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London bartenders showcase Bourbon cocktails

07 November 2024 By Rupert Hohwieler

Bartenders from the UK capital have created signature cocktail recipes to celebrate the 2024 London Bourbon Experience.

American whiskey producer Luxco’s London Bourbon Experience is currently in the middle of its fourth edition, having taken over the English capital by way of Bourbon, and some of the city’s top bartenders have come up with their own ideas on how to best use the spirit within a cocktail.

The recipes – made with Remus whiskey as a base – are designed to showcase Bourbon’s suitably in cocktails, through the hands and minds of those that you can find behind some of London’s best bars.

The serves will be available until 5 December, a date that marks the repeal of Prohibition in the US in 1933.

The cocktails (recipes below) can be located at the following London venues: The Malt Lounge and Bar, Callooh Callay Chelsea, Ginza, and Black Rock.

For more Bourbon cocktails, click here.

Hibi no Kate

Made by Daniele Fierro at The Malt Lounge and Bar in Marble Arch, London. A blend of Bourbon and distilled shokupan, celebrating the union of the US and Japan.

Ingredients

45ml Remus Straight Bourbon Whiskey (47% ABV) infused with Nutella
25ml Shokupan essence
10ml Akashi-Tai Shiraume Umeshu

Method: Pour all the ingredients in a mixing glass, stir with ice for 15 seconds, then strain into a glass over a clear ice ball. Garnish with a Nutella crispy cracker, with a plum jelly on top.

American Breakfast Story

Made by Piero Picariello at Callooh Callay Chelsea, London. A perfect American breakfast combination of chocolate, berries, bacon and Bourbon to start the day.

Ingredients

45ml Remus Straight Bourbon Whiskey (47% ABV)
10ml Nuet Aquavit Toddy
10ml Crème de cacao blanc
3 dashes Chocolate bitters
10ml Bacon liqueur (to create: extract bacon fat and wash clear neutral spirit with it, then combine with syrup)

Method: Stir the ingredients in a mixing glass, and then pour into a Nick & Nora glass, garnishing with a maraschino cherry.

String of Pearls

Made by Ellis Dragos at Ginza St James’s, London. A long and refreshing taste, with a hint of spices and a dry finish.

Ingredients

40ml Remus Highest Rye Straight Bourbon (54.5% ABV)
60ml Raspberry-infused Sauvignon Blanc
10ml Sugar syrup
5 Citric solution drops

Method: Stir all the ingredients together, apart from the wine, strain into a chilled Highball glass and top up with wine.

Cincinnati Empire

Made by Alessandro Basile at Black Rock in the City of London. A complex, Old Fashioned-style cocktail with an autumn twist, featuring notes of cherry and maple syrup, with a dry finish.

Ingredients