A Sidecar is a Crusta reincarnated, a drink traditionally made with brandy, citrus, curaçao and finished with a sugar rim. The Fumoir has a long tradition of reinventing timeless classics and this is no exception. This take on the classic Sidecar is made ever more luxurious with the use of saffroninfused curaçao, combined with English pears.
SERVE IN A COUPETTE
¼ fresh pear
50ml (2fl oz) XO Cognac
25ml (1fl oz) lemon juice
25ml (1fl oz) saffron-infused curaçao (1 pinch of saffron per 750ml bottle curaçao)
3–4 ice cubes
1 slice of dehydrated or fresh pear, to garnish
Muddle the ¼ pear in a cocktail shaker. Add the remaining ingredients with the ice and shake hard. Double-strain into a coupette glass and garnish with the pear slice.
This cocktail was created when Claridge’s Bar opened its doors in 1998. We just had to reference these daring 1920s women, forever linked to our Art Deco surroundings: the drink is a feminine blend of strawberry, cassis and Champagne.
SERVE IN A CHAMPAGNE FLUTE
3 strawberries, plus ½ strawberry, to garnish
15ml (½fl oz) crème de cassis crushed ice
140ml (5fl oz) Champagne
Put the strawberries, cassis and a small scoop of crushed ice into a blender. Blend well and top with the Champagne, before pouring into a flute to serve. Garnish with ½ strawberry on the rim of the glass.
This cocktail was once declared GQ’s cocktail of the month. We loved it so much that it’s still being served today in Claridge’s Bar
SERVE IN A HIGHBALL GLASS
50ml (2fl oz) blended Scotch whisky
25ml (1fl oz) white vermouth
1 tsp simple syrup
2 lemon wedges
2 orange wedges
5 ice cubes
½ passion fruit and pluck (sprig) of mint, to garnish
Combine all the ingredients in a highball glass, muddle gently and stir. Garnish with the passion fruit and mint.
Claridge’s The Cookbook is available here.