‘VAMOS’ – Irish mixologist’s nostalgic cocktail recipe will help kick off the weekend
This Friday’s snowfall is the perfect excuse to spend the night curled up in front of the fire but that doesn’t mean it can’t be an occasion.
Micheál O Shea, Head Mixologist at Dublin’s Westbury Hotel, is one of Ireland’s finalists in Bacardi’s International Legacy Cocktail Competition and his simple and elegant ‘Vamos’ creation is the perfect weekend treat.
The tipple pairs rum, lime juice, cloudy apple juice, nutmeg honey syrup and green grapes and Micheál drew inspiration from his childhood to create the nostalgic combination of flavours.
“Taking inspiration from my father, and my passion for harmonising feel good ingredients, VAMOS was born. The five ingredients create a wonderful citrus combination that tend to be accessible in most homes, including my father’s own kitchen,” he said.
• 60ml Bacardi Carta Blanca
• 20ml lime juice (half a lime)
• 25ml cloudy apple juice
• 20ml nutmeg honey syrup
• 5 to 7 green grapes (halved)
• Nutmeg honey syrup:
Mix 2 parts honey with 1 part hot water. Add 1 tsp of nutmeg (powdered or grated) per 200ml of syrup. After a few minutes of infusing, fine strain the syrup to remove the nutmeg. This will keep well in the fridge – just bring up to room temperature before using.
1) Chill a coupe glass with ice (the rounder champagne glass) & leave aside
2) Press the halved green grapes in a shaking glass with a cocktail muddler
3) Add in the nutmeg honey syrup and cloudy apple juice
4) Squeeze in half a juicy lime
5) Pour in Bacardi Carta Blanca
6) Top off with ice cubes to fill the glass
7) Shake all the ingredients together for 10-20 seconds
8) Remove the ice from your coupe glass & double strain into the glass
9) Garnish with a lime twist on the edge of the glass
Micheál’s Top Tips:
• Cocktails containing muddled/pressed fruit that need to remain clean and crisp, require double straining. To do this, simply pour your drink from the cocktail strainer through a fine mesh strainer into your glass to prevent fruit debris from entering the glass.
• Honey syrup is basically honey and hot water. If you put actual honey into the cocktail, it will stick to the ice in the drink. Making a syrup means that you have the infused honey and nutmeg flavours, but it blends a lot better.