Thursday, 22 March 2012

The Doll has Left the Building

Until next time. . . thank you so much to all that made it possible and gave us an excuse to start drinking cocktails at 10am.

We are busy planning our next. . .

Wednesday, 14 March 2012

Sneaky Preview

Last night we opened the doors to our Chamberlayne Road abode and many were on hand to enjoy the complementary cocktails concocted by resident mixologist Ben Reed being assisted, if not led, by the new honorary doll Helen Sabin of Pernod Richard along with much Absinthe paraphernalia to enhance our parlour.

As if this, as well as the exquisite vintage, wasn't enough for the perfect preview the beautiful ladies of the Social Pantry, lead by the cullinary genius of Alex Head were on hand to provide canapes as fabulous as the clothes.

All in all a good time was had.

Tuesday, 13 March 2012

Death by Fabulousness

How to make a Doll blush...

In just twelve short hours we'll be sipping one of these . Hopefully you'll be doing exactly the same--with us in our Bar Boutique. Previewing from 7-10pm this very evening. (72 Chamberlayne Road, NW10 3JJ). 

Maiden Blush

1 part Pernod Absinthe
1 part Plymouth Gin
2/3 part simple syrup
1/3 part fresh lemon juice
4 raspberries
lemon to garnish

Muddle raspberries with lemon juice. Add other ingredients and shake. Double strain into a delicate deco cocktail glass and garnish with a lemon peel.

Be fabulous. 

Friday, 9 March 2012

Beauty and the Beast

Last night this Beauty fell in love with a Green Beast...

Watch how the Green Beast is made in most fabulous style:

Thursday, 8 March 2012

Sublimely ridiculous?

Or ridiculously sublime? With a name like this we've got to try one and make up our own mind...Off to the cocktail cabinet. 

Wednesday, 7 March 2012

The Doll's new least until the next cocktail hour

The countdown is well and truly on now with only six full days to go until it is Tuesday 13th March at 7:00pm and the Doll's doors open to reveal all sorts of wonders. We can hardly contain our excitement and we're not at all calmed by the trying of all sorts of absinthe cocktails--for research purposes of course--as we finalise our bar menu.

She looks like she's having fun, doesn't she?

I can only assume that this lovely concoction is what's in her glass:

Absinthe Suissesse

30mls Absinthe
15mls orgeat
1 fresh egg white
30 mls double cream

First, shake all ingredients without ice. Add ice and shake for a fair amount of time, until thoroughly chilled (both your hand and the drink). Strain into a chilled glass.

All right, so this frothy treat is a bit on the indulgent side, but what we love most about this cocktail is that it is a perfectly acceptable and civilised brunch drink (in New Orleans if nowhere else).

We'll be posting a drink for everyday until the Doll opens. And as we've only given you a taste of the stock we have in store we'll also be posting more fabulous previews over the weekend.

Saturday, 3 March 2012

Sunday Morning Special

After a long day's work in preparation for The Doll's opening on 13th March, we're off out. But we've had the foresight to stock the cupboard for a Sunday Morning Special. This is what will be getting us out of bed (around noon)...

Babicka Breakfast Martini
30ml Babicka Vodka
10ml Cointreau
60ml Grapefruit Juice
20ml Fresh Orange Juice
1 Barspoon Marmalade

Shake well
Garnish with orange twist
Serve in vintage bar ware, such as: 

(All of the beautiful barware above will be available in store. Only 10 days to go!)