Featuring a lightly toasted marshmallow garnish and strawberry infused vodka, the cocktail offers fruity and exotic flavours topped with prosecco.
Russell described the serve, which Little Door sells around 1,100 of across its four sites per month, as “fairly simple” to recreate as it uses “only a few ingredients”.
Correct aroma
Moreover, the firm, which was a finalist in the 2023 Publican Awards Best New Site category, estimated each cocktail costs some £2.15 and retails at £11.25 per serve, providing operators a profit margin in excess of 400%.
However, the operations manager advised the trick to mastering this cocktail was to “ensure you have enough infused vodka” and “over infuse” this as it can always be diluted down.
To create the strawberry infused spirit, steep strawberries a bottle of vodka for a minimum of seven days. Store in a sterilised bottle and use as needed.
Another tip from Russell was to “lightly toast the marshmallow for the correct aroma”.
Twists on classics
He added: “[Offering cocktails like this] adds more interest and extra value to your brand.
“They also allow bartenders to showcase their creativity when menus are being put together.
“We name our cocktails after movie collections and try to make twists on classics which are fun, playful and nostalgic.”
Let's get into it...
Equipment required:
- Fine strainer
- Cocktail shaker
- Wine glass
- Skewer for garnish
- Butane torch
Ingredients:
- 50ml Strawberry infused vodka
- 50ml Passionfruit puree
- 10ml Lime juice
- 5ml vanilla syrup
- 25ml Passoa
- 25ml Prosecco
- 1 Large marshmallow
- Cubed ice
Method:
- Add the vodka, possionfruit puree, lime juice, vanilla syrup and passoa to a cocktail mixer filled with ice and shake
- Fine strain into a wine glass filled with cubed ice
- Top up with prosecco
- Lightly toast marshmallow on a skewer
- Garnish with toasted marshmallow on skewer and serve
If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com.
