ON THE GRAPEVINE

AN art deco jewel and epitome of luxury, Claridge’s, in London’s swanky Mayfair, has been a sophisticated setting for celebratory cocktails since 1856 – and now you can recreate the world’s finest concoctions at home. In its new book, you’ll unearth more than 400 cocktail recipes with something to suit every occasion. To whet your thirst, here are three favourites from Claridge’s: The Cocktail Book to fashion now...

The Flapper

Ingredients: 15ml Briottet Creme de Cassis, 15ml Boiron strawberry puree, Laurent-Perrier La Cuvee NV Champagne, to top up, half a strawberry to garnish. Method: In a cocktail shaker, stir the creme de cassis and strawberry puree together, then fine-strain into a flute. Top up with champagne and garnish with half a strawberry on the rim of the glass.

Created for the opening of Claridge’s Bar in 1998.

French 75

Ingredients: 25ml Plymouth Gin, 10ml lemon juice, 15ml sugar syrup, LaurentPerrier La Cuvee NV Champagne, to top up, lemon twist to garnish. Method: In a cocktail shaker, shake all the ingredients, except the champagne, with ice cubes, then fine-strain into a flute. Top up with champagne and garnish with a lemon twist.

Harry MacElhone, ABC of Mixing Cocktails (1923)

Claridge’s Bar Martini

Ingredients: 3 sprays of Noilly Prat Original Dry Vermouth, 125ml of your preferred gin or vodka, frozen, lemon twist or olive to garnish.

Method: This is a much drier version of the classic martini and one that guests at Claridge’s enjoy the most. The coupe and the gin or vodka should be kept in the freezer at -19C and the garnish prepared first to ensure the drink is served as cold as possible. When ready, collect the glass from the freezer and spray with the vermouth. Pour in the gin or vodka, garnish with a lemon twist or an olive, and drink immediately.