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As founders of BarChick, the world’s best independent bar guide, it may not surprise you that we’ve sampled a cocktail or two. The London cocktail scene is the best in the world and with so many killer new bars opening up and hot bartenders creating mind-blowing cocktails, it’s such an exciting time for cocktail drinkers.

South Bank has had one hell of a year, reinforcing its status as a hot hood to eat and drink in, while catching some of the best views in the city. Joining established classics such as Skylon and OXO, The Mondrian gave us Dandelyan and The Rumpus Room, two of the best bars to hit London - and as recent awards would tell it, the world in the past year.

FOREWORD

@HotBarChick

/BarChick

The fun doesn’t stop there: the 5th-11th October is London Cocktail Week, when for 7 days some of London’s best bars (that you’ve been meaning to get to) open their doors to tastings, £5 cocktails and wild parties. A whole host of South Bank’s bars are taking part and to celebrate they’ve put together this mini-book of cocktail recipes, written by the experts themselves. If you want in on their secrets there’s a page where you can read bartenders’ tricks of the trade, because let’s face it - that cocktail you’re making this weekend would almost definitely taste better with a giant ice ball or twist of lemon.

Celebrate the capital in BarChick style and work London Cocktail Week like a pro in South Bank. Once it’s over, keep-up-to-date with London’s hottest new bar openings, news and pop-ups here, or just take us out with you as your wingman.

Love, Hannah Lodge x- BarChick

CONTENTS

CHINO LATINO at Park Plaza Riverbank London ................................... 5DANDELYAN at Mondrian London ................................... 6GILLRAY’S at London Marriott Hotel County Hall #1 ................................... 8GILLRAY’S at London Marriott Hotel County Hall #2 ................................... 9HOUSE at National Theatre ................................... 11PRIMO BAR at Park Plaza Westminster Bridge London ................................... 12OXO BAR #1 ................................... 13OXO BAR #2 ................................... 14SKYLON BAR #1 ................................... 15SKYLON BAR #2 ................................... 17TERRACE BAR at National Theatre ................................... 18THE WALL SE1 DINER #1 ................................... 19THE WALL SE1 DINER #2 ................................... 20TOP TIPS ................................... 21

Kumquat CobblerCHINO LATINO AT PARK PLAZA RIVERBANK LONDON

Ingredients –50ml bourbon10ml vanilla syrup4 kumquatsSplash of ginger aleHalf a lemon

Method -Muddle all fruit in a Boston glass

Add bourbon and vanilla syrup and shake vigorously

Pour in a large sling glass and top up with ginger ale and crushed ice

Garnish with sliced kumquat and a wedge of lemon

5

SouthBank

DANDELYANAT MONDRIANLONDON

Ingredients –

Pinch of salt25ml lemon juice15ml Gomme Syrup15ml Kamm & Sons35ml Bacardi - Heritage Edition RumSoda water

Method -

Build all the ingredients into a highball over cubed ice

Mix well and top up with soda water

Garnish with Lemon Verbena flowers

6

Sloe Strollon South Bank

GILLRAY’S AT LONDON MARRIOTT HOTEL COUNTY HALL Ingredients –

½ shot of of Greenalls infused sloe gin½ shot cherry brandy½ shot sherry3 dashes of Angostura Bitters7 dashes of Martini Rosso

Method -

Mix sloe gin, sherry, and cherry brandy

Add Angostura Bitters and Martini Rosso and stir

Serve over a chunk of ice

7

Ginger Bees Knees

GILLRAY’S AT LONDON MARRIOTT HOTEL COUNTY HALL

Ingredients –

50 mls London Dry Gin12 mls honey12 mls lemon juice3 slices of ginger for the garnish

Method -

Smash ginger with gin in cocktail shaker

Add the lemon juice and honey

Shake hard and double strain into cocktail glass

8

Long Garden Martini

HOUSEAT NATIONALTHEATRE

Ingredients –

50ml Brokers Gin12ml St. Germain Elderflower liqueur12 chunks cucumberApple juice

Method -

Add to gin, elderflower liqueur, cucumber and ice to shaker

Top with apple juice

Shake very well

Strain into ice filled highball and garnish with cucumber slice

10

Adura

PRIMO BARAT PARK PLAZAWESTMINSTERBRIDGE LONDON

Ingredients –25ml cinnamon infused Havana - 3 years old25ml vanilla infused Jim Beam White Label15ml basil infused Noilly Prat2 chopped dried apricots½ teaspoon homemade vanilla sugar 3 slices of lime15ml almond syrup (orgeat) 15ml Havana 7 Edible flower and star fruit to garnish

Method -Chop the dried apricots and put them in the Boston glass, add lime pieces, vanilla sugar and muddle

Add the rest of the ingredients except for the Havana 7

Add ice and shake well

Double strain into a martini glass, add the Havana 7 float and the garnishment

11

RaspberryGin Daisy

OXO BAR

Ingredients –50ml Beefeater Gin25ml house raspberry ripple syrup15ml fresh lemon juice15ml green Chartreuse15ml soda water

Method -Mix the gin, raspberry ripple syrup and lemon in an ice filled glass

Chase with soda and crown with the greenChartreuse

Garnish with a raspberry and mint sprig

12

GingerNegroni

OXO BAR

Ingredients –

40ml Sipsmith VJOP Gin40ml Mancino Secco 40ml Suze Gentian Bitter40ml Canton Ginger Liqueur40ml HN Hildon Still WaterMSK ginger extract

Method -

Measure and mix all the ingredients together and serve chilled...

