker and shake, shake, shake until you can feel the chill. Strain into an ice filled glass and top up with ginger beer. Garnish with a wedge of lime and enjoy! Sombrero optional.

WHISKEY HOT CHOCOLATE

Perfect for staying cosy outside or as a nightcap, the boozy hot choc is too good to be just a novelty. You can make this with milk or dark chocolate, or simply hot chocolate powder, but we’re going for white chocolate for added beauty and indulgence.

Ingredients (for 4)
400ml milk
180ml whiskey
400g white chocolate
2tbsp vanilla essence

Method
 Slowly heat the milk and essence in a pan and add the chocolate until it’s completely melted. At that point, stir in the whiskey and pour into mugs. Star anise sat on top completes the warming image and provides a very subtle liquorice-y flavour. It divides opinion though, so check with your guests first! They might prefer marshmallows or grated chocolate which also accompany the drink brilliantly.

WHITE WINTER COSMOPOLITAN

This wintery spin on the classic Cosmo is just what guests will want to see as they come in from the cold. White cranberries are just harvested a little earlier than red cranberries, but still the same fruit with the same tartness. The familiar Cosmo we love, but in its winter outfit!

Ingredients (for 4)
180ml vodka (preferably citrus)
60ml triple sec
120ml white cranberry juice
A dash of lime
Berries (garnish)

Method
Cocktail shakers at the ready. Thrown in your vodka, triple sec, cranberry juice, ice, and a dash of lime juice for added freshness. Shake well and pour into martini glasses. Finish with berries on the rim for the quintessential winter Cosmo experience.

Top Tip: A light dusting of icing sugar on the berries around the rim really does wonders for the wintery look.

MAN O’WAR

Named after one of the great American racehorses, this cocktail is also a winner. If your party is demanding something a little (or a lot) stronger, then the Man O’War is ideal.

Ingredients (for 4)
180ml Bourbon
60ml triple sec (preferably Cointreau)
60ml sweet vermouth
Juice of 1 lemon
Tablespoon of sugar syrup (optional)
Cherry (garnish)

Method
Shake plenty of ice, bourbon, triple sec, sweet vermouth, and the juice of a whole lemon. Shake until you feel the chill, and taste. The ratios can be tough to get right for this one, so add in syrup if you want more sweetness. Strain into a chilled cocktail glass and voila, a real showstopper!

Top Tip: If it packs too much of a punch then serve over crushed ice instead so it’s a little less potent.

FRENCH 75

Named after a French World War One gun, this is another hard hitter. However, with gin, bubbly, fresh lemon, and sugar, this drink is a lot more welcoming than the name implies. For us, dinner party drinks are all about trying something a bit different, and the partnership of gin and Champagne is a surprising hit.

Ingredients (for 4)
100ml gin
50ml fresh lemon juice
50ml syrup
300ml Champagne (to taste)
Lemon twist (garnish)

Method
Combine all the ingredients except the champagne into a shaker with ice. Shake and strain into a champagne flute, then top up with the bubbles. Add a twist of orange for garnish. Just like that, you’re in Paris!

SUPERMAN SHOT

We don’t usually include shots in these kinds of lists, but who knows what direction a dinner party might head in and if nothing else, the Superman shot is a stunning eyecatcher. Also, you can pick whatever colours you want to suit your occasion!

Ingredients
10ml cherry liqueur
10ml banana liqueur
10ml blue vodka

Method
Completely straightforward except a little bit of technique to avoid mixing. Pour the cherry first, and then the banana over the back of a spoon. The banana will sink to the bottom. Finish with the vodka over the spoon to top it off. Simple and adaptable but the kind of little touch that makes a dinner party feel special.

COQUITO

No Christmas in Puerto Rico would be complete without a cold coquito, and after trying this sweet and creamy concoction, you may be saying the same about your future dinner parties.  

Ingredients (for 4)
250ml spiced rum
300ml coconut milk
200ml coconut cream
300g condensed milk
250g evaporated milk
0.5tsp vanilla extract
1 medium cinnamon stick
Pinch of ground cinnamon and nutmeg (garnish)

Method
Don’t be offput by the relatively lengthy ingredients because it’s just a case of lumping them all in a blitzer, except the cinnamon stick which you add before refrigerating for at least 2 hours. Give it a good stir before serving and pour small amounts over ice. Sprinkle nutmeg and cinnamon over the top and it looks sublime. Feliz Navidad!

