Elixir Like No Other

  • Bartender
    Alex Cleaver
  • Instagram
  • Bar
    Four Sister's Bar
  • Location
    London, United Kingdom


  • 45ml Strawberry & Black Pepper-Infused Brockmans Gin
  • 20ml Lemon Juice
  • 25ml Yellow Chartreuse
  • 15ml Tio Pepe
  • 10ml Vanilla Syrup
  • 1 dash Angostura Bitters


  1. To start infuse Brockmans gin with strawberries & black peppercorns. For 1 bottle (700ml) add 4 cups of halved strawberries and a teaspoon of black peppercorns and let rest in an air-tight container for 3 hours at room temperature. Then strain the mixture and bottle
  2. For the vanilla syrup add 1 vanilla pod to a bottle (700ml) of 3:2 sugar syrup and cold infuse for 24 hours. Strain the syrup and bottle
  3. Once all preparation has been completed, build the cocktail, starting with a dash of Angostura bitters which adds roundness and slight bitterness to the drink
  4. Add 20ml of freshly squeezed lemon juice which adds fresh acidity and the sour element to the cocktail
  5. 10ml Vanilla syrup is added next as the sweetness to the drink as well as body (I used a Vanilla syrup to pair with the Strawberry infusion and to create an almost dessert like taste)
  6. The addition of 15ml Tio Pepe Fino Sherry creates the nutty taste with notes of almonds to match the botanicals in Brockmans Gin
  7. Add Yellow Chartreuse (25ml) for an herbal touch. It pairs fantastically with strawberries in the mixed drink
  8. Lastly, add the Infused Brockmans Gin to add the boozy element, sweet and slightly spicy taste. Add ice to the tin and shake hard - single strain into the glass and top with crushed ice. Garnish & serve!