Schedules have been cleared, invites have been sent and the playlist is complete – all that’s left to celebrate the party season in style is some seriously cool cocktails and canapés
Sparkly dresses, mistletoe and catching up with the people you love the most - what’s not to love about the party season? The only way to get your party started this Christmas is with interesting nibbles and thrilling tipples. That’s where Bruno Loubet and Tony Conigliaro – the duo behind some of the capital’s most exciting restaurants and bars – come in.
Channel your inner mixologist with Tony’s buttered Champagne, truffle martini and bronze faun, and get creative with your canapés with Bruno’s salmon pastrami toasts and beetroot chocolate truffle kisses. It will be a party to remember….
Bordeaux-born Bruno Loubet (left) is one of London’s most exciting chefs. After working under superchefs including Pierre Koffmann and Raymond Blanc, he launched Bistro Bruno Loubet to rave reviews at the Zetter Hotel in Clerkenwell, London, in 2010 and partnered with Tony Conigliaro to design the bar menu at the cocktail lounge next door. Next came Grain Store in King’s Cross. Bruno and Tony’s latest project is Zetter Townhouse mark II in Marylebone, a chic 24-bedroom hotel and cocktail lounge.
The man behind some of London’s most acclaimed bars over the past 20 years – Shochu Lounge at Roka and 69 Colebrooke Row to name but two – Tony Conigliaro is widely acknowledged to be one of the UK’s most pioneering drinks’ creators. He has been described as ‘the Heston Blumenthal of the cocktail world’, has written several books, won numerous industry awards, consults regularly on international projects and continues to break boundaries in the world of mixology.
As an alternative to chocolate liqueur, you could infuse the rum with cocoa nibs for 24 hours. Either way, this is a winner of a dessert cocktail.
Prepare: 5 minutes
20ml Havana Anejo 7-year-old dark rum
20ml chocolate liqueur
5ml elderflower cordial
Add all the ingredients to a cocktail shaker filled with ice cubes, stir to combine and strain into a chilled coupette glass.