Side effect

Name: Side effect
Total time: 5 min
Ingredients: 40ml of Boulard solage calvados; 1/2 lime, chopped into small chunks; 20ml of Drambuie; 15ml of lemongrass and ginger cordial; 2 slices of fresh ginger, chopped; 200ml of cider, semi-sweet; 1 dash of aromatic bitters; crushed ice; 1 slice of dried apple; 1 slice of dried lime; 1 handful of fresh mint, small; icing sugar for dusting

by Adam Gray

Item 1 of 1

Cocktail
easy
1
5 minutes

★ ★ ★ ★ ★

Not yet rated

This enticing cocktail from Adam Gray's Skylon restaurant manages to be both warming and refreshing, the sweet mellow tones of the Calvados, cider and Drambuie energised by the ginger and fresh mint garnish.

First published in 2015

Ingredients

Metric

Imperial

Cocktail

40ml of Boulard solage calvados
1/2 lime, chopped into small chunks
20ml of Drambuie
15ml of lemongrass and ginger cordial
2 slices of fresh ginger, chopped
200ml of cider, semi-sweet
1 dash of aromatic bitters
crushed ice

Garnish

1 slice of dried apple
1 slice of dried lime
1 handful of fresh mint, small
icing sugar for dusting

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Bar spoon or swizzle stick
Glass beer mug

Method

Combine the Calvados, Drambuie, cordial, ginger and bitters in the base of a glass. Add enough ice to come 2/3 of the way up the glass and use a bar spoon to stir thoroughly

Top up with a little more crushed ice and fill to the top with the cider. Stir again gently and garnish with the apple, lime, mint and light dusting of icing sugar before serving

First published in 2015

Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod