Nothing kickstarts the holiday season in the capital quite like the unveiling of Annabel’s Christmas facade. Spanning the three floors of the Mayfair private members’ club on Berkeley Square, for 2023 an unmissable hot air balloon takes centre stage and adorns the main door to the world-renowned establishment, so those who are lucky enough to enter will also feel like they’re about to fly up, up, and away.
Step inside the glittering 18th-century Grade I-listed Georgian townhouse on Berkeley Square, and we have no doubt that the interiors won’t disappoint. Designed by Martin Brudnizki, who was inspired by quintessential British eccentricities, the space boasts exuberant silk wallpaper and sculptural lamps while the pink onyx sink basins in the women’s bathroom are cited by many as the prettiest in London (quite the accolade). Come Christmas, the club is transformed yet again into a winter wonderland, and this year the flagship Rose Bar is glittering with frosted pink roses, rose gold baubles and plenty of wintry foliage.
And, as with many bars, if the interiors change so does the menu. Serving an array of innovative festive tipples in the lead-up to Christmas – Golden Blend, Fireside Fiesta and Glitter 47 – the Rose Bar is overseen by award-winning mixologist Denis Broci, the director of bars at all the Birley Clubs (including George, Harry’s and Mark’s). He recommends the Glitter 47 for budding bartenders to serve at home. “This season, the ambiance is truly magical, with Christmas decorations around the clubs, creating an enchanting atmosphere. The highlight for me, however, is the array of seasonal flavours infused into our drinks.
“One particular favourite is the Glitter 47 – a holiday marvel, evoking the essence of Christmas in every sip. This delightful concoction features Monkey 47 Gin expertly mixed with Annabel’s mulled wine, Savoia Orancio and Perrier-Jouët Champagne, so it’s a truly indulgent and delicious treat.”
Ingredients
-
Monkey 47 gin 25ml
-
Lemon juice 7.5ml
-
Perrier-Jouët Champagne 20ml
-
Annabel’s mulled wine* 40ml
-
Pink candy floss To garnish
Method
- Place 40ml of Annabel’s mulled wine with the Monkey 47 Gin and lemon juice into a cocktail shaker and top up with ice.
- Shake to mix.
- Strain into a glass flute and top up with Perrier-Jouët Champagne.
- Embellish with pink candy floss.
Method
- Mix all the ingredients excluding the hibiscus in a pan.
- Heat at a minimum of 260C for 10 minutes.
- Turn off the heat and add the hibiscus into the pan. Leave to infuse for five minutes.
- Once infused, strain and store in an airtight container.
Visit annabels.co.uk
Read more: Adios Amor cocktail recipe by The American Bar at The Stafford
