Around Bar, the neighbourhood cocktail bar on Exmouth Market, has a menu that changes with every season, and for autumn, founders Sadia Rahman, Dominic Watmore and Jacob Watmore have been working with savoury and East Asian ingredients, from soy sauce to toasted sesame.
Sesame & Fig Negroni – Inspired by a carpaccio of Solliès figs with sesame. The bar’s take on a Negroni uses a house-made toasted sesame gin, Campari, sweet vermouth and crème de figue.
Ingredients:
- 20ml Sesame Gin
- 20ml Campari
- 15ml Sweet Vermouth
- 5ml Crème de Figue
To make the Sesame Gin:
- Lightly toast the sesame seeds until the colour changes and the aroma is released. Be very careful not to overcook. Infuse 100g of toasted seeds in 700ml of gin for 48 hours. Fine strain
Method:
- Add all ingredients to Mixing tin
- Light stir
- Serve on the rocks in a glass with block ice and garnish with an orange slice
Yak-Pot – A silky bourbon sour with a playful twist. Four Roses Bourbon, Manzanilla sherry, Coco Real, chocolate bitters and lemon are shaken with Yakult, the much-loved probiotic drink.
Ingredients:
- 40ml Four Roses Bourbon
- 10ml Manzanilla Sherry
- 15ml Coco re-al
- 4 dashes Choco Bitters
- 25ml Lemon juice
- 25ml Yakult
- 25ml Egg White
Method:
- Add all ingredients to a Boston Shaker; add Egg Whites last
- Dry shake(meaning no ice) for about 5 seconds
- Add ice and Wet Shake(with ice)
- Double strain into a couplette, garnish with Peychaud’s dot in centre
SoSoy – Slightly savoury, slightly sweet. Planteray 3 Star rum is shaken with a splash of soy sauce, honey, pineapple and lime.
Ingredients:
- 40ml Planteray 3 Star
- 5ml Soy Sauce
- 10ml Honey Syrup
- 15ml Pineapple Juice
- 25ml Lime Juice
Method:
- Add all ingredients to a Boston Shaker
- Wet Shake (Shake with ice)
- Serve with ice on the rocks in a glass
- Garnish with a pineapple slice