This week we were at L'atelier des Chefs' plush new Foster Lane venue near St. Pauls creating tantalizing aperitifs for the lovely people of BDO Stoy Hayward. In a cooking and cocktail making extravaganza, our guests got to create and consume the gastronomic worldly delights of Chef Neil Matthews, from seared scallops and sushi, to burgers in brioche rolls. The guests also got the chance to shake up some cocktails with Jack Trewhella and mix up their own aperitif, the 'From Milan with Love', concocted especially for their evening's activities.
The key ingredient to this drink is one of the greats, Campari. A long standing Italian aperitif, bitter and aromatic, Campari truly is a dry and invigorating tipple and a sure-fire way to nicely wet that palate.
FROM MILAN WITH LOVE
The ingredients:
20ml Triple Sec
35ml Vodka
25ml Campari
10ml Lemon Juice
5ml Sugar Syrup
Topped with Soda
The gumph:
Shake all of the ingredients (except the soda) in a cocktail shaker over plenty of ice cubes. Pour into a tall collins glass over ice cubes, top with soda and squeeze a long piece of lemon peel over the surface of the drink and enjoy...
Make sure you have some equally satisfying food at the ready for afterwards!
If you want to layer your cocktail with the blue bottom as seen above, exchange the triple-sec for blue curacao. Pour the blue curacao into the collins glass, slowly pour the remaining shaken ingredients over the curacao to layer.
