A Refined British Cocktail Recipe
Travel the world and you'd be hard-pressed to find a destination as elegant and plush as London's Hyde park-facing Dorchester Hotel.
Like several luxury London hotels, the Dorchester boasts its own in-house, baby-faced floral designer Phil Hammond, whose sumptuous arrangements perfume the already rarefied air.
The hotel features a quintessential British tea served six times daily and showcasing a selection of custom teas, champagne, delicate sandwiches and a host of scones and exquisite pastries. Lingering over a cup of dozens of possible tea choices with growing notes describing a provenance on a Sri Lanka hillside or in India's Teesta Valley is a unique pleasure. Adding immeasurably to the experience is the prime people watching as you observe the fascinating comings and goings of high-powered businessmen ignoring their tea as they maneuver multiple cell phones and gaggles of giggling, Euro-chic teenagers sporting ropes of gold jewelry and designer bags.
But if lingering over a cocktail is more your speed, the Dorchester features a selection of seasonal specialties including the Casanova, a summer blend of ripe strawberries and the unexpected, delightfully savory addition of fresh basil.
- 25 ml. Aperol
- 25 ml. Punt e Mes Italian vermouth
- 10 ml. Crème de peche liqueur
- 1 or 2 large strawberries
- 2 basil leaves
Build in a large wine glass over ice cubes.
Cut the strawberries in quarter and drop in the glass as well as the basil leaves.
Top with the prosecco and give a gentle stir.