If you’re looking for a good time, you can guarantee you’ll get one at . Situated on ‘s Berkeley Square, its flamboyant interiors, ever-changing roster of DJs and late-night licence has cemented its position as one of London’s best party palaces – with Latin-American-inspired cuisine and delectable cocktails to boot.
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The former is courtesy of executive chef – whose menus are inspired by his childhood in Venezuela while being tinged with Japanese flavours resulting in an array of ceviches, grilled meats and – while the latter is overseen by head of bars, Giannis Apostolopoulos. The new destination bar Octo, accessed via a golden staircase which takes you underneath the main restaurant, launched last summer to incorporate South American flavours into innovative serves, featuring Jungle Juice with Glenfiddich 21 rum, Casamigos mezcal, peach and pineapple as well as Club Sazerac with Whistle Pig whiskey, Hennessy XO, coconut and saffron.
However, our favourite is the Palomito: a fruitier take on the classic mojito drink that’s instead infused with tequila and homemade spicy mangoes. “The Palomito encapsulates the versatile flavours and ingredients of South America [and] has the perfect mix of sweetness from the mango agave, paired with a jalapeno kick and bitter notes of rhubarb from the Amaro Santoni,” explains Apostolopoulos. “I wanted to create a cocktail that not only elevates diners’ moods and helps them relax, but also transports them to the jungle.” Read on to discover the recipe and how you can recreate this at home.
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Ingredients Method
Ingredients
Method
- Add all the ingredients apart from the tonic into a double old fashioned glass.
- Stir to dissolve the agave into the rest of the ingredients.
- Add ice and top up with grapefruit tonic.
- Garnish with grapefruit and mint.
Ingredients Method
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Ingredients
Method
- Add the agave and water into a large saucepan and bring it to the boil.
- Once it’s bubbling, add the chopped ingredients and tajin.
- Decrease the heat and let it simmer for 15 minutes.
- Remove from heat and let it rest at room temperature in a sealproof container for 24 hours.
- Strain the liquid through a sieve and then store in the fridge.
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