Wintry cocktails from London’s top bartenders

Matt Whiley

We know people. We know people who know people…and those people know how to make drinks! So we twisted the arms of some of London’s most creative, talented bartenders and asked them to come up with a seasonal Kamm & Sons cocktail for us which ticks the wintry box –  DO try these at home.

Jamaica

You can count on Matt Whiley (AKA Talented Mr. Fox) from Peg + Patriot for twisting our melons and this new drink from the new menu ‘the cultural Mao of London’  blends Kamm & Sons Islay Cask with naga chili distillate, rum, and pickled okra. Wowzers!

  • 15ml naga chilli distillate
  • 35ml Diplomatico Reserva
  • 15ml Kamm & Sons Islay Cask
  • 7.5ml pickled okra
  • 1.25ml sugar syrup

 


NorthPoint

North Point

Created by Liam Broom of Callooh Callay, the North Point is rich, vegetal and beautifully bitter, and perfectly complemented by the dark chocolate.

  • 45ml Glenmorangie 10 Year
  • 15ml Kamm & Sons
  • 15ml Cynar
  • 10ml Pirate Cordial (10 parts sugar, 5 parts water, 1 part Skipper’s rum)

Combine all ingredients and stir over very cold ice. Strain into a coupette and garnish with a tempered chocolate flake.

 


 

 


Cocktails_Playboy Club_Antonio Dandrea_no credit

Kamm’s Mountain Pass

This cocktail is the work of maestro Antonio Dandrea, of Salvatore’s Bar at the Playboy Club. Chestnut liqueur and winter syrup – we’d certainly pass mountains if one of these was waiting for us on the other side! 

  • 40ml single malt whisky
  • 15ml Kamm & Sons
  • 10ml chestnut liqueur
  • 20ml orange juice
  • 10ml homemade winter syrup (ginger, nutmeg, cinnamon, cloves)

To make the winter syrup, combine a 1:1 ratio of sugar and water and bring to a boil. Add spices and remove from the heat, allowing to steep for 20 minutes before straining and cooling.

Shake all five ingredients over very cold ice. Strain into a coupette (or a rocks glass with a hand-carved ice cube).

 


 


Hot Apples & Roots with bottle

Hot Roots

Sometimes simplicity is the best and this is our take on the hot spiced cider. Sweeten to taste with honey or brown sugar.

  • 50ml Kamm & Sons
  • Slice ginger root
  • Cinnamon stick
  • 150ml cloudy apple juice

Warm all ingredients in a pan and serve in heatproof glassware

 


 

Kamm Together

Michele Mariotti, bartender at the iconic American Bar at the Savoy, is behind this dry, citrus number using seasonal clementines.

  • 45ml Kamm & Sons
  • 25ml lemon juice
  • 15ml clementine juice
  • 15ml white vermouth
  • 15ml simple syrup
  • Half an egg white

Add all ingredients to a shaker over ice and shake very well (give it a little extra strength to ensure the egg white is properly incorporated). Strain into a cocktail glass. Garnish with chocolate flakes and grated tonka bean.


 


Winter Cocktails_Christina Schneider_credit Christina Schneider

Iron Sky

If you’re after strong and warming Kamm & Sons cocktails, look no further than the Iron Sky. Created by Christina Schneider of Happiness Forgets, it’s beautifully bold and bitter and contains our favourite vermouth, Punt e Mes.

  • 40ml Kamm & Sons
  • 20ml Punt e Mes
  • 20ml lemon juice
  • 15ml honey syrup (2:1 honey to water)
  • 2 dashes absinthe

Add all ingredients to an ice-filled shaker and shake well. Strain into a coupette and garnish with a fresh mint sprig.

 


 

Kamm & Fairy

Who said anything about sugarplum fairies? Personally, we’re more interested in the Kamm & Fairy. Luca Cordiglieri, previously of China Tang at the Dorchester, has recently opened a new venue in Soho, 68 & Boston.

  • 25ml Kamm & Sons
  • 25ml bourbon
  • 15ml lemon juice
  • 5ml Re’al pureed blueberry infused syrup
  • 2 dashes absinthe

Shake all ingredients over ice. Strain into a coupette or pony glass. Garnish with an orange twist.

 


 


Winter Cocktails_Max Chater_credit Max Chater

The Chinese Double Smoke

Winter’s the perfect season for smoky cocktails, and this one, created by Max Chater, is back-of-the-net smoky. Kamm & Sons mingles with vermouth and mezcal, while Chinese smoked tea and samphire are a joint-garnish. As he says, “The guest can infuse their drink with ‘smoke’ to their desired level,” while “the samphire adds a touch of salinity and a contrast to the drink when eaten in-between sips.”

  • 25ml Kamm & Sons
  • 20ml Cocchi Vermouth di Torino
  • 13ml Ilegal Reposado Mezcal
  • 1ml clove tincture
  • Lapsang souchong tea
  • Samphire

Add all liquid ingredients to mixing glass with plenty of ice. Stir to chill and dilute. Double strain into a stemmed wine glass. To garnish, hang a metal tea ball from the rim of the glass filled with lapsang souchong tea. Sandwich a piece of marsh samphire in-between the glass and the tea ball chain.

 


 


Hot Kammberry with bottle

Hot Kammberry

This is one of our fav’s – the maple syrup brings sweetness, the bourbon lends kick, the cranberry gives dryness and the Kamm & Sons gives intrigue and length of finish. Ticks all the winter drink boxes. 

  • 35ml Kamm & Sons
  • 10ml bourbon
  • 15ml maple syrup
  • 150ml cranberry juice

Warm all ingredients in a pan with a lemon twist and serve in heatproof glassware