BLOOM Cocktails by Paul Stevens @ the Mandarin Oriental - promotion in conjunction with Jo Malone and BLOOMing Chelsea

BLOOM Cocktails by Paul Stevens @ the Mandarin Oriental - promotion in conjunction with Jo Malone and BLOOMing Chelsea
I've always loved the Mandarin Bar at the Mandarin Oriental and have known many 0f the bar managers and F & B purchasers. However, Paul Stevens is the current Bar Manager and he's pretty good at what he does. He's currently running a promotion in conjunction with Jo Malone - if you go in to the Mandarin Bar and order one of the two bespoke cocktails by Paul (see below) you'll get a voucher which entitles you to a free hand and arm massage and a glass of Champagne at Jo Malones place in Sloane Street!

Atlas Highball:

50ml BLOOM Gin
25ml lemon juice
15-20ml Honey & Lavender Syrup


(4:1 mix of honey to lavender-infused warm water)
50ml Schweppes Russchian
4 pink dianthus flowers

Mix first 3 in mixing glass and pour into a highball glass filled with crushed ice, stir with 3 of 4 flowers add more ice if needed and top with the Russchian. Garnish with final, finest flower and straws.





Chelsea Gardener:

75ml BLOOM Gin
25ml lemon juice
15ml Lady Grey tea syrup
10ml Chamomile tea syrup
20ml Pomegranate juice
0.7ml (18 drops) Orange flower water
0.7ml (18drops) Rose Petal water
Spritz Maraschino

Shake all ingredients with ice except the Maraschino. Dbl strain into a coupette or Martini glass, add a spritz of maraschino from an atomiser and garnish with a single white Dianthus or Blue Cornflower.