Each month, we’re going to share our favourite cocktails from bartenders around the world. They say it’s not about what you know, but who you know. Luckily for us, we know quite a few top-of-their-trade bartenders, and they’re ready to show all. The inspiration, their story and importantly for you, the recipe.
The UK's Will Meredith, bartender at Dandelyan in London.
Will has dubbed his wonderful creation The Revival.
It certainly revived us.
Will describes his masterful creation as a nutty, fresh daisy cocktail.
- 40ml Jameson
- 10ml Resurrected wine (Oxidised Chardonnay, Toasted Oats, Mint Tea, Chamomile, Raspberries)
- 20ml Granny Smith Pulp Syrup
- Mint & Matcha Powder
- Add all ingredients to a cocktail shaker.
- Strain and serve up in a N&N.
- Garnish with some mint & matcha powder
Ingredients
- 40ml Jameson
- 10ml Resurrected wine (Oxidised Chardonnay, Toasted Oats, Mint Tea, Chamomile, Raspberries)
- 20ml Granny Smith Pulp Syrup
- Mint & Matcha Powder
How To Make
- Add all ingredients to a cocktail shaker.
- Strain and serve up in a N&N.
- Garnish with some mint & matcha powder
To make the Granny Smith Pulp Syrup: Take the pulp of Granny Smith Apples after juicing, add to a blender with Sugar, Water and a touch of acid. Blend and strain.
