RECIPE: CHESTNUT NEGRONI & PISCO SOUR

Cock and Tail are always pickling and plotting. Lots of the flavours in our cocktail recipes started off as scraps. These two are particular crowd-pleasers that bring a bit of winter warmth to your menu – and you don’t need a degree in mixology either.

CHESTNUT NEGRONI

You need
250ml Gin (any kind you like but not too floral)
250ml Campari
250ml Cocchi di Torino (this is our favourite sweet vermouth which you can pick up in Waitrose)
Chestnut husks, or any roasted nuts

Step 1
Make a batch of negroni, mix in a tupperware container with a lid that fits

Step 2
Add your Chestnut husks to the negroni mix, put the lid on and leave in the fridge overnight.

Step 3
Pour the mix through a fine sieve to strain out the nuts and store in a clip-top bottle until ready to serve!

PISCO SOUR

This recipe was designed using the humble Chickpea – around alot in our kitchen to feed the salacious desire for hummus! The chickpea water, instead of being tipped away, is now a Cock and Tail substitute for egg whites; vegan friendly and delicious!

You need
40ml vodka
30ml fresh lemon juice
25ml sugar syrup
10ml aquafaba (chickpea water from a tin of chickpeas)

Step 1
Add all ingredients into a cocktail shaker

Step 2
DRY shake for 10 seconds - this is where you shake it without ice

Step 3
Add ice into the shaker about 2/3 full and WET shake for 10 seconds - with ice

Step 4
Double strain (through a tea sieve) and bottoms up.