Influencer: Introducing the Sphere cocktail

As part of our East London luxe issue, we thought we'd celebrate with our own bespoke cocktail. It comes courtesy of one of the titans of the mixology world, Mr Salvatore Calabrese, and was created by him at his new venture, The Mule Bar, in Spitalfelds.

For the "Sphere Collins", Calabrese used coconut gin and, as a nod to the area’s rich diversity, a foam infused with curry leaves and a tonic suffused with coriander seeds. A nod to the British summer comes in the form of elderflower foam with a sugar "sphere" to top it off, and here the drink is served in a hand-cut Moser crystal glass.

The full recipe can be found below; the drink is available at the bar for £10.50.

Sphere Collins

• 45ml Hoxton Gin
• 15ml fresh lemon juice
• 10ml curry leaf syrup
• Home made London Soda
• Elderflower foam

Method

Pour the Gin, lemon juice and curry leaf syrup into a highball glass filled with ice. Add the homemade soda and stir. Float the Elderflower foam on top of the drink and garnish with exotic edible flowers and crown with a spun sugar basket.

For the London Dry Soda

• 1 Lt. of still water
• 6 tbsp of juniper berries
• 1 tbsp of coriander seeds
• 1 tbsp of cardamom
• 100 gr of sugar
• 1 small barspoon of citric acid
• 100 ml of gin

Grind the juniper berries, coriander seeds and cardamom in a blender add the water and blend to mix. Pour everything into a sauce pan and boil for 10 minutes. Strain the contents through a white muslin cloth, add the rest of the ingredients.

Charge in a soda syphon with 2 bullets to make the soda.

For the Elderlower Foam

• 600ml elderflower cordial
• 100ml fresh lemon juice
• 100ml pasteurized egg white

Put all the ingredients into a cream siphon and charge with two carbon dioxide cartridges. Shake well. Refrigerate for a few hours before use.