Here’s a drink that’s delicious with booze, or sans booze. They’ve nailed their shrubbery at Burrow bar, getting the exact balance between sweet and sour bang on with their Raspberry Shrub when we were in. The process? Essentially, fresh fruit and caster sugar are cold macerated in the fridge for two weeks with a corresponding vinegar.
It's the time of year for new menus, and PS40's new cocktail list has undergone a complete revamp — here we take a look at two killer drinks on the list.
Here's the final instalment in the How To series of videos from Charlie Parker’s, in which we look at a collection of delicious and innovative creations that are the brainchilds of the extremely talented duo Toby Marshall and Sam Egerton.
When we think of après-ski cocktail recipes — that is, drinks you’ll imbibe after a long day on the frosty alps — we think of big flavours, and warm temperatures.
But the guys at Long Chim know a thing or two about working with chilli heat; their Tom-Kah Margarita is a Margarita variation is you'll want to drink.
Here, Sam Egerton demonstrates through his Grilled Peach Prosciutto using Auchentoshan American Oak how Charlie Parker’s explores experiential, emotive and sustainable drinks concepts within their menu.
When you're a busy venue like El Loco, you want to be able to crunch out great tasting drinks with minimum fuss, and that's what this Jalapeño Margarita is all about.
Green is what you get with this simple verdita recipe: lime, pineapple, mint and a good whack of coriander blended together with some green jalapeño chilli.