International award-winning bartender, Rich Wood is at the forefront of modern cocktail development bringing new flavours concepts and processes to the art of mixology. His new book The Cocktail Guy features 70 of his unique recipes along side guides on the elements of a cocktail, from the ice, to the traditional mixing equipment, and modern techniques such as infusion.
Rich oversees the constantly developing list of cocktails available at SUSHISAMBA and Duck & Waffle in The City, and this November they’re featuring a number of cocktails from his book, including this, the Acorn Aperitivo.
At London Lamppost we think it’s a superb book whether you’re a novice or expert, as there’s something for everyone in it, recipes for all skill sets with Rich’s friendly tone imparting new knowledge to even the most experienced home cocktail maker.
Pop along and try his drinks expertly prepared at SUSHISAMBA and Duck & Waffle, or try you’re hand at home with the Acorn Aperitivo thanks to the bellow recipe taken from The Cocktail Guy with the kind permission of Pavilion.
This is one of those drinks where the first sip has always stayed with me: the initial hit of mouth-puckering grapefruit oil leading through to a creamy sweetness reminiscent of freshly baked bread and finishing with the light bitter-sweet undertones of the Cocchi Rosa. Straightaway, I knew I had stumbled upon something special, and I have loved it ever since.
FOR THE COCKTAIL
50 ml/1¾ fl oz Grey Goose vodka
30 ml/1 fl oz Acorn Liqueur (see bellow)
15ml/½ fl oz Cocchi Rosa
coin of grapefruit zest, to garnish
Place the vodka, Acorn Liqueur and Cocchi Rosa in a shaker or mixing jug and top up with good-quality cube ice. Stir the mixture with a bar spoon until icy cold, then strain into a small Martini glass and serve garnished with a coin of grapefruit zest.
FOR THE ACORN LIQUEUR
(Yields approximately 500 ml/18 fl oz)
350 ml/12 fl oz Grey Goose vodka
5 g/1/8 oz food-grade acorn essence
150 g/5½ oz caster (superfine) sugar
Preheat the water bath to 45°C/113°F.
Place the vodka and acorn essence in a vacuum bag and seal.
Place the vacuum bag in the water bath and leave to cook for 45 minutes.
Remove the vacuum bag from the water bath and set aside to cool.
Transfer the infusion to a non-reactive container with a lid and stir in the sugar until dissolved.
Reserve in the fridge until required.
The Cocktail Guy
by Rich Woods
Published by Pavilion
Image credit to Haarala Hamilton.