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Geoffrey Saba Pianoforte Recital

The Lure of the East


Friday, October 19th, 2018 at 7:30 pm. St John’s Smith Square, London SW1P 3HA

Tickets £27, £22, £15 from the Box Office St John’s Smith Square.

Tel: 020 7222 1061 or online at



Debussy/Borthwick (1894/1914): Prélude a l’apres-midi d’un faune

Debussy: Preludes Book 1 (1909-10)

Krisna Setiawan (2015): ‘Ladrang Basa Priyo’ a first performance

Ravel: Sonatine (1903-5)

Debussy: L’isle joyeuse (1904)


Cocktails at Footstall Restaurant in the Crypt by Chef Petty Elliott


Blue pea and elderflower mocktail

Inspired by the famous Rujak snack, widely enjoyed in Jakarta streets, this cocktail features a blend of tropical fruit juices with tamarind, soft brown palm sugar, plus a zingy chili finish.  



1 cucumber ribbon

80ml vodka

15ml pineapple juice

15ml mango juice

10ml lime juice

20ml RuJAK mix (see instructions below)

Plenty of ice


The RuJAK mix


600ml water

250gr tamarind paste

250ml brown sugar or finely chopped palm sugar  

10 red eye chilies, finely ground

Salt to taste




Add hot water to the tamarind paste, mix, allow it to cool.

Mix in all the remaining ingredients, allow infusion for 30 minutes and strain the mixture to achieve a honey-like texture


Place the cucumber ribbon in a highball glass

Pour the RuJAK mix over crushed ice in a cocktail shaker

Shake vigorously


Blue peas are grown in abundance across Indonesia, providing delightful and edible colours to desserts, in rice dishes or to adorn drinks.



50ml elderflower cordial

20ml blue pea flower tea (see below)

50ml sparkling water

Crushed ice


Blue Pea Flower Tea:

Boil 1 litre water, add 30 dried blue pea flowers

Continue to simmer for 30 minutes, then set aside to cool then strain. Mix the cordial and tea, then pour over crushed ice. Garnish with 2 lime slices


Blue Pea Flower Cocktail:


Substitute 90ml of Indian tonic water for the sparkling water

Replace elderflower cordial with gin (you can add an extra touch of cordial if you wish), add 10ml blue pea flower tea and serve over crushed ice with lime slices

Soto Caipiroska
Mixed Spice Mocktail

The lime, lemon grass and turmeric being key ingredients in every Indonesian Soto - a clear noodle soup - make a great cocktail mix


4 lime wedges squeezed into a short glass

1 pinch of turmeric

2 teaspoons custard sugar

½ stalk of lemon grass, crushed gently to release fragrance

50 ml lime flavoured vodka


Mix the ingredients well before pouring into a glass of crushed ice.

Garnish with lime slices and add a stalk of lemon grass

Wedang uwuh is a Javanese tea consisting of cloves, nutmeg, cinnamon and ginger. This mocktail is perfect with the addition of fresh orange juice.   

150 ml orange juice infused with cloves, nutmeg, cinnamon and ginger. Add plenty of ice and use long cinnamon sticks for stirring


The infused orange juice:


Gently heat 1 litre orange juice with 10 cloves, 1 whole nutmeg (crushed), 2 cinnamon sticks and 50 gr of fresh ginger, roughly chopped. Bring to boil then simmer for 20 minutes and set aside to cool

Serve over ice and garnish with orange slices

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