The Connaught Hotel, The Langham London and The Savoy share the ideal Valentine’s cocktail recipes from their globally renowned bars.

If we can’t leave home this Valentine’s weekend, one way to celebrate is to craft our own bar-quality cocktails. To bring a taste of their world-class mixology into our homes, the three lavish London hotels, The Connaught, Langham London and Savoy, have shared with Forbes the recipes for their own highly acclaimed bars’ cocktail creations.

London’s Connaught Hotel is home to the Connaught Bar, which in 2020 topped The World’s 50 Best Bars list. Artesian Bar at The Langham London has also been a mainstay on this list, previously taking the top spot for four consecutive years. And The Savoy has made its mark on the global ranking with the legendary 1893-opened American Bar consistently featuring high up the list and the art-deco Beaufort Bar following close behind.

To inject some of these bars’ sophistication into your cocktail-making efforts, try these inventive recipes over Valentine’s weekend.

Connaught Bar, The Connaught London

FLEURISSIMO

  • 1 White sugar cube
  • 5 dashes Peychaud’s Bitters
  • 5 ml Violet liqueur
  • 15 ml Remy Martin VSOP cognac
  • Champagne to top up
  • A rose petal

Soak the sugar cube with Peychaud’s Bitters and gently drop into the champagne coupe filled with the violet liqueur and Remy Martin VSOP cognac. Top up with champagne and garnish with a rose petal. 

A HINT OF PURPLE

  • 30 ml Purple Americano Cocchi
  • 20 ml Connaught Bar Gin
  • 50 ml Rhubarb sparkling wine
  • 5 ml Galliano L’Autentico
  • Blueberries and fennel

Stir all of the ingredients in a mixing glass. Strain into a red wine glass over a single piece of ice, then garnish with candied rhubarb.

Artesian, The Langham London

YOUNG HEARTS, RUN FREE

  • 20 ml Absolut Elyx Vodka
  • 25 ml Grenadine, vanilla and raspberry cordial
  • 20 ml Italicus
  • 2.5 ml Smoky whisky
  • 60 ml Served Raspberry Hard Seltzer

This cocktail combines an array of flavors with an underlying kick of smoky whisky, pairing perfectly with the light delicate flavors of fruit. Simply stir together and serve over a block of ice. For an extra Valentine’s touch, place a heart-shaped sweet on top as pictured.

Beaufort Bar, The Savoy London

LOOK INTO MY EYES

The Story: During a show in 1993, David Copperfield brought an illustrious audience member by the name of Claudia Schiffer on stage to join in his mind-reading act and by January of the next year, the two were engaged. After their relationship eventually ended, some suggested it may not have been as genuine as it appeared, and that perhaps Copperfield had hypnotized the famous model so she would fall in love with him.

  • 30 ml Grey Goose vodka
  • 25 ml Passion fruit cordial
  • 15 ml Martini Fiero
  • 10 ml Riesling wine
  • 100 ml Champagne
  • Dehydrated passion fruit and sugar

Combine dehydrated passion fruit and sugar to create a dust for your garnish. Mist one side of your glass with water and dip into the garnish. Combine all of the cocktail ingredients except for the champagne into a mixing glass. Stir over ice until well combined. Pour and strain into a champagne flute, then top with champagne.

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