Tierra Fresca cocktail recipe by Belvedere
A refreshing take on the classic Paloma, here's how you can create Belvedere's Tierra Fresca cocktail at home
When you think of cocktail culture in London, what naturally springs to mind is the underground party palaces in Soho, the chic corners of Mayfair and Marylebone, and perhaps the more gritty and soulful bars of Brixton. Holland Park out west? Not so much.
We’ve found a bolthole worthy of changing your mind. Bringing a touch of Italy to the gardens of west London, Belvedere is a hidden gem in Holland Park with floor-to-ceiling windows providing a cascade of natural light, open brickwork and plenty of plants to create the perfect setting for a pre-dinner aperitif or a casual afternoon drink.
The kitchen is helmed by Italian native Antonio Lello Favuzzi, and diners should expect plates of fresh avocado and artichoke salad, langoustine carpaccio, beetroot ravioli and whole lobster linguine. The bar, however, is the responsibility of Jake Coventry, who has created a menu of carefully crafted cocktails to suit all tastes. Take the Marine Fizz, for example, mixing kiwi and apple with Fords Gin to create a fruity spring spritz, or the aptly named Holland Park Hold Up with Belvedere vodka, passionfruit, pineapple, and lime, alongside a selection of martinis to negronis.
Head bartender Jake Coventry
One of the most popular serves at the bar is the Tierra Fresca: a refreshing mix of tequila, jalapeño, cucumber and elderflower that means ‘fresh land’ in Italian. The key ingredient is Coventry’s elderflower cordial infused with green jalapeño and cucumber: a spicy, bright concentrate which is mixed with Volcan Tequila before being topped off with a yuzu soda. He says: “I’ve used some of my favourite seasonal ingredients to create this British influenced twist on the classic Paloma. It’s a spicy and refreshing concoction perfect for sipping while lounging on the terrace at Belvedere in the spring.” Read on for the recipe.
Recipe
Tierra Fresca
Ingredients
- Volcan tequila 40ml
- Cucumber, jalapeño and elderflower cordial* 25ml
- Yuzu soda 100ml
Method
- Add all ingredients to a tall glass.
- Top up glass with ice and garnish with a long slice of cucumber.
Recipe
Cucumber, jalapeño and elderflower cordial*
Ingredients
- Green jalapeño 100g
- Cucumber 100g
- Elderflower cordial 250ml
Method
- Roughly cut the green jalapeño and cucumber into small pieces and place them in a large jug with the elderflower cordial.
- Cover with clingfilm and leave to infuse for 24 hours in the fridge.
- Once infused, strain the cordial through a sieve and store in a bottle.
Visit belvedererestaurant.co.uk
Read more: At Dawn cocktail recipe by The Rivoli Bar at The Ritz
