With a fork to farm philosophy, this English brasserie in the heart of Soho is the brainchild of three brothers — a farmer, a restauranteur and a chef — whose combined passions for sustainable fayre with provenance are personified in their sensational seasonal menus.
They even have their own West Sussex vineyard, and this wine-based cocktail — Bacchus’ Better Half, created by in house mixologist Josh Bramfitt — expertly melds Broken Clock’s English country garden essences with their citrusy and herbaceous estate-grown Bacchus, along with a dash nutty PX Sherry and tangy orange liqueur.
It’s just the ticket as a pre-dinner cocktail to get one’s juices flowing or as a pucker pairing for freshly shucked oysters or a plate of local cheese and cured meats from the restaurant’s rather tempting menu.
INGREDIENTS
25 ml Broken Clock Vodka
35 ml Nutbourne Bacchus
25 ml Pedro Ximenez Sherry
1 Bar Spoon Cointreau
Garnish
Orange Peel
METHOD
Fill a mixing glass with ice and add the cocktail ingredients before stirring until very cold. Strain into a chilled Nora and Nora glass and add the orange peel garnish.
