Post-fashion week, Sam Wylie-Harris takes a look at the catwalk-worthy cocktails on offer
MR BLACK B&SHE
Tall, dark and handsome, Mr Black Cold Press Coffee Liqueur (£36, 70cl, Oddbins) is made with Arabica beans and was originally created to be drunk straight-up over ice. But with the trend for coffee cocktails, it’s become a bartender’s favourite. Produced in a tiny distillery on the central coast of Australia, the bottle that houses Mr Black is also a work of art and the espresso and hazelnut flavours are simply irresistible.
● 50ml Mr Black, 25ml fino sherry, 3 dashes Black Walnut Bitters, 1 dash Tabasco
● Pour the coffee liqueur and chilled sherry into an iced coupe. Add the bitters and Tabasco and stir.
Styling tip: Orange twist and wear your favourite little black dress
COINTREAU GLAMOUR FIZZ
This cocktail was served at this year’s Glamour Women of the Year awards and has become a favourite with the busy fashion crowd as you can make it at home in a few simple steps, with easy-to-find ingredients. And with French supermodel-turned-actress Laetitia Casta the creative force behind the brand, cue the orange flavours in Cointreau (£15, 50cl, www.tesco.com) that can be tailored to fit your taste and express your creativity.
● 50ml Cointreau, 2 wedges of grapefruit, 1 wedge of lime, 1 bar spoon of strong lemon sherbet, tonic water
● Pour the orange liqueur into a large wine glass and add the grapefruit, lime and sherbert.
● When the sherbet dissolves and infuses into the fruit, fill the glass with tonic water and ice-cubes – voila!
Styling tip: Use Fever-Tree Premium Indian Tonic Water
HAUTE HALF HITCH
Who knows if some of the best one-off pieces at the shows will have been inspired by the designer workshops in Camden market, but Camden was once the centre of gin production – and that’s where Half Hitch Gin (£57.99, 70cl, www.selfridges.com) is distilled. Botanicals include black tea and bergamot to give it its citrus lift and this recipe combines two classic British flavours – earl greyand rhubarb.
● 30ml Half Hitch, 20ml Cocchi Rosa, 10ml rhubarb syrup, 5ml Aperol, 100ml soda water
● Half fill a cocktail shaker with ice. Add the gin, Cocchi Rosa, rhubarb syrup and Aperol, shake vigorously and strain into a chilled wine glass.
● Top with ice cold soda water.
Styling tip: Garnish with a rhubarb knot
SPRING PEACH & HIBISCUS MARTINI
A good starting point to toast the new spring/summer 17 collections is to check out the cocktail edit at one of Dirty Martini’s London bars (www.dirtymartini.uk.com). Known for their bespoke range of martinis, the forecast is looking good for florals and here’s an exquisitely crafted recipe from their new cocktail menu which has just landed…
● 25ml Absolut Blue Vodka, 5ml peach schnapps, 20ml The Vert Hibiscus (green tea and hibiscus liqueur), 25ml coconut water, 1 dash grapefruit bitters,1 dash peach bitters, 10ml lemon juice, 10ml gomme
● Half fill a cocktail shaker with ice. Add the ingredients, shake vigorously and double strain into a chilled martini glass.
Styling tip: Hibiscus flower at base of martini glass
EDGERTON PINK GIN POMEGRANATE COCKTAIL
If you’re feeling free spirited and love the idea of a party drink in a rosy pink shade, that isn’t as sweet as it looks, Edgerton Original Pink Gin (£36, 70cl, www.harveynichols.com) is a blushing beauty that’s blessed with 15 botanicals – one of which is pomegranate which gives the gin its distinctive eye-catching glow. The elderflower tonic in the below recipe enhances the fruity floral notes and mellows the bitter grapefruit finish.
● 50ml Edgerton Pink Gin, a tablespoon of fresh pomegranate seeds, Fever Tree Elderflower Tonic Water
● Add the pomegranate seeds to a large wine glass, stack with ice and then add the gin, stir slowly and top with elderflower tonic water.
Styling tip: Garnish with fresh pomegranate arils