Gaz Regan joins the BarLifeUK family…
And will be sharing his ‘101 Best New Cocktails’ with us which will ultimately appear in his 2011 Manual for Bartenders.
Adapted from a recipe by Alex Orwin, Group Head Bartender for The Rushmore Group (formally The Match Bar Group), London.
St Clements Stone Sour
“Developed in October 2010 for The Starland Social Club, the newest member’s space in The Rushmore Group. The menu here is hand written weekly giving the Head Bartender the scope to offer drinks that are seasonal and really demonstrate his craft. I think this drink does both.
Clementines are bang in season now and their bright floral flavours are clean and uplifting as the dark evenings draw in. Clove and other dark spice notes in the bitters work effortlessly with the clementine and are evacative of the incoming festive season.
The delicate botanicals in Beefeater 24 bring all these elements together in what is ultimately a drink that is tasty, refreshing and more-ish, as all great drinks should be!” Alex Orwin.
- 40 ml (1.33 oz) Beefeater 24
- 30 ml (1 oz) Fresh clementine juice
- 20 ml (.66 oz) Fresh lemon juice
- 15 ml (.5 oz) Simple syrup (1:1)
- 5 ml (.166 oz) Luxardo maraschino liqueur
- 20 ml (.66 oz) Egg white
- 1 Dash Angostura bitters
Combine all ingredients in a shaker and shake without ice to integrate the egg white. Then hard shake with ice and strain into a frozen coupette. There is no extra garnish; the foam IS the garnish!
gaz sez:
“Stone Sours usually contain orange juice as well as lemon or lime juice, and the clementine juice used here adds a distinctly lighter note than regular orange juice would normally yield. This is just one of the reasons that this drink caught my eye.
Alex describes this drink to a T in the introduction, and what I like best about this one is the fact that the Beefeater 24 shines right through the drink. That, I think, is the true beauty of it. The botanicals in B 24 are, indeed, delicate, but they are all evident in the St. Clements Stone Sour, and that hint of the delicately perfumed Luxardo maraschino dances nicely in the back of the throat making this a pretty complex potion, indeed. Nicely done, Alex.”