• Negroski & Barrel Aged Bijou

    Cosmin Tigroso - Vintry and Mercer, City Of London

    Victory Negroski

     

    25ml Infused Victory Vodka
    25ml Victory Bitter

    25ml Knightor White Vermouth.

     

    Poured over cracked ice and garnished with fresh fruits.

    Barrel Aged Bijou

     

    75ml Barrel Aged cocktail

     

    Poured over cubed ice and stirred down. Double strained into fancy glass.

    Cosmin Tigroso - Vintry and Mercer

     

    I am Cosmin Tigroso, I'm originally from Romania and I have lived and worked in London for the last 7 years and I am currently at 'Do Not Disturb' bar at Vintry and Mercer Hotel in the city.

     

    There came a point in my life that I started to really appreciate how important it is to look after the world that we live in. I've since developed a focus and sense of responsibility to do my bit. Besides making great liquid, The guys at Victory share my ethics when it comes to sustainability via refill packaging and reducing waste. For this reason, I introduce Victory spirits to the menus of anywhere I work.

     

    Vintry and Mercer Hotel has two restaurants and a cocktail bar. The business as a whole has a commitment to sustainability, in fact, most of the electricity we use comes from solar panels on the roof. The rest of the energy we source is completely renewable.

     

    I'm going to share with you two drinks recipes that feature on our menus using Victory products.

     

    Victory Negroski

     

    On the rooftop, at Vintry and Mercer, we have a Negroski (Vodka Negroni) which is equal parts Victory Vodka infused with cinnamon, lemongrass and blackberry, Victory Bitter, and Knightor White Vermouth.

     

    To make the infused Vodka, add one stick of cinnamon, 1 stalk of lemongrass and six blackberries to jar and cover with 700ml Victory Vodka. Allow this to infuse for 24 hours, then strain and rebottle.

     

    Barrel-Aged Bijou

     

    In the basement bar, Do Not Disturb (DND), we have a barrel aged Bijou cocktail using Victory Cold Distilled Gin, Yellow Chartreuse and Belsazar Red Vermouth.

     

    We make this cocktail by adding two bottles of each product into an American Oak barrel and letting this age for three weeks before serving. This drink can also be made at home without barrel ageing.

     

    To make the cocktail stir 75ml of the barrel-aged cocktail with ice to chill and dilute. Strain into a coupe and garnish with an orange zest.

     

     

    Follow Cosmin on Instagram:

    @cosmin_tigroso

     

All Posts
×
×
Terms & Conditions
×
Privacy Policy