Star Serves: Hades

Imbibe Editorial

Imbibe Editorial

22 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: Joe Polato

'As an Italian, I love to connect different Mediterranean cultures,' says Joe Polato. 'The Corpse Reviver is one of my favourite drinks – I'm a huge fan of the Savoy in general. Visiting the bar at the Savoy is like going to church for me. So I wanted to do a Mediterranean twist on the Corpse Reviver, if Harry Craddock would allow something like that.'

Polato fat-washed the grappa with a Greek olive oil, used ouzo instead of absinthe, and infused the Cocchi Americano with seaweed, to give a reminder of the sea. 'These all work really well with Enosis Mastiha, with its sweet but compelling citrus notes. I even macerated the cherries for the garnish in Mastiha,' reveals Polato. And the name? 'Well, no one can revive a corpse like Hades can.'

Mastiha World, info@mastihaworld.co.uk

Photography: Steve Ryan


HADES

Glass: Nick & Nora
Garnish: Marasca cherry macerated in Enosis Mastiha
Method: Rinse glass with ouzo,
shake ingredients and strain.

35ml Enosis Mastiha
35ml tsipouro fat-washed with olive oil
20ml seaweed-infused
Cocchi Americano*
15ml lemon juice
3 drops ouzo

Use 50ml olive oil for 200ml tsipouro.
Freeze for 24 hours and strain twice.
*Infuse three pieces of seaweed in 100ml
of Cocchi for three hours.

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