Inspired by winter kitchens, festive flavours and the classic Cherry Bakewell Tart, Alexandre Adaixo, Head Mixologist for The Grove of Narberth has created a stunning cocktail using our Dark Cherry Traditional Mead
Ingredients:
- 45ml Dark Cherry Mead
- 20l Ginger Vodka
- 20ml Vanilla Syrup
- 25ml Lemon Juice
- Garnish with 3 preserved cherries
Foam recipe (ok this is a getting difficult now, probably easier to head to The Grove):
Cook at low temp (60c) oat milk with a cinnamon stick, 25g of orange peel, 25g of lemon peel, 15g of crushed cherries, 75g of honey for about 45 mins.
Cool mixture and blend with 17g of proespuma emulsifier. Strain and charge with N20. / OR Cool and whip with one egg white until foamy. Top cocktail and toast with blowtorch.
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