Kokova Magazine

...created to celebrate Taste of London.

Expect to feel truly spoilt and stylishly refreshed this summer as Taste of London restaurant festival showcases a bespoke luxury cocktail Taste of Savoy.

Created in honour of Taste of London by one of the city's most decadent hotels, The Savoy, the cocktail has been designed with the finely-tuned palates of discerning foodies in mind.

It will be the perfect accompaniment to the Michelin-starred dishes due to be showcased at Regent's Park between 21st - 24th June.

The Savoy will be bringing their Beaufort Bar to the festival, which will be showcasing the Taste of Savoy. The elegant long drink combines Bacardi Superior Rum, Martini Extra Dry, lime juice, pineapple sherbert and orange bitters to create a palate cleansing serve, bursting with summer flavours.

Created by Chris Moore, head bartender at The Savoy's Beaufort Bar, Taste of Savoy includes Bacardi Superior rum to evoke a feeling of summer for the drinker, citrus flavours to refresh and cleanse the palate and Dry Martini to bring complexity and depth of flavour.

To give the Taste of Savoy cocktail a stylish twist, Chris has designed a refreshing pineapple sherbert that will be a key ingredient of the serve. Putting a modern spin on the old English custom of using sugar to preserve fruit, Chris' Pineapple Sherbert mixes simple, fresh ingredients to create a refreshing burst of summer flavours.

I wanted Taste of Savoy to perfectly capture the essence of the event, to stir the senses and to evoke feelings of summer in drinkers. Most importantly, the cocktail is accessible and well balanced - not too sweet to compliment the food.

Chris Moore

Recreate Chris' masterpiece with the recipes below.

Taste of Savoy

Ingredients

• 40ml Bacardi Superior
• 10ml Martini Extra Dry
• 20ml Lime juice
• 25ml Pineapple Sherbet
• Dash Orange bitters

Procedure

• Shake hard and then fine strain in to a chilled glass.

Pineapple Sherbet

Ingredients

• 1 Pineapple
• 2 litres Pressed Pineapple Juice
• 2kg Sugar
• Pinch Citric acid

Procedure

• Peel, core and chop one whole pineapple.
• Take the Pressed pineapple juice, caster sugar and pineapple chunks, and simmer until reduced by one third.
• Add citric acid 2g at a time, and taste as you go, until the desired balance of fruit, sweetness and acidity is achieved.

Taste of Savoy will be on the menu in The Savoy’s Beaufort Bar throughout May and for the duration of Taste of London.

To purchase tickets for this year’s Taste of London restaurant festival visit www.tastefestivals.com/london.