Psyduck
Last month, London-based cocktail bar Callooh Callay launched its new Anime inspired menu, featuring the Psyduck cocktail.
The Shoreditch venue sells, which is number 37 Top 50 Cocktail Bars list, sells some 250 of the “easy” to make serves per month, retailing at £13.
Below, Callooh Callay operations manager Simone Crepaldi, details how to make a Psyduck cocktail.
Crepaldi said: “The clarity and sexy, clean look with the tropical flavour from the mango makes [this drink] a flavourful and refreshing cocktail.”
Equipment required:
- Sous Vide pot
- Highball glass
- Jiggers
Ingredients:
- 40ml Amazzoni Gin
- 10ml Mango, coriander and cardamon infused cordial (method and ingredients below)
- 75ml Franklin and Sons Mandarin and Ginger Soda
- Bay leaf to garnish
- Cubed ice
Method:
Infused cordial (860g total):
- Add 300g cubed mango, 190g sugar, 355g water, 5g coriander seeds, 5g cardamom seeds and 8.6gm 1% citric acid to a Sous Vide pot
- Bring to the boil and lower to a simmer for 20 mins
- Strain with coffee filters
- Bottle and shelve for up to one month
The Cocktail:
- Build straight into the glass by pouring the gin and cordial into a highball
- Top with Franklin and Sons Mandarin and Ginger soda
- Add ice and garnish with a bay leaf before serving
Watch the video and read the full recipe here.
Champagne Pina Colada
Based in Bethnal Green, East London, Coupette, which is number 31 on the Top 50 Cocktail Bars List, sells some 350 Champagne Pina Colada’s per month.
Described by bar manager Andrei Marcu as the bar’s most “successful” cocktail, the vegan serve costs around £3.32 to create and retails at £13.
He said: “Everyone knows Pina Colada. Everyone loves it and this is such a simple twist on the classic. It reads easily on the menu and makes guests feel comfortable.
“Champagne is still considered something premium and elegant, so the combination of simplicity and exclusivity makes it super appealing.”
Equipment required:
- Blender
- Hand Blender
- Ice (cubed and crushed)
- Shaker
- Strainer
- Measures.
Ingredients:
- 10ml Havana Club three-year-old rum
- 10ml Kingston 62 White rum
- 5ml Trois Rivieres Cuvee D’ocean rum
- 35ml Pineapple juice
- 30ml Pineapple cordial
- 35ml Moet & Chandon Champagne
- 1.5 Balls of coconut sorbet
- Coconut shavings to garnish (optional)
Method:
- Add all ingredients, except Champagne, and three quarters of a glass of crushed ice to the blender and blend
- Fill glass with cubed ice and pour in champagne
- Pour blended mix over champagne
- Sprinkle with coconut shavings, if using, and serve
Watch the video and read the full recipe here.
1800 Tequila Paloma
1800’s enlisted Tequila educator Maria Grazia Modafferi described the brands Paloma recipe as the “perfect summer drink”.
Modafferi added the “quick and easy” to make serve costs around £4.50 to create and offers pubs the chance to “maximise” menus.
She said: It’s a vibrant mix of grapefruit and lime, perfectly balanced with the hearty and savoury notes of Tequila.
“The salted rim of the glass enhances the flavours of the cocktail. It is also appropriate for any time - whether that be brunch, apertivo time or after dinner.”
Equipment Required:
- Highball glass
- Lime Squeezer
- Bar Spoon
Ingredients:
- 50ml 1800 Silver Tequila
- 50ml Fresh Ruby Red Grapefruit Juice (1/2 a Ruby Red Grapefruit)
- 10ml Fresh Lime Juice (1/2 Lime)
- 10ml Organic Agave Nectar
- Sparkling Mineral Water
- Garnish with thin grapefruit wedge
Method:
- Rime half a glass with salt to begin
- Pour in the 50ml of 1800 Silver Tequila
- Squeeze half a lime into the glass
- Add the agave nectar and pink grapefruit juice
- Add ice
- Top up with sparkling/soda water
- Stir gently with pink grapefruit slice
Read the full article here.
Crimes of Passion
Featuring a lightly toasted marshmallow garnish and strawberry infused vodka, Little Door & Co’s Crimes of Passion cocktail offers fruity and exotic flavours topped with prosecco.
The London-based operator sells some 1,100 Crimes of Passion cocktails across its four sites per month, retailing at £11.25 per serve and costing just £2.15 to create, providing a profit margin in excess of 400%.
Little Door & Co’s operations manager, William Russell, described the servemas “fairly simple” to recreate as it uses “only a few ingredients”.
One tip from Russell was to “lightly toast the marshmallow for the correct aroma”.
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
Watch the video and read the full article here.
Fortunella Sour
Opium bartender and creator of the serves base ingredient, Fortunella Liqueur, Lukas Stafin, described the serve as “easy to make with a great taste”, featuring fresh and crisp kumquat flavours with a sour style.
Located in Chinatown, in the City of Westminster, the bar, which is number 24 on the Top 50 Cocktail Bars List, sells some 300 Fortunella Sours per month.
The drink provides operators with a target gross profit of 75%, costing around £2.44 to create and retailing at £9.77.
Stafin said: “This cocktail is outstanding with the sour style. For anyone who drinks sour serves, this cocktail will be a new addition to night out.”
Equipment required:
- Shaker
- Strainer
Ingredients:
- 50ml Fortunella Golden Orange Liqueur
- 25ml Lemon juice
- 10ml sugar syrup
- 1ml Miraculous Foamer or egg white
- Dehydrated orange to garnish (optional)
Method:
- Add all ingredients to a shaker filled with ice
- Shake well
- Double strain into a chilled Nick & Nora glass
- Garnish with a slice of dehydrated lemon on a skewer if using and serve
Watch the video and read the full article here.
To take part in the next series of The Morning Advertiser's Drinks Masterclass email rebecca.weller@wrbm.com.
