London’s Sexy Fish restaurant have released a new cocktail menu and accompanying cocktail recipe book. We give you a sneak peek inside the recipe book with their classic Monolith cocktail recipe, from Sexy Fish’s head bartender himself. This cocktail is probably the trickiest we’ve ever given you as you have to make the Thyme & Camomile Syrup and the Balsamic Reduction yourself, but we promise it’s worth it. This is one cocktail that will certainly impress your guests or date and have them returning to your in-home bar for more!
Ingredients:
50ml Ron Zacapa 23 rum
5ml thyme & camomile syrup
5ml balsamic reduction
2 dashes rosemary bitters
2 dashes lavender bitters
Gold dust (edible lustre powder in gold)
Ingredients for the thyme & camomile syrup: 500ml water, 15g thyme, 10g camomile tea, 1kg sugar
Ingredients for the Balsamic reduction: 500ml water, 150g Sosa balsamic vinegar powder, 10g sea salt
Method:
T&C Syrup – Bring the water and thyme to the boil in a saucepan, add the camomile tea and simmer for five minutes. Stir in the sugar until it’s dissolved completely. Filter and allow to cool.
Balsamic reduction – Bring the water to the boil in a pan, add the other ingredients and stir until they have dissolved.
Cocktail Method – Stir all the ingredients gently on ice, strain into the signature serve over a frozen pebble and sprinkle with gold dust.
Bartender’s tip:
Chilled stones are a great way to chill your cocktail without diluting the mix with melting ice. Use non-porous stones, wash them and keep them in your freezer before use. They provide a wonderful wow factor too!
Find out more about the Sexy Fish Cocktail recipe book, Cocktails to Whet Your Senses.
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