Star Serves: Red Reviver

Imbibe Editorial

Imbibe Editorial

09 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: Dominic Whisson, American Bar at the Savoy

'I really like Bloody Marys, but feel they’re sometimes too big, so I wanted to make something that fits more into a "morning reviver" style of cocktail,' declares Dominic Whisson, who admits to being a bit of a hoarder, meaning he designed most of the drink at home, with items from his pantry. 'When you make Bloody Marys at home you use just a bit of Tabasco and a bit of Lea & Perrins, then never use them again, whereas this uses ingredients you always have.

For example, I'd eaten half an avocado the night before, so I used the rest in the drink. I also have a real thing for pickles – it's what I have if I don't know what to eat. And we do some homemade pickled tomatoes in the bar, so I used those in this drink, as well as a tomato and basil cordial, which is good for some umami notes. The red wine I used had been out for a while, so there are some oxidised flavours in there, too.'

Diageo 020 8978 6000

Photography: Steve Ryan


RED REVIVER

Glass: Martini
Garnish: Dried bay leaf
Method: Blend, shake
and serve straight up.

50ml Ketel One
30ml red wine
15ml tomato and basil cordial
10ml lime juice
7.5ml sherry vinegar
1 pickled plum tomato
⅛ avocado
1 pickled cherry tomato

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