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Articles by Chiltern Firehouse
Page 21
CITYAM.COM TUESDAY 29 SEPTEMBER 2026 | LIFE & STYLE | 21 LONG WEEKEND B lame Nick Jones if you’re sick of hearing about members’ clubs. He invented the modern iteration of them when he founded Soho House in 1995, now with over 250,000 members and nearly 50 ‘Houses’ globally. Every other restaurant or bar opening in the capital now sells itself as an ‘exclusive members’ club’ and the term has largely lost all meaning.
Rum Club Daiquiri
This recipe from Kevin Ludwig is the house daiquiri at Rum Club in Portland, Oregon, one of my favorite cocktail spots, and this recipe is one of my favorite daiquiris of all time. Rum Club is often referred to as an "industry bar" because it's where a lot of bartenders go to drink on their nights off. It's always busy, but it has an incredibly friendly and approachable atmosphere, thanks to their always-welcoming bar team.
Mulled Wine
There is perhaps no better way to warm up throughout the holiday season than with a steaming cup of mulled wine. This recipe makes a traditional version of the drink, full of fragrant whole spices and aromatic lemon and orange peels. It takes inspiration from the classic German iteration, glühwein, with the addition of kirsch (cherry brandy). It's just as perfect for holiday parties or snowy evenings as it would be at a European Christmas market.
Daiquiri Recipe
Close Menu Icon The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you’ll find at swim-up bars. Ingredients 1 bar spoon (or 1 teaspoon) superfine sugar 1¾ ounces white rum ¾ ounce fresh lime juice ½ ounce simple syrup 1 lime Recipe Preparation Combine sugar, rum, lime juice, and simple syrup in a cocktail shaker; stir until sugar dissolves, about 20 seconds. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Tequila Highball Recipe
Ingredients 1 teaspoon elderflower cordial or syrup 1½ ounces añejo tequila 1 lemon Club soda (for serving) Recipe Preparation Stir elderflower cordial, tequila, and two 3x1" strips lemon zest, thinly sliced lengthwise, in an ice-filled highball glass until very cold, about 30 seconds. Top off with club soda. Using a small serrated knife, remove a 1" strip of peel from lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent.
Confit of Cod Recipe
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Manhattan Recipe
BA's Best, a collection of our essential recipes." /> BA's Best, a collection of our essential recipes." /> Close Menu Icon It just may be the perfect cocktail. There, we said it. This is part of BA's Best, a collection of our essential recipes. Ingredients 1 cup bourbon ⅔ cup Noilly Prat Rouge vermouth 4 dashes Angostura bitters 4 orange twists 4 fresh cherries Recipe Preparation Combine bourbon, vermouth, and Angostura bitters in a mixing glass. Divide cocktail among 4 ice-filled rocks glasses.
Negroni
A classic negroni is the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari). “But here’s the problem: Equal-parts cocktails don’t always taste so good,” argues former BA editor Julia Kramer. “Palates have evolved since these ratios were codified.” The team at Chiltern Firehouse in London, who created this negroni recipe, tweaked the ratios to make the drink more gin-forward, keeping the bitter-sweet Italian aperitivo Campari in check.
What Are Bitters and How Should I Use Them?
Credit the craft cocktail resurgence of the last decade or so for the renewed interest in these potent and, yes, bitter liquids, a few drops of which bar aficionados say are essential to many proper drinks and, as a bonus, can soothe an upset stomach. Bitters makers these days have been on a tear, producing flavors such as barbecue, fig, and Sriracha bitters or reverse-engineering recipes that had been lost to history.
Sazerac
Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds. Rinse a brandy snifter with absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.
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