To celebrate London Cocktail Week we wanted to bring you some weird and wonderful cocktails to try. *clinks glass*
From kale to smoking pipe bitters, brace yourself for a selection of recipes pushing the boundaries of cocktail creation.
11 Unusual Cocktail Ingredients
Jugged Peas(01 of11)
Open Image ModalUnusual ingredient: chicken stockYou will need:200ml snow queen vodka infused with fresh pea shoots 750ml tomato consumme 250ml clarified ham liquor250ml clarified chicken stock 100ml fresh lemonHeavy seasoning 12 drops of homemade hot sauce Served with chicken skin, asparagus & pea shoots.Try these cocktails at a new Salt of the Earth cocktail bar, which will open on 36 Brixton Water Lane soon. (credit:Salt of the Earth Ltd)
Grapefruit Teaser(02 of11)
Open Image ModalUnusual ingredient: white balsamic vinegarYou will need:50ml Staritsky and Levitsky Vodka2 Segments of pink grapefruit2 tsp of sugar15ml Lime10ml Lemon5ml White Balsamic Vinegar30ml Ginger beer Muddle the ingredients together then shake. Once shaken well, pour into a high ball glass with ice cubes. Garnish with a slice of cucumber, a slice of grapefruit and a maraschino cherry. (credit:Staritsky and Levitsky Vodka)
Deer Hunter(03 of11)
Open Image ModalUnusual ingredient: smoking pipe bittersYou will need:50ml tin cup bourbon 5ml salts of the earth smoking pipe bitters10ml birch sap syrup3 drops of angostura bitters 3 drops of orange bitters Served with venison carpaccio & beetroot. Try these cocktails at a new Salt of the Earth cocktail bar, which will open on 36 Brixton Water Lane soon. (credit:Salts of the Earth Ltd)
Hail Mary(04 of11)
Open Image ModalUnusual ingredient: beetroot juice and TabascoYou will need:25ml Belvedere Vodka35ml freshly blended watermelon75ml freshly blended tomato juice20ml cold-pressed beetroot juice1ml red chili pepper (blended with watermelon)2 dash Green & Red TabascoSalt & pepper to tastePinch of paprika10ml fresh lemon juiceRoll the drink to dilute. Strain over ice. Garnish with celery stalk and lemon. Try these cocktails at Belvedere's Drink, Eat, Live pop up bar which is situated on Cucumber Alley, Unit 22 Thomas Neal Centre, WC2H 9LD. (credit:Belvedere Vodka)
Rising Sun(05 of11)
Open Image ModalUnusual ingredient: green teaYou will need:30ml Hakushu whisky 12yo20ml Akashi-Tai Shiraume Umeshu (plum liqueur) 25ml fresh lemon juice15ml sencha green tea syrup (homemade)1 dash The Bitter Truth Grapefruit Bitters1 fresh egg whiteAngostura bitters for garnishIngredients for green tea syrup:3 tablespoons sencha green tea leaves100ml boiling water200g caster sugarPut 3 tablespoons of sencha tea leaves into a tea pot. Pour 100ml of boiling water and steep the tea leaves for 5 minutes, before straining out the leaves. Add 200g caster sugar and mix until sugar is fully dissolved. Pour the blend into a bottle and leave to cool for an hour before mixing it into the cocktail. NB you can keep this in the fridge for at least a month.To make the cocktail put all ingredients into a shaker and shake for 10 seconds. Then add a generous amount of ice cubes and shake again for a further 10 seconds. Carefully strain the cocktail into a margarita glass through a fine strainer. The rich foam created by the egg white will automatically shift to the top. Garnish with 3 drops of Angostura bitters on top of the foam.You can also sample these cocktails at The Red Bar, Bam-Bou, 1 Percy Street W1T 1DB. (credit:Bam-Bou)
Wonka Bar(06 of11)
Open Image ModalUnusual ingredient: truffle oilYou will need:50ml hoxton gin1 scoop of vanilla ice cream1 large spoon of chocolate oreo soil3 drops of bitter bastards white & black truffle bitters1 drop of truffle oil25ml vanilla sugar50ml almond milkServed with gold & chocolate.Try these cocktails at a new Salt of the Earth cocktail bar, which will open on 36 Brixton Water Lane soon. (credit:Salt of the Earth Ltd)
Pina-Kale-Ada(07 of11)
Open Image ModalUnusual ingredient: kale juiceYou will need:35ml Belvedere Vodka75ml freshly blended pineapple5ml fresh cold-pressed kale juice10ml fresh lemon juice5 basil leaves35ml Coco Face coconut waterShake and strain and served on the rocks. Garnish with a slice of pineapple or a pineapple leaf.Try these cocktails at Belvedere's Drink, Eat, Live pop up bar which is situated on Cucumber Alley, Unit 22 Thomas Neal Centre, WC2H 9LD. (credit:Belvedere Vodka)
