Cocktail of the Week: Booking Office 1869’s ‘Coachbuilt Fashioned’

Earlier this month, when Gentleman’s Journal sat down with Formula One racing star Jenson Button, the LA-based Briton told us; “I might live in the States, but I’m definitely trying to be a gentleman”.

And he’s doing a good job. Not only has Jenson buttoned up a new Savile Row-worthy tailoring collection with Hackett, he’s also leading the eco-charge with electric vehicles in motorsport. But the biggest contributor to his gentlemanly credentials? He’s whipped up a whisky; ‘Coachbuilt’. The culmination of exceptional liquids from all five iconic whisky-producing regions of Scotland, it combines spirits from Islay, Speyside, Campbeltown, the Highlands and the Lowlands.

It was created in collaboration with renowned whisky expert, George Koutsakis, and the premium Scotch blended whisky is aged in premium sherry casks. This finish beautifully balances the bottling’s rich depth with its already-impressive complexity of flavour — and makes it the perfect spirit for swirling into a cocktail.

And that’s exactly what Jack Porter — Bar Manager at Booking Office 1869 — has done with the whisky. As the incredible, intoxicating jewel in the crown of the St Pancras Renaissance Hotel, the beguiling cocktail lounge may only have been open since November 2021 but, with every new serve or side dish that motors onto its menu, the suavely-decorated bolthole becomes an even hotter drinking destination.

And the new ‘Coachbuilt’-based cocktails are the perfect way to try this new whisky. Whether it’s the ‘Beekeeper’ — a floral, honey-tinged tipple finished with a splash of lemon juice — or the ‘Coachbuilt Fashioned’ — a spin on the classic ‘Old Fashioned’ that we’ve stirred to life below, make sure to drop in next time you’re in the King’s Cross area. Or, even if you’re never near, never fear; because here’s how to make the cocktail at home…

Ingredients:

• 50ml Coachbuilt Blended Scotch Whisky
• 10ml Pineapple and Pink Pepper Syrup*
• Caramelised Pineapple (to garnish)

Method:

1. Chill a rocks glass with cubed ice
2. Pour the whisky and syrup into a mixing glass
3. Stir until diluted to your liking
4. Pour into the rocks glass
5. Add the caramelised pineapple garnish

*How to make the Pineapple and Pink Pepper Syrup

Ingredients:

• 200ml Pineapple Juice
• 200g Caster Sugar
• 2g Pink Peppercorns

Method:

1. Add the juice and sugar to a pan
2. Bring to the boil while stirring
3. Remove from the heat when the sugar dissolves
4. In another pan, heat up the peppercorns
5. Wait until the aromas are released (do not burn)
6. Add the peppercorns to the syrup
7. Place in the fridge to infuse and cool
8. Strain into a bottle and refrigerate
9. Use within two weeks

Want more mixology ideas? Here’s how to make The London No.1 Gin ‘Lychee Martini’…

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