Renownedmixologist Javier de las Muelas of Barcelona’s legendary Dry Martini barreveals his best cocktails to enjoy on February 14.
SOMEONE LIKE YOU
Ingredients:
15mlstrawberry syrup10mlegg white3raspberries20mlgrapefruit juice50mlBombay Sapphire gin2drops orange blossom honey1 dash Peychaud’s Bitters
Togarnish: 1 small rose
Method:
1.Crush the raspberries thoroughly in a cocktail shaker, then add the rest of theingredients and shake with ice.2.Strain into a coupe glass through a fine sieve, add an ice cube and place araspberry on top.3. For the final touch, attach a small rose to thestem of the glass.
LOVERS' ELITE
Raise a glass with thiscreamy cocktail recipe created by London’s The ClipperBar.
Ingredients:
35ml Elit vodka15mlCointreau10ml sugar10ml freshlemon juice5ml coconutsyrup45ml milk
Method:
1. Combineall the ingredients in a cocktail shaker with ice and shake thoroughly.2. Twist therim of a chilled martini glass in coconut and raspberry powder. 3. Pour the cocktail and add marshmallows for decoration.
The Clipper Bar at TheInterContinental London – The O2
BERRY MUCH IN LOVE
If you’re not in the British capital to stop by Catch Champagne Bar & Lounge, serve up their love potion at home.
Ingredients:
30ml Stolichnaya vanilla vodka50ml raspberry puree10ml crème de cacao10ml raspberry liquor
To garnish: cocoa powder, 2 raspberriesand 1 shard of chocolate
50ml Prosecco
Method:
1. Shake ingredients with ice for 30 seconds, then strain and serve in a martini glass with cocoa powder on the rim.2. Garnish with a raspberry and dark chocolate shard. 3.Serve with a shot of Prosecco – topped with a raspberry – on the side.
Catch Champagne Bar & Lounge at Andaz London Liverpool Street Hotel
L'AMOUR
Toast your beloved in style with this fruity blendthat will be served at this year’s Oscars.
Ingredients:
30ml Grey Goose Le Citron50ml peach nectarA squeeze of fresh lemon juice1 ginger slice1 dash of grapefruit bitters
To garnish: 1 rose petal
Method:
Shake all ingredients and strain into a chilledmartini cocktail glass. Garnish with a rose petal.
*PHOTO: Scott Grummett for Grey Goose
