Adam Wood talks crafty ice, crushed nuts and combining old classics at King of Snake in Christchurch
It has always been important for the dilution of the drink, whether shaking, stirring or serving. But it’s now showcased in the presentation of the drinks themselves as well, through the use of cracked blocks, spheres or specially crushed ice.
While cocktail and food pairings are already well along the way, the world of ingredients will also keep developing behind the bar. There is already a huge effort in creating signature liqueurs, bitters and shrubs – a growing trend beyond just infusions.
What I’m loving
I’m trying harder to incorporate the flavour of almonds, peanuts and cashews into cocktails, from infusions to garnishes. Using nuts is inspired by my desire to slowly cross over into the food world. I’m not trying to reinvent the wheel, but for me, nuts add another texture to the creation, taste and presentation of a drink.
Pear and Almond Sour
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