Meet our friend Christine from the UK and find out how she got her start with mixology.
Name:
Christine Perrett
Location:
Originally South Africa but now have lived in the UK for over 10 years
Go-To Cocktail:
Negroni or Espresso Martini
Instagram:
@socialgingirl
Tell us a little bit about yourself. How did you first get into mixology? Who/what/where taught you what you know?
I am a mom to 3 young children, it’s a crazy busy life but mixing cocktails has become my creative outlet. I really only got into making more complex cocktails in the last few years but have always loved entertaining and was always game for creating meals and drinks for friends. Punches in mason jars were a constant feature of our summer parties. I have always been a bit of a foodie and enjoy researching flavour combinations looking at cuisines from all over the world. I also have a passion for travel and I love that you can take someone on a journey to another destination through cocktails.
I am self-taught when it comes to mixing; learning from books, the internet and loads of super talented people on Instagram. I am always still learning and appreciate it so much when more experienced people within the mixology fraternity share their knowledge and tips.
What are you excited about in the world of mixology right now?
I think that whilst Covid has caused such chaos around the world, it has also challenged us all to learn a new skill and challenge ourselves. The ‘cocktails-at-home’ trend has increased more rapidly as a result and there is nothing better than being able to inspire people to make some delicious cocktails when they may not have before.
It also has been great to see bartenders and home-bartenders come together a little more in this time, certainly to support the bartending community around the globe who have been affected so much.
There also is such a drive for sustainability and maximizing the uses from one ingredient. This I feel has been even more so when we have had such limited access to resources we considered to always be available. There certainly has been more people growing the produce for cocktails and garnishes too.
Tell us about a recent experiment!
I did my first cocktail trying to bring the flavours of two dishes I enjoy. I learnt how to do my first milk clarification, more out of the ordinary infusions with past and roasted carrots and a vegetal shrub with butternut & thyme. I was really thrilled when to my relief, it came out as I wanted it to. All these skills were new to me but it was great to see that if I trusted myself to give it a go, I could do it.
What is one cool thing you’ve learned that you can teach our community?
I have learnt that flavour combinations from food work across into drinks too and especially when working with the botanicals and tasting notes in spirits. To anyone stepping into the mixology world I would say really look at the spirit you are using and how you can play with complimenting flavours to elevate a cocktail. Again I have learnt so much and continue to every day from other mixologists.
Where do you draw inspiration from?
I draw inspiration from the tasting notes and botanicals in the craft spirits I use, ingredients I have in the house or see whilst out shopping, from the wonderful #Drinkstagram community and from classic cocktails. I did take some inspiration when we were still traveling but I know I will appreciate that more in the future when that comes back.
What is one recipe that you created on your own that you’re really proud of?
Smokey Spring
- 50ml bourbon infused with pasta
- 25ml citrus immune boost juice (I combined mandarin, carrots and ginger in a juicer)
- 14ml fresh lime juice
- 10ml Amontillado Sherry
- 7ml homemade sage syrup
- 7ml butternut & thyme shrub
- 3 dashes @dradamshob Brazilian Bitters
– I infused the bourbon with dry pasta for 3 days.
– I used a juice I made for a morning health juice which was the colour of carrot juice in the end.
– To make the shrub I roasted butternut and combined it with fresh thyme to make a shrub using apple cider vinegar to add the right level of acidity.
– For the syrup I combined equal parts of sugar and water, bringing it to the boil and then steeped the sage in it whilst it cooled.
–I combined all ingredients except the bitters which then looked the colour of carrot juice.
– For the milk clarification, I poured the cocktail into the milk and put it in the fridge to allow the curdling to start working its magic. Using a coffee filter, I filtered the cocktail twice to get it to the colour and clarity you see in the photo.
– The bitters were added after serving it in the glass.
