Add a bit of excitement to your drinking repertoire with these interesting and delicious cocktail recipes courtesy of Nathan Larkin the founder and co-owner of Speak in Code and Double Down bars based in Manchester.
Known for their ethos of reusing, recycling and reducing waste, this video includes ideas on creating several drinks and versatile ingredients with pink grapefruit, bananas, and carrots, perfect for the home cocktail enthusiast.
FULL LENGTH INTERVIEW WITH NATHAN LARKIN
PINK GRAPEFRUIT COLLINS
50ml Gin, 25ml fresh pink grapefruit juice, 20ml oleo saccharum*, 50ml soda water.
OLEO SACCHARUM (OIL SUGAR)
Peel the skin (not the pith) and lightly cover with caster sugar. Agitate and leave in an airtight container until the fruit oils and sugar dissolve together to create a thick liquid. A rough rule of thumb is the peels of one lemon would need 30g of sugar.
Before juicing any citrus fruit always take the peel off and use the oils found in the skin to create something else. The oils can simply be zested over a drink to add aroma (top notes).
50ml fresh espresso, 100ml banana soda
or 50ml rum, 100ml banana soda.
Easily created adding a homemade banana cordial into a bottle of store-purchased soda water.
First create a simple syrup solution by dissolving sugar into warm water using equal proportions, for example, 200ml water and 200g of sugar (a little pinch of salt will also add to the flavour).
Add some banana chunks to the simple syrup and leave to infuse in an airtight container for a couple of hours and then put the solution through a strainer to remove the banana chunks and bottle. This will last you for months if kept in the fridge.
Add the banana cordial into a bottle of soda water at a 1:5 ratio, for example, 60ml of cordial to 300ml soda water and mix gently (no shaking) and it won't affect the carbonation.
Add the banana soda to either coffee (morning) or rum (evening) and you have two delicious long and refreshing drinks.
After carbonation, if you prefer your sodas sweeter you could increase the ratio of cordial to soda (2:5 for example).
Firstly remove the thin inner layer of skin out with a spoon. Marinade the skins in a container containing:
20ml dark soy sauce, 50ml white wine vinegar (or apple cider vinegar), 25ml maple syrup, 1 tsp smoked paprika, 1 tsp fine salt.
Fry on both sides until you see it starting to bubble up and then cook in the oven for roughly five minutes. You can glaze these with a lightly salted maple syrup and brush it over the top and allow to dry.
Enjoy as a snack or flaked onto salads as a crispy dressing.
HARD BREAKFAST MARTINI
40ml Gin, 20ml triple sec or orange curacao, 20ml dry/white vermouth and a bar spoon of carrot marmalade*.
Stir with ice to get the right dilution and then fine strain into a short glass (coupette, martini etc).
Garnish with pickled carrot.
A great cocktail ingredient and also delicious simply spread on toast. Shred your carrots and simmer for one hour with a 2:1 ratio of sugar to water, for example, 200g caster sugar to 100ml water (if you have some grapefruit juice this could also be used to replace some of the water to add extra acidity). This reduces down to a thick marmalade.
Hopefully, we can enjoy great drinks with Double Down and Speak in Code in the near future. Two hidden gems focused on great drinks and table service it is likely these will be the type of venues that guests will want to enjoy upon the return to more social cocktailing activities.
If you live in Manchester and want to enjoy their drinks and support the local economy they have partnered with Bacardi for cocktails delivered to your door through Deliveroo.