The 'Marcus'

This cocktail reflects the seasonal approach of Pied a Terre and derives from a post-service conversation between Head Chef Marcus Eaves and Bartender Matheiu Germond in which they discussed using the mulled wine gel on the restaurant's menu as inspiration for a festive cocktail. The restaurant recommends using Cabernet Sauvignon, cinnamon, cloves, sugar, water, orange zest, star anise, cardamom and nutmeg to replicate their mulled wine.

First published in 2015
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  • 50ml of dark rum
  • 50ml of mulled wine, cold
  • ice cubes
  • ginger ale


  • Boston glass and shaker
  • Highball glass


Fill a shaker to halfway with the ice cubes and pour over the dark rum and cold mulled wine
Seal with a lid or Boston glass and shake well for 30 seconds. Pour the contents of the shaker, including the ice, into a tall glass and top up with ginger ale
First published in 2015
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Followers of Marcus Eaves’ career can’t be surprised to see him earning wide acclaim for his delicious cooking at Oblix, a restaurant at the top of London's Shard building.

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