Nairn’s London #19
39 Frognal

THEN: Shaw built very many houses in London, and all bar this one have their inventions vitiated by a cold-hearted manipulation and unconcern whether the artful counterchanges of surface had any feeling in them. This one is quite different – easy and unpretentious, growing naturally and informally at the owner’s convenience. Prettily tile-hung, windows at all angles and of all shapes, yet underneath is a keen eye for the relation of all those apparent accidents. Appropriately enough, it was built for Kate Greenaway.

NOW: I’ll admit this one is a little lost on me. Like most of the houses in Hampstead, it’s of substantial size. And will of course be worth a chunk. But the hanging tiles and aysmmetrical windows aren’t to my taste. I don’t see the underlying keen eye that Nairn saw, I see a bit of a jumble sale. I’m not familiar with Kate Greenaway – but I imagine I’d feel warmer to her illustrative style than her house. Either way, I’d do anything for her artists studio on the top floor though.

Cocktail #16. Brandy Alexander
Source: Cafe Royal

Recipe:
1/2 Brandy
1/4 Crème de Cacao
1/4 Cream

Shake all ingredients with ice and strain back into shaker. Dry shake without ice. Dust with freshly grated nutmeg.

Cocktail #20. Zombie
Source: Difford’s Guide to Cocktails

Recipe:
¾ shot Barcardi white rum
¾ shot Navy rum
¾ Barcardi carta oro rum
½ shot Apricot brandy liquer
½ shot Grand Marnier Cordon Rouge
2 ½ shot Freshly squeezed orange juice
2 ½ shot Freshly squeezed pineapple juice
1 shot Freshly squeezed lime juice
½ shot Grenadine syrup
½ shot White overproof rum

Shake first nine ingredients with ice and strain into glass filled with crushed ice. Float the overproof rum and garnish with a pineapple wedge.

Restaurant: Koya Bar, Frith St
Time: Friday morning
With: Matt G
Stand-out dish: Japanese breakfast
Relatively empty at 9am on a Friday morning; its a great place for a breakfast meeting. Lots of natural surfaces and wabi sabi crockery. There’s one long bar running the length of the restaurant, behind which sits the kitchen. Not the friendliest of staff, but it is the morning shift, so they’re forgiven. The Japanese breakfast is fantastically tasty – grilled fish, rice, miso soup and pickles. And whilst its relatively hard to eat with chopsticks, its well worth the effort.

Restaurant: Flesh & Buns, Seven Dials
Time: Friday lunchtime
With: Wist
Stand-out dish: Crispy Duck Leg bun
Early lunch at this underground hideout, run by Bone Daddies. Its dark and grungy, and the perfect expression of the japanese junkfood trend. Great and attentive service, and a nice and varied menu. I plumped for the express menu, which was particularly good value. The crispy duck leg ‘flesh and bun’ was fantastic – a real treat.

Cocktail #24. French 75
Source: Death & Co Modern Classic Cocktails, David Kaplan

Recipe:
1 shot Gin
1/2 shot Lemon juice
1/4 shot Sugar Syrup
Dry champagne

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top up with champagne and garnish with a lemon twist.

Cocktail #7. Black Russian
Source: TheBartender.org

Recipe:
2 shots Vodka
3/4 shot Coffee liqueur

Pour ingredients into an old fashioned glass, and gently stir. Top with ice and garnish with a sail (lemon slice and cherry on stick).

Cocktail #25. Martinez
Source: Difford’s Guide to Cocktails

Recipe:
2 shots Gin
1/2 shot Martini Rosso
1/4 shot Martini Extra Dry
1/8 shot Luxardo Maraschino
1 dash Angostura Bitters

Stir ingredients with ice and fine strain into a chilled glass. Garnish with orange zest twist.

Cocktail #18. Daiquiri
Source: Difford’s Guide to Cocktails

Recipe:
2 shots Rum
1/2 shot Freshly squeezed lime juice
1/4 shot Sugar Syrup

Shake all ingredients with ice and strain into chilled glass. Garnish with lime wedge.

Cocktail #6. Corpse Reviver #2
Source: The Savoy Cocktail Book

Recipe:
3/4 shot Gin
3/4 shot Triple Sec
3/4 shot Lillet Blanc
3/4 shot Freshly squeezed lemon juice
1 dash Absinthe

Shake all ingredients with ice and strain into chilled glass. Garnish with lemon peel.