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bars � drink

coolcocktailsImpress your friends with Square Meal's selection

of refreshing, easy-to-create summer drinks

WORDS LUCY BRITNER PHOTOS STEPHEN LENTHALL

U

nravel the bunting and throw

on the tablecloths: the al fresco

drinking season is upon us.

British hedgerow berries and

�owers make great inspiration

for summer cocktails: you'll

nd elder�ower in abundance, as well as a

blackberry or two for good measure. Citrus

fruits bring essential balance to drinks and

also provide a refreshing zing for summer

sippers - not to mention a colourful garnish.

Our pick of summer cocktails features

drinks to share, drinks with zz, classic tipples

and neat takes on old recipes. Every one is

easy to create in the comfort of your own

outside space (and you can always stick

the bunting in the lounge if the weather

proves truly British). Vodka, gin, Tequila,

white rum and pisco all take a turn, so pick

your favourite spirit and get cracking. Don't

forget to stock up on ice to chill and

serve drinks properly. Fresh citrus

always tastes best, and think about

investing in a decent squeezer

to get the most out of your lemons and

limes. If you want to be a real pro, chill your

glassware in the fridge or freezer for a few

hours before the al fresco frolics commence.

Sip back and enjoy…

TEQUILA SANGRIA

Sangria is a fabulous sharing drink and a quintessential

summer serve. This one packs a punch with Jose

Cuervo Tequila, while the fruit juices make for a long

drink that is a perfect picnic and party partner.

150ml Jose Cuervo Tequila

125ml red wine

100ml pineapple juice

100ml orange juice

50ml elder�ower cordial

25ml peach liqueur

Glass: Jug and highball glasses

Method: Add all the ingredients to an ice-�lled

jug and stir. Garnish with blackberries, orange

slices and lime wedges. Serves 4.

GREY GOOSE LE FIZZ

A refreshing summer sip, vodka provides the

pure base for those seasonal �avours to sing.

The Champagne �ute makes this an elegant

tipple, perfect for a summer gathering, and

the soda water adds a little �zz to the �ute.

35ml Grey Goose vodka

15ml elder�ower cordial

15ml fresh lime juice

soda water, to top

Glass: Champagne �ute

Method: Put the vodka, cordial and lime juice

into a shaker with ice cubes. Shake, double-strain

into a �ute and top up with soda.

PISCO SOURIf you've been to South America, chances are you've

sipped a Pisco Sour or three. Why not recreate that

holiday feeling in your own home? The sour is

a classic recipe and Pisco Porton is a super sip.

50ml Pisco Porton

22.5ml lime juice

22.5ml sugar syrup

egg white

3 dashes bitters

Glass: Rocks

Method: Add all the ingredients to a cocktail

shaker. Dry shake or blend to emulsify. Add ice,

shake hard and strain into a rocks glass. Garnish

with three drops of bitters on top of the drink.

We've spent the last three months counting

the votes for our annual out-of-London

survey and we couldn't be happier

with the response: over 1,400 of you

voted, leaving comments on 2,400

UK restaurants. While familiar names

such as The Fat Duck and L'Enclume still colonise the upper

echelons, our survey has revealed a new generation of rising

stars, with Amersham's Artichoke, Paul Ainsworth in Padstow

and Cambridge hot ticket Alimentum breaking into the

top 10 for the ˆ rst time. Meanwhile, our BMW number-one

restaurant, Northcote, is a long-running local star. This Top

50 is an invaluable barometer of the UK scene, and we'd like to extend a huge thank you to all

our readers and bloggers who took part - I hope it inspires Londoners to get out of the capital

and experience these amazing restaurants. There's also plenty else in this issue to keep you

occupied, from checking out the most talented young chefs (p.62) to taking a new set of wheels

for a spin (p.132). And summer and drinking is such a natural combination, so whether your

tipple of choice is craft beer (p.90) or everyone's World Cup favourite, cachaça (p.94), you can

read all about it here. What's more, you're in for a real treat if you're a fan of Champagne: our

47-page special (pp.168-215) tells you everything you need to know about the world's ˆ nest ˆ zz.

You'll ˆ nd the best London restaurant openings too, including Simon Rogan's Fera (p.38) and

Adam Simmonds's Pavilion (p.44) - two impressive newcomers from chefs who made their

name outside London, and the sort of talent pool we're very happy to support.

