The theatrical cocktailmeisters at Shrub & Shutter and First Aid Box have a book out, Doctor’s Orders. Why not try one of their creations? Meet Tiger’s Milk.
They say: “Ceviche in a drink. It doesn’t get fresher than this. At the bar, we add a slice of cured and smoked salmon.” We think: ‘with Christmas coming up, we will need all the “restorative” we can get’.
Ingredients
50 ml (2oz) pisco
30 ml (1oz) pink grapefruit juice
25 ml (1oz) fresh lime juice
100 ml (3½ oz) good quality tomato juice
¼ red chilli, finely chopped
large pinch sea salt and cracked black pepper
2 drops celery bitters (optional)
2 large pinches coriander
1 thumb chopped ginger (for garnish)
Smoked salmon (optional)
Method
Add all the ingredients except the coriander and ginger to a shaker filled with ice
Rock the mix (do not shake)
Pour into a highball glass, with the ice.
Add 1 large pinch of coriander and ¾ of the finely chopped ginger to the glass and disperse evenly. Top with ice if needed.
Pimp it? How much pimping do you want? Time to add the smoked salmon?
Doctor’s Orders by Chris Edwards & Dave Tregenza (Hardie Grant, £12.99)
