DRINKS MASTERCLASS
How to make a Callooh Callay Psyduck cocktail
Launched earlier this month, the Shoreditch bar’s new cocktail menu takes inspiration from the world of Anime.
Tropical flavour
Below, Callooh Callay operations manager Simone Crepaldi, details how to make a Psyduck cocktail.
The venue, which is number 37 Top 50 Cocktail Bars list, sells some 250 of the “easy” to make Psyduck cocktails, which retails at £13 per serve, each month.
Crepaldi said: “The clarity and sexy, clean look with the tropical flavour from the mango makes [this drink] a flavourful and refreshing cocktail.
Balanced menu
“Having a balanced cocktail menu, where everyone can find their go to drink, has always played an important part in any menus we do at Callooh Callay; when you have a good variety of cocktails to offer you are more likely to please everyone.”
Let's get into it...
Equipment required:
- Sous Vide pot
- Highball glass
- Jiggers
- 40ml Amazzoni Gin
- 10ml Mango, coriander and cardamon infused cordial (method and ingredients below)
- 75ml Franklin and Sons Mandarin and Ginger Soda
- Bay leaf to garnish
- Cubed ice
- Add 300g cubed mango, 190g sugar, 355g water, 5g coriander seeds, 5g cardamom seeds and 8.6gm 1% citric acid to a Sous Vide pot
- Bring to the boil and lower to a simmer for 20 mins
- Strain with coffee filters
- Bottle and shelve for up to one month
- Build straight into the glass by pouring the gin and cordial into a highball
- Top with Franklin and Sons Mandarin and Ginger soda
- Add ice and garnish with a bay leaf before serving
If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com.