ANDREW

CATCHPOLE

Andrew 's long-term

passion for food was

sparked while growing

up among the hawker

stalls of South East Asia. Later, while

exploring Europe, he discovered food's

natural partner is wine. As a journalist,

he then spent several years travelling and

honing his palate on Harpers Wine & Spirit,

followed by several years as The Telegraph's

wine correspondent. Andrew now works as

a freelance writer, editor and presenter.

See Call My Blu� , p.176

Favourite ice cream � avour? Hazelnut.

Top barbecue dish? Yabbies.

This year's holiday destination? Morocco.

LISA GRAINGER

When she's not living

rough in Africa - collecting

myths from the Bushmen

of the Kalahari or hacking

through jungles of the

Congo to � nd gorillas - Lisa admits she enjoys

'a bit of serious luxury every now and then'.

She contributes to publications from Condé

Nast Traveller and Departures to The Telegraph's

Ultratravel, of which she is deputy editor.

See Paradise Found, p.206

Favourite ice cream � avour? Liquorice.

Top barbecue dish? Chicken cooked in a Weber.

This year's holiday destination? The Galapagos.

WILL HAWKES

Will Hawkes is a drink,

food and travel writer

and the author of

@craftbeerlondon,

an app which maps

London's best pubs, bars and breweries.

He writes a beer column for The Independent

and contributes to The Financial Times, The

Washington Post and The Melbourne Age.

He is the current British beer writer of the

year and he lives in South London with his

wife and two sons.

See City Hopping, p.90

Favourite icea cream � avour? Blackcurrant.

Top barbecue dish? Asado (this is an

Argentine meat-fest).

This year's holiday destination?

La Rochelle, France.

PUBLISHERS Mark de Wesselow, Simon White EDITORIAL Tel: 020 7840 6295 Editor Ben McCormack

Managing Editor Julie Sheppard Assistant Editor Laura Foster News � Online Editor Ben Norum Sta

Writer � Sub

Editor Lucy Britner Editorial Assistant Neil Simpson Sub Editors Jaq Bayles, Jill Cropper, David Mabey, Katie Wyartt

DISPLAY ADVERTISING Tel: 020 7840 6273 Advertisement Director Charles Meynell Business Development Manager

Louise Tilley Lifestyle Manager Kate Stephens DESIGN ¤ PRODUCTION Tel: 020 7840 6294 Creative Director

Robin Freeman Art Director Meg Georgeson Art Editor Lauren Broude Printing Wyndeham Roche Ltd

MARKETING Tel: 020 7840 6269 Group Marketing � Events Manager Rachel Harty Events Manager Chloé Kingham

Senior Marketing Executives Mieke Kyra Smith, Paul Young Marketing and Events Co-ordinator Ed Warr

CIRCULATION Tel: 0870 141 6101 COVER PHOTOGRAPHY: Marcel Hartmann / Contour by Getty Images

A member of the Audit Bureau of Circulations. We believe our facts are correct at the time of going to press, although inevitably information changes,

which means care must be exercised. Reviews are subjective. Neither Monomax Ltd nor its agents or employees can accept liability for omissions or

inaccuracies. No material can be reproduced without written permission of the Publisher. © Monomax Ltd July 2014. ISSN 977-1369264-01-3-40

For reviews of 11,000 bars and restaurants nationwide,

plus veneditor@squaremeal.co.uk: squaremeal.co.uk

Square MealLIFESTYLE

Published by: Monomax Ltd, Quadrant House, 250 Kennington Lane,

London, SE11 5RD Tel: +44 (0)20 7582 0222 Helpline: +44 (0)20 7840 6299

Fax: +44 (0)20 7582 5444 Email: editor@squaremeal.co.uk

contributors

Welcome to Square Meal

Ben McCormack, editor

bars � drink

62 | squaremeal.co.uk squaremeal.co.uk | 63

restaurants � food

tips for the From left: Andy Oliver, James

Lowe, Anna Haugh-Kelly,

Stevie Parle and Lee Westcott

London's restaurant scene is awash with new

talent, from pop-up masters to supper-club stars

and much-lauded protégés. Meet �ve of the

capital's brightest young chefs, currently setting

stoves alight and making names for themselves

WORDS BEN NORUM PHOTOS STEPHEN PERRY, ON LOCATION AT TOWN HALL HOTEL top

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