Happy New Gear
Lift Your Spirits
Serve up some stylish cocktails to make any New Year’s Eve entertaining really swing. While the bottle
juggling theatrics are best left to the professionals, you do need the kit to mix up a storm and good
glasses to pour your creation carefully into…
Bar Craft Stainless Steel
Double Jigger
This double stainless steel jigger has both the single
25ml and double 50ml measures mounted on the
stainless steel handle.
Harts Price: £5.95
Durobor Cancun
Set Of 6 Cocktail
Glasses
Harts Price: £12.00 (set of 6)
Bar Craft Art Deco Brass
Finish Cocktail Shaker
Perfect for blending cocktails this Art Deco
style cocktail shaker is finished off with
a stunning brass finish. A great piece to
accompany your glassware or to give as a gift
to the cocktail lover.
Harts Price: £13.94
LSA Moya Cocktail Glass
Set Of Two
Harts Price: £26.40
Cocktail – Damson Old Fashioned
by David Smith of the Anchor Inn
See off 2016 in considerable style with this drink that’s brings a
taste of Dorset hedgerow to the classic, unfussy cocktail beloved
of Mad Men’s Don Draper.
Ingredients
35ml Mount Gay XO rum
15ml homemade damson
liqueur (see recipe right)
5ml homemade Earl Grey syrup
(see recipe right)
3 dashes of tea pot bitters
Method
Add all the ingredients to a
mixing glass, fill with cubed ice
and stir for around 10 seconds
until sufficiently chilled.
Strain into a lowball glass and
add a large ice cube to keep
the drink chilled.
Garnish
Garnish with dehydrated
orange slice.
To make the homemade Earl
Grey syrup:
2 parts sugar
1 part water
Couple of spoons of Earl Grey
tea. I use Comins tea.
Heat water and sugar in a pan
until sugar has dissolved. Take
off the heat and add tea.
Leave to cool and sieve.
To make the damson liqueur
Take a full bottle of good quality
vodka and empty it into a large
airtight jar. Add damson plums
chopped in half and leave to
infuse for at least 3 months.
Shake the jar occasionally and
keep in a warm cupboard.
Sieve the contents into a pan
after 3 months and add sugar
to taste. Bottle and label.
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www.hartsofstur.com
Meet the Anchorman
Former bar manager at Hix Oyster &
Fishhouse in Lyme Regis, David Smith
has been at the Anchor Inn in Seatown
for a year now, working with head chef
Jean Paul Deronne to take the food and
drink to the next level, using the best
local ingredients. The Anchor serves over
150 spirits and a selection of Palmers ales.
www.theanchorinnseatown.co.uk