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
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.
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!
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 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.
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.
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
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