Local experts share their top tips for elevating your cocktails at home, plus easy recipes to wow your guests...
Sonnys
The Smoky One
Sam Berry, co-owner, Sonnys in Kingston:
TOP TIP: Pop your glasses in the freezer for 10 minutes before serving for an instantly more polished drink. Play with garnishes – use fresh rosemary sprigs, dehydrated citrus wheels or star anise to add a fragrant, festive touch.
Try a…Winter Negroni
This winter, Negroni is a simple yet striking way to bring a bit of warmth to your evenings. The splash of smoky whisky makes it perfect for the colder months and a great choice to sip before dinner.
25ml gin, 25ml sweet vermouth, 25ml Campari, 5ml peated whisky. Stir all ingredients over ice until chilled, then strain into a rocks glass over a large cube of ice. Garnish with an orange twist.
What's on
Our winter Negroni and spicy margarita are perfect for cooler evenings, and we’ll be serving our frozen cocktails until the end of November. Our new spritz menu launches in December, as well as a few festive specials just in time for Christmas get-togethers.
Riverside Walk, KT1 1QN; sonnys-riverside.com
Beaverbook
The Show Stopper
Natasha Cloutte, head bartender at The Garden House Restaurant at luxury hotel Beaverbrook in Surrey:
TOP TIPS: Head to your local cake decorator shop, look for edible garnishes to wow your guests. You can also order dried flowers, fruit, leaves and decorations online (try Etsy) that have a long shelf life and are reusable.
Try a…Gold Rush
This is a seasonal brandy sour with a contemporary twist. It pays homage to the film Charlie Chaplin, where his mission is to seek gold during an icy blizzard in Alaska.
1 egg white, 50ml pisco, 15ml white grapefruit juice, 20ml Monin crème brûlée syrup, 15ml Mr Fitzpatrick’s lemon and ginger cordial, 2 dashes orange bitters.
For the smoothest foam, dry-shake first without any ice, then add a large amount of ice and shake for 15 seconds until the outside of the shaker has frosted. Double strain to avoid any bubbles on the surface. Serve in a coupe glass and garnish with edible gold leaves. Add your own artistic touch with a few drops of Angostura bitters – use a cocktail stick to drag through the dots to create a bespoke design.
What's on
Our new seasonal menu is called ‘A forager’s handbook’ – libations made with sustainable, locally sourced fruit and botanicals foraged from around the estate.
Reigate Road, Leatherhead, KT22 8QX; beaverbrook.co.uk.
SW13
A Savoury Sip
Calum Thomson, head bartender at Home SW13 in Barnes.
TOP TIP: Always freeze your glasses, especially with martinis. Since the drink is served without ice, it will help keep it colder for longer.
Try a...Worcester Martini
This umami drink is a great way to impress friends by using things that are lying around in your kitchen. I use big spicy Gordal picante olives, but you can use anything from normal cocktail olives to feta-stuffed ones. Any dry gin and dry vermouth work well. This is a brilliant drink to have with a charcuterie board or other party/bar snacks.
75ml The Botanist gin, 5ml Noilly Prat, 5ml Worcester sauce, 3 drops olive oil and 2 olives for garnish. The key with martinis is to be patient and gentle. Stirring for 30-40 seconds is going to create a smooth, velvety texture. When straining, be slow and try not to create any bubbles. Also, remove any small ice shards that might have slipped through the strainer.
What's on
We’ve just launched our festive party menu, which features dishes like beetroot-cured chalk stream trout, crème fraiche and pickled cucumber, and slow-cooked ox cheek Bourguignon. And in terms of bar snacks, our legendary cauliflower cheese croquettes make the perfect cocktail pairing.
94 Church Rd, Barnes SW13 0DQ; homesw-restaurants.com
The Fallen Angel
The Classic
Nick Wyschna, owner of cocktail and cabaret bar The Fallen Angel in Guildford.
TOP TIP: Our rule is if something feels flat, add glitter! The edible kind, of course.
Try a… Classic Margarita
This drink strikes the perfect balance between simplicity and sophistication. It’s refreshing without being overly complicated, and versatile enough to suit any occasion. It feels both casual and celebratory, making it the ideal go-to whether I’m unwinding or raising a toast.
