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Cocktail Recipe
Introducing The Chelsea Club: A signature cocktail celebrating 5 years of Chelsea Co.
It’s our five-year anniversary today. Birthday cake felt too predictable, so we made a cocktail instead. A riff on a classic that’s sharp and spicy, with Spanish roots.
Chelsea Co. is five this week. We wanted to mark our birthday in a way that felt true to us. Not a bottle opened between deadlines. A signature cocktail with Chelsea Co character, made by someone who knows us, in a bar we love.
Dean Shury is an award-winning mixologist from London, owner of 14 de la Rosa.– one of our favourite Barcelona bars – and a long-time collaborator of Chelsea Co. He’s worked everywhere from London’s Chiltern Firehouse to Le Pigalle in Paris, absorbing a little influence from wherever he goes.
Our team has spent many an afterwork session brainstorming in this local, so we know the best cocktails start long before the first glass hits the bar. Like all good creative work, it takes prep, tasting, tiny adjustments – plenty of unseen pre-production.
It’s our five-year anniversary today. Birthday cake felt too predictable, so we made a cocktail instead. A riff on a classic that’s sharp and spicy, with Spanish roots.
Chelsea Co. is five this week. We wanted to mark our birthday in a way that felt true to us. Not a bottle opened between deadlines. A signature cocktail with Chelsea Co character, made by someone who knows us, in a bar we love.
Dean Shury is an award-winning mixologist from London, owner of 14 de la Rosa.– one of our favourite Barcelona bars – and a long-time collaborator of Chelsea Co. He’s worked everywhere from London’s Chiltern Firehouse to Le Pigalle in Paris, absorbing a little influence from wherever he goes.
Our team has spent many an afterwork session brainstorming in this local, so we know the best cocktails start long before the first glass hits the bar. Like all good creative work, it takes prep, tasting, tiny adjustments – plenty of unseen pre-production.
It’s our five-year anniversary today. Birthday cake felt too predictable, so we made a cocktail instead. A riff on a classic that’s sharp and spicy, with Spanish roots.
Chelsea Co. is five this week. We wanted to mark our birthday in a way that felt true to us. Not a bottle opened between deadlines. A signature cocktail with Chelsea Co character, made by someone who knows us, in a bar we love.
Dean Shury is an award-winning mixologist from London, owner of 14 de la Rosa.– one of our favourite Barcelona bars – and a long-time collaborator of Chelsea Co. He’s worked everywhere from London’s Chiltern Firehouse to Le Pigalle in Paris, absorbing a little influence from wherever he goes.
Our team has spent many an afterwork session brainstorming in this local, so we know the best cocktails start long before the first glass hits the bar. Like all good creative work, it takes prep, tasting, tiny adjustments – plenty of unseen pre-production.
We asked Dean to create something rooted in the places and flavours that have shaped us. His starting point was the Clover Club. The original is made with gin, raspberry, lemon and egg white. Dean kept its elegance, then gave it a Chelsea Co twist.
Knowing we love mezcal and sherry, he replaced the gin with mezcal for smoke, depth and a bit of grit. Manzanilla brought a salty, coastal snap from southern Spain. A nod to our origins, and to a part of the world we can never quite resist. A green chilli distillate from Soil, the Barcelona-based savoury spirits producer, added a clean spicy kick. Raspberry cordial brought fruit, lemon added brightness, and a touch of salt pulled everything into focus.
“Like Chelsea, the Chelsea Club is sharp, spicy and has Spanish roots,” says Dean. “The secret is the double shake: wet first, dry second. That’s what gives it a silky texture and cloud-like foam.”
Pale, glossy, balanced, this riff on a classic looks deceptively simple when it lands on the bar.
“This doesn’t just look beautiful,” says Chelsea. “There’s a lot of work behind the scenes. Dean made the raspberry cordial himself and every element has been chosen carefully. It’s the cocktail version of a Chelsea Co project: polished and slightly obsessive underneath.”
So here it is: The Chelsea Club. Now part of the 14 de la Rosa menu.
