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Peter Spanton Drinks, 18 Iliffe Yard, London SE17 3QA, +44(0) 20 3763 5665

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  • “This is my page…..this is my world….”


    I’ll be using this page to share my favourite things and my favourite places.
    From recipes that will change your eating to the culture of drinks, how they are made, where and when they are drunk.
    To describe my travels and suggest the best hotels, the best restaurants and the best bars in the world.
    I’ll share what I’m reading, what I’m listening to and what films I believe you shouldn’t miss.
    Follow me …

  • Perfect Serve: Sakura Flower


    35 Jinzu Gin
    25 Kirakira (cherry liqueur)
    10 vanilla sugar syrup
    10 fresh lemon juice
    1 drop hibiscus bitters
    1 drop grapefruit bitters
    1 drop peach bitters
    gold glitter
    Top up with Beverage Nº9 Cardamom Tonic

    Created by: Bartosz Jakowiec
    Venue: Quo Vadis

  • Perfect Serve: ‘Marty McDry’

    20ml of gin
    crème de cacao blanc
    dry vermouth
    shaken with an egg white
    Peter Spanton Nº4 Chocolate Tonic

    Created by: Fin Spiteri
    Venue: Quo Vadis

  • Old Fashioned Notcher

    Nº3 Dry Ginger – Perfect Serve

    2 shots whisky
    1/2 shot simple syrup
    a dash of bitters
    finish with Nº3 Dry Ginger

    In memory of Notcher Spanton 1928-2012

  • Gin & Tonic Supersonic at Quo Vadis

    Nº9 Cardamom Tonic – Perfect Serve

    The King of Soho Gin
    Peter Spanton Nº9 Cardamom Tonic

    On the menu at Quo Vadis, served by Fin Spiteri.


  • Flavour

    Why do some drinks work and some not? The starting point must be the combination of flavours ? What is flavour and why do some flavours work together and others not? Part of the way we determine flavour is to do with the combination of taste sensations sweetness, sourness, saltiness, bitterness and umami, (described to me as originally seaweed but now MSG).
    Kevin Liu in his fascinating book Craft Cocktails at Home writes, “ Perfume is nothing more than flavours dissolved in alcohol. Cocktails apply the same principal but we experience them through taste. Or does taste work like this? “
    As he points out, of course there are other factors to flavour mapping. Smell is key as is the way something looks, the texture of it and temperature.

    Have a look at our graphic, what do you like and where does it fit on your flavour map ?



    final infographic




  • Wintour’s Confession

    Wintour's Confession

    Recipe: 1 sugar  cube, 2 dashes Angostura Bitters, 35ml Calvados, 35ml Bourbon, 2 slices sharp Apple.

    In the bottom of an Old Fashioned glass muddle the sugar cube, bitters and a few drops of water. Add Ice, the Apple brandy and stir. Squeeze one slice of Apple over the drink and garnish with the other.

    The disputed centrality of Guy Fawkes to the gunpowder plot and the attempted assassination of King James 1 was based on the confession of the Thomas Wintour. Wintour fought in France and tried to convince the Spanish to support a Catholic rebellion, he was hung, drawn and quartered along with the seven other conspirators.

  • Halloween Carousel Punch

    If you are celebrating with friends this Halloween here’s a Apple based punch to serve in your pumpkin punch bowl.

    halloween_punch_1A Halloween_punch_1B

    Recipe: 8 servings, one 750-mL Bottle of Calvados, one 750-mL Bottle  Pimm’s No. 1, one -3/4 cups Lemon Juice, one -1/4 cups Pomegranate Juice, one -3/4 cups Unfiltered Apple Juice, spiced honey syrup, 2 Angostura Bitters, 2 tablespoons Peychaud’s Bitters.


  • Widow’s Kiss


    widow's kiss1A

    Recipe: In a mixing glass stir 35 Calvados, 15 Benedictine, 15 yellow Chartreuse, strain and serve into a cocktail glass.

    The first recorded mention of Calvados comes from the 1553 diary entry of one Gilles de Gouberville who describes making a clear based spirit by heating cider, collecting the steam, bottling it and ageing it in Oak barrels. As with the whole Appellation Controlee system, the region the apples are grown in, and the combination of ingredients, ( apples that are tart, sweet and bitter) are key to the Clavados classification.

    In the United States they produce their own version of Apple Brandy called Applejack. First distilled in 1780 by The Laird & Company Distillery in New Jersey it was supplied to the armies of George Washington. Some of the early colonists simply left barrels of cider outside to freeze and siphoned off the unfrozen alcohol. The results could often be highly poisonous causing liver contamination and blindness. Definitely less ordinary !