In this most special of royal years, it would be unthinkable that The Savoy, London, with all of its heritage and royal connections, would let the Diamond Jubilee pass by without marking the occasion. For this edition of “shaken not stirred” we are sharing with you the “Diamond Jubilee” created by The Savoy’s award-winning Head Bartender, Erik Lorincz, for this most auspicious of occasions.
This fizzy little number took pride of place at Royal Ascot recently, perfectly accompanying Fairmont Hotels & Resort’s Afternoon Tea developed by The Savoy’s Executive Sous Chef, Michael Stenekes for the Bessborough Restaurant.
35ml Bombay Sapphire gin
25ml home-made grapefruit and orange sherbet (To make the grapefruit and orange sherbet, zest one orange and two pink grapefruits and stir into 200g of caster sugar for around a minute to extract the natural oils. Add the juice from the orange and one of the grapefruits to the sugar mixture. Stir this continually until the sugar has dissolved fully. Pass the liquid through a fine strainer and it’s ready to use.)
15ml fresh lemon juice
10ml Orgeat syrup
30ml Earl Gray tea infusion (Brew one Earl Grey tea bag in 150ml of boiling water then take out after four minutes. Leave to cool before use)
Add all the ingredients to a cocktail shaker, mix well and double strain into a chilled glass off your choice and for that extra royal touch, top up with Champagne. Chin chin.
Contributor: Alexandra Pinhorn
The Savoy London is managed by Fairmont Hotels & Resorts which is a client of Magellan PR. For more information, please visit http://www.fairmont.com, follow them on twitter @FairmontHotels or on Facebook/Fairmont Hotels. Their community website is www.everyonesanoriginal.com. Follow The Savoy London on twitter @TheSavoyLondon and on Facebook/The Savoy.
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