Food

Winter Cocktails: East Meets West

Mia Johansson, formerly of Soho cocktail institution Milk & Honey, has teamed with Bobby Hiddleston of New York’s Dead Rabbit, Durham Atkinson (Hops & Glory) and Barbarossa Inan (Hawksmoor) to bring serious drinks expertise to the sticky cider-drenched streets of Dalston. High Water is situated on the site of the former Bar 23 and has been garnering praise across the board for the quality of its drinks and cosy ambience.
 
Here, Johansson shows us how to create the warming and frankly lethal sounding 'The West Wind', a cognac-based drink perhaps designed to put customers off leaving her bar for fear of toppling over in the street.
 
Ingredients
 
Freshly sliced figs for presentation.
Orange skin for flambe.
 
50ml - Cognac
10ml - Orange Liqueur (Mia uses Curaçao Orange)
15ml - Fig Liqueur (Mia uses Crème de Figue)
5ml - Honey
3 dashes - Absinthe
1 dash - Angostura Bitters

The distillery room may look like a scene out of Breaking Bad but this new bar in Bethnal Green is a completely legit place to wet your whistle

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New York chef Seamus Mullen and London's cocktail expert Mr Lyan take the helm of Sea Containers at the Mondrian Hotel

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Meet the young sommeliers breathing new life into a sometimes starched and stuffy profession

 

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