Scottish Coffee cocktail recipe by Three Sheets
A unique twist on the classic Irish cocktail, Scottish Coffee by Three Sheets is bound to warm the cockles this winter
I’m the first to admit that Soho, sometimes, has too much choice. From upmarket party vibes at Bob Bob Ricard and Dear Jackie, and Michelin-starred greatness at Mountain and Sola, to international cuisines at Kiln and Bar Kroketa (can you tell I spend a lot of time in Soho?), there’s a bar to whet every whistle and a restaurant to satiate every appetite.
But, given the vast amount to pick from, it can be slightly overwhelming to try and narrow it down. If you’re in need of assistance when it comes to sorting the wheat from the chaff of Soho’s range of delectable bars, allow us to help. Head to 13 Manette Street to discover Three Sheets, the younger sister of the award-winning Dalston outpost from mixologist brothers, Max and Noel Venning.
Inside, this small but mighty bar – which opened in March, eight years after the original –oozes trendy, East London flair (think black-and-white photographs on forest green walls, and marble tables aglow with tealights), but it’s not the interiors that will make cocktail connoisseurs’ ears prick up. It’s the fact that this new bar is designed to follow in the footsteps of its older sibling, which rose to international acclaim after being voted among the World’s 50 Best Bars for five years in a row, and is currently noted as the seventh best bar in the UK. If that doesn’t swing a booking in Three Sheets’ favour, I don’t know what will.
Evolving throughout the day – from a space for a light aperitif, to a leisurely dinner or a final night-cap – the drinks menu is largely unique to Soho while mirroring the Three Sheets signature style. Serves are clean and elegant and include the French 75 – gin, clarified lemon, moscato and orange flower – and Champagne Breakfast, with notes of butter belvedere and caramelised brioche topped with Moët & Chandon. All are perfectly paired with British small plates of Maldon oysters, Cornish lobster rolls and salt beef smash buns with mustard chips.
For a cocktail to warm the cockles, however, look no further than Scottish Coffee: a witty take on the classic Irish iteration but with Max Venning’s twist. He says: “It’s a real winter warmer and is a great after-dinner cocktail, as well as being a hangover cure on a cold day. The salt balances the caramel notes of the coffee.” Discover the recipe below.
Recipe
Scottish Coffee
Ingredients
-
Glenmorangie Original 10-Year-Old whisky 25ml
-
Coffee liqueur 15ml
-
Sugar syrup 10ml
-
Espresso 25ml
-
Boiling water 75ml
-
Cold, lightly-whipped cream To float
-
Salt Pinch
Method
- Build all the ingredients except the cream in a short stemmed glass.
- Float the cream on top by resting a spoon in the top of the liquid and pouring the cream really slowly.
Visit threesheets-bar.com