Odessa Blue(08 of11)
Open Image ModalUnusual ingredient: seaweed sprinklesYou will need:50ml Staritsky and Levitsky Vodka15 ml Blue Curacao10ml Lime1 heaped tsp of sugar 30ml Apple JuiceSeaweed Shake all ingredients together in a cocktail shaker and strain into a martini glass, the cocktail should be an eye-catching, ocean blue colour. Garnish with a lime wedge and sprinkle with seaweed. (credit:Staritsky and Levitsky Vodka)
Foghorn Leghorn(09 of11)
Open Image ModalUnusual ingredient: Swedish mustard pickleYou will need:50ml Whitley neill gin10ml Swedish mustard pickle 25ml fresh cucumber juice 15 ml dill infused honey20 ml gooseberry juice2 drops of fresh pink grapefruit bitters1 sprig of dill brushed around the glassServed with pickled herring, pickled cucumber jelly, pink grapefruit, pea purée and dill.Try these cocktails at a new Salt of the Earth cocktail bar, which will open on 36 Brixton Water Lane soon. (credit:Salts of the Earth Ltd)
The Essence Of Alba(10 of11)
Open Image ModalUnusual ingredient: rosemaryYou will need:60ml rosemary-infused Beefeater15 sprigs of rosemary, rinsed1⁄2 lemon, juiced1 tbsp runny honey3 drops orange bitters – you can use Fee Brothers Orange or Angostura Orange (available online)Top up with soda water3 drops of truffle oil on the top of the drink for garnish24 hours before serving: empty the gin into a large jug. Add the rosemary sprigs. Cover with clingfilm and leave to infuse for 24 hours. Then remove the rosemary and using a funnel, put the gin back into the bottle. NB This will keep afterwards like normal gin.You can try these at Daphne's restaurant, 112 Draycott Ave, London SW3 3AE. (credit:Daphne's)
And finally, a festive number... St Nic's Tipple(11 of11)
Open Image ModalUnusual ingredient: egg white and maple syrupYou will need:50ml Somerset 5yr Brandy25ml freshly squeezed lemon juice (NB half a lemon yields about 25ml of juice) 15ml Canadian Maple Syrup1 fresh egg whiteCrushed ice5-10ml of Graham's LBV PortSprig of mint for garnishFresh cranberries or dried cranberries for garnishPut all ingredients into a shaker and shake for 10 seconds. Then add a generous amount of ice cubes and shake again for a further 10 seconds. Fill Champagne flute with crushed ice and strain the cocktail into the flute. Carefully bleed through the port (place with a sprig of mint and cranberries.)You can also try these at J Sheekey restaurant, 28-35 St Martins Ct, London WC2N 4AL. (credit:J Sheekey)
Want to try making your own cocktail creations at home? Master bartender Adi Astley from TGI Friday's offers his tips for whipping up an impressive array of beverages:
:: Beware of adding extra booze. Drinks are designed for consistent taste, so adding extra alcohol can change the drink for the worse and upset the balance of ingredients.
:: Keep it fresh. Always try using fresh ingredients when considering fruits and juices – the fresher the better.
:: Ice ice baby. A drink is best served well-iced. The less ice, the quicker it will dilute and water the drink down.
:: A sprig of this and a squeeze of that. Garnish can help with the presentation and complement the drink. It can also add aroma and add to the drinkability of the cocktail i.e. adding a mint sprig to a mojito creates the smell of fresh mint which can tantalise the taste buds.
:: Choose the right shape. The shape of the glass should always be matched to the drink i.e. if it’s a straight up cocktail then a martini glass or pulpit should be used or for a long drink use a decent tumbler so you can ice it well.
:: You’re sweet enough. Try to balance flavours, like sweet with sour. This glues different flavours together and makes sure to not overpower the drink.
:: Easy does it. When using bitters, remember to only use a dash or two as it affects flavour drastically.
:: Shake it (but don’t break it). When mixing a cocktail, don’t smash the ingredients to bits - simply press them together to release the flavours. There’s nothing worse than a mojito ripped to pieces and ending up with tiny mint leaves in your teeth… not great on a first date!
:: Be brave. Be daring with flavours and challenge the norm. Bourbon and pickle juice go really well together – believe it or not!