In honour of the London Alchemy series, Hendrick’s, a gin distilled in Scotland with curious, yet marvelous, infusions of cucumber and rose, will be on hand to serve magnificent cocktails.
Here is a selection of suitably macabre cocktail recipes devised by Hendrick's for London Month of the Dead last year.
Paradise by Way of Kensal Green
Inspired by the Hot Gin punch recipe of Dickensian London, this Hot Punch recipe is the perfect anecdote chills down the spine the sort of which only a winter walk through one of London’s great cemeteries could invoke.
Hendrick’s Gin, Ruby Port, Honey, Brown sugar, Lemon & Orange Peel, Christmas Spices & a whole pineapple Simmered until warm and served Hot in tea cups.
The Great North Wood
Clean, fresh and bracing – this long serve was inspired by the frosty evening spent pondering the ultimate contrast between a great forest, and the great, ultimate sleep in the great North wood from which Norwood Cemetery was created.
Hendrick’s Gin, Pine & Eucalyptus Syrup, Freshly Squeezed Lemon Juice topped with Lavender soda.
The Highgate High Tea
A blood red concoction that resembles the sort of thing one imagines the Highgate vampire tucking into. No blood however, instead, we have combined Hendrick’s Gin, Campari, Strawberry & champagne tea, Sweet vermouth and a dash of champagne in a tall, blood red coloured sling.
A scaffa, or hip flask cocktail which is to be served at blood temperature and thus only enjoyed by mortals. As one walks, this cocktail shall improve enhancing the delicate balance between Hendrick’s Gin, Dry Vermouth and DOM Benedictine liqueur
The Wet Grave
A delightful twist on the wet martini.
Hendrick’s Gin, Bianco vermouth, Peychauds Bitters, Maraschino Liqueur and Rose Water
The Silver Branch
Inpired by the traditional symbol of entrances to the "other world” this cocktail combines Hendrick’s Gin in a classic fizz, with the unusual infusion of oak moss and parfait armour.
Corpse Revivor No. 2015 (adapted from Harry Cradock’s No. 2 Recipe, 1930.)
Hendrick’s Gin, Lemon Juice, Lillet Blanc, Cointreau, Glass rinsed with absinthe