He will be demonstrating cocktails in the food and wine theatre at the festival in the gardens of Buckingham Palace from July 11 to 14.
The drinks will include The Royal-Tea Cup (pictured), developed by Berry Bros & Rudd with drinks experts The Cocktail Lovers using The King’s Ginger – the liqueur created for the Queen’s great-grandfather, Edward VII, in 1903.
JJ, who is one of the founders of London Cocktail Club bars, will be running a cocktail masterclass for visitors across all four days of the festival.
The festival will also feature the Martini Royale Terrazza (pictured below) which will serve up a number of drinks using Martini vermouths and prosecco including a signature serve, the Martini Royale. Created to mark the Queen’s Diamond Jubilee last year, this is a 50/50 mix of Martini Bianco vermouth, or Martini Rosato, and Martini Prosecco.
There will also be classic serves including Martini Bianco and soda, Martini Rosato and soda, Martini Extra Dry and lemonade and Martini Rosso and tonic. It is part of the 150th anniversary of Martini, and visitors to the festival will be able to buy special gift packs containing limited-edition 150th-anniversary bottles.
Martini has held a Royal Warrant since 1962, and the words, “By appointment to Her Majesty the Queen” and the Royal Coat of Arms appear on all Martini vermouth bottles. John Grieveson, UK marketing director at Bacardi-Martini, said: “Our appearance at the Coronation Festival is a key event in the 150th anniversary celebrations of Martini, helping to highlight our long history in drinks innovation and excellence.”
Angostura will be presenting its range of rums and Angostura Bitters at a bar run by consultancy and events company LA Group.
Other drinks brands and companies exhibiting at the festival – all holders of Royal Warrants – will include wine and spirits supplier Berry Bros & Rudd, Chiltern Valley Winery and Brewery, wine specialist Corney & Barrow, Diageo brands Pimm’s and Tanqueray, champagne GH Mumm, Harvey’s Bristol Cream sherry, Johnnie Walker whiskies, wine specialist Justerini & Brooks, The Organic Spirits Company, The Famous Grouse whiskies, champagne house Moët & Chandon, brewer Shepherd Neame, Hine cognac and Pol Roger champagnes.
The Royal-Tea Cup from The Cocktail Lovers
40ml The King’s Ginger
15ml Homemade rhubarb syrup
25ml Twinings Lemon & Ginger tea
10ml Fresh lemon juice
25ml English sparkling wine
Garnish: Fresh ginger, raspberry and small sprig of mint
To make the rhubarb syrup, chop two sticks of rhubarb into one inch pieces. Place in a pan and cover with one cup of water, two tablespoons of caster sugar and a dash of vanilla extract. Bring to the boil and simmer until the rhubarb is mushy. Leave to cool then strain through a piece of muslin or strainer into an airtight jar. The liquid will keep for a few days in the fridge. For the tea, leave one tea bag to infuse in boiling water for two minutes and then remove the tea bag and allow it to cool. Place two big ices cubes in a tea cup. Add all the ingredients except the sparkling wine and stir. Carefully top up with the sparkling wine and gently stir again. Garnish with a thin slice of ginger, raspberry and the mint sprig secured with a cocktail stick.
For details of food and drinks at the festival, which celebrates the 60th anniversary of the Queen’s coronation, visit www.coronationfestival.com/the-event/food-drink.