Star Serves: The Forgotten Attar

Imbibe Editorial

Imbibe Editorial

19 September 2016

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: Eduardo De La Mora, Three Six Six

'My brother and I are Mexican, so there's a lot of spice on our drinks menu,' says Eduardo de la Mora. 'Lanique is a rose liqueur, and celery, elderflower, pink peppercorns and rose are a really great match – they share a lot of the same compounds.' Indeed, the subtle heat and smoke from the peppercorns and the chipotle play off the floral elements of the drink before the clean, vegetal celery notes come in. The gentle spice presence continues, but the flavour that lingers longest is that of the rose.

'I had an idea of where I wanted to go with the Lanique, but then I went in a completely different direction,' explains de la Mora. ‘I thought I wanted it to be more floral, but it was too much, so I added the spice and celery. What we’ve ended up with is a balanced drink that covers the five tastes.'

Love Drinks, 020 7501 9630

Photography: Steve Ryan


 

THE FORGOTTEN ATTAR

Glass: Coupette
Garnish: Edible butterfly and Turkish delight
Method: Shake all ingredients except
the prosecco, strain and add the wine.

25ml Lanique infused with
pink peppercorns*
25ml celery-infused
elderflower liqueur**
15ml lime juice
15ml homemade chipotle syrup
50ml prosecco to top

*Add 50g of pink peppercorns to a bottle of Lanique and sous vide at
60ºC for one hour.
**Take 175g grated celery, press it to remove the water and add it to a bottle of elderflower liqueur. Sous vide at 50ºC for one hour.

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