Made a drink for @fallachan_ that I'm really chuffed with. One of my favourite things about working in the arch is that there's so much to learn there, from culinary techniques to wild new ingredients and this drink has a bit of both!
KOJI-SAM (the drink it's based off of it the Koji San)
Blast chill muddled Alexander @iichiko.shochu saiten
Sweet Sicily shrub
Chartreuse elixir
Green Alexander tincture
Saline
Citric malic solution
Calcium chloride
Vacuum infused lettuce soda
Haute Glaces Vulson Eau de Vie
Alexander's present to me as a cross between celery and parsley, combining this with the super savoury Iichiko saiten creates this wonderfully green and savoury spirit, which when lifted with chartreuse and a bit of lettuce soda becomes super refreshing and cooling!
One hell of a London trip, caught up with pals, randomly got to see a lion dance with dinner and met so many lovely people!
@travelingwolf so nice catching up hope you're feeling better!
@waltzbar@gento.torigata absolutely blew my mind
My "VERO" bartender Reimagining The 60's entry!
A tasty wee number inspired by a revolution in Italian espresso culture in the 60s and more broadly by the changes happening in Italy at the time!
Hey here's my entry for Amaro Montenegro's Vero bartender competition, The 60's Reimagined!
My drink is inspired by Italy in the sixties. The country was going through a huge change, industrializing, urbanizing and generally revolutionising fashion, design and so much more. It was known as the economic miracle of Europe!
A part of Italian culture that modernised in a huge way during this time was espresso culture. The E61 Espresso Machine was the first modern espresso machine with an electric motor that looked just like machines today - and made much better coffee.
Like a shot of espresso my drink is made up of two layers - a fruity more acidic base and a wonderfully chocolatey and bitter crema on top, just like a shot of espresso!
M61 (For Montenegro 61)
1 dash of 20% Saline
30ml papercup spritz cryoconcentrate
10ml nardini reserva
30ml amaero Montenegro
Topped with a dark roast coffee and barebones cacao nib foam
It's that time of the year where I get to play about with my favourite drink the humble yet amazing daiquiri!
This wee riff is inspired by the Bizcochuelo mango, a gem of a fruit that grows all around Santiago de Cuba, sadly it doesn't grow around Glasgow so I've had to improvise. Luckily you can take a Scottish pumpkin, do a wee lactoferment and add some honey and seabuckthorne and you end up with something that tastes like it was grown in 30°C rather than 13°C!
Fermented pumpkin infused Ron Santiago de Cuba 11yo
Honey and acid adjusted pumpkin ferment cordial
Grand fir-lernum
Seabuckthorne
Expect tropical fruit, sweet spices, a grapefruity bitterness and some crazy texture.
#ronsantiagodecuba #cantineroscollective #daiquiricompetition2025
