It’s not just jockeys and trainers getting in shape for Glorious Goodwood –top mixologists are also warming up for the five-day event.
Throughout Glorious, which gets under way on Tuesday, July 30, and concludes on Saturday, August 3, Goodwood’s main bar will be renamed The Trilogy Bar – and it will be offering a range of cocktails created exclusively for the racecourse.
The new-look watering hole will honour three historic hotels – The Savoy London, Fairmont Peace Hotel, Shanghai and The Plaza, New York – in a new partnership between Goodwood Racecourse and Fairmont Hotels and Resorts. And to mark the union, the bar will be transformed, and dishing out some of the finest unique cocktails, created by head bartender Erik Lorincz.
Among them will be the Grapefruitella, a non-alcoholic cocktail served in an ice-filled hi-ball glass finished off with the all-important Amarena cherry on a pick, and the Spice Souq, a gin-based cocktail with a splash of syrups and bitters to give it an extra kick.
Also created by Lorincz exclusively for Glorious is the Goodwood Punch, now featured on the menu of The Savoy’s American Bar for the summer season, which consists of gin, rhubarb juice, apple, elderflower and lemon juices. And finally, there’s the Burlington Bertie cocktail with a vodka base and a dash of absinthe and egg white.
For tickets and hospitality visit www.goodwood.com or contact the ticket office on 01243 755055.
Great Goodwood Punch
45ml London Dry gin
20ml rhubarb juice
30ml cloudy apple juice
15ml elderflower liqueur
30ml lemon juice
15ml sugar syrup
Pour all ingredients into punch bowl with ice, stir well and serve over ice in medium goblet or white wine glass.
Garnish with a slice of cucumber and half a fresh strawberry.