CHEF Q&A FOODIES
MAGIC MIKE Fresh from his win at the International Patrón Perfectionist competition in Mexico, Mike McGinty shares his winning cocktail recipe Did your time in Mexico inspire you to change your cocktail style back at home? Yes and no. It was certainly an inspirational experience, but I would say that it reaffirmed for me that what we are doing back home, at The Voyage of Buck, is right; pushing the boundaries by using unique flavours in our cocktails and putting it out there. We’re utilising both liquid and food products to make our drinks and it’s interesting to see how people receive that. What’s your favourite ingredient to incorporate in your recipes? I always try and find obscure ingredients to incorporate into my recipes; herbs and unique fruit and vegetables, like the yellow pepper I used for The Bell of Jalisco. I’m really enjoying using tea for cocktails at the moment. The flavours are so diverse, and the tannins add a unique bitter element. You’ve got
some good combinations as well; black tea with whisky, green tea and gin or peppermint and rum. What’s your favourite classic cocktail? A Gin Fizz; it’s designed to be drunk at any time of the day and it’s so light and refreshing. It was originally created as a pick me up drink at The Waldorf Astoria, NYC, who served it to people on their morning commute. The historical espresso, not that I recommend drinking first thing in the morning! What is your go-to drink to make for guests at home? I’d have to choose an Old Fashioned. It’s a simple drink to make which is perfect when you have friends around.
Mike and the ‘Yellow Pepper Sour’, a non-competition version of the cocktail, can be found at The Voyage of Buck, Edinburgh. www.thevoyageofbuck.co.uk
The Bell of Jalisco 30ml Patrón Reposado tequila 12.5ml chamomile infused dry vermouth 25ml grapefruit IPA 20ml lemon juice 20ml yellow bell pepper shrub Add all ingredients into a cocktail shaker with ice, shake and double strain into a glass. Garnish with a dehydrated lime and chamomile flowers. foodies 63
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22/02/2017 14:17