The team at Soho Farmhouse gave a cocktail masterclass for guests using ingredients fresh from the walled garden. Despite the drizzle, they picked bunches of herbs including black peppermint and lemon verbena, before retiring to the Big Barn to demonstrate how to incorporate them into refreshing cocktails with a distinctly local flavour.
Exclusive to the Farm to Bar member's event, the Lemon Verbena Daiquiri is a Farmhouse twist on the classic daiquiri, using lemon juice instead of lime and being served on the rocks rather than classically straight up.
50ml Bacardí Carta Blanca
15ml sugar syrup (1 to 1 caster sugar to water)
20ml fresh lemon juice
8-10 leaves of freshly picked Farmhouse lemon verbena
"Shake all ingredients hard together with ice. Strain and fine strain into a hi ball glass of ice. Garnish with a sprig of lemon verbena."
Farmhouse Eastern Standard
50ml gin or vodka (your choice!)
2 '1cm' slices of Farmhouse cucumber
4-5 Farmhouse mint leaves - currently black peppermint
25ml fresh lime juice
20ml sugar syrup (1 to 1 caster sugar to water)
"Muddle the cucumber in your shaker, clap the mint leaves between your hands to release the essential oils and add them to the muddled cucumber and all other ingredients. Shake all ingredients together hard with ice. Strain and fine strain into a chilled coupe. Garnish with a simple slice of cucumber."
50ml garden-nfused Bacardí Carta Blanca (Leave a bottle of Bacardí to infuse with a selection of herbs from the garden for a maximum of 36 hours - remove herbs before they turn brown).
15ml fresh lemon juice
Honey water (3 parts honey to 1 part water)
40ml (approx) of Collet Brut Champagne
"Shake all ingredients (except champagne) with ice. Strain and fine strain into a chilled coupe. Top up with Collet Brut Champagne. Garnish with a herb of your choice."