Our ex­perts rec­om­mend theirs...

BBC Good Food - - Update -

Miriam Nice

BBC Good Food

@miri­amjs­nice

‘A b&b is one of my favourites. It’s strong, full of flavour and fun to or­der at the pub as it usu­ally takes ages for the bar­tender to find the Béné­dic­tine.’

25ml brandy + 25ml Béné­dic­tine. Serve in a tum­bler with ice and a cock­tail cherry.

Bar­ney Des­maz­ery

BBC Good Food @bar­ney_des­maz­ery

‘The bit­ter­sweet flavours of a bi­cy­clette are as suited to a cold win­ter’s night as they are to a hot sum­mer’s day.’

100ml Cam­pari

+ 200ml dry white wine. Serve in a wine glass with ice and a slice of lemon.

Tom Jolly

Bev­er­age man­ager, Gle­nea­gles

@the­gle­nea­gleshotel @gle­nea­gleshotel

‘It would have to be a scotch & soda.

It’s sim­ple, light and easy to drink. My top whiskies to use would be Bow­more 15, Talisker Storm or Oban 14. The hint of smoke re­ally car­ries through.‘

50ml whisky + 125ml soda. Serve over ice in a high­ball glass.

Do­minic Whisson

Head bar­tender, Amer­i­can Bar at the Savoy

@do­minicwhisson @the­savoy­lon­don

I’ve fa­mil­iarised a lot of my guests with the alaska. Yel­low Chartreuse is a herbal liqueur with a va­ri­ety of spices and honey – per­fect for the sea­son. 60ml gin + 20ml Yel­low Chartreuse. Stir in a mix­ing glass with lots of ice, then strain into a small cock­tail glass.

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