Russ Otterwell introduces the first of a new series showcasing Manchesterâs top Bartenders from the Cityâs leading restaurants and bars.
This month Marcelo de Ferrari, Sommelier at new Spanish restaurant & Bar Grado, has chosen a couple of his favourites created by Mixologist Peter Rohlandt.
Gradoâs cocktail list offers a variety of drinks in the Spanish vein with a few contemporary favourites and the odd Classic too. The wine menu details over one hundred varieties, including sixteen choices that are available by the glass and features some of the worldâs finest Sherries too; it must surely be a contender for Manchesterâs best List.
Peter Rohlandt.
Peter was born in Cape Town and, after a spell working in local steakhouse restaurants, he moved to the UK in 2000 working at hotels in the Scottish Highlands and the Lake District. Since moving to Manchester a few years ago he has had stints at Living Room, Malmaison and Casino 235, before taking up his current position, last November, as bartender at Grado.
SPANISH MARTINI
Ingredients:
3 white and 3 red grapes
25ml Fino Sherry
50ml Spanish Mahon gin
Glass:
Martini
Method:
Pre-chill a Martini glass with crushed ice.
Add the Fino to the grapes and muddle in a Boston glass to bring out the sweetness of the fruit.
Add the gin.
Shake with ice and double strain into the glass.
Add garnish.
Garnish:
White and red grapes on cocktail stick
Peter Rohlandt comments:
âA beautifully balanced drink with Englandâs favourite spirit and the best Spanish sherryâ?
GYPSY LEMONADE
Ingredients:
50ml Manzanilla La Gitana
50ml Spanish Mahon gin
5ml Gomme Syrup
Fentimannâs Victorian Lemonade
Fresh Mint
Glass:
Highball
Method:
Bruise the mint to release the natural oils.
Build in the glass with ice cubes.
Add around half a bottle of Fentimannâs Lemonade â to taste
Garnish:
Lemon slices and a sprig of mint
Peter Rohlandt comments:
âA refreshing cocktail. Perfect for those who miss sunny Spainâ?