We promised you more recipes from Salvatore Calabrese and although a little later than planned, here they are, together with quotes from the man himself:
Stoli Citrus Touch
“This cocktail has texture and the flavours are fresh, citrus, herbal and peppery and form an interesting and rich combination.”
40ml StoliOhranj
20ml Galliano liqueur
75ml fresh orange juice
15ml fresh lime juice
10ml gomme syrup
Flesh from 1 ½ passion fruits
A sprig of fresh tarragon
Method:
Place all the ingredients in a shaker filled with ice. Give a long, sharp shake to allow the tarragon to break down and release the flavour. Double strain into a highball glass filled with ice.
Garnish with a ¼ of a fresh passion fruit and a small sprig of tarragon.
Applik Delight
“This cocktail has a beautiful velvety texture and delightful fresh apple aroma, a delicate drink with a surprising little kick at the end thanks to the addition of ginger marmalade.”
50ml StoliGala Applik
30ml pressed red apple juice (gala apple)
15ml fresh lemon juice
1 tsp Coquelicot (poppy flower liqueur)
1 ½ tsp ginger marmalade
Method:
Place all the ingredients into a shaker and stir well to dissolve the marmalade before you shake. Add ice and shake long and sharp, double strain into a chilled cocktail glass.
Garnish with a fan of red apple sitting on the edge of the glass.
Razberi Heart
“This wonderful fruity cocktail has a lovely sharp, fresh flavour with a slightly bitter aftertaste, a glorious colour and creamy texture, a celebration at any time.”
50ml StoliRazberi
50ml fresh red grapefruit juice
8 large fresh raspberries
15ml fresh lemon juice
10ml gommesyrup
1 fresh egg white
Method:
First shake the egg white together with the lemon juice in a dry shaker to allow the egg white to foam. Then add the remaining ingredients with ice and shake long and sharp to allow the berries to break and extract the flavour. Single strain into an old fashioned glass filled with ice allowing some of the berry pulp to come out to create a texture to the drink.
Garnish with 2 raspberries and a sprig of mint sitting on the edge of the glass and serve with a straw.
