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Cálem Cocktails


Port has a very traditional image, as an after dinner drink with cheese, and is also very seasonal with most Port being consumed in Winter and around Christmas; but watch out in 2015, because the general consensus and understanding of port is about to change! 


Amathus are firm believers that Port should be used with greater creativity, and have working alongside Cálem Port, and preaching about the category’s versatility to a number of London’s most renowned cocktail bars;

 

 


below is a selection of cocktails which have been developed by the bars and Amathus' own mixologist extraordinaire Marlowe Harris. 


 

 

TIPSY FLORIST
 
 BY DOMINIK WIELOCHA AT EVANS & PEEL


60ml Cálem White & Dry White Port

20ml Elderflower liqueur

20ml Bergamot liqueur

15ml Lemon juice

Top-up soda water

 


Serving Suggestion: Build all the ingredients in a long glass with ice. Stir briefly and top up with soda water. Garnish with an edible flower.  

 

 

 
THE PISCO KID
 
 BY KYLE WILKINSON AT BLIND PIG

Pisco Kid

 

35ml Cálem White & Dry White Port

25ml 1615 Quebranta Pisco

25ml Lemon juice

15m Cartron Pineapple Liqueur

12.5ml Pasteurized egg white

2 dots of Amargo Chuncho bitters


Serving Suggestion: Dry Shake (without ice) first five ingredients until egg white emulsifies, then shake with ice and strain into a coupette. Drip bitters on top for garnish. 

 
 
 
APERITIVO PERUANO

BY FABIANO LATHAM AT CHOTTO MATTE

 

25ml 1615 Quebranta Pisco

25ml Cálem White & Dry White Port

25ml Cocchi Americano

 



Serving Suggestion:  Serve over ice in a rocks glass with lime zest and two or three white grapes.

 

 

 

PORT IN A STORM
 
 BY DINO KOLETSAS AT REVEREND JW SIMPSON

Port in a Storm

 

30ml Ron Cartavio Solera Rum

30ml Cálem Late Bottled Vintage 2007

25ml Lime juice

2 dashes Angostura Bitters

Ginger beer



Serving Suggestion:  Add ginger beer and lime juice to an ice filled highball glass and float rum, port and bitters on top.Garnish with the empty lime shell.



 

DOGHOUSE REILLY
 

DogHouse Reilly BY CHRIS TANNER AT THE LIBRARY SON

 

45ml Chateau de Laubade Armagnac VSOP

5ml Amontillado Sherry25ml Cálem Tawny 10 Year Old

1 dash Peychaud bitters

 




Serving Suggestion:  Add ginger beer and lime juice to an ice filled highball glass and float rum, port and bitters on top. Garnish with the empty lime shell.