[vc_row][vc_column][vc_column_text]Whilst we all continue to stay at home, life’s simple luxuries such as dining-in at a nice restaurant, or enjoying drinks with friends at our favourite cocktail bar are seemingly out of reach. With that said, many of us are quickly adapting and looking for ways to re-create these luxe experiences at home.
Luxury five-star hotel Prince Akatoki London celebrates the art, ritual and elegance of Japanese hospitality. The hotel is also home to The Malt Lounge & Bar, offering a relaxed ambience where guests would usually gather to enjoy a wide selection of Japanese and international whiskies, as well as signature cocktails. Whilst we are unable to visit and experience this for ourselves right now, Head Barman, Simone Forconi, has shared recipes for some of their famed cocktails for those at home to create their very own luxe experience.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image media=”68318″ media_width_percent=”100″ alignment=”center” img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Providing a much needed distraction during this isolation period, the opulent cocktail recipes are easy to follow with options that include; Lemon Pie Martini, Gin O’Clock Sour, Black Forest Julep, and Japanese Iced-Tea
LEMON PIE MARTINI
Glass- Martini o coupette
Method- Shake and double strained
Ice- Neat
Garnish- Basil leaf and orange grated zest
Ingredients
50ml Vodka
25ml Lemon juice
20ml Simple syrup 1:1
1 spoon lemon curd
3 basil Leaves
Preparation-
Add all ingredients in a shaker, mix all together and then shake well with ice. Strain it into a chilled martini glass and garnished with a basil sprig.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image media=”68315″ media_width_percent=”100″ alignment=”center” img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]GIN O’CLOCK SOUR
Glass- Rock/tumbler
Method- Muddle, shake and double strained
Ice- Cubed ice
Garnish- Cucumber slice
Ingredients
50ml Gin
15ml Lemon juice
1 big tsp of honey/agave syrup
2 muddled cuccumber slice
1 egg white
35ml aloe vera water
Preparation
First muddle the cucumbers slices and then add all ingredients in a shaker.
Dry shake well (without ice) and then shake wet (with ice). Pour strained all into a rock glass filled with ice and garnished with a cucumber slice.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image media=”68316″ media_width_percent=”100″ alignment=”center” img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]BLACK FOREST JULEP
Glass- Rock/tumbler
Method- Muddle built and churn
Ice- flakes ice (crushed)
Garnish- mint spring and blackberry
Ingredients
50ml Bourbon
7.5ml Balsamic Vinegar
15ml Fresh lemon juice
2 Backberries muddled
10ml Simple syrup 1:1
35ml Cloudy apple juice
4 mint Leaves
Preparation
First gentle muddle in a shaker the mint Leaves and blackberries then add all the ingredients in it. Shake hard with ice and strain into a rock glass filled with cubed ice and garnished with a Blackberry and mint spring[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image media=”68317″ media_width_percent=”100″ alignment=”center” img_size=”full”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]JAPANESE ICED-TEA
Glass- Highball
Method- Shake and top up
Ice- Cubed
Garnish- none
Ingredients
50ml Single Malt Whisky
7.5ml Lemon juice
5ml maraschino cerries juice
Top up cold brew cherry blossom green tea
Preparation
Add the first 3 ingredients in a shaker filled of ice then pour in a highball glass filled with ice and top up with the cold cherry green tea.
To make sugar syrup:
Ingredients
1 cup sugar
1 cup water
Preparation
1.Gather the ingredients.
2.Bring the water to a boil. Dissolve the sugar in the boiling water, stirring constantly.
3.Once the sugar is dissolved completely, reduce the heat, cover, and allow to simmer for 10 to 15 minutes (the more sugar, the less simmering time).
4.Once the sugar is dissolved completely, reduce the heat, cover, and allow to simmer for 10 to 15 minutes (the more sugar, the less simmering time).
Source: The Malt Lounge & bar[/vc_column_text][/vc_column][/vc_row]
