Londonlaunch: Learn - Fig and Rosehip Cooler

We're feeling very happy in the Dynamic Bars offices today. Business is gathering momentum in the right direction and we have a sunny weekend on the way - life is good! 

Tuesday evening was a great success and we had a lot of fun at the LondonLaunch:Learn session at Asia House.

As an interactive element to the proceedings we invited guests to get behind the bar and make their own drinks under the watchful eye of our bartenders. How refreshing it was to get people involved in the production of drinks – and also, I dare say, quite an educational eye opener for those that did give it a shot as few people really grasp what it is to work behind the bar.

Thanks to all those that were brave and adventurous enough to take a hands on approach to making sure they had a delicious Dynamic Bars libation in their hands – hope you enjoyed yourselves. Also – a special thanks to Natures’ Choice,  Anyware Hire,  Fantastic Productions and our amazingly cool bartenders who helped us to put on the showcase. Your continued support is invaluable to us.

So this weekend, Dynamic Bars staff will mostly be drinking: 

One of our amazingly cool bartenders

Fig and Rosehip Cooler

35ml Cognac
10ml Rosehip Syrup
40ml Orange Juice
10 ml Creme de Figue
2 Cardamon seeds

Method 

Muddle cardamon seeds in boston glass and add all the ingredients together with cubed ice. Shake vigorously and double strain into a hi-ball over cubed ice. Garnish with orange zest and sip whilst enjoying some networking. 

Spring and Summer Tipples

As we advance with gusto and good intentions into the institution known as the British Summer time garden parties and street parties are being planned, barbeques dusted off and bunting gaily strung about. It is high time to consider what libations to prepare.

In a time poor and option rich environment that is our typical modern day lifestyle, why not consider punches and/or cups.

These are low maintenance and easy to prepare and service so easy that even a child could do it (although this is not recommended).

Originally a concept brought to Britain from India in the early Seventeenth century the basics were five ingredients: alcohol, sugar, lemon, water, and tea or spices with the alcohol being traditionally wine or brandy.

Cups – another form of punch, traditionally served prior to the departure of a hunting party (in the good old bad old days – “stirrup cup”). Contemporary applications range as far as garden parties, cricket or tennis matches and picnics, a cup is generally lighter in alcohol content than a punch with the base being usually cider, sloe gin or liqueurs.

Circa 1655 along came Jamaican Rum and the options on punch recipes grew exponentially – the most famous of all being:

Planter's Punch 

This recipe I give to thee,

Dear brother in the heat.

Take two of sour (lime let it be)

To one and a half of sweet,

Of Old Jamaica pour three strong,

And add four parts of weak.

Then mix and drink. I do no wrong —

I know whereof I speak.

August 8, 1908 , The New York Times

But our favourite punch recipe of the month is:

Summer Herb Punch

500ml Hendrick’s Gin (the remaining 200ml left in the bottle can be used for pre party gin and tonic fortifications)

100ml Lemon Juice

150ml Creme de Framboise

Couple of dashes of celery bitters

Handful of borage

Handful of lavender

Half a cucumber sliced

1 bottle of good quality cava (or prosecco - we are in a recession you know!)

Method

Mix all together in a large punch bowl and refrigerate well before service time. Simply ladle the mixture into an ice filled teacup and garnish with a 30 second conversation about “how delightful is this weather dahling – mwah!"

St Patrick's Day and Super Saturday inspired Guinness Punch

A delicous and unusal way to enjoy the traditional liquid accompaniment to all good rugby games - Guinness. So in honour of St Patrick's day and the final weekend of The Six Nations, this weekend Dynamic Bars staff will mostly be drinking: 

Guinness Punch 

1/2 pint Guinness

50 ml Wray & Nephew

50ml Condensed Milk
Pinch of Cinnamon

Pinch of Nutmeg

Method

Stir all the ingredients together with cubed ice. Serve in a tankard and drink whilst cheering on your team of choice...

Sunshine inspired Anejo Tequila Mafia Stinger

As it's such a glorious, sunny day today, we're finding we have a particular hankering for tequila cocktails. So this weekend, Dynamic Bars' staff are mostly going to be drinking...

 

Mafia Stinger

35ml 1800 Anejo 100% Agave Tequila

10ml White Creme de Menthe

35ml Ruby Port

Dash of La Fee Old Fashioned Bitters

Method

Stir all ingredients together with cubed ice in a mixing glass. Stir for at least 3 minutes and strain into a tumbler with cubed ice. Enjoy whilst fantasising about the coming Summer months...

Staff Spot

Spotted:

We just came across this little picture on the BAFTAs site. One of our lovely members of staff (Matthew R) making drinks for some of the beautiful people at the recent 2011 Nominees Party at Asprey.

Hendrick's Gin Cocktail inspired by London Fashion Week

This is a delicious little tipple made with Hendrick's gin that should leave you feeling fashionable and fabulous even if you're not one of the beautiful people dashing between events this London Fashion Week. So this evening Dynamic Bars staff will mostly be drinking:

Gin Fashion-tini

40ml Hendrick's gin

5ml Elderflower cordial

15ml Dry sake

Method

Stir ingredients well with cubed ice and strain in to a chilled martini glass. Garnish with a celery stick spritzed with orange blossom water. And if you're feeling especially model-esk you can even save your celery garnish to have as dinner...

Dynamic Bars' Moscow Mules in ES Magazine

A little mention in ES Magazine of who was enjoying our Moscow Mules at the launch of Tory Burch's new store back in January...