Tristan Oldershaw delivers a premium experience at one coastal in Fenwick - and shares a few of his creative cocktails
Photography by Pamela Aquilani
The Zissou
Ingredients
2 oz Rocktown basil vodka
1 oz lemon juice, hand-squeezed
1¾ oz house-made strawberry shrub
Instructions
Shaken and strained over rocks. Split strawberry, micro fennel and nasturtium flower for garnish.
Paloma Picante
Ingredients
2 oz Elvelo blanco tequila
2 oz grapefruit juice, hand-squeezed
Dash lime juice, hand-squeezed
1 oz house-made Serrano pepper simple syrup House-made honey habanero reduction
Instructions
Shaken and strained over rocks. Split strawberry, micro fennel and nasturtium flower for garnish
Honey Bee
Ingredients
2 oz Brimming Horn Freyas honey mead
1 oz McClintock Forager gin
Dash of simple syrup
Instructions
Shaken and strained over rocks. Add torn grapefruit, guajillo pepper salt, serrano pepper and shredded grapefruit for garnish. CS