DuJour Navigation

Drink DuJour: The Yellow Submarine

Agostino Perrone of London’s Connaught Bar explains his latest libation and how to concoct it on this side of the Pond

From April 7 through 13, London’s famous Connaught Bar will be making its first foray into international relations when mixologists Agostino Perrone from The Connaught Bar and Colin Field from Paris’s Bar Hemingway are teaming up to create a special cocktail menu that blends their signature styles. That’s where the Yellow Submarine comes in.

“Colin and I were looking to design a truly gourmet cocktail,” Perrone explains. “We researched ingredients that would give a noticeable explosion of flavors that develop in the palate in a layer of fragrances and aromatic notes. This is a drink with a very good body, yet it’s also refreshing.”

It’s also a welcome way to embrace the changing seasons. Perrone says: “The citrusy and floral notes combined with the freshness of one of the most quintessential British ingredients—gin—make this a great drink for spring.”

 

The Yellow Submarine

1 ¼ oz. gin
½ oz. fino sherry
1/3 oz. Galliano L’Autentico herbal liquor
2 dashes celery bitters

Stir all the ingredients with ice and serve in a rock glass with ice sphere. Garnish with lemon zest and cucumber skin.

 

MORE DRINK DUJOUR:

The Bandolene
Yoshino 1935
The Sweet Wilbur

  • DuJour Facebook
  • DuJour Twitter
  • DuJour Pinterest
  • DuJour Google+
  • Share DuJour
STORIES DUJOUR