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18 April 2014

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Cocktails at the Coburg

(menu)

The Coburg Bar at The Connaught is at the top of its game, under the talented stewardship of bar manager Mark Jenner. He’s currently working on a range of Cognac cocktails, with something to suit every occasion.


When creating his list of H by Hine Cognac cocktails at the Coburg, bar manager Mark Jenner's intention was that customers would be able to reproduce the same cocktail experience at home if they wanted to. From 13-27 July, Jenner and his team will be on hand to show you how these cocktails are made, sharing some useful tips on how to recreate them at home. Below are some examples, together with some indulgent food matches, that will all be available at the Coburg throughout this time period – offering something for every mood and time of day.

Lunchtime

Sidecar

With Italian risotto with green asparagus, beef jus infused with Taggiasche olives.
Ingredients
30ml H by Hine
30ml Cointreau
25ml fresh lemon juice

hine1 - Hine-22Mar09-_077.jpg

Method: Prepare a cocktail glass in advance by frosting the rim with granulated sugar. Assemble all the ingredients in a cocktail shaker, shake well with ice and strain into the glass.

History: Introduced to London in 1922 by McGarry, head barman at Buck’s Club.

Late afternoon or early evening

Sazerac

With carpaccio of slow-cooked milk-fed veal, tuna and caper sauce.
Ingredients
Splash of absinthe
25ml H by Hine
25ml rye whisky
12ml sugar syrup*
2 dashes Peychaud’s bitters
2 dashes Angostura bitters

hine sazerac - Hine-22Mar09-_054.jpg

Method: Chill one rocks glass while preparing the drink in another. Splash the absinthe into the second glass, swirl it, then pour it out. Add the Cognac, rye, sugar syrup and both bitters. Stir with ice cubes to chill. Strain into the rocks glass and garnish with lemon peel.

History: based on the bitters created by Antonie Amédée Peychaud, who combined it with Cognac to create this drink.

*sugar syrup recipe: dissolve two cups of granulated sugar in a saucepan containing one cup of hot water. Simmer, but don’t boil, until the sugar is dissolved. Allow to cool, then bottle. Store in the fridge.

Nightcap or after-theatre indulgence

hine2 - Hine-22Mar09-_126.jpgCognac Flip

With peanut praline mousse alongside a chocolate cream and crumble
Ingredients
50ml H by Hine
1 small whole egg
1 teaspoon sugar

Method: Shake all of the ingredients with ice. Shake very thoroughly to totally emulsify the egg. Strain into a port glass and dust with grated nutmeg.

History: Flips were originally hot drinks in colonial times. This recipe calls, however, for the drink to be served chilled.


The list at the Coburg contains many other variations, like the Cognac ‘mojito’, which you can try with Devonshire crab cakes, fennel and frisée salad, sweet mustard dressing.

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