Plenty there to tickle your fancy and get you thinking about what you might serve at your next dinner party, or even bring to someone else’s- don’t outdo them too much though ;).

If you want to serve some stone cold classics then go here for a reminder of how to assemble the 10 most popular cocktails in the world.

Or, perhaps you’re having a Halloween themed dinner party in October, in witch case (pun very much intended), check out these 5 easy to make spooky cocktails!

Oh, and make sure to let us know if you try any of these at your next party, or if you have any go-to’s of your own that always go down a smash.

Gouqi: London's Most Exciting Chinese Restaurant

Chef Chee Hwee Tong, formerly of the seven-time Michelin-starred Hakkasan Group, unveiled his latest culinary venture Gouqi earlier this year, and it’s been making waves ever since. Positioned in the heart of St James's, Gouqi has been one of the most talked-about openings of the year, delivering a fine dining experience that combines innovation and tradition in mouthwatering Chinese cuisine.

With an impressive career spanning two continents, Chef Tong brings his wealth of expertise and mastery of contemporary Chinese flavours, setting you up for grand expectations that begin to be met the minute you set foot inside. Elegant and exquisite details are everywhere you look in the sleek and refined interior adorned with 6 artworks from 6 different acclaimed Chinese artists and Botanique flower arrangements. But let’s get to where the real magic happens - on the plate.

Chef Tong's menu is a symphony of flavours, showcasing the best of Chinese cuisine. Using premium live produce sourced from around the globe, Gouqi offers an abundance of tantalizing dishes drawn from various regions of China. Prepare to be dazzled by the live seafood selection, featuring Norwegian King Crab, Canadian Crab, Gillardeau Oysters, Scottish Lobster, Diver Scallops, and Diver Razor Clams. Each dish is meticulously prepared and presented on custom-made chinaware, elevating the dining experience to unforgettable levels. Barbecued dishes like Legendary Peking Duck with Oscietra Caviar are carved table side, and the majestic dim sum menu including the standout Steamed Royal Dim Sum Platter makes ordering a challenge in the best kind of way.

Of course, we have a special interest in the drinks selection and Bar Manager Jamie Rowe certainly delivers here too, offering some selections you won’t find anywhere else. For example, rare teas, like the Emperor's Golden Eyebrow, which has just 2kg produced per year and is exclusively available at the restaurant. For cocktails lovers, the bar serves up innovative concoctions inspired by the four Chinese mythological creatures: the Azure Dragon of the East, the Vermilion Bird of the South, the White Tiger of the West, and the Black Tortoise of the North.

Inevitably, grand expectations come with high-end positioning like this, but at every stage, Gouqi proves to be a transportive dining experience that meets and exceeds them, inviting you to be captivated by the true artistry of modern Chinese gastronomy.

Find the website here.

25-34 Cockspur St, London, SW1Y 5BN

Bar Swift, Soho: Two-Storey Delight

Nestled on Old Compton Street, Swift Bar Soho stands as a testament to the creative collaboration between two renowned cocktail power couples: Nightjar founders Edmund Weil and Rosie Stimpson, and Milk & Honey's Mia Johansson and Bobby Hiddleston. Together, they have crafted a remarkable drinking den that captures the essence of the vibrant and utterly iconic Soho scene. With a focus on elegance, efficiency, and an impressive array of libations, Swift is no stranger to awards and when you leave, you totally get why.

The bar is thoughtfully designed, divided into two distinct areas depending on your mood. Upstairs, the ambience is lively and casual, offering a perfect swing by spot for those seeking a quick but refined drink experience. With leather booths and mirrored walls galore, the Art Déco-inspired decor sets the stage for enjoying classic cocktail favourites or indulging in Swift's expansive range of unique concoctions.

Their legendary sorbet Sgroppino and wintery Irish Coffee are to die for, and other eye catchers include the Freja featuring Grey Goose vodka, Dolin blanc vermouth, lychee, lemon, and soda. Deciding exactly what to order will probably take longer than the drink, because on top of that, the talented mixologists, including Bobby Hiddleston (known for his record-breaking cocktail-making skills) ensure that you won't be waiting long!

