The mea­sure

Your guide on what to drink and where to drink it

Olive - - CONTENTS -

A CHANGE FOR THE BIT­TER

While the rise of the Aperol spritz may seem un­stop­pable, it’s worth pay­ing at­ten­tion to other bit­ter amari that of­fer their own, equally palat­able take on the pop­u­lar cock­tail. Most recog­nis­able is Cam­pari, but in­creas­ingly lesser-known liqueurs like Cy­nar are pop­ping up in bars and restau­rants. We’ve spot­ted Cy­nar spritzes in the likes of Lina Stores in Soho and St Leonards in Shored­itch (and a Cy­nar-spiked gin fizz in pizze­ria Rudy’s, in Manch­ester), and the ar­ti­choke-based liqueur has punchy herbal and veg­e­tal notes that, when bal­anced by sweet fizz in a spritz, makes it a more sul­try cousin to cit­russy, or­ange-hued Aperol (and per­haps why it’s of­ten the tip­ple of choice in Venice, the spir­i­tual home of the spritz). An­other liqueur also mak­ing a name for it­self in bar-tend­ing cir­cles is Suze, the gen­tian-based aper­i­tif that is per­fect paired with tonic or as the bit­ter base for a white ne­groni. Visit Omagazine.com and watch our video on how to make Hack­ney restau­rant Raw­duck’s take on the lat­ter. One of the big­gest drinks trends to emerge in the past year is the rise of zero and low-ABV tip­ples, as many of us in­creas­ingly es­chew the strong stuff. Surf­ing this wave is An­drea Wa­ters and Cather­ine Sal­way, whose new book, Re­demp­tion Bar: Al­co­hol-Free Cock­tails with Ben­e­fits, is a com­pen­dium of tempt­ing booze-free bev­er­ages. Recipes are mostly health con­scious and low in sugar – as one would ex­pect from the own­ers of ve­gan, sugar-free and al­co­hol-free Lon­don bar and restau­rant Re­demp­tion – with­out com­pro­mis­ing on flavour. Grown-up con­coc­tions in­clude the likes of pear and le­mon thyme shrub, maple and gin­ger switchel, tepache (a Mex­i­can fer­mented pineap­ple soft drink), hibis­cus iced tea, rose­mary and pome­gran­ate fizz, and blood or­ange, basil and thyme kom­bucha

(£12.99, Kyle Books).

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