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On a mission to bring you the latest drinks party pieces, we have nibbled our way around some of London's best establishments to find our favourite amuse-bouches and downed a tipple or two to discover updated classic cocktails. Here we bring you our findings along with a cocktail recipe or two.
Jelly on a plate
Mario Trimarchi has designed a collection of delectable moulds for Alessi, remodelling traditionally extravagant timbales and jellies into modern forms. Food stylist Nicolas Ghirlando captured whisky smoked salmon with beetroot and dill; squash with sage, chilli and amaretti biscuit crumbs; and shimeji mushroom and asparagus tips
Three chefs called Free Company recently took charge at London’s Endurance pub for a pop-up stint. Their brief was delicious finger food: savoury doughnuts stuffed with chicken liver parfait, black pudding and blue cheese. We piled them high for our party table
London subterranean speakeasy Happiness Forgets was our go-to for festive cocktails, obliging us with a spin on a Tom and Jerry (the milky-looking one) and a Mikey Rivers (the cloudy-looking version). The former, an eggnog concoction dating from the 19th century, originally used rum and cognac, replaced here with port and calvados.
Tom and Jerry
2 1/4 cups castor sugar
3 whole eggs (whites and yolks separated)
10ml LBV port
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Grated nutmeg (garnish)
Beat eggwhites to a stiff froth, and the yolks until they are as thin as water. Mix yolks and whites together and add the calvados, port and spices. Thicken with sugar until the mixture attains the consistence of a light batter. In a coffee mug, combine one table-spoonful of the above mixture, and then fill the glass with boiling water.
The winter warmer Mikey Rivers mixes elijah craig 12-year-old Bourbon with maple syrup, apple juice and a top of Breton cider.
40ml bourbon (we suggest Elijah Craig 12yo)
20ml lemon juice
15ml fresh apple juice
15ml maple syrup
2 dashes of jerry thomas bitters (available at the Amathus store on Wardour street)
Shake all the ingredients together and pour into a rock glass filled with ice, then top the drink with Breton cider
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