Video Submission
Rob's Cocktail Recipe
I created this cocktail to be multi layered like diversity, bold and rich in flavour and colour like the cultures of people. I tried to weave these thoughts into a cocktail bold in spice, rich in flavour, tropical like summer, and brought together by Mionetto’s crisp, stone fruit and effervescent personality.
NEW DAY
1oz Drambuie
.5oz Luxardo Sour Cherry Gin
.5oz Mango puree
.5oz of Saffron & Date Reduction
.75oz Lemon Juice
2oz Mionetto ( after shake)
Add all ingredients except the Mionetto and shake vigorously( for the viscosity) for 20seconds with standard cocktail ice and shake and strain into a rocks glass set with a big cube. Now Top with the MIONETTO
Garnish with a cherry wrap in a a lemon peel.
This recipe can be made with store bought Date syrup then warmed up to infuse the Saffron into it(1Litre: 1Tablespoon), however; making it yourself has the control to use any type of dates you like. Also I tested it with store bought mango puree as well knowing some places might not have access to fresh mangos
What inspired the drink?
Medditerranean, middle Eastern, north African spices and flavours in mind as they are some of my favorite food regions. The idea of something so rich in flavour but still balanced and crisp was where I decided to go with a saffron and date reduction. Because my father was from the UK and my mother's side are from india I was surrounded by varieties of whiskeys and tropical juices and foods and flavours that came together though being from different places gave me thoughts of diversity and multiculturism. From there I wanted to marry some flavours and textures that when applied right work in an interesting harmony, challenging the senses but enriching them at the same time. Cheers!
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