Learn how to make a cocktail exclusive to The Ivy, with bar manager Cameron

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We took the short walk from the lower reaches of Ship Street to The Ivy in the Lanes this week to speak to head barman Cameron Rowe. During the interview Cameron gave us an insight into what’s on-trend in the drinking world at the moment and some exclusives about what the Brighton customer likes to sup. We even came away with an incredible gin-based recipe which you don’t want to miss!

What are some of the most popular cocktails here in the Lanes and why?

“Without a doubt the most popular cocktail here at the moment is the Salted Caramel Espresso Martini. The ingredients we use are of a premium quality and customers often comment that it’s the best they’ve ever had. The vodka we use has soft creamy notes, the liqueur we add is made of traditional arabica beans and we use a hint of chocolate which I believe puts our take on an Espresso Martini amongst the best out there.”

Which cocktail on the menu is your favourite?

“My personal favourite is the Vieux Carre – it’s similar to an Old Fashioned. It has a punchy blend of bourbon, others spirits and bitters to finish. This is my go-to cocktail on the menu as I’m not a big fan of a sweet drink; I’d recommend it to people who usually enjoy a Manhattan or other stronger-tasting cocktails.”

What are the latest trends in cocktail making here at your site but also further afield in the world of hospitality?

“I think in a broad sense there is a huge emphasis now on sustainability of the cocktail ingredients. So I expect to see a movement towards that area later this year and into 2020. I wouldn’t be surprised if our menu shifted with the tide as that happens. Speaking specifically about The Ivy in the Lanes, we have noticed a definite rise in the demand for Mocktails (none-alcoholic cocktails). People are tired of having their choice of a none-boozy drink limited to a Virgin Mojito. There has been a rise in the popularity of Seedlip (a unique distilled spirit without alcohol) and here we incorporate this in a number of Mocktails to create exclusive offerings for the customer. I would recommend the Elderflower Garden – which does what it says on the tin: Aecorn aperitif complimented by notes of elderflower, cordials, tonics and a refreshing finish.”

Could you give me a demonstration of the creation of your chosen cocktail?

“Sure, let’s go for the Negroni A La Peche, a gin-based twist on the classic – it’s perfect for summer.”

And here is Cameron’s demonstration of how he crafts the Negroni A La Peche – an exclusive creation for the Brighton branch of The Ivy. We have also included a full recipe and method breakdown so you can recreate his masterwork at home.

Negroni A La Peche Ingredients

25ml Four Pillars Shiraz gin

25ml Campari

25ml Rinquinquin A La Peche

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2 dashes of peach bitters

Cubed ice


Grapefruit twist

“The gin used in this drink is special; it’s the delicious result of mixing Four Pillars Rare Dry gin with Yarra Valley Shiraz grapes – this creates something akin to a top-end sloe gin.”

“The next ingredient is Rinquinquin A La Peche peach liqueur which is made using three different types of peach and peach leaves – to give it a herbal undertone.”

“The last spirit in the mix is Campari which is a well-known aperitif from Italy, topped with peach bitters. This creates an explosion of bitterness balanced out nicely by almonds and spice.”

“From there he whole thing is stirred down, patiently, and finished off with a grapefruit twist. A summery special for the Brighton Ivy!”

We were drinking at The Ivy in the Lanes, 51a Ship Street.


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