Can you mix a martini or muddle a mojito? Sophie Farrah decides that it’s time to shake things up...
As much as I (really) enjoy drinking cocktails, I can’t pretend that I’m very good at making them.
So when Scott’s Richmond invited me to try its new cocktail masterclass experience, I signed up faster than I could knock back a Negroni.
Scott’s Richmond
Ahead of the class, I was sent a list of classic cocktails (and mocktails) and asked to choose the two that I wanted to learn how to make. I like my drinks short and strong, so I opted for a Vesper martini and a cosmo.
The day began at 10 am in a very civilised fashion: coffee, freshly squeezed orange juice and warm croissants served in the glistening first-floor bar.
Host for the day was Mark, Scott’s mixologist extraordinaire, who began with a quick introduction before getting down to the business of shaking and stirring.
First up was my Vesper: an unapologetically strong cocktail invented by Ian Fleming for 007 himself, and named after fictional double agent and Bond love interest, Vesper Lynd.
Mark demonstrated the process step by step, explaining each ingredient, the tools and techniques required and the finer points of shaking and straining, before it was my turn behind the bar.
A simple mixture of gin, vodka and Lillet (a French wine-based aperitif), the Vesper may sound straightforward, but there’s a real art to elevating a cocktail from average to exceptional.
Golden rules include chilling the glass properly, using a ‘regal shake’ – a bartending technique in which citrus peel is shaken inside the shaker – and fine straining to remove tiny shards of ice.
Finally, for the Vesper, squeeze a lemon twist over the surface, and then rub it around the rim and stem for a sensorial finish. I found it fun, quick and easy to make. It tasted delicious too, if I do say so myself...
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And so to the cosmopolitan, forever associated with the iconic TV series, Sex and the City.
According to Mark, the secret to a good cosmo lies in precision: bright citrus, gentle sweetness and a clean vodka base. It should be fresh and never overly sweet.
Using a jigger (get me!), I measured lemon vodka, orange liqueur, fresh lime juice and cranberry juice into an ice-filled shaker, before giving it a firm 12-second shake and straining the pretty pastel-pink liquid into a chilled coupe.
Next, we learnt how to slice and safely flame an orange peel, releasing its fragrant oils while adding a subtle smoky note and a touch of theatre.
I warmed the peel over a flame, squeezed gently and...whoosh! A flash of fire burst into life. Then I balanced the slightly caramelised peel carefully on top of the drink. Move over, Tom Cruise.
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Group sizes are kept intentionally small, with a minimum of two and a maximum of 12 guests, ensuring that everyone gets plenty of hands-on time behind the bar.
By midday, I’d polished off two cocktails of my own and sampled several others too. There are certainly worse ways to spend a morning.
And it didn’t end there. As guests began trickling in for lunch, I was shown to a table on the wisteria-draped terrace overlooking the Thames.
A three-course lunch is included in the experience: a generous prawn cocktail was followed by cod fillet in gently spiced ’nduja butter, topped with Dorset clams and salty agretti. A pavlova layered with cream, tropical fruits and delicate green herbs provided the perfect finish.
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Equal parts glamorous, delicious and genuinely informative, this new class is a wonderful learning curve. I may have pitched up as a mediocre mixer, but several cocktails, a long lunch and one flaming orange peel later, I felt every bit the cocktail connoisseur.
Now, who fancies a cosmo?
Scott’s Richmond cocktail masterclass experience starts at £100pp, to include a light breakfast, three-course lunch and two cocktails; scotts-richmond.com/cocktailmasterclass
