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.