Big Mak

One of my oldest friends, Milo Rodriguez (now with The Ivy group in Nashville, Tennessee) helped us wrestle our very first menu into shape at The Priory Tavern in Kilburn. Quick and fun highballs served in Mason or Kilner Jars, with big and punchy flavours. The Big Mak remained a staple there for several years.

Add all to the mason jar and fill it with ice. Pop the lid on and speed shake it. Off with the lid, add an ice cube or two more, then top with soda. Add a straw and two lime wedges to garnish.

MIDORI SOUR

Luminous green and served with three cherries! At our second pub, The Maltsters Country Inn, in Badby, Northamptonshire, this quickly became a celebration favourite amongst friends and regulars. When balanced correctly it has a sherbet-like soft texture and bright flavour. Whilst a classic recipe of a sort, we were quite particular about how we made it; no slacking on the shaking of this one!

Add all to a shaker half full of ice and shake very, very, well. Strain quickly into an ice filled tumbler, garnish with a luxury cherry on a stick.

Here’s a picture of when we made them for a birthday party at The Maltsters, a Midori Mountain!

ROAST PINEAPPLE MAI TAI

Now on to our third pub, The Dog & Gun, in Leicestershire, the Mai Tai is a house favourite that stays unlisted for now, but those that know will ask for it, or it can be deployed as a “secret weapon” by staff. We’ve served Mai Tai’s in various forms at all our pubs, and it’s a drink that’s ripe for experimentation. The original recipe comes from Victor Bergaron (Trader Vic) in 1944, Oakland, California. Ours relies on a house blend of rums and Grand Marnier. This one is a fantastic variation using a homemade roast pineapple puree.

Add all to a shaker with ice and shake well. Strain into a tumbler half full of ice, then top the glass with crushed ice. Garnish with a toasted pineapple wedge, mint tip and a cherry.

Roast Pineapple Puree
Core and cube one fresh pineapple.
Toss the pieces in golden caster sugar until well coated.
Lay out on a non-stick baking tray and roast at 200C until sugar begins to bubble and caramelise, we want a nice, deep golden colour with hints of darkening, so do keep an eye on it.
Remove, and transfer to a blender asap (or they’ll try to stick to the pan anyway!)
Add a splash of pineapple juice and blend smooth.
Add more pineapple juice if necessary to reach a thick but pourable puree-like consistency.
Pop the finished puree in a tub or squeezy bottle and chill before use.