Ingredients:

30ml Ratafia Evangelista (red wine based liqueur of cherry’s and almond)

20ml Cherry juice

Top with Champagne – we use Billiecart-Salmon

Method:
To a shaker add the cherry juice and Ratafia

Add ice and shake.

Double strain into a Flute and top with Champagne

Glassware:

Champagne coupette or flute

Garnish: 

A cherry

And this is when to make it GOOD – with our fabulous COMPETITION.

WHAT YOU WIN:
Dinner for two at Paramount
followed by
Tickets to the Theatre
followed by
A night’s stay at the Myhotel Bloomsbury

In a word… WOW!

WHAT YOU HAVE TO DO (in order to be the winner who takes it all)
Next time you visit us for dinner or drinks, aim and snap, then post your picture on twitter to @paramountsoho with the hashtag #ParamountPerfection. Yes, it really is that simple.

Get creative, be artistic. Frame a cocktail, or a dish from Colin Layfield… catch a stunning sunset over the road to Oxford Street, or shoot for the moon and the stars. Sum up ‘Paramount Perfection’ and maybe it will be YOU and your chosen loved one indulging in a night upon London Town.

A wonderful sentiment, and there will certainly be a strike up of the band on Sunday the 3rd of June as ‘The Diamond Jubilee River Pageant’, a 1,000-strong flotilla, sails along Old Father Thames in celebration of H.M. The Queen.

Elevate far from the maddening crowd and join us for Sunday lunch, then relax in style and catch the spectacle in all its glory.

Binoculars are recommended for the finish at Tower Bridge between 5pm and 6pm, though we will also have our 52” plasma screens in place to bring you all the televised footage.

Please note that Paramount will be closed on Monday the 4th and Tuesday the 5th due to the double Bank Holiday, re-opening for breakfast as usual on Wednesday the 6th

The greatest festival of sport is almost upon us, and what better way to witness the events unfolding then from our 52” plasma screens some 375ft higher than that of the High Jump World Record.*

Some dates in our incomparable Events space still remain, be it for a standing reception or sit down dinner, your party can stand tall as a gold standard.

* 2.45 meters (8 ft 0.46 in) Javier Sotomayor of Cuba in 1993

As I mentioned our Head Chef’s creations as one possible subject just now, it is clear with one glance across his new Spring menu that there is some truth to what GBS famously said.

This month my choice is going to be upon the starting block with the Scottish Beef Carpaccio with its Horseradish Panna Cotta, before moving onto the Grilled Lemon Sole piquantly partnered with a Sweet Garlic Ravioli, tantalising Tempura of Anchovy with Caper & Parsley Butter. Here I’d probably select a bottle of Blanc de Lynch-Bages with it’s freshness so associated with a good Bordeaux white.

Ingredients:
50ml 42 Below Kiwi Vodka
1 chunk of cantaloupe melon muddled
Half a muddled Kiwi
12.5ml Sugar Syrup/Gomme
20ml Fresh Lemon Juice
Top with Soda

Method:
Muddle kiwi and Melon with sugar and lemon juice
Add the rest of the ingredients shake and Dbl Strain into Highball over cubed ice
Top up with chilled soda water

Ice:
Cubed

Garnish:
Slice of Cantaloupe Melon and a big orange twist

For more information please call 0207 420 2900

Ingredients:
50ml Grey Goose infused with Vanilla pods (leave in the Vodka for 3 days)
2 dashes lavender Bitters (we use Bobs)
12.5ml Lavender Syrup
25ml Fresh Lemon Juice
Flat bar Spoon of Crème de Violet

Method:
Shake all and Dbl Strain into a Coupette

Garnish:
Bunch of fresh Lavender on the stem wrapped in a lemon zest twist and tied in a knot!

Ingredients:
50ml Bols Genever
15ml Courvoisier exclusive or other Cognac
15ml Fresh lemon juice
Splash of Apple Juice
2 bar spoons Rhubarb & Ginger jam
1 bar spoon/5.5ml Noilly Prat Dry Vermouth

Method:
Shake all and double stir into a martini glass/coupette

Garnish:
No Garnish

Ingredients:

30ml La maison Fontaine absinthe

30ml Aperol

30ml Fresh pink grapefruit

12.5ml Fresh lemon Juice

15ml Pomegranate /Grenadine Syrup

Squeeze of egg white

Method:

Dry shake all ingredients then add cubed ice and shake again

Dbl strain into a coupette/martini glass or goblet

Garnish:

Pink grapefruit zest