MENU dorset issue 20 MENU20..dorset pdf issue 20.final | Page 63

The Cocktail
Menu
il
Cockta
e
h
t
of
Month!
Mai-Conker-Tai
By Lloyd Brown, Grey Bear Bar Company
“This cocktail is made in the style of the
Mai Tai, Polynesian for 'very good!’ It's an
absolute classic rum cocktail, full of big
flavours. This twist uses everyone's
favourite gin instead."
Recipe
Ing redients
Ser ves 1
15ml of Triple Sec
50ml of Conker gin
25ml fresh lime
50ml pineapple juice
Dash of orgeat syrup
Dash of Angostura bitters
Dash of Tarquin's The Seadog Navy Strength gin
Ground cinnamon
Method
Add to a shaker, a scoop of ice. Then a dash of orgeat (an
almond syrup, available from your local coffee chain), 15ml
of Triple Sec, 50ml of Conker gin, 25ml fresh lime, 50ml
pineapple juice and a dash of Angostura bitters.
Marque
Almond
Monin Orgeat
(Almond) Syrup
Y
ou’ve probably seen
this classic French
syrup in your local coffee
shop. Made with almonds
and rosewater, (although
‘orgeat’ actually means
‘barley’) it’s vital for making
Mai Tais but can also add
its almondy sweetness to
cakes, bakes and coffee.
Shake and then strain into the craziest looking glass you
have! With the lime shell, add a dash of Tarquin's Seadog.
It's a whopping 57% ABV so for this bit, be careful! Light
the navy strength gin and then shake over cinnamon
powder and watch the fireworks!
Tr y it here
If you'd like to try this plus a host of other local cocktails why
not pop into the Grey Bear’s residency at the Bridgehouse in
Beaminster where they host regular tasting nights.
To b o o k t h e G r e y B e a r c o m p a n y f o r
your event, private masterclass or
w e d d i n g e m a il Ll o yd B r o w n a t
ll o yd-b r o w n @ h o t m a il .c o . u k
w w w.g r e y b e a r b a r c o m p a n y. c o m
63