Shooting Martinis ahead of #WorldMartiniDay. Few places @tenthmusevodka partnered up with special #XMUSEMartini menus running for this special occasion. Swipe to see some of the drinks from @indrindrin at the @sessionsartclub, @markus_bosel at @fallowrestaurant and @poured.by.porter at the @gothic_bar! SALUTE!🍸

Low ABV from old guest bartending in Italy few months back. Never posted, banger recipe. 💥 -30ml Daiginjo Sake -30ml Whisky based Umeshu -20ml Genmaicha Cordial -Umami bitter For the cordial: Cold brew genmaicha tea in 1L of water for 20 mins. Remove the green tea (any longer and it’ll be more bitter than life!) and let the rice soaking other 20 mins. Strain and blend with 500g of sugar. Add 1.5 citric and 0.2 mail for 100ml of water. SALUTE! 🥃

Snaps from yesterday’s shooting at @borgolachiaraciaresort 📸. Some insane food from chef @daniele_auricchio at Radici Restaurant and delish drinks by @alessio_c_89_35. 🥃🍝 Much needed pre-Roma Bar Show pit-stop recharging batteries and getting ready for some intense few days! 💥 Thanks @heymatthew1988 & team for the hospitality!

IT’S PALOMA DAY! No twists, just plain and simple. 🕊️ SALUTE! 🍹

Easy peasy Shochu recipe: -50ml Rice Shochu -15ml Ginjo style Sake One for the Martini lovers that want to explore Japanese flavours. 🎌 As for the choice of Sake, Ginjo style has more crisp, fruity aromas which usually work best in a Martini or with other delicate spirits such as Rice Shochu.🍶 SALUTE!

Snapping day at @chingonlondon 📸

Celebrating cherry blossom season with Sakura Martini 🌸 -50ml Gin -10ml @mancinovermouth Sakura SALUTE!🍸

SHOCHU PEACH & BEER Another experiment with Imo Shochu. Found this particular one, the sweet potato, particularly full body and round, which character is quite persistent in cocktails (sometimes as heavy as a bourbon or a mezcal). Decided to mix it with peach for some fruity notes and beer for hoppy, malty taste. 🍠 40ml Imo Shochu 🍑40ml Peach & Weissbeer cordial For the cordial: Macerate same weight of nectarines and sugar overnight, then filter and clean the peach from the sugars. Add 1 part of water and 1 part of flat beer (ideally opened the night before). Also can blend the water/sugar mix with the left over pulp and 0.2% pectin to extract more flavours (99% needed if using British fruit). KANPAI!🍺

PINEAPPLE & YOGHURT Used some pineapple cordial leftovers to recreate an old drink🍍🥥 50ml of coconut yoghurt & dark rum blend 25ml pineapple cordial 5ml coconut water Blend yoghurt and rum in equal parts, stir and filter (long, painful process without a centrifuge). The simplified version is with equal parts of dark rum and coconut rum, adding yoghurt powder instead of real yoghurt. Similar result, less creamy but still silky enough to resemble the original version. SALUTE! 🥃

It would be rude not to, so Happy #WorldBartenderDay with a pic of a very young me in Oliver Twists’ clothes behind a bar. Could I have been any more speakeasy? 🎩🗝

The pros of developing recipes with Shochu or Awamori is that you already have plenty of aromatics and flavours in just one spirit. That makes it easier to combine with other flavours and reach a more complex profile.⁠ ⁠ - 50ml Awamori⁠ - 40ml Roasted pineapple & miso cordial⁠ - 15ml water⁠ ⁠ KANPAI! 🥃⁠ ⁠ For the cordial🍍⁠ ⁠ Dice 250g and cook till roasted with 0.2g of salt. Add equal weight in sugar and let it rest 24h. Filter the syrup and mix it with 400ml of filtered miso (35g) water. Adjust acidity with 1.5g of citric acid per 100ml of final product and 0.2 of malic acid.

Blood Orange Gimlet 🍊 -50ml @piucinque Gin -25ml Blood Orange Cordial SALUTE! 🍸 For the cordial: Macerate 50g of blood orange peel with 100g of sugar for 24h. Add 100ml of water and 100ml of fresh blood orange juice to dissolve the remaining sugars. Adjust acidity with 1.5g of citric acid per 100ml of final product and 0.2 of malic acid.