ABASK it: New Year’s Eve Cocktails
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ABASK it: New Year’s Eve Cocktails

Four festive cocktails created exclusively for ABASK by Spring Restaurant’s head bartender, Matteo Decortes
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Impress with exclusive holiday tipples from Spring Restaurant head bartender, Matteo Decortes, served in ABASK's scene-stealing glasses. Be inspired by his recipes which include simple, seasonal ingredients from the restaurant's biodynamic farms at Fern Verrow and Heckfield Home Farm.

The Virgin Pink Grapefruit Paloma

in Artěl’s Fireworks Hand-Engraved Crystal Highball Glass

ABASK it: Pour everything except the soda water into a cocktail shaker and shake well with ice. Strain into Artěl’s Fireworks hand-engraved crystal highball glass over ice, top-up with soda water and stir gently. Garnish with a pink grapefruit wedge.

Matteo’s tip: “If in doubt add the bitters slowly so you don’t overbitter it.”

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The Pear and Walnut Sour

in Giberto’s chilled Murano Martini Glass

ABASK it: Pour all ingredients into a cocktail shaker, shake well with ice and strain into Giberto’s chilled Murano martini glass.

Matteo’s tip: “Shake as much as you can for as long as you can to make the drink extremely cold.”

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The Limoncello Spritz

in Yali Glass’ Flute-Edge Highball Glass

ABASK it: Pour all ingredients into Yali Glass’ Flute-Edge highball glass over ice. Stir gently and garnish with a lemon peel.

Matteo’s tip: “Pour the prosecco very slowly so that it doesn’t go flat.”

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The Blackberry and Vanilla Bramble

in NasonMoretti’s Archive Revival Hand-Blown Old Fashioned Glass

ABASK it: Pour all ingredients into a cocktail shaker. Shake well without ice first, then add ice and shake again. Strain ingredients into NasonMoretti’s Archive Revival hand-blown old fashioned glass filled with ice.

Matteo’s tip: “Shake it first without ice to foam up the egg, then after to make it chilled.”

All the juices, syrups, purees and seasonal liqueurs are made in-house at Spring

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