Claridge's bar drinks
The Mayfair Classic Like a Martini, and made with Bombay Sapphire premium gin, this is one of the bar's four signature cocktails. A Martini should be cold and not shaken unless requested, because the ice dilutes the drink. Martini glasses are kept in the freezer, and so should the gin be. Fill the mixing glass with ice, add 50cl Bombay Sapphire and a minuscule drop of vermouth. Stir these together for 5 or 6 seconds, then strain into a Martini glass. Serve it the way the guest wants: up (without ice), on the rocks, dirty (with 2 teaspoons of olive juice), or with a twist of lemon.
The Flapper A popular summer drink, "especially with the ladies", says bar manager Paolo Loureiro. In a blender, reduce 5 strawberries, 5 ice cubes and 2 or 3 dashes of [itals]creme de cassis to a thick puree. Half fill a champagne flute with the mixture and top up with champagne. Garnish with a strawberry. Variations on this fruity, refreshing fizzy drink could be pureed raspberries or blueberries with another liqueur, such as [itals]creme de framboise.
A glass of champagne Six champagnes: Laurent-Perrier, Laurent-Perrier rose, Louis Roederer, Taittinger, Bollinger 90 and half-bottles of Krug, are kept on crushed ice for serving by the glass. The open champagne bottle (the cork having been removed as noiselessly as possible) is wrapped in a cloth and taken to the table. The glass is placed on a coaster. "It's not right to hold a Champagne glass when pouring, and if you tilt the glass you will serve it too quickly," cautions Paolo. Hold the champagne bottle in one hand, with the thumb in the punt (the deep indentation at the base), fingers spread out round the bottom of the bottle and the label facing up. Tilt and pour very gently, very slowly, "the wrist will do the work for you". When it stops bubbling, fill the glass up again, "it gives you time to talk to the guest while you do it". Claridge's Bar, Davies Street, London W1 (0171-629 8860). Open Mon-Sat 11am-11pm, Sun noon-10.30pm.Reuse content