Raisin The Bar
Star of Bombay combines with BACARDI Gran Reserva Ocho, Pedro Ximenez Sherry & Alpro Oat milk infused with parsnips, garnished with an orange peel twist & raisins infused with Star of Bombay, BACARDI Ocho & Pedro Ximenez.
UNITS OF ALCOHOL 1.7
KCAL 142
ALCOHOL VOLUME 18%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 25ml Star of Bombay
- 10ml BACARDI Gran Reserva Ocho
- 10ml Pedro Ximenez Sherry
- 25ml Alpro Oat milk infused with British parsnips
- Raisins infused with Star of Bombay, BACARDI Ocho & Pedro Ximenez
- Orange peel twist
Glassware & Barware
- Nick & Nora glass – chilled or frozen
- Boston cocktail shaker
- Hawthorne & fine strainers
- Measuring device
- Serrated knife & chopping board
Method
Step
1
Add the parsnip infused Alpro Oat Milk, Pedro Ximenez, BACARDI Ocho, Star of Bombay & cubed ice into a cocktail shaker
Step
2
Shake really well then fine strain into a chilled Nick & Nora glass
Step
3
Garnish with 3 infused raisins & an orange peel twist freshly spritzed over the top
Bartender top tips
Garnishes can be an underrated element of a cocktail. First and foremost, they can provide a huge amount of aroma (90-95% of what we taste comes from what we smell and not from what we taste), in Louise’s drink we wanted to create an unusual edible garnish that left a lasting taste and gave the drinker a new texture on top of the liquid cocktail. Here we infuse loads of plump raisins in equal parts of Star of Bombay, Pedro Ximenez sherry and BACARDI Ocho for a minimum of 48 hours to create a delicious festive garnish which can also be eaten as a snack or even added to your favourite Christmas cake recipe!
