STYLE

Esquire (UK) - - Contents -

Evening wear, plus cock­tails to spill down your bib; Audi’s vi­sion of the fu­ture; take a sock out of Jacko’s drawer; Rus­sell Nor­man’s roast chicken; smell like a Viking; a brand-new retro watch; car­toon fash­ion; boots that make a point; arty food; isn’t it By­ronic?; shave like 007; dress like Ser­pico; go ba­nanas for the Ba­hamas; coats; Jeremy Lang­mead’s cold front; a go-faster phone; ski your­self fit; travel tips; fresh specs; an­i­mal prints; the pro’s guide to pro­tein; state­ment sweaters; the cord co­nun­drum; hip books; pants of the rich and fa­mous

Event sea­son is back and con­ven­tional black tie just won’t do. Get the par­ties started with el­e­gant, mod­ern evening wear and a clas­sic cock­tail to hand — the rest is down to you

A white tuxedo jacket worn with a clas­sic poplin shirt and a satin bow tie in a dark shade is an easy enough look to pull off; but pair the afore­men­tioned jacket and shirt combo with an on-trend Western bow tie, and the look sud­denly makes a whole new level of state­ment. Cream silk sports coat, £1,395; black silk Western bow tie, £105; white poplin shirt, £105; black silk trousers, £580, all by Ralph Lau­ren Pur­ple La­bel. Black vel­vet slip­pers, £480, by Ralph Lau­ren Silk jacquards, bold pat­terns and state­ment jack­ets are not for the faint of heart, but worn cor­rectly, with a smart roll-neck, for in­stance, you will be the talk of the party (in the best way). Sav­ile Row stal­wart Gieves & Hawkes, per­haps un­sur­pris­ingly, is the place to start. Red silk jacket, £1,495; black wool trousers, £245, both by Gieves & Hawkes. Black merino wool roll-neck, £150, by John Smed­ley. Black pa­tent leather-satin loafers, £475, by Jimmy Choo

In th­ese days of tie-free dress codes and track­suits at the pub, it’s hardly sur­pris­ing that it’s more ac­cept­able (even en­cour­aged) to team a tux with sporty sep­a­rates. So long as the suit is cut im­mac­u­lately, a knit­ted polo worn but­toned up with train­ers can look the business. Black wool tuxedo, £2,200; black wool long-sleeved polo shirt with or­ange striped rib­bing, £580; black leather-suede train­ers, £470, all by Dior Homme It might seem per­verse to sug­gest do­ing black tie with­out a tie, but a beau­ti­ful vel­vet tuxedo with a T-shirt and match­ing waist­coat can look louche, Gal­lic and a lit­tle bit dan­ger­ous (for all the right rea­sons). If it’s min­i­mal Parisian savoir faire you’re af­ter, look no fur­ther than Ber­luti. Mid­night blue vel­vet smok­ing jacket, £3,250; mid­night blue vel­vet waist­coat, £500; black cash­mere T-shirt, £420; mid­night blue vel­vet tuxedo trousers, £870; black leather boots, £1,350, all by Ber­luti

THE FOP A vel­vet jacket in a jewel shade teamed with a silk shirt, flow­ing trousers and pa­tent loafers is ev­ery bit the dress code for a sec­ond night on the trot. Com­fort­able, el­e­gant and a bit sleazy (in a good way), throw on a clas­sic bow tie, and slink into the party like well-dressed syrup. Emer­ald vel­vet blazer, £2,530; cream silk shirt, £1,065; black vis­cose/satin trousers, £900; black pa­tent leather loafers, £890, all by Tom Ford. Black silk bow tie, £60, by Richard James

Dirty Mar­tini Recipe: Agostino Per­rone, di­rec­tor of mixol­ogy,

The Con­naught;

the-con­naught.co.uk

In­gre­di­ents: 60ml Tan­queray No 10 Gin; 10ml home­made dry ver­mouth (equal parts Mar­tini Ex­tra Dry, Gan­cia Bianco and Noilly Prat); 10ml olive brine; olives to gar­nish

THE MAV­ER­ICK Old Fash­ioned Recipe: Ali Reynolds, World Class GB 2015 win­ner

In­gre­di­ents: 60ml Bulleit Bour­bon; 5ml 2:1 sugar syrup (2 parts caster sugar; 1 part warm wa­ter); dash of An­gos­tura bit­ters; ice; or­ange zest to gar­nish

THE SHOW OFF Gim­let Recipe: Jamie Jones, World Class GB 2017 win­ner

In­gre­di­ents: 60ml Tan­queray No 10 Gin; 25ml lime cor­dial; ice; fresh lime slice to gar­nish

THE SPORTY ACCESSORISER

MON­SIEUR MIN­I­MAL

Ne­groni Recipe: Dustin MacMil­lan, brand man­ager, Hix;

hixrestau­rants.co.uk

In­gre­di­ents: 25ml No 3 London Dry Gin; 25ml An­tica For­mula Ver­mouth; 25ml Cam­pari; 1 large round, clear ice ball or sphere; 1 half (moon-shaped) slice of blood or­ange to gar­nish

Bloody Mary Recipe: Brian Silva, bar man­ager, Balt­hazar; balt­haz­ar­lon­don.com

In­gre­di­ents: 50ml vodka; 250ml V8 juice and pas­sata mix (com­bine 2l V8 and 250ml pas­sata); 2 le­mon wedges; 1 lime wedge; 1 tbsp of Worces­ter­shire sauce; 1 tsp green Tabasco sauce; ½ tsp cel­ery seed; fresh horse­rad­ish; ba­con (op­tional) and a cel­ery stick to gar­nish

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