Beautiful things, as seen in design-led hotels, restaurants & spaces.


S U N D O W N E R S | With An Organic Twist

July, 2018

Weather this balmy calls for sundowners.  There is no two ways about it.  The sound of the ice cubes clinking immediately soothes your soul and you can’t help but smile as something delicious puts into your mouth to mark the end of the day.

We don’t want to make just any sundowners though, we want to tickle tastebuds in ways they have previously only dreamed of  –  so we turned to our old friend Chef Dan Cox – Roux-Scholar, formerly executive chef at Fera at Claridge’s, master of all things delicious and organic – to help us conjure up the perfect drinks.

The First: The Rhubarb Spice.

A non-alcoholic sundowner crafted with organic ingredients and Seedlip: the world’s first distilled – and organic – non-alcoholic spirit, served in some of the world’s best cocktail bars, Michelin starred restaurants & luxury hotels.  As you might expect, this was just our cup of tea.   

50ml Seedlip Spice 94
30ml Rhubarb Shrub
80ml Ginger Ale
Build over ice. Garnish with Red Oxalis. And watch the sun go down.

The Second: The Gin & Tonic. 

The humble classic elevated to something rather special using  Trevethan Gin from Cornwall – crafted with the usual suspects of Juniper, Coriander, Cassia & Angelica but also some less familiar botanicals like cardamom, orange peel, lemon peel & vanilla.  Served with not a slice a lemon or even a slice of cucumber in sight.

50ml Trevethan Gin
Fever Tree Elderflower Tonic
Garnished with organic Orange Peel and Rosemary. And served over ice. My absolute favourite.

If you want to read more about how Trevethan suggest you create the perfect G&T – think garnishes such as Grapefruit & Oregano or Apple and Clove – and learn all about the great ice debate, you can read more here.

Now, just put your feet up – take a big sip – and relax.



The Room Service