Not too long ago, we introduced you to the Zetter Townhouse. Since opening in April, the London hotel and its top-notch bar have racked up scores of awards, rivaling even the cast of Downton Abbey. To celebrate their winning streak, we’re publishing an interview and drink recipe from the Zetter’s cocktail mastermind, Tony Conigliaro.
Aunt Wihelmina is the convivial (fictional) host of the Zetter Townhouse. While her style is decidedly 19th-century, you seem to be more of a technophile. How have your styles come together?
The cocktail list has been created around Wilhelmina — it’s her fantasy world, Georgian and theatrical. There is however, a dichotomy of history and technology. There is a definite modernity inherent to each cocktail but we’ve drawn from history by researching old and very traditional recipes, like cordials and tinctures. We recreate these recipes add modern ideas and techniques, utilising technology available to us in the lab. The entire list references English flavours and pivots on the idea of being homemade but is made to appeal more to today’s palette.
The Zetter is known for your house-made bitters. What’s a good way for the mixologist at home to start experimenting with them?
Again, experimenting with bitters is all about looking at old recipes. Try looking up tincture recipes in Jerry Thomas’ Bartender’s Guide.
Is there a spirit or ingredient that you travel for?
One of the perks of travelling often is having the opportunity to look for local ingredients. When I’m in Japan for example, I love picking up some of the soft drinks and Shochu’s that aren’t available for export. However, generally I’m pretty lucky to be in the position where I can get most of the ingredients I want. Even quite obscure ingredients like ambergris is supplied to me by a lady in New Zealand!
Fall is here! Tell us a little bit about the ingredients that you look forward to using this season.
Autumn time plays hosts to one of my favourite Bellini recipes. Using pumpkin in a Bellini sounds to many to be a little off-key, but a homemade pumpkin puree is an incredible match for Prosecco. It’s strange but amazing!
Pumpkin Bellini
100 ml Prosecco
50ml Pumpkin puree
Pumpkin Puree
500g raw pumpkin
200ml water
0.5g nutmeg
200g caster sugar
Cook all the above ingredients sous vide at 60 degrees C for 1 hour. Strain the puree through a fine mesh sieve and leave to chill in the refrigerator.
To make the cocktail, combine ingredients in a mixing tine, stir and pour into a flute.
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© 2010-2011. TABLET TALK IS BROUGHT TO YOU BY THE TEAM AT TABLET.