Having recently featured on the cover of Square Meal magazine I was invited to shoot for its sister publication Imbibe, an on trade magazine for the drinks industry. I shot a series of classic gin cocktails for them, here are just a couple of my favourites.
A relatively recent creation, the Bramble was dreamt up by Dick Bradsell while he was working at Fred’s Club in Soho during the 1980s.
wine glass or sling
(Bradsell uses a rocks glass)
Garnish: Blackberry and a mint sprig
(Bradsell uses a lemon slice instead of the mint)
Method: Fill the glass with crushed ice, add gin, lemon juice and sugar syrup and stir slightly to mix ingredients but not so much to over-dilute. Top up with more crushed ice. Then lace drink with crème de mûre by slowly pouring over the fresh ice. The mûre should make a pleasing ‘bleeding’ effect in the glass. Serve immediately with straw.
50ml London No 1
20ml lemon juice
12.5ml sugar syrup
12.5ml crème de mûre
THE WHITE LADY
For most bartenders, a cocktail recipe that they’re creating can go through various iterations over many years before they reach a result that they’re truly happy with. For Harry MacElhone, however, he virtually performed a volte face when he was making the White Lady.
Glass: Martini or coupe
Method: Add all ingredients to the shaker, dry shake, then hard shake with ice. Strain into a chilled glass.
25ml triple sec
25ml lemon juice
1 egg white