In the first edition of Star Serves by Imbibe, we shine a light on some of the fantastic bartending talent in the UK and the drinks being created. We asked a range of brands to work with a bartender to develop a bespoke seasonal serve, hoping that the drinks featured here will give you inspiration for your own cocktail list and help you to add a seasonal twist to your drinks offer.
Whether you recreate some of the drinks on these pages or devise a seasonal serve of your own, we’d love to know what recipes you’re working on. So share your ideas and pictures with us on Twitter@imbibeUK or on Facebook.com/imbibeuk. And check out the entire Star Serves booklet online.
Bartender: Kelsey Ramage, Dandelyan
'I was reading a book on sustainable farming by Dan Barber and was inspired to create a drink that supported local farms,' says Kelsey Ramage of the cocktail that won her the crown in the UK leg of this year's Olmeca Altos Tahona Society competition. 'I've got a local store that sources its produce from local farms, and they sell rocket that is so much better than you get in the supermarkets.
'I decided to use the Olmeca Altos Blanco because it's got a citrusy, peppery flavour, and I found that by banging the rocket in fresh, the tequila pulls the flavour out quickly – it's a much better way of getting that spicy rocket character than making a tincture.' That, plus the use of apple juice instead of citrus to amp up the drink's acidity, results in a cocktail with farm-fresh flavours that really emphasise the agave character of the tequila'.
Pernod Ricard UK, 020 8538 4484
Photography: Steve Ryan
Garnish: Radish slice
Method: Measure the Olmeca
Altos into the shaker, add the
rocket to extract. Add the rest of
the ingredients to the tin, shake
hard, double strain.
40ml Olmeca Altos Plata
12.5ml lime juice
10ml bianco vermouth
10ml Granny Smith apple juice
7.5ml agave syrup
12-14 rocket leaves