Our mixologist pioneer Rich Woods, aka The Cocktail Guy, is an award-winning bartender known for his unique and breathtaking creations. Shaking and stirring, Rich bridges the gap between the worlds of food and liquid, and is recognised for his avant-garde approach to mixology. Once coined the UK and Ireland’s ‘World’s Most Imaginative Bartender’, Rich is one of the most impressive mixologists in the business. Getting behind the bar on the OPIHR Spice Tour, Rich will showcase how to use the best of spice and botanicals to craft a unique and delicious martini-inspired cocktail.
Join Rich Woods ‘The Cocktail Guy’ as he creates the perfect spiced cocktail with OPIHR’s Aromatic Bitters Gin. Loosely based on a Martini, Rich will show us how to infuse the decadent drink with Ginger, Cubeb and Sumac to create a bitter and aromatic cocktail. This masterclass is a step-by-step walk through of a brand new cocktail, created exclusively for OPIHR. Bringing to life this European inspired spiced gin, Rich illustrates how to craft a spectacular cocktail at home using the contents of your spice rack.
You will need:
50ml OPIHR Aromatic Bitters, European Edition Gin
20ml Cocchi Rosa
15ml Blackened Dry Vermouth
10ml Spiced Syrup
Add all to a mixing tin or glass. Fill with ice and stir until chilled and diluted (approx 20 seconds). Then strain into a pre-chilled Martini glass.
Rich has chosen not to garnish this drink, allowing the flavours and aromatics of the ingredients to shine.
Blackened Lemon Dry Vermouth
350ml Dry Vermouth (Rich used Belzasar Dry)
1. Slice the lemon and place in the oven, on a medium heat.
2. Cook the lemon slices until they start to blacken on both sides, flipping them once during the process.
3. Remove from the oven and allow to cool. Then place in a sealable container and pour over the vermouth and allow to infuse for 3hrs.
4. Filter the lemon out using a coffee filter and bottle the infused vermouth.
6g Cubeb Berries
8g Fresh Sumac
15g Dried Ginger
10g Orange Rose Buds
1. Warm 350ml water on the hob and add in the spice. Keep the infusion just below boiling, to ensure the water does not evaporate.
2. Turn down the heat and leave to infuse for 20mins – tasting occasionally until you are happy with the flavour.
3. Filter the infusion to remove the spice and measure the end volume. Mix in equal parts sugar until dissolved.
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