Summer Cocktail Recipes

Here is a list of cocktail recipes from American Bar in London that will change your standard for spirits this season.

 

 

Kentish Cob

45 ml Bacardi 8yr
25 ml Martini Rubino
15 ml Fermented Plantain Syrup**
Top with Roasted Potash Farm Hazelnut & Coffee Soda

Method - Stir
Glass -  Highball
Ice Block
 

 

Oast House Fizz 

50 ml Bombay Sapphire
25 ml Cocchi Rosa
30 ml Lemon
15 ml Pineapple Syrup*
5 ml Hop & Herb Tincture**
top ml Soda
1 dsh Egg White

Method - Blend, shake
Glass - Highball
Ice - One large block
Garnish - Hops, silver leaf
 

 

Basil Ionides

45 ml Ron Zacapa
30 ml Cocchi Cacao Infusion*
10 ml Salted Cacao Liqueur**
5 ml Mastiha
3 dsh Smoky Whisky
3 sh Peychaud Bitters

Method -  Stir
Glass - Chantilly
Ice Block
Garnish - Caramel Nest
 

 

Sapphire Jubilee Fizz

30 ml Star of Bombay
10 ml Violet Liqueur
5 ml Oleo Saccharum
30 ml Pineau des Charantes
top Champagne
Method Shake
Glass Coupette
Ice
Garnish Blue edible paint*
 

 

A Frosty Reception

45 ml Illegal Mezcal
30 ml Birch Liqueur
30 ml Lime
15 ml Pink Peppercorn Syrup
3 dsh Eucalyptus
1 dsh Egg White

Method - Blend, shake
Glass-  Metal Goblet
Ice -  Block Ice
Garnish - Bespoke Candy Floss
 

 

The Shire Cocktail

45 ml Chivas Regal 18
10 ml Le Venenossa Raicilla
10 ml Roasted Sunflower Honey*
top Cider
3 drp Absinthe

Method -  Stir
Glass - Chantilly
Ice Block
Garnish - Bespoke Candy Floss
 

 

 

 

 

 

Black Diamond

30 ml Woodford Reserve Rye
20 ml Campari
15 ml Mr Black
5 mlSalted Lapsang Sucking Syrup

Method -  Stirred
Glass -  Japanese Rocks
Ice Block
Garnish - Incense, pickled cherry
 

Bright Light Cities

45 ml Bacardi Superior
25 mlAperol
25 ml Kamm & Sons
25 ml Lemon
5 ml Yuzu
15 ml Ginger Syrup
1 dsh Egg White

Method - Blend, shake
Glass - Sour
Ice
Garnish - Pickled celery + sangria
 

 

Blue Alpin

50 ml JW Blue Label
30 ml Cocchi Riserva La Venaria
10 ml Geisha Coffee Cordial*
1.5 bsp Liquorice Bitters

Method - Stir
Glass -  Golden Rocks
Ice Block
 

 

 

Tunnel Piper

40 ml Dewars
20 ml Rubino infused cacao*
5 ml Apricot Liqueur
30 ml Lemon
15 ml Grain**
4 dsh Liquorice Bitters
1 dsh Egg White

Method - Blend, shake
Glass - Japanese Rocks
Ice
Garnish-  Cacao nib powder