Find a recipe

Browse recipes

by Key Ingredient
  • View All
  • Cocktail
  • Fish
  • Meat
  • Pasta
  • Rice
  • Savoury
  • Sweet
by Restaurant
  • View All
  • 34 Mayfair
  • Daphne's
  • J Sheekey
  • Le Caprice
  • Rivington
  • Scott's
  • The Ivy
  • The Mount Street Deli
  • Urban Caprice
by Type
  • View All
  • Canapes
  • Cocktail
  • Meat Starters
  • Fish Starters
  • Vegetarian Starters
  • Meat
  • Fish
  • Savouries
  • Pastas and Risottos
  • Desserts

34 Mayfair’s Pots & Shrubbery Cocktail

Made at 34 Mayfair | Serves 1

Share this

Ingredients
45ml Absolut Elyx Vodka
20ml Green Chartreuse
10ml lemongrass cordial
10ml lemon juice
10ml egg white
Soda

Garnish
Skin from one lemongrass stalk
Peel of 1 lemon – used to create a lemon twist
Small bunch of dill

Lemongrass Cordial Ingredients
2 cups of granulated sugar
3 lemongrass stalks, roughly chopped
1 cup of water
5g tartaric acid

To make the lemongrass cordial
In a pan, combine the granulated sugar with one chopped lemongrass stalk and one cup of water. Gently heat and stir until the sugar is dissolved. Remove from the heat and pour the mixture into a jar before adding in the remaining chopped lemongrass. Put the jar to one side and allow the mixture to infuse for a minimum of five hours at room temperature. Add the tartaric acid, shake well then leave for further hour. Triple strain the final mixture to create the clearest liquid. Firstly, through a double strainer, secondly through a muslin cloth and thirdly through cotton wool. The process of straining the liquid will take up to an hour.

To make the Pots & Shrubbery cocktail
Combine all the ingredients in a Boston shaker excluding the soda. Top up the shaker with cubed ice and put the lid on before shaking hard. Remove the lid and using the double strainer, pour the mixture into a highball filled with ice. Top up with soda to create additional foam. Garnish with a lemon twist, lemongrass skin around the straw and dill, serve immediately.

Our Latest Dishes