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“Porto Bello of Dufftown”Singleton of Dufftown 12yPlanter’s De-punched Bob Abbot’s bitters Garnish: Basil du jardin 🪴 Do...
23/02/2021

“Porto Bello of Dufftown”

Singleton of Dufftown 12y
Planter’s De-punched
Bob Abbot’s bitters

Garnish: Basil du jardin 🪴

Do you remember when Portobello road was packed on a Carnival weekend?
For this challenge I tried to capture the memorable flavours of the area in 3 ingredients, inspired by an amazing cosmopolitan community.
The “Planter’s De-punched” is basically a non alcoholic, sugar free and vegan milk punch, used as a lengthener for the cocktail and open the tropical, nutty and vanilla notes of Singleton of Dufftown 🤗 (Special merci for the boys at , an amazing organic shop on Portobello road 🥰 and genuinely great people!)
The Abbott’s have also an important part in the cocktail, rounding all the ingredients together and carrying the flavours.

As times are getting better, perhaps we could enjoy some soon together 😊🌞 Cheers!

~ The Atheist Punch~ - 50ml Woodford Reserve infused with chargrilled pineapple skin - 20ml fresh pineapple juice - 15ml...
25/05/2020

~ The Atheist Punch~

- 50ml Woodford Reserve infused with chargrilled pineapple skin
- 20ml fresh pineapple juice
- 15ml brown ginger syrup (2:1)
- Top lemon verbena soda water
- Garnish: dehydrated pineapple sun ☀️
* dry shake all ingredients first except soda

For the competition I wanted to imagine a concept that connects the Lobby Bar, the Punch Room and Berners Tavern from The London Edition hotel, relating them to the values and level of sophistication of Woodford Reserve and Chris Morris. Starting with the simplicity of the classic (yet lost) Presbyterian cocktail in mind, and transforming it into a punch using simple fermenting and cooking techniques to extract different flavours from raw ingredients, all coming from 🍍💚, up the road from my house.
The ginger is fermented in a slow cooker at 80 degrees Celsius for about 6/7 days, transforming the vibrant raw ginger into a soft, spicy ginger cake taste (delish) Meanwhile, the barbecue chargrilled pineapple skins are infused at room temperature in the Woodford Reserve for the exact same amount of time to add a tropical smoke. This length of fermentation is also used by the legendary master distiller Chris Morris, unusually long for a bourbon.
I then used the acidic juice from a “just ripped” pineapple to balance and give a texture to the cocktail. Finally, the carbonated lemon verbena tea (from the amazing ) is added to keep the DNA of the whiskey ginger ale and punch, but also giving a lemony nose 🍋
Thank you and for organising it 🙏🏼

Santé! ❤️

📸
🧊

This time of the year! Welcome back 🙋🏼‍♂️Here’s my entry for , inspired by my recent trip to Marrakech and all of its ...
06/03/2020

This time of the year! Welcome back 🙋🏼‍♂️
Here’s my entry for , inspired by my recent trip to Marrakech and all of its beauty 🇲🇦

• Johnnie Walker Highballin’ Heritage

Inspired by the traditional Moroccan Friday, when families meet up for the mint tea, bread, oil, honey & almonds before eating the infamous couscous. It was a privilege for us to share this true heritage that has been done for generations. Knowing about my diabetes they even adapt the tea and the amount of honey 🍯 Genuine hospitality ❤️ Johnnie Walker Black Label being one of the most known blended scotch in Morocco, its flavour profile matches the delicate, spicy, sweet Moroccan flavours.

“Moroccan Ritual”

~Johnnie Walker Black Label infused with roasted argan oil
~ clarified lemon juice
~ Moroccan spearmint tea sweetened with Moroccan orange honey (lower GI than most of honeys)
~ Garnish: big mint leaf

• Tanqueray noTen Citrus heart “Acid House”

After foraging behind our hotel’s room and garden every morning, I’ve found some incredible natural and sustainable resources. (Olive trees, bitter orange, pink grapefruit, lemon, rosemary, sweet orange for those I knew about). The climate in Marrakech allows to have the same bitter orange trees as Sevilla, well known for their qualities. My inspiration was therefore to make a twist on a bitter/citrusy classic cocktail, and chose “Lucien Gaudin” and the “Gin Rickey” (Invented a Friday of November 1883) .
I’ve replaced the acidity of the citrus juice (in the Rickey) by a pink grapefruit and bitter orange shrub, representing the sweet bitter orange flavours of the Lucien Gaudin. The shrub (that comes from the Arabic word “Sharab” meaning “to drink”) is sweetened with Moroccan orange honey, giving more complexity than regular sugar (and a lower GI) and enhancing the citrus heart of Tanqueray noTen. The addition of Apple cider vinegar brings the high acidity (2.5 pH) needed to balance the cocktail.

