With London Cocktail Week taking place 3rd – 9th October, we pick out five of the best autumnal cocktails to sip as the nights draw in and the leaves begin to fall

Words Elysia Agnew

The Peppergroni

From Dan Berger at Ace Hotel, Shoreditch

INGREDIENTS:
Diplomatico Reserva 40ml
Charred red pepper infusion of Cocchi Americano 30ml
Kamm & Sons 10ml

METHOD:
This is a take on the supremely popular Negroni, but with an interesting twist: the Cocchi vermouth is infused with charred red pepper for a smoky, savoury kick. Dan Berger was asked to create this cocktail for chef Niall Davidson (who has worked with Nuno Mendes at Chiltern Firehouse and is now opening its own restaurant), as he had been chosen as one of Diplomatico Rum’s ‘Diplomats of a new era’. Dan was inspired by Niall’s love of charring and barbecue cooking and came up with the pepper to add the smoky flavour to the drink.

acehotel.com

Raw Ginger Martini

At Blixen, Spitalfields Market

INGREDIENTS:
Our London Vodka 50ml
Lillet Blanc 15ml
Martini Rosato 10ml
Raw Ginger Juice
Fresh Lemon Juice
Garnish: Double rinse of raw ginger juice and lemon zest for garnish

METHOD:
In a mixing pint glass add Our/London vodka, Lillet Blanc and Rosato. Add ice and stir. Strain into a chilled cocktail coup that has been double rinsed with raw ginger juice. Squeeze the lemon twist over the cocktail and rub the edges of the glass with the twist. Add the twist to the glass for garnish.
This is a fresh and vibrant martini recipe, packed with health-boosting ginger – it may even help ward off those winter colds! If re-creating at home, use a garlic press for a fuss-free way to extract the juice from chunks of fresh ginger.

blixen.co.uk

The Spring Onion Gibson

At Lassco Ropewalk, Bermondsey

INGREDIENTS:
Jensen’s Dry Gin 65ml
Dry Vermouth 5ml

METHOD:
Place ice in a martini glass to chill it, and pour a tiny splash of vermouth over the ice. In a mixing glass filled with ice pour Jensen’s Dry Gin. Stir ten or so times. Discard ice and vermouth from the glass, and carefully strain gin into the chilled glass. Garnish with homemade pickled spring onion.

lassco.co.uk

Mrs Mason’s G&T

Stocked in Harvey Nichols and Fortnum & Mason. Served in Mint Leaf Lounge, Bank

INGREDIENTS:
Masons Dry Yorkshire Gin 50ml
Premium Tonic Water
Orange Zest

METHOD:
Pour a double measure of Masons Dry Yorkshire Gin over lots of ice, add premium tonic water and garnish with orange zest for a refreshing citrus burst. It’s the perfect refreshment for those crisp, autumnal afternoons.

mintleaflondon.com

Purple Haze

Available at Balham’s garden cafe, Brother Marcus

INGREDIENTS:
Prosecco 80ml
Lemon Juice 10ml
Creme de Mure 10ml
Blackberries (4)
Cranberry’s (4)
Rosemary Garnish

METHOD:
For those who don’t want to let summer go just yet, the boys behind Balham’s garden café, Brother Marcus have created ‘Purple Rain’. An autumnal take on a spritz, this is a refreshing and simple cocktail perfect for a pre-dinner drinks to be enjoyed in the last of the sunshine. Half fill a tumbler with ice and mix the crème de mure and fresh lemon juice, then top off with prosecco. Finish with blackberries and cranberries and a sprig of rosemary.

brothermarcus.co.uk

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