Rhythm & Blooms has been created by Dan Filippi, bar manager at Purnell’s Bistro and its cocktail bar Ginger’s in Newhall Street in the city centre.
Ginger’s Bar, which opened two years ago, was originally next to The Asquith which owner chef Glynn Purnell relaunched last September as Purnell’s Bistro.
Dan has been a bartender for 15 years and, before joining Ginger’s Bar, he worked with bar consultancy Shaker – his artwork can be seen on the wall of Shaker & Co bar near Euston, London.
Ginger’s Bar is an elegant and glamorous bar, inspired by the Ginger Rogers and Fred Astaire era. Glynn said: “Dan strongly believes in giving a tailored service and is always searching to find everyone their very own cocktail.”
Rhythm & Blooms by Dan Filippi
35ml Hendricks Gin
20ml St-Germain elderflower liqueur
20ml Fresh lemon juice
10ml Belvoir Elderflower cordial
Tomato and cucumber ice cubes
To make the ice cubes, blend one fresh tomato and half a cucumber in a blender to make a purée. Pour the fresh purée into an ice cube tray and freeze. To make the drink, stir the other ingredients with normal cubed ice in a mixing glass and fine-strain into a chilled coupette or Martini glass containing the tomato and cucumber cubes. Garnish with a cucumber slice.