Cocktail of the Week – Made in California

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the birth of a new signature Martini at The Vineyard, which will seasonally change using only 100% Californian spirits. 1st up though, is the Spring edition –

Made in California - SprinMade in California – Spring

Glass – 

Coupette

Ingredients – 

50 ml Hanger One Kaffir Lime Vodka
12.5 ml Vya Sweet Vermouth
4 Large Dashes Of Napa Valley Coffee & Pecan Bitters

Method – 

Stirred well and doubled strained.

David mentions that the recipe is using the very much ‘coming-soon’ Napa Valley Bitters from Napa Valley. Expect to see the range springing up around the UK soon.

Cocktail of the Week – The Easter Martini

The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney shows how Easter and chocolate don’t always have to come covered in foil. For the holiday, or indeed any other day of the year, he’s gone for a little spice –

The Easter Martini

The Easter Martini
The Easter Martini

Glass – 

Martini

Ingredients –

35 ml Ron de Jeremy Spiced Rum
35 ml Akashi Tai Umeshu
20 ml Monin Chocolate Syrup
2 long dashes of Adams Aphrodite Bitters

Method – 

Shake all the ingredients over ice and fine strain into a Martini glass.

David mentions that even though it sounds sweet, it’s a rather well-balanced drink. If you add a twist of lemon, it makes a perfect aperitif, and a large twist orange works well when you want to enjoy something by the fire at the end of the night. He even recommends to drink it with some dark chocolate on the side.

 

An Evening with Chase Distillery

I’ve just received this from one of my collaborators David Coveney, Head Barman of the Vineyard at Stockcross and The Spirit Cellar.

Our name speaks for itself, we’re all about wine. However, on 21st June we’re going to be matching gin and vodka cocktails, using Herefordshire-based Chase Distillery spirits, to each of the four courses to be enjoyed throughout the evening.

Chase Distillery is known for the first single estate English gin that has been created in over 200 years, and also for its internationally renowned vodka. The distillery is unique in the fact that it grows, mashes, ferments, strips, distils and hand bottles both spirits on its farm in Herefordshire.

We’re really pleased to have James Chase, son of the owner, William Chase join us for the evening. Here’s more about the evening itself:

  • 7pm – Arrive and take part in a cocktail masterclass
  • 7.45pm – Introduction about the estate from James
  • 8pm – Enjoy a four course dinner perfectly matched with Chase gin and vodka-based cocktails
  • Demonstrations of each cocktail will be taking place throughout the evening between each course for you to watch.

£69 per person

Why not stay the night and enjoy breakfast the next morning from £179 per room.*

Menu

Ballotine of smoked ham hock and foie gras

Chase smoked vodka, Noilly Prat, lemon peel

Sea trout with pink grapefruit, coriander

Chase extra dry gin, lemon juice, Chase elderflower liqueur, grapefruit bitters & soda water

Loin of Jimmy Butlers free range pork, caramelised apples, cabbage with ginger, potato noodles

Chase elegant crisp gin, fresh apple, lime juice & ginger

English rhubarb, white chocolate cream, pistachio crumble 

Chase raspberry liqueur, Chase rhubarb liqueur, white chocolate liqueur, vanilla & orange bitters

Selection of petits fours

Chase vodka, amaretto & espresso coffee (served in an espresso cup)

 

*Based on two people sharing a Luxury Double, Subject to availability.

Check out The Vineyard website for more details.

Cocktail Of The Week – The Great British Negroni

It’s that time of the week to get a little British inside of you via a classic gin cocktail, courtesy of David Coveney aka The Spirit Cellar, the Negroni. Simple and easy to create, using two new and highly talked about spirits.

The Great British NegroniThe Great British Negroni

Glass – 

Rocks

Ingredients –

50 ml Williams Chase Orange Marmalade Gin
35 ml Sacred English Spiced Vermouth
2 Large Dashes of Dr Adam Elmegirab’s Dandelion & Burdock Bitters

Method – 

Stir all ingredients in a mixing glass and pour into a glass filled with a large orange peel and lots of ice.

Check out previous Cocktail of the Week recipes by David here.

Cocktail of the Week – Akashi-47

Akashi 47Another instalment from David Coveney of The Spirit Cellar, with this cocktail taking inspiration from Harry Johnson’s Black Thorn.

Akashi-47

Glass – 

Coupet

Ingredients – 

40ml of Monkey 47
35ml of Akashi-Tai Umeshu
4 Drops of Chartreuse Elixir
Flamed Lemon Zest

A crucial part of this drink is to flame the lemon zest just before stirring, then add a fresh lemon peel to the glass. Depending on how dry your ice is you may need to add around 20ml of still mineral water at the end and stir, just to dampen the 47% of the Monkey 47. If you want a drink that is slightly more driven by the Umeshu, then use Plymouth rather than Monkey 47.


David has one thing to say and one thing only – “This is well worth a try!”