To make our classic version, we use a clean, creamy, and smooth Sapling Vodka stirred over a generous amount of ice coated with dry vermouth, then finished with rich lemon oils.
50ml Sapling Vodka
10ml Noilly Prat Original Dry
Lemon Peel
Chill your glass first (Coup, Nick & Nora or a Martini Glass). Then, fill your mixing glass with ice to the top. Feel free to crack your first ice cubes to add the smaller pieces that will kick-start the dilution. Next, coat the ice with dry vermouth and add vodka. Then stir with a bar spoon until the ingredients are combined and chilled while adding dilution that will unveil all subtle notes in your spirits. Next, double-strain it to your chilled glass, ensuring that the drink’s surface looks smooth and creamy without ice shards. Next, take a large peel of your lemon and squeeze it about 15cm above your glass to release oils. Now soak it into your delicious drink and enjoy the first sip.
Your seat at the Cubitt Christmas table is waiting. You bring the good company - we’ll handle the rest.
This one’s got winter written all over it.
Ben Tish’s Shepherd’s Pie is rich, warming and just the thing for dark evenings and second helpings. Slow-cooked ragú with a splash of Rioja, topped with the cheesiest mash (Parmesan, Pecorino and Taleggio - we don’t mess around).
Comfort food done properly.
Read the full recipe at the link in bio.
The Festive Season has arrived at Cubitt House.
Whether it’s oysters and Champagne or Turkey with all the trimmings, a Cubitt Christmas is always served with style (and second helpings).
Tomorrow evening, we are teaming up with @schoonerscorer for a Pub Quiz in aid of Movember down in The Blood Orange Bar - expect pints, pub snacks, live music and a few questions designed to keep you on your toes.
Tickets are very limited and flying fast - grab yours at the link in bio
