Recreating The Captain Morgan Turmeric Sour #SpiritsOf17
2017’S BIGGEST FOOD & DRINK TRENDS – IN A GLASS!
Mixologist Missy Flynn shakes up 2017’s top food & drink trends into innovative cocktails, available to enjoy in All Bar One throughout the festive season
Let’s face it, festive-themed drinks can walk the fine line between cringe and cool. So, to rescue cocktail lovers from more Christmas-inspired creations, the nation’s favourite spirits brands have called upon cocktail expert Missy Flynn to reflect on the year, resulting in a series of delicious cocktails, each representing one of the biggest food or drink trends of the year. Think foraging, turmeric, pale pink and veganism and you’re on the right track.
Missy, previously of Rita’s Dining and Hawksmoor, now holds the title of most wanted in the drinks industry and has shaken up these fun and distinctive cocktails with Smirnoff Vodka, Baileys Irish Cream Liqueur, Captain Morgan and Tanqueray London Dry which will be mixed, stirred and poured into the glasses of All Bar One customers from 13th November 2017 until New Year’s Eve. They go a little something like this:
Baileys Blush
Missy Flynn’s Baileys Blush has all the indulgence and over the top naughtiness you’d expect from the famous Christmas spirit. As well as being totally delicious, Missy has turned Baileys into the seriously instagrammable shade of pink – and who can resist a glitter-dipped cherry garnish?
Root N Mule Smirnoff
For something a little more balanced, Missy’s Root N Mule Smirnoff serve contains beetroot and vegetable juice, with a shot of vodka to give it some festive flair that will keep your vegan friends and family happily merry this Christmas.
Tanqueray Forager Smash
Of course, if 2017’s trend for all things foraged floats your boat, you’ll love Missy’s Tanqueray Forager Smash. Experimental, refreshing and totally on-trend, you’ll find this botanical cocktail served over crushed ice with foraged and floral accents that lend it creativity you won’t find in your usual G&T.
Turmeric Sour
While we’re on the foodie theme, you can’t have missed this year’s turmeric explosion? The superfood has been hailed the hero of 2017, so Missy has mixed it into a fantastic Captain Morgan cocktail. Her Turmeric Sour is fun, flavoursome and SO hot right now. Tastebud tingling and cheek-suckingly sour, it’ll be a Christmas party hit for sure.
Missy Flynn, says “I’ve really enjoyed being able to reflect on 2017 through exploring some of it’s key trends within these drinks. What’s great about observing trends take shape is understanding how or why people have taken to them and within these four drinks it’s easy to see what is appealing. Turmeric is said to have many qualities, has the most amazing vivid yellow colour and adds an exotic twist to a simple drink.
Making Baileys millennial pink was fun, and also reflects the fun-loving and empowered women who I hope will drink it. Wild, natural, foods are prominent in kitchens and with the forager smash. We’ve created an opportunity to play with those fresh ingredients and make something really beautiful. Finally, the Root N Mule is a simple take on the Moscow Mule using the amazing natural earthiness of beetroot, which is an ingredient I love because it gives so much colour and depth.”
You’ll find these exclusive cocktails at All Bar One branches nationwide from November 2017. But if you’d like to have a go yourself. We’ve tried our hand at making the delicious Turmeric Sour and have included the recipe below:
Captain Morgan – Turmeric Sour
Ingredients
50ml Captain Morgan Spiced Gold
75ml Funkin Sour mix
15ml ginger syrup
1/4 bar spoon turmeric
Lemon twist and mint sprig to garnish
Method
Add the Captain Morgan Spiced Gold, sour mix, turmeric powder and ginger syrup to a shaker or jam jar. Seal the shaker and holding it closed carefully ‘ dry shake’. So that the sour mix begins to emulsify the drink, building a froth. Open the shaker, add ice and then shake again.
Strain over ice into a tumbler. Using a zester, take the peel from a lemon. And snap it over the drink to expel oil from the skin, resting the peel in the glass. Clap the mint between your hands to release its aroma and then place inside the drink as garnish.
