The 'Marcus'

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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

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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