London bar The Artesian shares recipe for its '3D' cocktail

For the second year in a row, London's upscale cocktail bar The Artesian at The Langham hotel has taken the title of World's Best Bar at a major industry bar and bartending event, Tales of the Cocktail in New Orleans this week.

Helmed by award-winning bartenders Alex Kratena and Simone Caporale, the bar has become a premier sipping destination for elevating cocktails to sensory, artistic and gastronomic levels.

The elegant watering hole has also topped the World's 50 Best Bars list two times running.

Here's a recipe for the 'Digidiva,' the bar's newest cocktail, described as a '3D' elixir that changes flavor with every sip.

Beware, this is not a simple shake and serve recipe. But it offers insight into the kind of theater guests experience at The Artesian.

DIGIDIVA

40ML Absolut Elyx

30ML Fino Sherry

20ml Aqua di Cedro

20ml Cypress syrup

15ml Citric Acid Solution

100ml Soda water

3pcs Seasonal botanicals

Method: Stir

Service ware: Long serve

Straight up

Service sequence: Place the glass in front of the guest.

Citric acid solution

15ml Water

1 tbsp Citric acid

In nonreactive container combine water and citric acid, stir until dissolved and store in airtight container.

CYPRESS SYRUP

500g Sugar

250ml Water

5drop Cypress oil

In nonreactive container combine sugar with oil. Place the mixture in pan, add water and simmer over medium heat. Allow cooling down the mixture and storing in airtight container.

TO ASSEMBLE AND SERVE

Combine all ingredients apart from the soda and botanicals in a mixing glass, add ice and stir until cold. Add soda and strain into chilled long serve, garnish with seasonal botanicals.