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VIDEO: How To Make A Wild Berry Cheesecake Cocktail - Tom Dyer's Monthly Cocktail Recipes #2

8:08 am



In the second instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a mouth-watering wild berry cheesecake cocktail – just in time for summer!

With the inclusion of the ODK wild berry puree, this recipe is quick and simple to make. Essentials for the toolkits of bartenders all over the globe, the ODK purees offer a fantastic three-month shelf, great convenience and a deliciously fresh taste.

So, what do you need to make a tasty, summery wild berry cheesecake cocktail?

Wild Berry Cheesecake Ingredients

Equipment
10ml ODK Wild Berry Puree Coupe Glass
37.5ml Vanilla Vodka Tin-on-Tin Boston Cocktail Shaker Set
12.5ml Crème de Figue Spirit Pourer
1 Barspoon of Mascarpone Cheese Jigger or Thimble Measure
15ml Half-and-Half  Bar Spoon
3-4 Sage LeavesMilk Pitcher
Crushed Digestive Biscuits Hawthorne Strainer
A Handful of Summer Berries  Ice Scoop
Cubed Ice Cocktail Skewer

Method

  • Fill your coupe glass to the brim with cubed ice. This is done to chill the glass until ready for serving.
  • Using a spirit pourer, add your vanilla vodka directly into the larger Boston shaker can.
  • Measure out a half-shot of Crème de Figue using your jigger or thimble measure and add into the can.
  • Add one bar spoon’s worth of mascarpone cheese into the tin.
  • Pour your half-and-half into the tin.
  • Tear up your sage leaves and add them to the can.
  • Squeeze your ODK wild berry puree into the can.
  • Add ice cubes all the way to the top of the can. Lock your smaller Boston shaker tin into the can and vigorously shake.

  • Remove the ice cubes from your coupe glass. Strain the cocktail into your glass using a hawthorne strainer.
  • Garnish with crushed digestive biscuits.
  • Skewer your berries and place them on the rim of the glass.
  • Your delicious wild berry cheesecake cocktail is now ready to serve. Enjoy!


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