< Previous 134 100 CONNAUGHT COCKTAILS juno difficulty 2 abv 1 minty, chocolaty Juno was the Roman goddess of love and marriage. Her name has long been associated with the renewal – or rejuvenation – of the new moon. This gin creation evokes the quarter moon that shines on each Connaught Bar mirrored table. It also invites you to reflect on the half-moon shaped piece of white chocolate that graces this refreshingly light cocktail. The floral fresh notes of the cucumber and rose gin and jasmine tea are complemented by the herbaceous notes from the Acqua Bianca liqueur, a complex blend of lemon verbena, bergamot, peppermint, rose and a hint of ambergris. The mint soda and Cocoa Husk Cream (page 239) marry these diverse flavours into a luscious veil of smoothness. Combine the gin, cream, jasmine tea, liqueur, lemon juice and soda in a mixing glass filled with ice and stir until well chilled. Strain into a Kyoto glass filled with ice and garnish with a half-moon shaped piece of white chocolate. 45 ml (11/2 fl oz) cucumber and rose gin 30 ml (1 fl oz) Cocoa Husk Cream (page 239) 30 ml (1 fl oz) brewed jasmine tea 10 ml (1/3 fl oz) Acqua Bianca liqueur 10 ml (1/3 fl oz) fresh lemon juice 30 ml (1 fl oz) mint soda Half-moon shaped piece of white chocolate, to garnish 134 100 CONNAUGHT COCKTAILS juno difficulty 2 abv 1 minty, chocolaty Juno was the Roman goddess of love and marriage. Her name has long been associated with the renewal – or rejuvenation – of the new moon. This gin creation evokes the quarter moon that shines on each Connaught Bar mirrored table. It also invites you to reflect on the half-moon shaped piece of white chocolate that graces this refreshingly light cocktail. The floral fresh notes of the cucumber and rose gin and jasmine tea are complemented by the herbaceous notes from the Acqua Bianca liqueur, a complex blend of lemon verbena, bergamot, peppermint, rose and a hint of ambergris. The mint soda and Cocoa Husk Cream (page 239) marry these diverse flavours into a luscious veil of smoothness. Combine the gin, cream, jasmine tea, liqueur, lemon juice and soda in a mixing glass filled with ice and stir until well chilled. Strain into a Kyoto glass filled with ice and garnish with a half-moon shaped piece of white chocolate. 45 ml (11/2 fl oz) cucumber and rose gin 30 ml (1 fl oz) Cocoa Husk Cream (page 239) 30 ml (1 fl oz) brewed jasmine tea 10 ml (1/3 fl oz) Acqua Bianca liqueur 10 ml (1/3 fl oz) fresh lemon juice 30 ml (1 fl oz) mint soda Half-moon shaped piece of white chocolate, to garnish 168 100 CONNAUGHT COCKTAILS number 11 difficulty 2 abv 3 dry, aromatic Number 11 was created in 2019 to celebrate the Connaught Bar’s eleventh anniversary. A tribute and an evolution of The Connaught Martini (page 24), our bar’s signature offering, it was also inspired by another cocktail classic, The Vesper. While the Number 11 only contains four ingredients, there are two elements that make this version a special occasion, a visual celebration. First, the cocktail glass is hand painted with splashes of edible art paint in a style reminiscent of the famed twentieth-century Abstract Expressionist painter Jackson Pollock. The four colours we use represent the drink’s four main ingredients: gin, vodka, vermouth and bitters. (The drink also adopts Pollock’s technique for naming his works by number.) Second, the drink is aerated in the same way Spanish cider is served, using an escanciador, a battery-operated Spanish cider-pouring device that injects air into the drink by just pouring the liquid from a great height. (The same aeration can be accomplished by throwing the drink, see page 17, just like they do in Barcelona.) To craft this new classic, gin, vodka and our house-made Amalfi Lemon Peel-infused Ambrato Vermouth (page 238) are batched in a bottle and stored in the freezer. The quantities below are for an individual Number 11 but we recommend making ten portions – 450 ml (151/2 fl oz) gin, 300 ml (101/2 fl oz) vodka and 150 ml (5 fl oz) vermouth – so you have more than one serving in the bottle. To serve, the frozen bottle is attached to the escanciador and dispensed into the hand-painted cocktail glass. A delicate rose-like fragrance is imparted to the presentation when a few dashes of bitters distilled from the same five aromatic bitters that are also offered with the Connaught Martini (ginseng-bergamot, lavender, tonka bean, coriander and cardamom) are dropped on the top. The resulting delicate, aromatic notes of citrus and spice are guaranteed to excite to the senses. Freely splash dots of edible paint in at least four colours onto a coupette and leave to dry. Pour the gin, vodka and vermouth into a sterilized bottle. Freeze the bottle until ready to serve. Attach the frozen bottle to an escanciador. Turn it on and dispense the drink into the decorated cocktail glass. (If you do not have an escanciador, you can throw (see page 17) the drink in the same way they do in Barcelona and Havana.) Top with 1–2 dashes of five bitters. Return the bottle to the freezer until you are ready for the next round. Edible paints, to decorate the glass 45 ml (11/2 fl oz) gin 30 ml (1 fl oz) vodka 15 ml (1/2 fl oz) Amalfi Lemon Peel-infused Ambrato Vermouth (page 238) 1–2 dashes five bitters distillate (can be substituted by orange flower water) 168 100 CONNAUGHT COCKTAILS number 11 difficulty 2 abv 3 dry, aromatic Number 11 was created in 2019 to celebrate the Connaught Bar’s eleventh anniversary. A tribute and an evolution of The Connaught Martini (page 24), our bar’s signature offering, it was also inspired by another cocktail classic, The Vesper. While the Number 11 only contains four ingredients, there