Black….the cocktail!

Not only is Andrew Cameron, mixologist… he is also a micro biologist and has an innate understanding of why flavours work so well together. He specialises in food & cocktail innovation, creating two original cocktails for our awards night incorporating Sanpellegrino juices and Vermut Negre. Check out what he and his partner in ‘cocktail creation’ Kat Whitcroft produced, recipe included

Black – served short (or in coupette if available)

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  • 45mls x Four Pillars Gin
  • 45mls x Casa Mariol Vermut Negre (Spanish sweet vermouth)
  • 60mlsx Sanpellegrino’s Chinotto
  • 5mls x balsamic Vinegar
  • Pinch of black volcanic salt
  • thyme
  • skewer

Method
Build cocktail in a tumbler over ice, garnish with orange peel & thyme. Burn off the thyme at the end for smoke effect.

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