Seasonal drinking is a philosophy that celebrates the abundance and diversity of fresh produce available during specific times of the year. It's an opportunity to indulge in the flavours on offer and connect with the local drinks culture. By aligning menus with the seasons, we unlock a world of drinking possibilities that engage our imagination.
Seasonal drinking offers numerous benefits for both bartenders and patrons. Firstly, it ensures that you're serving ingredients at their prime, maximizing the flavour and value of each drink. Plus, seasonal produce is often more affordable and readily available, allowing you to create a menu that doesn't break the bank. By sourcing locally grown ingredients in season, you also support local farmers and reduce your carbon footprint. It's a win-win situation that customers can engage with and contributes to a sustainable food system.
The experience becomes more than just a drink at a bar; it's a journey through flavours and seasons. Seasonal menus create a sense of excitement, as guests can continuously return to be surprised by cocktails that capture the essence of the current season. It fosters a deeper connection between your regulars and the venue, making each visit a memorable experience.
Among the fruits currently in season is the Nashi pear. Also known as the Asian pear, is a delight for making a whole host of drinks. Its crisp texture and sweet, juicy flesh make it a perfect addition to both light and boozy cocktails. Slice it thinly for an elegant garnish or stew the pear for a rich syrup - the world really is your oyster. The Nashi pear adds a touch of texture and body to any cocktail and is sure to add complexity to your drinks.
When it comes to seasonal cocktails, the cobbler reigns supreme. This classic drink offers the perfect balance of creativity and affordability. With a traditional base of dry sherry, it allows bartenders to experiment with various seasonal fruits, herbs, and spices. Instead, we use Økar Tropic and the result is a refreshing and versatile cocktail that can be tailored to suit any palate and season. Whether you prefer a zesty citrus twist or a hint of aromatic herbs, the Tropic Cobbler is a great choice for any menu.
Let’s show you our recipe for this month: Nashi Smash!
You’ll need the following:
- 90ml Økar Tropic
- 1 Nashi Pear
- 500g of sugar
- 500g of water
Cut your pear in half and place one half in a pot filled with your sugar and water. Turn on medium heat and simmer for 30 minutes until the pear is soft and breaks apart. Strain off your pear solids and save them for a delicious dessert! Wait for the remaining syrup to cool and then bottle and store in the fridge for up to 10 days.
Fill your shaking tin with 90ml of Økar Tropic, 30ml of your poached pear syrup and then top with ice. Shake until icy cold and then strain into a highball glass with pebble ice. Garnish with a Nashi pear fan!