It’s no secret that the Dorchester Collection dominates much of Mayfair’s prestigious Park Lane. The storied Grand Dame overlooks leafy Hyde Park and, to its right, you’ll find its no-less-impressive little sister aptly named after the address it proudly bears: 45 Park Lane. And while it may sit in the Dorchester’s shadow physically, thanks to its impeccable service, sleek interiors and fine culinary offering, it is by no means inferior metaphorically.
Inside 45 Park Lane, foodies can delight at Cut – Wolfgang Puck’s only UK outpost, helmed by head chef Elliott Grover, where Puck’s famous steaks are served alongside an array of elevated British classics – and the newly-opened Sushi Kanesaka, serving authentic Japanese cuisine. For imaginative tipples, meanwhile, head to 45 Park Lane’s destination bar. Overseen by Enrico Perri, Bar 45’s cocktail menu is inspired by the hotel’s ever-evolving collection of work by contemporary British artists, resulting in concoctions such as Royal Pattern – The Lakes Whiskymaker’s No.6, Aperol, Italicus, and lemon – and Nuage, mixing coconut-infused Glenmorangie Scotch whisky and Calabro clementine liqueur to celebrate the work of the same name by surrealist painter René Magritte.
For Christmas, however, Perri has created a festive tipple that aims to capture the flavours synonymous with the holiday season. “The Honey Mead Tipple is a drink which captures the Christmas spirit in a creamy and toasty cocktail, which is not just a celebration drink but a symphony of seasonal flavours,” explains Perri. “The cocktail is created using a healthy serving of Woodford Reserve whiskey, cherry liqueur, chocolate bitter, chestnuts honey and coconut foam.” Read on for details on how to recreate this serve at home.
Honey Mead Tipple
- Woodford Reserve whiskey 40ml
- Heering Cherry Liqueur 10ml
- Lemon juice 20ml
- Chestnuts honey (from the jar) 20ml
- Saline solution 4 drops
- Chocolate bitters 2 dashes
- Grated nutmeg To garnish
- Add all ingredients to a cocktail shaker and shake.
- Strain the mixture twice.
- Serve in a rock glass over ice.