“Sharaba Rickey”

~ Tanqueray noTen
~ pink grapefruit & bitter orange shrub
~ bitter orange soda water
~ Garnish: bitter orange leaf & orange flower essential oil spray

Let me introduce you my World Class GB 2019 entry: “Tiger of Scotland” Johnnie Walker Black LabelFresh lemon juice Black...
07/04/2019

Let me introduce you my World Class GB 2019 entry: “Tiger of Scotland”
Johnnie Walker Black Label
Fresh lemon juice
Black cardamom, lemon and orange marmalade
Top Pine needles & Moss Soda
Garnish: Scottish Highlands pine & “Tiger of Scotland” candle, Scottish highlands pine smoke, moss, pine and wood.
The Scottish wildcat is a wild species living in Scotland for the last 10000 years, and is the only Scottish native cat left.
However, they’ve been menaced throughout the years (mainly because of hybridisation, disease and persecution), and sadly today there are only less than hundred alive. The species is in danger of going extinct within the next five years.
The inspiration for my drink is about the habitat of the Scottish wildcat, in the Highlands’s mossy forests which provides ample food and perfect shelter.
When I think about the Highlands, the first image that come to my mind is an early foggy morning, with the smoke going through the green pine forest. (Also favorite time for the Scottish wildcat to hunt their preys!) Then, i added some thickness to the drink making an homemade black cardamom, lemon and orange marmalade.
The marmalade is no stranger to Scottish cuisine. In the 18th century, they fell in love with the jam and decided to eat it for breakfast, rather than dinner as English. Although they followed suit a century later.
Last but not least, Black Label, also known as the Extra Special Highland Whisky, possibly the best representation of Scotland with its 40 grains and malt whiskies. The smoothness of the blend will balance perfectly with the rich sweetness, bitterness, and sourness from the versatile marmalade. The black cardamom is going to enhance the hints of peat we usually get from the nose, and also leave us with a smoky finish.
Finally, sustainability is a big part of our industry and I wanted to create a cocktail with no waste ingredient. All of my ingredients have been used sustainably for the juice, marmalade, soda, and garnish.
Et voilà this is my story, my inspiration. Santé! ☺️ Credit 📸:
@ The London EDITION

Let me introduce you my World Class GB 2019 entry: “Tiger of Scotland” Johnnie Walker Black LabelFresh lemon juice Black...
07/04/2019

Let me introduce you my World Class GB 2019 entry:
“Tiger of Scotland”
Johnnie Walker Black Label
Fresh lemon juice
Black cardamom, lemon and orange marmalade
Top Pine needles & Moss Soda
Garnish: Scottish Highlands pine & “Tiger of Scotland” candle, Scottish highlands pine smoke, moss, pine and wood.
The Scottish wildcat is a wild species living in Scotland for the last 10000 years, and is the only Scottish native cat left.
However, they’ve been menaced throughout the years (mainly because of hybridisation, disease and persecution), and sadly today there are only less than hundred alive. The species is in danger of going extinct within the next five years.
The inspiration for my drink is about the habitat of the Scottish wildcat, in the Highlands’s mossy forests which provides ample food and perfect shelter.
When I think about the Highlands, the first image that come to my mind is an early foggy morning, with the smoke going through the green pine forest. (Also favorite time for the Scottish wildcat to hunt their preys!)
Then, i added some thickness to the drink making an homemade black cardamom, lemon and orange marmalade.
The marmalade is no stranger to Scottish cuisine. In the 18th century, they fell in love with the jam and decided to eat it for breakfast, rather than dinner as English. Although they followed suit a century later.
Last but not least, Black Label, also known as the Extra Special Highland Whisky, possibly the best representation of Scotland with its 40 grains and malt whiskies. The smoothness of the blend will balance perfectly with the rich sweetness, bitterness, and sourness from the versatile marmalade. The black cardamom is going to enhance the hints of peat we usually get from the nose, and also leave us with a smoky finish.
Finally, sustainability is a big part of our industry and I wanted to create a cocktail with no waste ingredient. All of my ingredients have been used sustainably for the juice, marmalade, soda, and garnish.
Et voilà this is my story, my inspiration. Santé! ☺️
Credit 📸:
@ The London EDITION

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