Drink DuJour: The Yellow Submarine

by admin | April 11, 2014 12:54 pm

From April 7 through 13, London’s famous Connaught Bar[1] 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.



The Bandolene[2]
Yoshino 1935[3]
The Sweet Wilbur[4]

  1. Connaught Bar: http://www.the-connaught.co.uk/mayfair-bars/connaught-bar/
  2. The Bandolene: http://dujour.com/article/extra-fancy-bandolene-scotch-cocktail-recipe
  3. Yoshino 1935: http://dujour.com/article/cherry-blossom-cocktail-yoshino-1935-recipe
  4. The Sweet Wilbur: http://dujour.com/article/weet-wilbur-bacon-sugar-maple-bourbon-cocktail-recipe

Source URL: https://dujour.com/lifestyle/connaught-bar-yellow-submarine-cocktail-recipe/