Given the quality across all the venues involved, it’s impossible to choose badly at World Class Cocktail Week. But it’s also impossible to try everything. With that in mind, we’ve selected 10 cocktails we think are definitely worth seeking out.
The BBQ Bear at White Lyan Pop-Up
All the drinks at the White Lyan pop-up are unusual, because this London bar doesn’t use perishable ingredients. But perhaps most intriguing is the BBQ Bear, made with Bundaberg Rum Small Batch, chipotle, mint tea, rosewood and shrimp shell.
Tequila Lychee Bird at Supernormal
Try a Don Julio Blanco tequila with lychee and grapefruit. It’s light, clean and a perfect match for Supernormal’s lobster rolls.
Trinidad Sour at Rupert on Rupert
The Trinidad Sour has been freaking people out since its invention in 2009 by Giuseppe Gonzalez, head bartender at Clover Club Bar in Brooklyn, New York. It’s made with bitters, Bulleit rye whiskey, almond syrup and lemon juice, but that’s not the weird part: the weird part is the ratios. There is almost three times the volume of bitters in this drink as there is whiskey, so by all rights it should be disgusting. But it works. Taste for yourself all week at Rupert on Rupert.
Tea and Johnnie Walker at Magic Mountain Saloon
Magic Mountain Saloon is offering several tea and cocktail pairings at its Magic Tea Party event, but our pick is the sesame-infused Johnnie Walker scotch whisky with green tea and honey.
Muay Thai at Botherambo
Its name is a Thai play on the Mai Tai cocktail, but the similarities end there. Rather than rum, Botherambo’s Muay Thai is made with young-peppercorn-infused Tanqueray gin, elderflower, watermelon, pickled cucumber and lime. It’s one of the drinks included in the venue’s banquet and cocktail match – on all week.
Pale Mary at Green Park Dining
The first course at Green Park’s five-course cocktail and canape match is the Pale Mary, made with Ketel One vodka, tomato consommé, oyster juice, infused Worcestershire and celery salt. It’s like a Bloody Mary, but lighter, and it’s paired with a tempura oyster.
Circa 1920 at Longrain
Prop yourself up at the bar at Longrain and order the Circa 1920: a Gin Flip with a twist. It’s made with citrusy Tanqueray No. TEN, St. Germain elderflower liqueur, house-made Earl Grey syrup, Angostura bitters, fresh lemon and egg white for froth. Longrain will even throw in a couple of oysters to snack on while you drink.
Ginger and Carrot Margarita at Mamasita
Mamasita is putting on a couple of interesting Margaritas for its World Class Cocktail Week event, but the ginger-and-carrot version stands out most. The hit of ginger provides freshness and spice, and it’s sweetened with a rim of chilli sugar salt.
Alcoholic Canapes at Section 8
Although not strictly a drink, the alcoholic canapes being whipped up at Section 8 are worth a try, in particular the Sazerac. The New Orleans cocktail, normally made with either rye whiskey or bourbon, and with absinthe, bitters and sugar, is being reinvented as mini pecan pies.
Southside Sally at Saigon Sally
All the Saigon siblings have cocktail specials during World Class Cocktail Week, and a standout is the Southside Sally. This sweet and spicy concoction is made with Tanqueray gin, chilli, fresh mint, yuzu, sugar syrup and lots of fresh ice. The deal is sweetened with a toasted kaffir-lime marshmallow.
World Class Cocktail Week runs from April 4–10. To view the entire program of events, visit the World Class Cocktail Week hub.