50ml silver tequila, 25ml triple sec, a squeeze of fresh lime and a dash of agave syrup.
Grab a shaker and add 5 or 6 cubes of ice. Add the tequila, triple sec, lime juice and agave. Shake long and hard. Rim half a coupe glass with salt. Double strain into the glass and enjoy.
What's on
We’re open six nights a week, and we have Drag Bottomless Brunch on Saturday afternoons. If you’re looking to add some excitement to your Christmas party, we have drag and cabaret acts every evening – expect live singing, silliness and lots of dancing!
91 High St, GU1 3DP, fallenangelbar.com
The Third Monkey
The Crowd Pleaser
George Rimington, head mixologist at The Third Monkey in Farnham.
TOP TIP: Never neglect your ice – it can make or break a drink. Large cubes of clear ice are always best as they melt slowly and are nicer to look at. You can buy a clear ice tray, or you can fill a large container with filtered water, freeze for two days allowing all the impurities to settle at the bottom, then carve.
Try a... Smokey Mezcal Negroni
If you’re having a party, pre-batch your cocktail ingredients so you’ve got multiple drinks ready to go. This recipe is perfect for doing just that.
Grab a glass bottle (an old screw cap wine bottle works well) and add 100ml mezcal, 100ml tequila, 200ml Cocchi Sweet Vermouth, 200ml Campari and 50ml water.
It can be stored in the freezer, ready to pour when your guests arrive. To add a bit of theatre, you can flame an orange peel over a lit match when serving.
What's on
Come and try our Beekeeper cocktail – it’s a whiskey and cognac Old Fashioned sweetened with apricot and aged in beeswax-lined bottles. The beeswax (sourced locally) creates a velvety texture and infuses the cocktail with floral and honeyed notes. And don’t miss our Great Gatsby-inspired New Year’s Eve party – we’ll be serving an exclusive cocktail menu inspired by the prohibition.
46 South Street, GU9 7RP, thirdmonkeyfarnham.com
So Bar
After Dinner
Pawel Tabor, general manager at So Bar in Richmond.
TOP TIP: Don’t forget the ‘stir vs shake’ rule: stir spirit-forward drinks like negronis or martinis as it keeps them silky, and shake drinks with citrus, juices, cream and egg white, as this adds texture and dilution.
Try a...Shanky’s Delight
A great festive nightcap or boozy dessert.
50ml Shanky’s Whip (a unique liqueur that combines the flavours of Irish whiskey with the creamy sweetness of vanilla and blackcurrant, see shankyswhip.com), 2 tbsp lemon curd, 15ml lime juice, 5ml vanilla syrup.
Combine all ingredients and shake vigorously before straining into a chilled coupette glass. Garnish with lemon peel and a cherry.
What's on
Our So Bar sessions (Thurs at 7 pm, free entry) showcase talented local musicians. We have a ‘happy hour’ (two of the same cocktail for £16) for two hours from opening time every day, and Saturdays 1-5 pm. We also have a great private hire room (for up to 45 guests).
10 Brewers Lane, TW9 1HH. sobar-richmond.co.uk.
Dropkick Jonny's
The Winter Warmer
Laurie at Dropkick Jonny’s in Richmond.
TOP TIPS: Try different ice shapes: round spheres for Negronis or large cubes for whiskey cocktails. Instantly, they make drinks feel more considered. Play with garnishes – citrus peels, fresh herbs or dehydrated fruit slices add a professional touch and boost the aroma. And finally, use the right glassware. Switching from a tumbler to a coupe can completely change the look and feel of a cocktail.
Try a...Southbeach Negroni
The amaretto adds a warm, nutty sweetness perfect for the season, while the Campari gives the bitter kick Negroni fans adore.
35ml orange juice, 35ml Amaretto and 25ml Campari.
Shake with ice, strain into a rocks glass and finish with a dehydrated orange garnish for a simple yet elegant serve.
What's on
We’re shaking up seasonal classics along with some festive specials to get everyone in the spirit.
Dropkick Jonny’s can be found within the Tap Tavern, Princes St, TW9 1ED; taptavern.co.uk.
