CLARIDGE'S, LONDON

CLARIDGE'S, LONDON

Claridge’s has been the gold standard of London luxury since the 19th century, a symbol of style, sophistication and swagger in the middle of Mayfair. Classic, cool, and deeply chic!

From the classic to the innovative, there is always a venue and bar that will meet your needs, and one of our favourites if the Fumoir; small, serene, and seriously stylish.

Tucked away behind the main bar since 1929, it’s where those in the know sneak off for pre-theatre drinks or a proper nightcap. Think claret velvet walls, vintage photography, and just enough space for 12 lucky guests. It’s the place to rediscover forgotten classics or sip on something familiar with a clever twist, like this month’s signature Fumoir Negroni. Low-key luxe at its finest.

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THE FUMOIR NEGRONI

The Fumoir Negroni was dreamed up at Claridge’s to mark the Negroni’s 100th birthday, it’s a great nod to the original 1919 creation from Florence, but this version’s got a little twist as camomile flowers and coffee beans are rested in gin and vermouth to create further layers of complexity. 

The result? A smooth, slightly bitter, and deeply satisfying cocktail that means business. Served over ice with a twist of orange peel (because of course). It’s packed with bold flavours and perfect for pre-theatre swagger or a late-night sip.

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THE DRINK
The Fumoir Negroni delivers a rich, mellow depth with camomile leading the way and just a hint of coffee. Smooth, slightly bitter, and gently spiced, it’s indulgent without being heavy, and just right for a warm May evening.
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TO SERVE YOUR NEGRONI

• Pop the pouch in the freezer for 40 minutes until nicely chilled.
• Pour into an ice-filled tumbler or old-fashioned glass.
• Garnish with a twist of orange.

DRINK!

THE RECIPE

• 25 ml Hepple Gin
• 25 ml Campari
• 25 ml Asterley Bros Estate Vermouth
• 3.5 g Dried Camomile Flowers
• 3.5 g Coffee beans

To recreate this delightful Negroni variation, simply follow the instructions below:

• Infuse the gin with the camomile for 30 minutes, and infuse the Vermouth and Campari with the coffee beans separately for the same amount of time.
• Fine strain both infusions into a mixing glass and stir with ice until well balanced.
• Fine strain into an old fashioned glass over a large ice block. Garnish with an orange twist.
• If you want to prebatch your drinks to serve quickly later, just add another 10ml water to the ingredients above, to ‘pre-dilute’ the blend