Napier’s Legacy cocktail recipe by Refuel at The Soho Hotel
Refuel, inside The Soho Hotel, celebrates all things motoring – especially with its cocktail menu. Paying homage to one of the engineering greats, discover how to recreate the Napier's Legacy at home
It’s not always obvious when a cocktail bar has a theme – but that’s all part of the fun. Woven into menus and interiors, many of the capital’s most decadent drinking holes reimagine a person, scene or chapter in time – and what better way to entice cocktail connoisseurs to sample an innovative menu than by hooking it to something they love?
One fine example of a subtly-themed bar in the capital is Refuel at The Soho Hotel. Tucked away on Richmond Mews in the heart of London’s buzziest district, it’s unsurprising that the interiors – courtesy of famed British designer Kit Kemp – are one of the stand-out features of the space, but look closely and you’ll notice its vibrant mix of colour and contemporary art actually pays homage to the site’s previous relationship with the motor car.
Celebrating its former life as a multi-level NCP car park, the bar’s quirky details include glass tables displaying miniature toy cars, vintage oil cans showcased on shelves in the centre of the room, and a specially commissioned mural by British artist Alexander Hollweg which stretches out behind the long pewter bar. This playful take on the hotel’s history has also inspired Refuel’s Soho Originals cocktail menu, which invites guests to embark on a road trip through the UK and beyond.
One of our favourites is Napier’s Legacy, created by bar manager Marco Rosina. He says: “Napier’s Legacy is a rum-infused tiki tribute to the history of engineering company Napier & Son Ltd. The blend of aged Brixton Market Row botanical rum, Aluna coconut rum and Falernum with almond, citrus and bitters aims to capture its adventurous journey from road vehicles in London to aero engines across the globe.” Discover the recipe below.
Recipe
Napier’s Legacy
Ingredients
- Aluna Coconut Rum 40ml
- Brixton Market Row Botanical Rum 10ml
- Falernum 20ml
- Almond syrup 40ml
- Grapefruit juice 10ml
- Angostura bitters 2 drops
- Lemon Half, juiced
- Lime Half, juiced
Method
- Pour all ingredients into a cocktail shaker with cubed ice and shake to combine.
- Pour over a large ice cube in a tumbler glass and serve.
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