All posts tagged: vodka

Artesian: Best Bar in the World?

Well, this has been rather a long time coming. After a holiday from work and then a horrifying plunge back into work, I’ve been taking a bit of a break from the cocktails. Time to catch up with a bar visit from waaaay back at the end of March. For a special occasion (ahem, major birthday), my friends and I took a trip to Artesian, the no.1 bar in the world according to┬áthis reputable authority. We were all dressed up and ever so slightly tipsy on French 75s when we arrived at the Langham Hotel, just north of Oxford Circus, where Artesian is located. It was a Saturday night and we were worried about queuing, (no reservations but it was pleasantly busy rather than heaving and we got right to a table by the window. The bar itself has a Chinoiserie theme, with an absolutely gorgeous back bar which I did not manage to get a photo of, and the drinks are Surrealism-themed, each with a hashtag to call their own. The presentation is… unique, …

Cocktail of the week no.12: the Cosmopolitan

Yes, I know. But it’s really a great cocktail! I’m sure Sex and the City ruined this as a serious cocktail (or is it the fact that it’s pink and has vodka as the base spirit?), but I like Sex and the City, I’m not averse to pink drinks, and frankly, I quite enjoy combining the two. (Cosmo + bathtub + SITC on iPad = excellent Saturday night. Too much information?). A good Cosmo is just pale pink with a hint of cranberry juice – the fresh lime should really be dominant. It’s a pretty strong drink, nowhere near as sweet and delicate as it looks. The cranberry juice just sweetens it up enough to be palatable, and you really need a smooth vodka for this one. Ingredients: 1 1/2 oz vodka 1/2 oz Cointreau 1/2 oz cranberry juice 1/2 oz fresh lime juice Shake all ingredients over ice and strain into a cocktail glass. Garnish with a twist of lemon or orange.

Chinese New Year cocktail: Jasmine Tail

As you may have seen, I’m working my way through a series of classic cocktails every week, but it’s also super fun to make cocktails for all the occasions that pop up on the calendar. It gets me to think about ingredients and mixtures that I might not otherwise get to try. My workplace has been decorated recently for Chinese New Year, and although I’m not doing anything else to mark the holiday, I thought I’d make a cocktail (or three) by way of celebration. I started reading about all the different kinds of cocktails inspired by China and south-east Asia generally, and came to the conclusion that whatever I make has to involve tea. There are various highly complex concoctions out there involving ginger syrups, baiju, peppercorns, yuzu juice, etc, but a tea-based cocktail is a bit more accessible, and I know more about tea than I do about any of the above. If I wasn’t writing about cocktails, I’d probably write about tea instead (and maybe I will?). I used to have a …