A cocktail recipe from the master mixologists at one of Hollywood’s most iconic hangouts.

If you weren’t already aware (no invite? It’s in the post. We promise), MR PORTER are hosting a pop-up at the Chateau Marmont tomorrow to show off the very best of our AW16 offering. This can be very thirsty work – so we asked the historic hotel to fix us a drink.

The after-hours allure of Chateau Marmont in West Hollywood is no secret: Mr André Balazs’ reinvention of the grand old hotel faintly drips with louche Sunset Boulevard glamour. What is less well known are the hidden cocktails in its nearby bar. The regular menu mainly consists of pricy versions of the classics – but if you ask the bartenders nicely, they might just knock you up an off-menu creation, such as the house take on the classic Angostura fizz.

Back in the late 19th-century glory days of the cocktail, fizzes were generally regarded as morning drinks, while Angostura bitters were seen as medicine. Therefore, this is the sort of nightcap you should go for if you intend to roll into the following day daisy fresh and arrow straight.

Ingredients:

30ml (1fl oz) rye whiskey 30ml (1fl oz) Angostura bitters 22.5ml (¾fl oz) lime juice 15ml (½fl oz) grenadine (made of 2 parts sugar, 1 part pomegranate juice) Half an egg white Fizzy water

Method:

Shake everything, except the fizzy water, hard with plenty of ice. Strain into a spare vessel, discard the ice, and shake hard again to froth up the egg white. Pour into an ice-filled tall glass, top with the fizzy water and garnish with a mint sprig.