In celebration of the RHS Chelsea Flower Show, the GNH Bar at the Great Northern Hotel, King’s Cross, has partnered with Jo Malone London to create a bespoke cocktail menu.
Inspired by Jo Malone London’s limited edition Spring fragrance launch – Blossom Girls and Hot Blossoms – the menu includes drinks such as a concoction of bergamot cordial, Campari infused with roses, cardamom gin, orange bitters, inspired by the new Sakura Cherry Blossom Cologne; or Jasmine tea infused with mint, white rum, lime and sparkling wine. These will be served alongside the bar’s menu of classic and signature cocktails with nods to the hotel’s railway heritage – opening directly onto the Western concourse of King’s Cross station.
Featuring Hayman’s gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence; the Jo Malone London cocktail menu’s ‘Plum Blossom’ is simple to create at home, topped with Prosecco.
Ingredients
35 ml Hayman’s gin
25 ml Lillet Rouge Vermouth
15 ml Aperol
2 dashes Plum Bitters
Rose Water Essence
Prosecco, to top
To Garnish
Orange peel
Edible flower
Method
Stir together the Hayman’s Gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence with ice.
Double strain into a coupette glass.
Top up with Prosecco and garnish with a twisted orange peel and edible flower.
Further information on the GNH Bar can be found here.
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https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-yellow-fairy-the-rum-runner/09/03/
https://www.thelondoneconomic.com/food-drink/cocktail-recipe-dingle-world-whisky-day/18/05/
GNH Bar’s ‘Plum Blossom’
Ingredients
- 35 ml Hayman’s gin
- 25 ml Lillet Rouge Vermouth
- 15 ml Aperol
- 2 dashes Plum Bitters
- Rose Water Essence
- Edible flower
Instructions
- Stir together the Hayman’s Gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence with ice.
- Double strain into a coupette glass.
- Top up with Prosecco and garnish with a twisted orange peel and edible flower.
In celebration of the RHS Chelsea Flower Show, the GNH Bar at the Great Northern Hotel, King’s Cross, has partnered with Jo Malone London to create a bespoke cocktail menu.
Inspired by Jo Malone London’s limited edition Spring fragrance launch – Blossom Girls and Hot Blossoms – the menu includes drinks such as a concoction of bergamot cordial, Campari infused with roses, cardamom gin, orange bitters, inspired by the new Sakura Cherry Blossom Cologne; or Jasmine tea infused with mint, white rum, lime and sparkling wine. These will be served alongside the bar’s menu of classic and signature cocktails with nods to the hotel’s railway heritage – opening directly onto the Western concourse of King’s Cross station.
Featuring Hayman’s gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence; the Jo Malone London cocktail menu’s ‘Plum Blossom’ is simple to create at home, topped with Prosecco.
Ingredients
35 ml Hayman’s gin
25 ml Lillet Rouge Vermouth
15 ml Aperol
2 dashes Plum Bitters
Rose Water Essence
Prosecco, to top
To Garnish
Orange peel
Edible flower
Method
Stir together the Hayman’s Gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence with ice.
Double strain into a coupette glass.
Top up with Prosecco and garnish with a twisted orange peel and edible flower.
Further information on the GNH Bar can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-blind-spot-marrakech-morocco/06/04/
https://www.thelondoneconomic.com/food-drink/the-weekly-cocktail-recipe-yellow-fairy-the-rum-runner/09/03/
https://www.thelondoneconomic.com/food-drink/cocktail-recipe-dingle-world-whisky-day/18/05/
GNH Bar’s ‘Plum Blossom’
Ingredients
- 35 ml Hayman’s gin
- 25 ml Lillet Rouge Vermouth
- 15 ml Aperol
- 2 dashes Plum Bitters
- Rose Water Essence
- Edible flower
Instructions
- Stir together the Hayman’s Gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence with ice.
- Double strain into a coupette glass.
- Top up with Prosecco and garnish with a twisted orange peel and edible flower.