are two elements that make this version a special occasion, a visual celebration. First, the cocktail glass is hand painted with splashes of edible art paint in a style reminiscent of the famed twentieth-century Abstract Expressionist painter Jackson Pollock. The four colours we use represent the drink’s four main ingredients: gin, vodka, vermouth and bitters. (The drink also adopts Pollock’s technique for naming his works by number.) Second, the drink is aerated in the same way Spanish cider is served, using an escanciador, a battery-operated Spanish cider-pouring device that injects air into the drink by just pouring the liquid from a great height. (The same aeration can be accomplished by throwing the drink, see page 17, just like they do in Barcelona.) To craft this new classic, gin, vodka and our house-made Amalfi Lemon Peel-infused Ambrato Vermouth (page 238) are batched in a bottle and stored in the freezer. The quantities below are for an individual Number 11 but we recommend making ten portions – 450 ml (151/2 fl oz) gin, 300 ml (101/2 fl oz) vodka and 150 ml (5 fl oz) vermouth – so you have more than one serving in the bottle. To serve, the frozen bottle is attached to the escanciador and dispensed into the hand-painted cocktail glass. A delicate rose-like fragrance is imparted to the presentation when a few dashes of bitters distilled from the same five aromatic bitters that are also offered with the Connaught Martini (ginseng-bergamot, lavender, tonka bean, coriander and cardamom) are dropped on the top. The resulting delicate, aromatic notes of citrus and spice are guaranteed to excite to the senses. Freely splash dots of edible paint in at least four colours onto a coupette and leave to dry. Pour the gin, vodka and vermouth into a sterilized bottle. Freeze the bottle until ready to serve. Attach the frozen bottle to an escanciador. Turn it on and dispense the drink into the decorated cocktail glass. (If you do not have an escanciador, you can throw (see page 17) the drink in the same way they do in Barcelona and Havana.) Top with 1–2 dashes of five bitters. Return the bottle to the freezer until you are ready for the next round. Edible paints, to decorate the glass 45 ml (11/2 fl oz) gin 30 ml (1 fl oz) vodka 15 ml (1/2 fl oz) Amalfi Lemon Peel-infused Ambrato Vermouth (page 238) 1–2 dashes five bitters distillate (can be substituted by orange flower water) 172 100 CONNAUGHT COCKTAILS omega difficulty 2 abv 1 sour, tangy As the last letter of the Greek alphabet, omega has traditionally symbolized a sense of comprehensiveness – of being all that you can be, of being perfect to the end. In modern times, to be an omega person is the opposite of an alpha. Instead of being confident, bold, the first in everything, as an omega you are completely your own person regardless of others’ expectations. This Omega is a clear, citrusy take on a Margarita with softer, more complex notes than its bold predecessor. The lightly aged tequila couples well with our house- made Soft Lime Juice (page 235) and mandarin orange bitters, resulting in a sophisticated interpretation. The coriander bitters add a familiar herbal freshness that is characteristic of fine Mexican cuisine. Combine the tequila, soft lime juice, orange bitters and coriander bitters in a mixing glass filled with ice and stir until well chilled. Strain into a rocks glass with a piece of block of ice. Garnish with a red salty lime water cake. 45 ml (11/2 fl oz) reposado tequila 30 ml (1 fl oz) Soft Lime Juice (page 235) 5 ml (1 barspoon) mandarin orange bitters or orange bitters 2 dashes coriander bitters Red Salty Lime Disc Water Cake (page 235), to garnish 172 100 CONNAUGHT COCKTAILS omega difficulty 2 abv 1 sour, tangy As the last letter of the Greek alphabet, omega has traditionally symbolized a sense of comprehensiveness – of being all that you can be, of being perfect to the end. In modern times, to be an omega person is the opposite of an alpha. Instead of being confident, bold, the first in everything, as an omega you are completely your own person regardless of others’ expectations. This Omega is a clear, citrusy take on a Margarita with softer, more complex notes than its bold predecessor. The lightly aged tequila couples well with our house- made Soft Lime Juice (page 235) and mandarin orange bitters, resulting in a sophisticated interpretation. The coriander bitters add a familiar herbal freshness that is characteristic of fine Mexican cuisine. Combine the tequila, soft lime juice, orange bitters and coriander bitters in a mixing glass filled with ice and stir until well chilled. Strain into a rocks glass with a piece of block of ice. Garnish with a red salty lime water cake. 45 ml (11/2 fl oz) reposado tequila 30 ml (1 fl oz) Soft Lime Juice (page 235) 5 ml (1 barspoon) mandarin orange bitters or orange bitters 2 dashes coriander bitters Red Salty Lime Disc Water Cake (page 235), to garnishStep inside London’s legendary Connaught Bar and discover the iconic cocktails that make it one of the best bars in the world. From The Connaught Martini to drinks like Mysterious Woodlands and Yellow Submarine, the bar’s virtuoso mixologists share their recipes and techniques for creating timeless and contemporary classics at home. Agostino Perrone goes beyond the basics to share the recipes that define the bar’s signature drinks – including syrups, infused spirits, milk punches, sherbets and shrubs, plus eye-catching garnishes. With expert guidance on essential bar tools, glassware and mixing techniques, and stunning specially commissioned photography, The Connaught Bar brings this celebrated bar to life and to your home.Next >