We asked Dean to create something rooted in the places and flavours that have shaped us. His starting point was the Clover Club. The original is made with gin, raspberry, lemon and egg white. Dean kept its elegance, then gave it a Chelsea Co twist.
Knowing we love mezcal and sherry, he replaced the gin with mezcal for smoke, depth and a bit of grit. Manzanilla brought a salty, coastal snap from southern Spain. A nod to our origins, and to a part of the world we can never quite resist. A green chilli distillate from Soil, the Barcelona-based savoury spirits producer, added a clean spicy kick. Raspberry cordial brought fruit, lemon added brightness, and a touch of salt pulled everything into focus.
“Like Chelsea, the Chelsea Club is sharp, spicy and has Spanish roots,” says Dean. “The secret is the double shake: wet first, dry second. That’s what gives it a silky texture and cloud-like foam.”
Pale, glossy, balanced, this riff on a classic looks deceptively simple when it lands on the bar.
“This doesn’t just look beautiful,” says Chelsea. “There’s a lot of work behind the scenes. Dean made the raspberry cordial himself and every element has been chosen carefully. It’s the cocktail version of a Chelsea Co project: polished and slightly obsessive underneath.”
So here it is: The Chelsea Club. Now part of the 14 de la Rosa menu.
We asked Dean to create something rooted in the places and flavours that have shaped us. His starting point was the Clover Club. The original is made with gin, raspberry, lemon and egg white. Dean kept its elegance, then gave it a Chelsea Co twist.
Knowing we love mezcal and sherry, he replaced the gin with mezcal for smoke, depth and a bit of grit. Manzanilla brought a salty, coastal snap from southern Spain. A nod to our origins, and to a part of the world we can never quite resist. A green chilli distillate from Soil, the Barcelona-based savoury spirits producer, added a clean spicy kick. Raspberry cordial brought fruit, lemon added brightness, and a touch of salt pulled everything into focus.
“Like Chelsea, the Chelsea Club is sharp, spicy and has Spanish roots,” says Dean. “The secret is the double shake: wet first, dry second. That’s what gives it a silky texture and cloud-like foam.”
Pale, glossy, balanced, this riff on a classic looks deceptively simple when it lands on the bar.
“This doesn’t just look beautiful,” says Chelsea. “There’s a lot of work behind the scenes. Dean made the raspberry cordial himself and every element has been chosen carefully. It’s the cocktail version of a Chelsea Co project: polished and slightly obsessive underneath.”
So here it is: The Chelsea Club. Now part of the 14 de la Rosa menu.
The Chelsea Club
45 ml mezcal
15 ml Manzanilla sherry
5 ml green chilli distillate
15 ml raspberry cordial
15 ml lemon juice
Egg white
Shake hard. Then shake harder. Serve with attitude.
Cheers to five years of Chelsea Co: the briefs, the shoots, the strategy, the scripts, the edits, the occasional chaos, and the work behind the work. Happy birthday to us!
Follow: 14 de la Rosa for more cocktail inspiration from Dean and his team.
The Chelsea Club
45 ml mezcal
15 ml Manzanilla sherry
5 ml green chilli distillate
15 ml raspberry cordial
15 ml lemon juice
Egg white
Shake hard. Then shake harder. Serve with attitude.
Cheers to five years of Chelsea Co: the briefs, the shoots, the strategy, the scripts, the edits, the occasional chaos, and the work behind the work. Happy birthday to us!
Follow: 14 de la Rosa for more cocktail inspiration from Dean and his team.
The Chelsea Club
45 ml mezcal
15 ml Manzanilla sherry
5 ml green chilli distillate
15 ml raspberry cordial
15 ml lemon juice
Egg white
Shake hard. Then shake harder. Serve with attitude.
Cheers to five years of Chelsea Co: the briefs, the shoots, the strategy, the scripts, the edits, the occasional chaos, and the work behind the work. Happy birthday to us!
Follow: 14 de la Rosa for more cocktail inspiration from Dean and his team.
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