A new range of cocktails has been introduced at Gillray’s Steakhouse & Bar in London in partnership with Bloom London Dry Gin.
They are available at the London Marriott Hotel County Hall hotel bar throughout February. Tying in with Valentine’s Day, drinks include the Indecent Proposition and Blooming Valentine’s (pictured top) – see below for the recipes.
They were created by the bar’s new head bartender João Gloria, who has joined from Good Godfrey’s bar at the Waldorf Hilton hotel in London’s Covent Garden. He was previously at Galvin at Windows on top of the Hilton Park Lane and the former PJ’s Bar & Grill in Covent Garden.
Bloom gin blends seven botanicals including three main infusions of honeysuckle, camomile and pomelo. It is recommended for serving with strawberries to enhance the floral flavour. It is one of 69 gins stocked at Gillray’s which the team believe is the largest gin collection of any London hotel bar.
The Indecent Proposition, priced £11, combines the gin with Fernet Branca and the spicy sweetness of Martini Rosso and The King’s Ginger liqueur.
Indecent Proposition by João Gloria
35ml Bloom London Dry Gin
5ml Fernet Branca
15ml Martini Rosso
15ml The King’s Ginger liqueur
1 cube of fresh ginger
Ginger beer
Muddle the fresh ginger and add all the ingredients apart from the ginger beer into a slim Georgian glass over ice. Top up with ginger beer. Garnish with caramelised burned ginger sprigs.
Blooming Valentine’s, priced £13, is a delicate drink mixing gin with a German Riesling, cloudy apple juice and Briottet’s bold Cactus, Pimento & Prickly Pear liqueur.
Blooming Valentine’s by João Gloria
50ml Bloom London Dry Gin
25ml Lemon juice
15ml Cloudy apple juice
15ml Riesling Kabinet
25ml Edmond Briottet Cactus Piment Figue de Barberie Liqueur
Shake all the ingredients and double-stir in a coupette glass. Garnish with a flower on the slate.
The new collection for February also includes a classic-style mix of gin with mint leaves, lemon juice and sugar called the English Garden (pictured above), priced £11.
English Garden
50ml Bloom London Dry Gin
25ml Lemon juice
15ml Sugar syrup
7 mint leaves
Bruise the mint in a shaker and add the rest of the ingredients. Shake and single-strain, pouring it into a Julep glass over crushed ice. Garnish with a mint sprig and dust with white powder sugar.
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