drinks in season

mix
Silver angel
25ml vodka
5ml crme de pche
10ml passionfruit syrup

In the
20ml apple juice
70ml sparkling wine

Shake the first four

ingredients and strain
into a chilled martini
Cocktail consultants Giles Looker and Mike Butt have designed drinks for glass. Top with your
choice of sparkling
Richard Branson, Verbier ski resort and several of Londons hottest bars. wine. Garnish with
They shook up these party season creations exclusively for Food and Travel a star-shaped piece
of lemon peel.
Photography by Roderick Field
Mikes tip: Always
taste your sparking
wine before you use it
to see if it works with
Louisiana jam the other flavours. Dry
is almost always best,
40ml Southern Comfort so when it doubt use
2tsp apricot jam cava it is also cheaper
20ml lemon juice ( a than champagne. Make
lemon, squeezed) your star-shaped lemon
6-8 mint leaves peel garnish using a
small a cookie cutter.
Place all ingredients in Food pairing: smoked
a jam jar, add crushed salmon blini.
ice, shake and strain.

Giless tip: The jam

jar serves as your
cocktail shaker, coaster Forget the resolution
and glass for a unique
presentation. There is 25ml vodka Shake all ingredients over Giless tip:
no need to add sugar 20ml chambord ice very well and strain into a If you are in a rush,
to this, as the jam 25ml raspberry pure chilled martini glass. Garnish instead of blending your
provides all the 25ml single cream with raspberry pure swirls. own raspberries buy a
sweetness you need. prepared raspberry pure
Food pairing: sticky or coulis from the
barbecued pork ribs supermarket.
or jambalaya. Food pairing:
Auld lang syne shortbread.

35ml blended Scotch whisky

15ml Drambuie
2 dashes Angostura bitters
1 clove

Stir all ingredients over ice in

a whisky tumbler. Remove the
clove when thoroughly stirred
down. Garnish with a twist
of orange zest and a clove-
studded orange slice.

Mikes tip: Make sure you use ice

made from good quality water, or it
will affect the taste of your spirits.
Food pairing: dark chocolate.

88 food & travel food & travel 89

 in season
Fireside flip
50ml bourbon
50ml red wine
70ml single cream
1 whole egg
15ml cranberry sauce
Dash of the liquor from a
jar of cherries (simple sugar
syrup can be substituted)
Shake all the ingredients
together long and hard,
then strain into a small wine
glass. Garnish with a grate
of fresh nutmeg.
Mikes tip: The egg must be
really fresh for this to work
properly. If youre worried
about using eggs, you can
use pasteurised egg whites
instead, but the alcohol in
the drink should kill off
any germs.
Food pairing: chocolate
wafers or mint chocolates.
Drink your cocktail
while its laughing at
you. After shaking a
cocktail well, youll
hear it fizzing this
is from all the air that
youve worked in. As
long as its laughing,
it will be light
The venue for the
Catherine wheel
photoshoot was
Redhook Seafood and
Steaks in Turnmill
30ml VS Cognac
Street, London. For 120ml good dry cider
more information
10ml fresh lemon juice
and the Redhook 2tsp sugar
cockatail list, visit
1 dash Angostura bitters
redhooklondon.com Dust of cinnamon
For more information
on Giles and Mikes Heat all the ingredients in a
creations, visit
microwave, pan or old kettle,
soulshakers.co.uk until it begins to simmer.
Serve in an Irish coffee glass
while hot. Garnish with fresh
lemon and orange zests, and
a sparkle of cinnamon.
90 food & travel
Snowflake
30ml gin
20ml Cointreau
20ml lemon juice
5ml simple sugar syrup
10ml egg white ( small
egg)
75g lemon sorbet
Shake the first five
ingredients hard to froth
the egg white, strain over a
scoop of lemon sorbet in a
coupette glass. Garnish with
lemon zest and a spoon.
Giless tip: This needs to
be shaken very well, or the
lemon sorbet wont float
properly. Make sure the
sorbet is really cold before
you scoop it and serve the
completed drink immediately
you dont want it to melt
before your guests get to it.
Food pairing: Parma ham
and melon.
Mikes Tip: Use a dry, West
Country cider in this sweet
cider will be overwhelming
and might ruin the other
flavours. For a party trick,
try toasting the cinnamon
over the glass using a lighter
and watch it sparkle. Be
careful though: too much in
a pinch and it will put your
flame out.
Food pairing: roasted nuts.
drinks
Wanton abandon
25ml vodka
20ml strawberry pure
15ml crme de fraise
10ml simple syrup
25ml lemon juice
60ml sparkling wine, preferably cava or dry champagne
Shake the first five ingredients and strain over ice into a
very tall highball or sling glass. Top with cava or cham-
pagne. Garnish with a white chocolate-dipped strawberry.
Giless tip: This is the perfect make-ahead punchbowl
drink. Mix the base in a big serving bowl before your
guests arrive, and pour on the champagne at the last
minute so it stays fresh and bubbly.
Food pairing: white chocolate strawberries.
Mulled mojito
50ml spiced rum (infused
with dried ginger, apricots
and sultanas)
10 mint leaves, plus extra
to garnish
20ml lemon juice
20ml simple syrup
1tbsp rum-soaked fruit
Muddle the fruit from the
infusion with the mint and
lemon juice, add the infused
rum, syrup and swizzle with
crushed ice in a highball
glass. Garnish with the rum-
soaked fruit and the extra
mint leaves.
Mikes Tip: Infuse your
golden rum with a selection
of dried mixed fruit (we like
ginger, apricot and sultanas)
for at least two days before
serving. This adds a great
depth of flavour to your
already spiced rum.
Food pairing: a creamy
dessert.
food & travel 91