Cocktails

FifteenCornwall Chase smoked vodka with MasterOfMalt black pepper bitters by Joshue Linfitt

   Celebrating 125 Years of The Financial Times     The Pink’un celebrates 125 years of the Financial Times. The Donovan Bar at Browns Hotel is proud to be serving this special cocktail created in conjunction with Jo Farish of the itinerant Gin Garden. The Pink’un is a fusion of gin, Angostura bitters and rose…

50ml Chase Vodka 5 Muddled English Cherries 12.5ml Lemon Juice 15ml Honey 25ml Fresh Pressed Cloudy Apple Juice Method: Shake over ice and serve in a tumblr glass. Cheers!

50ml Williams Elegant Gin  20ml Lemon juice 5ml Gomme 2 Barspoons English Strawberry Conserve 5 Drops Bobs Lavender Bitters 25ml Nye Timber English Sparkling Wine Method: Shake everything apart from the sparkling wine with ice and strain into a quintessentially English teacup with saucer, then top up with the sparkling wine

Williams GB G&T with @pizzapilgrims @tasteoflondon

By Robert Zajaczkowski – Baltic Bar & Restaurant 40ml of Chase Rhubarb Vodka 10ml Cointreau 10ml fresh lime juice 35ml organic cranberry juice Method: Shake & Strain into a chilled coupet. Garnish with a pansy  

Macro Caimi from Paramount and his latest creation 35ml Chase Marmalade Vodka 15ml Aperol 15ml Lemon Juice 2 table spoons Seville Orange Marmalade Method: Shake all ingredients with ice. Strain into a champagne glass and top with champagne

50ml Williams GB Gin Top with Tonic Method: Build over lots of ice and garnish with a thin slice of ginger Cheers!

At Harvey Nichols, Edinburgh 50ml Chase Rhubarb Vodka Bar spoon of Marmalade 150ml Cranberry juice Squeeze of lemon Method: All ingredients shaken and served over ice.

50ml Chase Vodka 37.5ml  Chase Rhubarb Vodka 1 stalk fresh rhubarb ½ Aperol 1 or 2 dashes Fee’s Orange Bitters Method: Muddle the fresh rhubarb stalk in a cocktail shaker. Add the spirits and shake with ice. Strain into a chilled martini glass. Garnish with a fine rhubarb peel. The Rhubarb Triangle is a 9-square-mile triangle in West…