You might have enjoyed a perfectly mixed martini from the cart at The Connaught. The sophisticated bar is one of our absolute favourites for imbibing—visitors are guaranteed an expertly crafted drink and good vibes. Until we can visit again, try these recipes at home courtesy of their in-house pros Ago Perrone and Gio Bargiani.

Mex Mix London 

Serves 1

This cocktail is inspired by an iconic drink, the Cantarito, traditionally mixed for family gatherings in Mexico and usually served in a ceramic cup.

Ingredients:

30 ml tequila blanco (Tapatio, Patrón, Fortaleza) 
10 ml fresh lime juice
30 ml fresh pink grapefruit juice
1 pinch of salt into the glass

Top:

100 ml Triple Ginger Fix8 Kombucha

Garnish:

Citrus, cut into wedges

Method:

Pour the ingredients in a rocks glass filled with ice cubes, and garnish with citrus wedges.

Amalfi Cardinale

Serves 10

Cardinale is a classic cocktail, a dryer and lighter version of the Negroni. We add citrus aromas to enhance it with a summery note and Mediterranean touch.

Ingredients:

200 ml gin (Connaught Bar Gin, Sipsmith, Tanqueray No. Ten)
200 ml Galliano L’Aperitivo or Martini Bitter 
200 ml Martini Ambrato 
50 ml Italicus Rosolio di Bergamotto
1 lemon

Method:

Pour all the ingredients into an empty bottle, peel a whole lemon and add the peel to the bottled cocktail.
Store in the fridge to infuse for a day. 
Before serving, shake the bottle and pour the drink into a rocks glass filled with cubed ice.

Roasted Pineapple 

Serves 1

This riff on a classic Whisky Sour transports you to exotic Latin America landscapes.

Ingredients:

50 ml Bourbon whisky (Woodford Reserve, Michter’s, Nikka)
20 ml lemon juice
15 ml roasted pineapple syrup (pineapple, caster sugar, water)
10 ml mezcal

Garnish:

Pineapple leaves

Method:

Roast both sides of one slice of pineapple 3 cm thick on the grill until caramelised.
Blitz in a blender with 200 gr caster sugar and 100 ml of water. Strain and let it rest. Syrup can keep in the fridge for up to three days.
Shake all the ingredients with ice, then strain into a coupe glass.
Garnish with a pineapple leaf.

Spice Market Tea Cocktail

Serves 1

A spicy take on a Collins, this cocktail is inspired by travel and takes you on a colourful journey through a scented market.

Ingredients:

30 ml light rum (Diplomatico, Bacardi Heritage, Veritas)
100 ml tea mix (jasmin tea, water)
20 ml spicy syrup (dry ginger, cardamom pods, sugar, water)
15 ml white grapefruit juice

Method:

For the tea mix, prepare a cold infusion of 2.5 gr jasmine tea or infuse a tea bag in 200 ml of water at room temperature for 20 minutes.
For the spicy syrup, add 10 gr of dry ginger, 2 cardamom pods and 250 gr of sugar to 150 ml of hot water and stir until the sugar dissolves.
After 30 minutes, strain and leave to cool.
Mix both with rum and grapefruit, then stir over ice and serve in a Collins glass.

Connaught Martini

Serves 1

One of the most iconic cocktails ever, The Martini is a staple at The Connaught Bar thanks in part to the personalisation aspect of its making, and the unique service in delivering it.

Ingredients:

70 ml gin or vodka
15 ml dry vermouth
3 dashes of bitters* (Connaught lavender, cardamom, ginger, bergamot, tonka signature aromatic bitters – To recreate an aromatic bitter at home, infuse an amaro or high proof spirit with your preferred spice/herb and leave it infuse for 48 hours)

Garnish:

Olives
Lemon

Method:

Add the dash of bitters to a frozen Martini glass.
Stir vodka/gin and vermouth in a mixing tin/glass with ice chunks, then serve straight up in your Martini glass.
Garnish with olive or lemon.


For more information on The Connaught, or to have the ingredients for the cocktails delivered to your home, please contact your lifestyle manager.