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Digidiva at Artesian

How to enjoy Absolut Elyx at home

ON THE ROCKS

50ml Absolut Elyx

Glass: Rocks glass

Method: Experience

the ultimate expression

of Absolut Elyx real and

untouched - neat Absolut

Elyx poured over ice and

garnished with star anise,

then slowly sip and savour.

DRY MARTINI

50ml Absolut Elyx

5ml dry vermouth

Glass: Cocktail glass

Method: Pour the Absolut Elyx

and vermouth into a shaker. Fill

with ice and stir until ice cold.

Double strain the drink into a

chilled cocktail glass. Garnish

with star anise and serve.

ARTESIAN

Named World's Best Bar three years consecutively, Artesian at The

Langham has a reputation for working with luxury ingredients

to create its diverse drinks list. To highlight the silky quality of

Absolut Elyx, head bartender Alex Kratena has added the Digidiva

to the bar's cocktail list. The drink uses   no sherry, Acqua di Cedro,

cypress syrup and seasonal botancials alongside the vodka. This

long drink is served in a glass which infuses freshly shaved pine

cuttings, and a selection of bitter, acidic and aromatic † owers to

bring out the cool, fresh notes of the vodka. The Langham,

1C Portland Place, W1B 1JA; 020 7636 1000; artesian-bar.co.uk

NOLA LONDON

Ian McIntyre, general manager at New Orleans-inspired

NOLA London, draws inspiration from the classic Moscow

Mule cocktail for his Bywater Elyx'r. The idea was to make a

more complex and rich style of drink, to harmonise with the

silky texture of Elyx vodka. Bywater Elyx'r uses   ery ginger

juice balanced in a house-made ginger and orange sherbet,

created by extracting the oils from orange peel, combining

with sugar and then adding orange juice and lime. Finally,

Falernum, with subtle hints of spice, is used to enhance the

† avours. The drink comes in a copper julep tin. 1st Floor,

68 Rivington Street, EC2A 3AY; nola-london.com

PURL LONDON

At Purl London, general manager Emanuele Genovese has

created the culinary-inspired Fig-Frog. The idea behind

the cocktail was to recreate a typical French dish; foie

gras. In France the dish is usually served with some bread

accompanied with a jam, such as   g and apricot. So for this

drink the bar combines Absolut Elyx with fat-washed foie

gras and Gancia Vermouth Dry for a Martini-style cocktail.

Fig essence is mixed with dry ice to create a   g fog, and to

give a smooth   nish, the drink is served with homemade

apricot and rosemary jam. 50-54 Blandford Street, W1U 7HX;

020 7935 0835; purl-london.com

CITY SOCIAL

City Social is serving up the Damson in a Stress. Its creator,

Matt Fairhurst chose seasonal damsons and rosemary,

which have been made into a syrup ready to combine with

the silky vodka. It's topped up with Aperol, lemon juice

and Prosecco for a refreshing spritz. Tower 42, 25 Old Broad

Street, EC2N 1HQ; 020 7877 7703; citysociallondon.com

promotion

The Fig-Frog at Purl London