(Preferably with a great view!)

13

WaterlooSundownerSKYLON BAR

Ingredients –

50 ml Chivas15ml Cocchi vermouth3 dashes aged barrelled bitters

Method -

Serve in a chilled coupette with cherry and a twist of orange garnish

14

The RoyalFestival Fizz

SKYLON BAR

Ingredients –

45ml Beefeater Gin½ squeezed lemon2 tbsp Gomme syrupTop up with Taittinger

Method -

Shake well serve over crushed ice in aHighball with edible flower

16

SouthbankBerry Bellini

THE WALL SE1 DINER

Ingredients –

12.5ml spiced winter purée12.5ml lemon juice20ml Courvoisier Top with prosecco

Method -

Although a simple cocktail, the key is in making the spiced purée. You can either buy frozen autumnal berries (blackcurrents, blackberries, damsons, raspberries) or you can forage these yourselves and then freeze them. Blitz the the berries in a food processor and balance with sugar so you have a sweet, smooth puree. It would be advan-tageous to run this blend through a gauze to make it as smooth as smooth can be.

In a cocktail shaker, add in the purée, lemon juice and brandy with ice

Shake hard and strain into a chilled Champagne flute

Top up with prosecco and garnish with a blackberry

17

The Beaux

TERRACEAT NATIONALTHEATRE

Ingredients –

50ml Sipsmith gin2 lime wedges squeezed12ml Chambord raspberry liqueur35ml grapefruit juiceFevertree Tonic Water1 raspberry, cucumber and a cocktail stick for garnish

Method -

Shake thoroughly the gin , squeezed lime juice, and grapefruit juice (in order to obtain a frothy and cloudy mix)

Empty contents in a highball stacked with ice cubes

Add Chambord and stir gently

Top up with tonic water (beware of immediate frothing) Garnish elegantly with a raspberry and cucumber

Top up with soda water

Garnish with Lemon Verbena flowers

18

Boozy CuppaDown South Bank

THE WALL SE1 DINER

Ingredients –

35ml Blackdown Gin15ml elderflower cordial5ml fresh lemon juice4 white seedless grapesBlack tea reduction

Method -

To make the tea reduction simply brew a very strong cuppa, andallow to cool

Muddle 3 grapes and add in to a tall glass

Add all other ingredients exceptthe tea reduction

Top with crushed ice and churn with a long spoon

Top with more ice to a peak

Drizzle a little tea reduction - 15ml- over the top

Garnish with a grape and add astraw

20

Name - Salamata IdrissaWho - Head Bartender at OXO Bar

What’s your favourite spirit to create cocktails with?

“Vodka, because it lends itself very well to mix in cocktails. The clarity, purity and neutral flavour profile make it widely accessible. You can create any type of cocktail with vodka; you can infuse the spirit with some herbs, fruits... to bring a more powerful flavour to the cocktail.”

TOP TIPSHints and tricks from the experts...

Name – Sam MitchellWho – Head Bartender at Gillray’s Bar

What is the most common mistake people make when making their own cocktails at home?

“Definitely using too many ingredients. It’s better to keep cocktails less complicated, nice and simple.”

Name – James WheelerWho – Assistant General Manager at Dandelyan

What is your favourite ingredient at the moment?“My favourite ingredient at the moment is the blended coconut scotch that is used in our Heartwood Old Fashioned - dehydrated coconut and toasted dehydrated coconut are added to Johnnie Walker Black Label scotch whisky. We then sous-vide the mixture at seventy degrees for one hour allowing the extraction of flavours from the coconut.The mixture is then kept in a freezer which allows the fat in the coconut to be separated from the liquid. Once filtered we are left with a delightfully silky, slightly smokey, coconut scotch.”

Name – Francois DupuisWho –Assistant Bar Manager at Skylon

What is your favourite cocktail gadget?

“My favourite cocktail gadget is the ice block carver – an amazing tool that sculpts large blocks of ice into beautiful shapes for very special cocktails.”

Name – James DohertyWho – Operations Manager at Park Plaza County Hall London

Can you give us a hint or tip for adding wow factor to a cocktail

“Just because you’re mixing cocktails, don’t be tempted to use lower quality spirits…..never use anything that you wouldn’t be happy to drink neat!”

21

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The South Bank Cocktail book 2015 has been lovingly produced by South Bank London, the destination management consortium promoting London's South Bank and all its key attractions.

For more information, please visit southbanklondon.com/about-us, call our team on 0207 202 6900 or drop us a line to editorial@southbanklondon.com.

BFI IMAX

BFI SOUTHBANK

CITY CRUISES

COIN STREET COMMUNITY BUILDERS

FLORENCE NIGHTINGALE MUSEUM

HOUSE OF VANS

IWM LONDON LAMBETH

LONDON DUCK TOURS

THE LONDON DUNGEON

COCA COLA LONDON EYE

MBNA THAMES CLIPPERS

LONDON MARRIOTT HOTEL COUNTY HALL

MONDRIAN LONDON

NATIONAL THEATRE

OXO TOWER BAR, RESTAURANT & BRASSERIE

THE OLD VIC

PARK PLAZA HOTELS

SEA LIFE LONDON AQUARIUM

SKYLON

SHREK’S ADVENTURE! LONDON

SOUTHBANK CENTRE