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Perfect Party Pairings

Get your party pairings right this season with our handy guide!


APERITIVO HOUR

MEZCAL, NEAT

"Mezcal is best enjoyed neat as an aperitivo and pairs perfectly with gordal olives or salted and roasted corn. My favourite way to sip it is with slithers of orange and a generous sprinkling of Tajin.”
- Lucia Massey, Co-Founder of Doña Music & Mezcal Bar

GIN GIMLET

A light and refreshing classic aperitif, with a zesty kick to get your taste buds going...

  1. Add 50ml Monkey 47 Gin, 15ml lime cordial or homemade lime Syrup, 5ml simple syrup and ice into a mixing glass and stir well until the outside of the glass feels very cold.
  2. Strain into a chilled martini glass and garnish with a slice of lime.

STARTERS

BELVEDERE HERITAGE 176 MARTINI

"You cannot go wrong with Belvedere Heritage 176 and fresh fish, oysters, roe or caviar. The lingering maritime flavour lightens and livens the Heritage 176, while the spirit, in turn, lends a continuity of overlapping depth."
- Jake O'Brien Murphy, bartender, drinks writer & consultant

  1. Add 50ml Belvedere Heritage 176 and 10ml dry vermouth to a mixing glass and stir with ice for 20 seconds.
  2. Strain into a chilled martini or coupe glass.
  3. Peel a lemon zest and express lemon oils over the drink. Discard the lemon (if you put the zest into the drink it will ruin the balance of flavours)

GIN & TONIC

“Gins pair well with strong flavours, especially when mixed into a G&T. From smoked salmon to blue cheeses, they can stand up against a multitude of food types.”
- Emma Stokes AKA Gin Monkey & Head of World Gin Day

  1. Fill a highball glass or copa de balon glass with plenty of ice.
  2. Add 50ml Never Never Southern Strength gin and top with 120ml tonic water to give you the best balance.
  3. Garnish with a wedge of orange. Let the bubbles open the gin's flavours and play with the juniper for a moment and enjoy!

Recipe compiled by Eleonora Biason, Bar Manager at The Gin Bar at Holborn Dining Room.

DESSERTS: SWEET

“As aged rum tends to give us tasting notes such as caramel, dark chocolate and/or vanilla, it works well when paired with most desserts.”
- Jason-Candid Knüsel, MD of Healthy Hospo & Bartender

APPLETON 12 YEAR OLD BLUE MOUNTAIN COCKTAIL

  1. Muddle (crush) 12 coffee beans in the bottom of a mixing glass. The aim should be to crack the beans rather than grind them.
  2. Add ice to a mixing glass, pour 60ml rum and stir.
  3. Strain the rum into the Rocks glass over one large ice cube and garnish with 3-4 whole coffee beans.

DESSERTS: SAVOURY

GREEN SPOT WHISKEY NEAT, OR ON THE ROCKS

"Whisky, particularly Green Spot, is the perfect pairing for a cheese board. The maltiness of Green Spot whiskey complements the cheese, but its sweet orchard notes will also work with sweet or savoury chutneys. It won't overpower the food which is key to a good pairing."
- Emily Chipperfield, Head of Bars for Callooh Callay

DIGESTIFS

TEQUILA MANHATTAN

"Tequila makes a great nightcap, when sipped alongside dessert. Alternatively a tequila Manhattan is the perfect digestif cocktail and would go really well with something rich like a chocolate cake or sticky toffee pudding.”
- Robyn Evans, Group Bars Manager, Hacha Agaveria

  1. Add 50ml Olmeca Altos Añejo tequila, 20ml sweet vermouth and 2 dashes of orange bitters to a mixing glass.
  2. Fill the mixing glass with ice and stir for 10-20 seconds.
  3. Strain into a Coupe, Rocks or Martini glass.

BOATYARD VODKA ESPRESSO MARTINI

Originally created by legendary British bartender Dick Bradsell in 1983 - this cocktail has become a cult classic for a reason. It's a rich and punchy serve that's perfect for those who may not have room for dessert, but still want to finish the night with something flavourful and a hint of sweetness.

  1. Add 40ml Boatyard vodka, 10ml coffee liqueur, 25ml fresh coffee, 10ml sherry and10ml sugar syrup to a cocktail shaker.
  2. Shake without the ice, before adding ice to the cocktail shaker and shake again.
  3. Strain into a chilled Martini glass and add the coffee beans to garnish.

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