Latest news with #N16
The Guardian
2 days ago
- Entertainment
- The Guardian
Cocktail of the week: As Above, So Below's cerveza cooler – recipe
A refreshing yet punchy Mexican beer and mezcal aperitivo. Serves 140ml good mezcal – we use Zacal Manso Sahuayo10ml fresh lime juice 10ml elderflower cordial Lemonade, to tasteMexican lager, to taste – we use Corona, though you could go heavier with Modelo1 lime wheel, to garnish1 cucumber slice, to garnish Measure the mezcal, lime juice and cordial into a tall glass (or jug), then add ice and stir. Top with the lemonade and lager to taste, garnish with the lime wheel and cucumber slice and serve. Joseph Hall, As Above, So Below, London N16
The Guardian
4 days ago
- Entertainment
- The Guardian
Cocktail of the week: As Above, So Below's cerveza cooler – recipe
A refreshing yet punchy Mexican beer and mezcal aperitivo. Serves 140ml good mezcal – we use Zacal Manso Sahuayo10ml fresh lime juice 10ml elderflower cordial Lemonade, to tasteMexican lager, to taste – we use Corona, though you could go heavier with Modelo1 lime wheel, to garnish1 cucumber slice, to garnish Measure the mezcal, lime juice and cordial into a tall glass (or jug), then add ice and stir. Top with the lemonade and lager to taste, garnish with the lime wheel and cucumber slice and serve. Joseph Hall, As Above, So Below, London N16
The Guardian
27-07-2025
- Health
- The Guardian
Cocktail of the week: Cinco's El Padrecito – recipe
Good-quality ingredients are integral to good health, and we can pretty much say the same for good drinks. Inspired by one of our favourite modern classics, the penicillin, our take is a remedy for ailments of all kinds; it's also damned good. Serves 1 For the honey and ginger liqueur (to serve 4)75ml vodka 20g fresh ginger, peeled and finely sliced 25g honey For the drink35ml mezcal – we use Pensador's espadín30ml honey and ginger liqueur – see above and method7½ml Bitter Truth Pimento Dram liqueur, or Amaro de Angostura, Giffard Piment d'Espelette or Dale DeGroff's Pimento Aromatic Bitters15ml fresh lemon juice, plus 1 strip lemon zest, to garnish Put the vodka and ginger in a clean kilner jar or similar, seal and leave at room temperature to steep for 48 hours. Strain out the ginger solids, return the liquid to the jar, then stir in the honey and 13ml cold water (about two and a third teaspoons), until the honey dissolves (the water helps smooth out the consistency). Seal and store in the fridge for up to four weeks. To build the drink, measure all the liquids into a shaker, add ice, then hard shake. Double-strain into a rocks glass filled with fresh ice, garnish with the lemon strip, and serve. Richard Lopes for Corrochio's Cinco, London N16
