“Of all the gin joints, in all the towns, in all the world… she walks into mine.”
Humphrey Bogart – Casablanca

This week’s blog post comes to you courtesy of the lovely chaps down at The Shrub & Shutter – Brixton’s finest experimental cocktail bar – home to the creative genii behind cocktail consultancy company, Salts of the Earth. We met up with one half of the duo, Mr Dave Tregenza, to bring you a few of their best spring cocktails. If anyone knows how to wow with cocktails – it’s these guys. 

Here at The Flash Pack we love a good cocktail.

When galavanting about the world on one of our epic adventures, what better way is there to relax than to jam out with a Piña Colada or a Mojito Cubano, whilst casually watching the world go by?

None I tells ya.

Read more: This woman quit her job to travel the world and drink gin

So how can we channel this blissful pastime into our every day lives, I hear you ask?

Lucky for you, oh so smart reader of Flash Pack’s blog, we’ve got just the ticket (or should we say spring cocktail?) In true Flash Packer style, we went for something a bit different… a touch unique.

This week you are getting a cocktail class from a master mixologist himself. Learn how to impress your friends with these unusual yet perfectly formed spring cocktails by The Shrub & Shutter.

Spring Cocktail No.1: The Pickled Rhubarb Martini

A very British affair – Her Majesty Queen Victoria’s Gin, Rhubarb Bitters & East London’s finest Pickle Juice 

Ingredients:

50m Warner and Edwards queen Victoria Rhubarb Gin

20ml lemon juice

10ml The Pickle House pickle juice

25ml sugar syrup (1 litre of hot water to 1kg of sugar, stir in and leave

to cool).

3 drops of fee brothers rhubarb bitters

Read more: The world’s greatest gin snack is right here in the UK

Method:

-Combine all ingredients in cocktail shaker

-Stir over ice and poured into a martini glass harm

-Add a spritz of lemon oils from the skin of the lemon zest

-Garnish with lemon zest a mint sprig

Spring Cocktail No.2: No Stone Left Unturned

What happens when you cross Chilean Pisco with Italian Liqueur and a frozen plum…?

Ingredients:

50ml Kappa Pisco (Chilean unaged brandy)

10ml Maraschino Liqueur (Italian)

25ml Lemon Juice

25ml Sugar Syrup

4 Drops of Fee Brothers Plum Bitters

1 Egg white

Read more: The delights and challenges of dining alone

Method:

-Combine all ingredients in cocktail shaker

-Shake without ice to fluff up and whisk

-Now add ice and shake hard

-Strain into a rock glass

-Add frozen plum to keep drink nice and cold that will slowly thaw out so you can enjoy once finished

N.B. If you’re looking for somewhere to get your hands on these delightful ingredients so you can make them at home, the best places to go are Gerrys or Amatheus – shop in store or you can order online! Hurray.

The Flash Pack’s pick from the menu:

Does a Bear Shit in the Woods?

We had a little nosy at the cocktail menu whilst visiting the chaps over at The Shrub & Shutter and one in particular stood out as our favourite – curiously named ‘Does a Bear Shit in the Woods?’.

Yep, that’s cured salmon atop a seriously potent yet highly delicious cocktail. But it’s not just any kind of cured salmon… in fact it’s salmon cured in Maple and Glenfiddich! Isn’t she a beauty.

Don’t just take our word for it. Head down to The Shrub & Shutter (336 Coldharbour Lane, Brixton) to try it yourself and see the masters mixologists at work.

Ingredients:

35ml St. George’s Terroir Gin (California)

15ml Aalborg Dild Akvavit (Danish Snaps)

10ml Cochi Americano Vermouth (Italian)

5ml Shrub & Shutter’s Home Made Pine Bitters

10ml Sugar Syrup

Read more: Peru group tour for solo travellers in their 30s & 40s

Method:

Combine ingredients in cocktail shaker.

Stir over ice and strained into a chilled Nick and Nora glass

Garnish with some Dill and specialty Glenfiddich-and-Maple cured Salmon (supplied by The Pished Fish)

We hope that this has inspired you to get your cocktail-on over the Easter Weekend. Your friends will be oohing and ahhing with delight at your master mixology skills.

Spring cocktails guys. It’s the way forward.

Take your mixology skills even further with us on The Flash Pack’s Epic 3 Week Group Trip to South America, where you will learn how to make your own Pisco Sour straight in a local bar in Peru’s capital city, Lima.

With Love,

The Flash Pack x

Images: The Shrub and Shutter/Flash Pack