A Rose and Jasmine Cocktail
London's One Aldwych hotel in the city's Covent Garden theater district boasts an in-house florist Mark Siredzuk whose captivating arrangements fill the reception areas, hallways and guest rooms of this stylish hotel.
But Siredzuk reserves some of his real floral firepower for the One Aldwych's chic Lobby Bar, the see-and-be-seen watering hole for the city's cocktail culture, from BBC journalists to glamorous fashionistas.
Complementing Siredzuk's spectacular, towering arrangements in the Lobby Bar is a mixology menu with its own emphasis on botanical tinctures and ingredients. Exotic cocktail elements including kefir lime leaves, lychees, coriander bitters, basil syrup, English green apples and mushroom infusion make their way into the bar's inspired sips. The mushroom infusion featured in The Magic Gift (which includes butter-washed Dalmore 12, chocolate liqueur and French vermouth) is indicative of the bar's meticulous attention to detail. The drink is served with a slice of dehydrated mushroom and better still, in a hip flask like something that would have been sipped by Isak Dinesen on safari. Cocktails are cleverly categorized under subject areas like Explore, Nostalgia, Indulge and non-alcoholic Temperace cocktails for those who like their fun without the morning after effects.
Anyone anxious to sample the unique botanical flavors that define the Lobby Bar would be wise to start with the Fashion Galore! cocktail, a quintessential expression of the unique flavors and style that define One Aldwych.
Created by head bartender Pedro Paulo, the cocktail is inspired by the unique legacy of British magazine editor and avant-garde fashion icon Isabella Blow. Paulo modeled the cocktail on the floral notes found in Blow's signature perfume, Fracas.
Fashion Galore! Cocktail
- 50 ml Martin Miller's Gin
- 25 ml rose liqueur (Edmond Briottet is used at One Aldwych)
- 15 ml jasmine syrup*
- 10 ml lemon
- 10 ml sugar
- 5 fresh muddled grapes
- 2 egg whites
- 1 teaspoon sugar
- 10 ml bergamot juice
Beat egg whites with sugar and bergamot juice.
Shake with ice in a cocktail shaker and strain into black frosted glass.
Top with bergamot foam and rose petal garnish.
- 1 kg sugar
- ½ litre of water
- 250 grams of jasmine tea
Slow-cook all of the ingredients together using plastic wrap to cover the pan.
After 34 to 40 minutes of slow cooking the jasmine syrup is ready.
Simply strain the syrup and leave to cool.