Mediterranean Americano highball
Quo Vadis’s mixologist Luca Harchay pairs his Mediterranean version of the classic Italian Americano highball with Jeremy Lee’s Brandade de morue. This refreshing cocktail is all about dry vermouth (rather than the traditional sweet) – its floral and botanical top notes, topped up with soda, make the perfect apéritif to go alongside a dish like a creamy salt cod brandade. The brandade is served à la grand aïoli with a riot of vegetables – perfect for sharing with a cocktail with friends.
Ingredients
Metric
Imperial
- ice cubes
- 40ml of Noilly Prat Original Dry
- 40ml of bergamot liqueur
- soda water, for topping up
- 2 green olives, pitted, to garnish
Equipment
- Cocktail sticks
Method
Fill a heavy-bottomed highball glass with ice
- ice cubes
Add the dry vermouth and bergamot liqueur then top up with soda water
- 40ml of Noilly Prat Original Dry
- 40ml of bergamot liqueur
- soda water, for topping up
Skewer the olives onto a cocktail stick, garnish the Americano and serve with Jeremy Lee’s Brandade de morue with crudités
- 2 green olives, pitted, to garnish
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