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Three Spirit Zen Penicillin

Three Spirit Zen Penicillin

*Fresh ginger syrup: 200g ginger 50g water Blend until a pulp and squeeze through a tea towel until no juice remains. Weigh this liquid and add an equal weight of white sugar. **Smoky ginger honey: 200g set honey 200g water 100g peeled and diced ginger Bring…

Mizuwari’s Downfall by The Cocktail Trading Co. – cocktail recipe

Mizuwari’s Downfall by The Cocktail Trading Co. – cocktail recipe

If you want to hear all about Elliot Ball and how Cocktail Trading Co. emerged, check out his Lush Life episode here!

Fumoir Negroni at Claridge’s Hotel, London

Fumoir Negroni at Claridge’s Hotel, London

If you want to meet Claridge’s Bars Manager, look no further than his Lush Life interview, click here to be introduced! If you want to make more cocktails from the book you can get it on Amazon by clicking on the book below!:

Teeling Irish Coffee by James Goggin, Maverick Drinks

Teeling Irish Coffee by James Goggin, Maverick Drinks

*Spiced Stout Syrup (makes approx. 1.5L of syrup):   1L Irish Stout (Guinness or similar) 1kg Demerara Sugar ½ Cup Whole Cloves ½ Cup Pimento/allspice 3 Cinnamon Sticks 1 Whole Orange Zest 2 Inch Fresh Ginger Grated Pinch of Salt 3 Whole Star Anise Pods…

Dead Rabbit: Laury’s, Morzine – Cocktail Recipe

Dead Rabbit: Laury’s, Morzine – Cocktail Recipe

Of course, the Dead Rabbit cocktail was created with Dead Rabbit Bar in New York City in mind. Gareth wanted to create something that suited the tastes of the folk in the area, but using Irish inspirations as well as  having an American twist. Creativity…

Sanguinello, Cecconi’s/The Ned, London – Valentine’s Day Cocktail Recipe

Sanguinello, Cecconi’s/The Ned, London – Valentine’s Day Cocktail Recipe

A romantic match of Citrus combined together with a perfumy herbal finish blended with Bergamot Try your hand at the other Lush Life recipes and find all the ingredients in our shop.  

Mauresque Mai Tai by Johnny Salvo

Mauresque Mai Tai by Johnny Salvo

Our cocktail of the week is one of the many that Johnny made for me. It’s called the Mauresque Mai Tai  – the Savoie twist on the Mai Tai or you could say a tiki twist on the local Mauresque cocktail, originally made with Absinthe…

Viva La Autumn! by Adrian Fartais at K West Hotel & Spa

Viva La Autumn! by Adrian Fartais at K West Hotel & Spa

Viva La Autumn! Head Bartender at Studio Bar, Adrian Fartais shares his recipe for the ‘Viva Autumn’ Cocktail which was available at K West Hotel & Spa for London Cocktail Week 2018. Viva Autumn consists of the most renowned Italian liqueur with its lemon yellow colouring…