Heading downstairs, Swift unravels into something new; a relaxed and sensual lounge, enticing guests to settle in and savour the experience. This basement den operates daily, offering live music on weekends, boasting an extensive collection of over 300 globetrotting whiskies, and providing a more complex menu inspired by influential individuals past and present.

The latest legends themed menu pays homage to remarkable figures, from artists and performers to great thinkers. It strikes a balance between sophistication and fun, with cocktails like the deep and robust Stone St, a nod to Aisha Tyler, and the whimsical Only in L.A, an Ab-Fab inspired mix of Absolut Elyx and Martini Rubino.

Cementing its place as a prominent fixture in London's forever competitive cocktail scene, Swift continues to attract a vibrant and diverse crowd, just like their menu.  

Visit the website here.

12 Old Compton St, London, W1D 4TQ

Grand Marnier Cocktails as featured in The Three Drinkers in Cognac

Episode Two of The Three Drinkers in Cognac sees Aidy, Helena and Eddy explore the second most famous drink of the region, Grand Marnier, pulling together some of their own cocktail creations in the process.

Aromatic dried orange peel is the heart of Grand Marnier, and more specifically Citrus Bigaradia, a delicately perfumed bitter orange picked before it has become fully ripe to gather those intense and highly concentrated oils. Distilled six times over and blended with sugar syrup and cognac and the gorgeous liqueur is complete!

So, which Grand Marnier cocktails did The Three Drinkers create to impress mixology extraordinaire Tiffanie Barriere?

The Grand Margarita

Showing them how it’s done first though, Tiffanie shook up the Grand Margarita. This is one of the most elegantly rounded cocktails you can make, with each ingredient bringing salty, sweet, bitter, and sour tastes. The Grand Marnier brings so much more depth than the usual syrup and the balance struck here is perfect, with the added texture from the Grand Marnier making every sip that bit more satisfying.

Ingredients
30ml Grand Marnier
30ml Premium Tequila
20ml Fresh Lime juice
Ice
Fresh lime to garnish
Salt for rim
Glass: Tumbler

Method
Cut and rub the lime around the rim of a glass. Add salt to a plate, tip the glass upside and rim with the salt. Next, combine the Grand Marnier, Tequila and lime juice in a shaker with ice and wet shake for 30 seconds. Strain into the tumbler over ice and garnish with a wheel of fresh lime.

Old Fashioned Persian (Eddy)

Introducing the winner of the mini-contest (sorry Aidy and Helena!), it’s Eddy who envisioned the orange flavouring of Grand Marnier with an Old Fashioned but wanted to add a touch of his Iranian heritage so included rose water and chai tea for this Old Fashioned Persian. There are light floral notes, warming spices and the silky sweet citrus of Grand Marnier typing everything together wonderfully.

Ingredients
30ml Grand Marnier
15ml Rosewater
15ml Chai tea infusion
Fresh lime
Orange for garnish
Glass: Tumbler

Method
Cut a slice of orange and rub it around the rim of a tumbler. Next, build the cocktail in the glass, combining the Grand Marnier, rosewater and chai over ice. Add a squeeze of lime and stir well. Garnish with an orange twist. 

Orange You Happy To See Me (Aidy)

Aidy set out to celebrate the region around him, combining not just the two of the most celebrated drinks of the region, but local fresh orange juice, local honey, and even local eggs. It’s the region of Cognac in a glass! 

Ingredients
50ml Cognac
25ml Grand Marnier
20ml Orange Juice
10ml Fresh Honey
1 Egg white
Glass: Martini glass

Method
Combine all ingredients bar the egg white into a shaker without ice and shake for 30 seconds. Next, add the egg white and ice and wet shake for another 30 seconds to activate the egg white. Strain into a Martini glass and garnish with orange peel. 

Le Grand St Clement (Helena)

Classic and simple, the gorgeous fresh fruit juice is apparent here straight away with the richer oomph from the Grand Marnier and Cognac following. Ever the oenophile, Helena tops up the glass with Champagne adding a crisp, bubbly and refreshing quality to an already delicious mix.

