Cheers: easy to drink, quaffable cocktails are the stars of this season
(Picture: Luciano Cardinale)Spring has made its uncertain, rain-soaked arrival, which means its time to gear up for long, light-speckled evenings.
It may also mean for many that it’s time to ease up on the dark drinks, the scotches, the brandies and some of the rums.
Typically, spring is season for citrus, for clear, light, easy cocktails. It may not be so different this time around, but the bar scene is subtly changing. “Seasonality” is something of a buzzword at present, but it does seem to be true that after a period where classics have dominated — in uncertain times, the familiar comforts — that bartenders are getting indulging their cheffy sides again.
Here, four mixologists from some of the capital’s top bars share their thoughts on what London will be sipping on this season.
Hibiscus and Gaujillo
By Chris Tanner, Silverleaf
Ingredients
- 30ml mezcal
- 15ml dry vermouth
- 15ml hibiscus x cacao*
- Dash mole bitters,
- 5ml gomme (gum) syrup
- 2.5ml chilli tincture (or add chilli to taste)
*Hibiscus x Cacao
- 375ml Water
- 225g sugar
- 150g agave
- 20g dried hibiscus
- 10g cacao nibs
- 5g Coriander Seed
- 1 cinnamon stick
- 3ml citric acid
In a pan, toast spices until fragrant. Add the water, sugar and agave. Whisk vigorously to dissolve sugars and allow it all to infuse at room temperature overnight, to allow flavours to marry.
Method
Stir and strain, serve in a tumbler.
“Since opening Silverleaf just over a month ago, we’ve made a point of making our drinks as accessible, as light and as smashable as possible — I think people just want to enjoy their drinks and are happy to say, look, I want a rosé, I want a spritz. This Hibiscus and Guajillo is mezcal-forward, the vermouth gives a nice, fresh acidity to it and it’s full of spice and chilli — we put the chilli on the side in the bar, so people can add as much or as little as they like. This season citrus is big, as always — spring is always about drinking fresh. The buzzword at the moment is seasonality and people also are talking about low alcohol drinks. I think it was true as a trend but not so much at the moment — once we left lockdown, the Great British public were thirsty.”
Silverleaf, 80 Houndsditch, EC3, panpacific.com
White House Negroni
By Antim Solakov, London Gin Club
Ingredients
- 25ml gin
- 25ml Martini riserva speciale ambrato vermouth
- 25ml Luxardo bitter bianco aperitif
Method
Stir over ice, garnish with a slice of fig. We finish with a spray of bergamot liqueur mist.
“Spring is a time to move into exotic flavours, exotic fruits like passion fruit — when you come in to us, it’s about being refreshed, and as we’re a gin bar, we’re seeing a lot of people asking for gin and tonics that aren’t as strong as people used to like. Oh, and spring is always big on bubbles. Times are changing though, so we’re making our bar work follow the techniques of our kitchen. In fact, I’d say drinks are starting to get more precise everywhere in all the best bars across town. But this one is a riff on a classic. The clear bitter Luxardo spirit and the ambrato vermouth — which is a special edition — make ours a little sweeter than a normal Negroni, so it could be an all day drink. The only thing is, it has a high ABV, so maybe save it for after dinner.”
London Gin Club, 22 Great Chapel St, W1, londonginclub.com
Frothy Home Boi
By Jack Sotti, Sweeties
Ingredients
- 25ml tequila bianco
- 25ml rosé vermouth
- 25ml rhubarb cordial
- 25ml oat milk
- 1 tsp milk powder
Method
Blend with ice until it is dissolved. Fine strain into a coupette, garnish with raspberry powder.
“Sweeties has only just opened but already this year, a lot of people are moving towards a focus on seasonal flavours — it’s been massive with chefs for ages but bartenders are now really starting to pay more attention. Eating a strawberry in January is a very sad experience, after all. We’re trying to capture British produce at its best, so this spring and summer, we’ll see a lot of rhubarb and strawberry drinks, which is what we’ve got here. This is so bright, so aromatic, it’s definitely one to have during the day. If you’re making this at home, try to strain your rhubarb so it keeps for longer, too. I think people are over hangovers which ruin the next morning, so this isn’t too alcoholic — it means you can pair it more easily with food as well.”
Sweeties, 10 Argyle St, WC1, standardhotels.com
Rhubarb Spritz
By Roisin Stimpson, Nightjar
Ingredients
- 25ml Aperol
- 10ml Amaro Santoni
- 25ml Amaro Santoni pre-mixed with 5ml Branca Menta
- 15ml St Germain elderflower liqueur
- 20ml rhubarb tonic.
Method
Stir over ice.
“A good spritz is a timeless classic that strikes the perfect balance of thirst-quenching quaffability and relative temperance given its low alcohol content. This is Nightjar’s take on the classic Aperol spritz, a drink that we see time and again in the parks and rooftops of London, a trend we aren’t expecting to go anywhere in 2022. As befitting our new moody basement bar, our version adds a little more complexity to complement the floral elderflower top notes. The rhubarb, which we are seeing everywhere at the moment, highlights that bittersweetness. If you’re after something else, the Gimlet is having a real renaissance — it’s so simple but the perfect summer tipple. Oh, and look out for more savoury and umami flavours, too.”
