Looking for the perfect place to have a festive drink? We’ve teamed up with London restaurant Orrery to transform their terrace into a gorgeous cosy retreat for the Christmas season.
Featuring beautiful baubles, luxury cashmere throws, hanging lanterns and sheepskin rugs – all in our signature style – this French restaurant is just metres away from our stunning Marylebone High Street store, so why not stop by after a day of Christmas shopping?
From 15th November, enjoy an exclusively-designed menu, including four cocktails inspired by our favourite festive fragrances – from the Spritz d’Hiver, based on our bestselling Winter collection, to a spiced wine created in homage to Roasted Chestnut.
Find Orrery at 55 Marylebone High Street, London W1U 5RB. For a table, book via their website.
Can’t make it to The White Winter terrace in person? Discover the recipes behind the restaurant’s new cocktails below.
Coupe Forêt
Inspired by: Fir Tree
Serves 1
INGREDIENTS:
For the syrup (makes approx. 8 servings):
230ml water
200g sugar
Handful of washed pine sprigs
For the cocktail:
25ml–30ml Vermouth Bianco
Dash of Champagne
METHOD:
- To create the syrup, bring the water to a boil and whisk in the sugar. Continue whisking until the sugar has dissolved.
- Add the pine to the solution, boil for one minute and then steep for 30 minutes.
- Pour the syrup through a fine mesh strainer (or multiple layers of cheesecloth) into a glass bottle, or jar. Set aside to cool.
- Once cooled, pour the vermouth into a champagne flute, add 10ml of the syrup and top with Champagne until the flute is full.
- Finish with a pine sprig to garnish.
Spritz d’Hiver
Inspired by: Winter
Serves 1
INGREDIENTS:
For the syrup (makes approx. 8 servings):
230ml water
200g sugar
1 cinnamon stick
1 star anise
2 whole cloves
Pinch of ground nutmeg
For the cocktail:
50ml Vermouth Rosso
75ml Champagne
Soda
Redcurrants for garnish
METHOD:
- To create the syrup, bring the water to a boil and whisk in the sugar. Continue whisking until the sugar has dissolved.
- Add the cinnamon, star anise, cloves and nutmeg to the solution, boil for one minute and then steep for 30 minutes.
- Pour the cooled syrup through a fine mesh strainer (or multiple layers of cheesecloth) into a glass bottle, or jar. Set aside to cool.
- Once cooled, pour the vermouth into a wine glass, add 10–15ml of the syrup and 75ml of Champagne, then top with soda.
Negroni Safran
Inspired by: Highland Escape
Serves 1
INGREDIENTS:
For the gin:
Pinch of saffron
750ml gin
For the cocktail:
Ice
25ml infused gin
25ml Campari
25ml Vermouth Rosso
Orange or grapefruit wedge, or peel, to garnish
METHOD:
- To infuse the gin, add a generous pinch of saffron to the bottle and leave for a few days. Shake every once in a while to prevent the saffron from settling. Then strain off any remnants.
- Fill a tumbler with ice, add 25ml of infused gin, the Campari and Vermouth, and stir until the drink is chilled (approx. one minute).
- Garnish with a slice of orange, or grapefruit.
Vin Epicé
Inspired by: Roasted Chestnut
Serves 6
INGREDIENTS:
750ml Merlot wine
1 cinnamon stick
2 star anise
4 cloves
Pinch nutmeg
Orange to garnish
METHOD:
- Boil the wine in a saucepan and gently add the spices. Then cook on a low heat for 10 minutes.
- Leave to mixture to cool and infuse for about 10 minutes.
- To serve, heat without boiling, strain the wine through a sieve and pour into a wine glass.
- Garnish with a slice of orange and cloves
Explore our beautiful barware collection for the perfect glassware to present these deliciously festive tipples.