Ingredients
25ml Grand Marnier
15ml Fresh Lemon
15ml Fresh Orange
15 ml Cognac
Top up with Champagne
Glass: Chilled flute

Method
Combine the Grand Marnier, fruit juices and Cognac in a shaker with ice and shake for 30 seconds. Strain into a chilled flute half way then top up with Champagne and garnish with a thin orange slice.

Keep your eyes peeled for plenty more discoveries and cocktails from the series and if your wondering which cognac you should use, check this article out.

Searcy’s St Pancras: First Class

Nestled within the historic St Pancras station, Searcy’s is an iconic destination that celebrates the best of its surroundings whilst also providing a joyful escape from them.

As seen in the Ab Fab film, the longest Champagne in all of Europe sits under a mighty iron roof that was the largest in the world when first built all the way back in 1868. Whether nestled in a cosy nook, or overlooking the Victorian grandeur, the bar has a certain magic to it that’s both relaxing and exciting.

The display bar of delicious nibbles gives you a tantalising taste of what’s to come as you cross the walkway to the Brasserie – the restaurant side of Searcy’s. Industrial chic, swanky with golden warm tones and plush with greenery, you could almost forget where you are for a moment were it not for the bright blue station clock in the middle reminding you.

Inspired by early 20th century classics, British heritage, seasonal produce and of course, the gastronomic delights of the Eurostar’s main destination, the Brasserie’s changing menu under Colin Layfield is always a delight. Fresh seafood in particular takes centre stage, with the likes of light platters, smoked salmon and crab linguine, roast monkfish, caviar, oysters, posh fish and triple cooked chips enticing you in. Schnitzel, bulging burgers, succulent Lake District beef and others fill out the seasonal menu, and that’s before we even mention the drinks – there is a Champagne bar after all!

In fact, there is even a ‘Press for Champagne’ button - yes please, and you’ve got around seventy to pick from. Some of these bubblies currently star in the Searcy’s cocktail list alongside St Germain elderflower liqueur, be that the Latin Quarter with Limoncello, the French Garden with Calvados, or the Sureau Royal with rose liqueur... which I love the sound of. Spicy, sweet and refreshing; the range is always fantastic and that goes for the No/Low options too.

Whether it’s to unwind after a long commute or to get the ball rolling on a trip to the continent, Searcy’s is a truly memorable experience. Keep your eyes peeled for their events too, like Searcy’s Sunday Brunch Feast with live jazz music that you can book now from 9th July 2023 onwards.

Find their website here

St. Pancras, St Pancras International Station, London N1C 4QL

The UK’s First Urban Winery Has Now Got Its Own Vineyard

London Cru, the UK's first urban winery, has taken a bold leap forward by acquiring Foxhole Vineyard in West Sussex, situated just a stone's throw away from the renowned Bolney Estate. If you’re not familiar with London Cru, then let us recap their story so far because they’re doing some very exciting things in the world of UK wine.

Tucked away down a SW6 alleyway is an old Victorian warehouse. Once used for gin production, Cliff Roberson eyed it up for a new lease of life in 2013 and despite being in central London, it was to become the UK’s first urban winery. But that’s not the only thing making London Cru stand out…

With a focus on crafting top-quality still wines, London Cru sets itself apart from the rest of the UK's winemakers. While vineyards are sprouting up across the country and producing incredible fizz, few have this same unwavering dedication to still wines.

Whilst they have been using European grapes from the likes of Languedoc-Roussillon and Piedmont, this acquisition of Foxhole Vineyard lays down an ambitious marker as they aim to trail-blaze the quality and variety of still wines being produced in the UK – we love to see it!

Located less than 50 miles away from their urban winery, Foxhole Vineyard perfectly aligns with London Cru's innovative spirit. The vineyard boasts 20,000 vines, predominantly Pinot Noir and Pinot Gris, accompanied by a small pocket of Bacchus. This idyllic vineyard, with its south-facing hillside offering stunning views of the South Downs, is a testament to London Cru's commitment to the mission.

By controlling every stage of production from grape to glass, London Cru and Head Winemaker Alex Hurley aims to create a homegrown and unique British winemaking experience to replicate English Sparkling Wine’s newfound place on the international stage.  Very exciting times indeed!