Cocktails at the Bingham
The martini: the only American invention as perfect as the sonnet.
H. L. Mencken
An old boyfriend of mine who was studying to become a Master of Wine once suggested life would be infinitely improved if we were to drink a glass of very good champagne every single a day, preferably in the middle of the afternoon with cake’! I might reintroduce that ritual, as I think life demands a little more razzmatazz and sparkle. In the meantime, I declare it’s The Cocktail Hour. This week I’m going to head straight to the chic Bingham Hotel at Richmond, gaze out at Father Thames, and savour a cocktail or two with my soignee friend Tee, who looks like Frieda Kahlo and knows how to pick the most delicious cocktail every time. As she loves a long, gin-based drink – and she is a bit of a gin connoisseur, she will love ‘Rhubarb Rhubarb’. The Bingham’s mixologist, Ciprian, has created a curiously refreshingly Rhubarb Cocktail to celebrate Cocktail Week and autumn’s mellow, golden hues with a combination of Sipmith’s artisan gin, apple liquer and zingy rhubarb plucked from the hotel’s riverside vegetable patch. The result? – a seasonal cocktail with enticing notes of liquorice, almonds, cinnamon and tart,refreshing British rhubarb. It doesn’t get more local than that.
Me? – Being an eternal chocoholic, I will opt for the ‘choctail’, made with a rich, sensuous combination of Fairtrade Divine cacao, dark Plantation Rum, Grand Marnier, praline, fennel and black pepper.
“The trend in cocktail making is all about blending authentic local ingredients with beautiful artisan spirits and liqueurs like Sipmith’s London gin, which is made just down the road in Hammersmith,” declares Ciprian. He adds, “It’s a very good dry gin, and our customers love it’s aromatic, slightly spicy, juniper notes, ”Naturally, he is already thinking ahead to Christmas. – Maybe a Christmas cake cocktail? – I suggest recklessly. Watch this space.
Rhubarb Rhubarb at the Bingham
Celebrate London Cocktail Week 2012 at the Bingham with Rhubarb Rhubarb.
The Bingham’s in-house mixologist Ciprian Lazar has teamed up with Sipsmith Gin to create a bespoke cocktail for the occasion. Ciprian has used Rhubarb grown in the Bingham’s river-side garden, and a generous measure of Sipsmith Gin, to produce a cocktail which is flavoursome and refreshing. The cocktail will be available from 8 – 14 October 2012.
Chocolate week also runs from 8 – 14 October 2012, and Ciprian has created a special ‘choctail’ named Divine Spice, made with Plantation Dark Rum, Grand Marnier, Praline, Divine Cacao, Orange Juice, Black Pepper and Fennel Seeds, priced at £9.50.
Rhubarb Rhubarb, £3.95 each
35 ml Sipsmith Gin
20 ml Menzana Verde, apple liqueur
30 ml Rhubarb Puree (homemade)
15 ml Lemon Juice
15 ml Sugar Syrup
10 ml Black Muscat, dessert wine
Shake all the ingredients and double pour into a tall slim glass.
Top up with crushed ice and drizzle the Black Muscat on top.
Add a caramelised slice of rhubarb to garnish.
The Bingham is a Grade II listed Georgian townhouse overlooking the River Thames in the heart of bustling Richmond. The sophisticated Lounge Bar offers a tantalizing array of aperitifs, cocktails, liquors and spirits. The Lounge Bar is open daily until midnight.
The Bingham, 61–63 Petersham Road, Richmond Upon Thames, Surrey, TW10 6UT
Reservations on 020 8940 0902 or http://www.thebingham.co.uk