Latest news with #GlennGicquel
The Guardian
4 days ago
- General
- The Guardian
Cocktail of the week: Downstairs at Sucre's inmigrante – recipe
If you don't have Italicus, you could use limoncello as a substitute - it doesn't have quite the same profile, though. The first dry shake (ie, without any ice) isn't 100% necessary, but it does give the best results. 30ml joven (young) mezcal – we use Ojo de Dios 20ml Aperol 10ml Italicus Rosolio di Bergamotto, or limoncello at a push10ml vanilla syrup (homemade or bought in)20ml fresh lime juice 3 dashes Ms Better's Miraculous Foamer, or 1 egg white, or 25ml aquafaba1 sprig rosemary, or 1 edible flower, to garnish Measure all the liquids into a shaker, dry shake for 10 seconds, then add a big handful of ice and shake hard for 10-15 seconds, to chill and aerate the drink. Double-strain into a chilled nick & nora or martini glass, garnish with a sprig of rosemary (or an edible flower) and serve. Glenn Gicquel, head bartender, Downstairs at Sucre, London W1
The Guardian
13-06-2025
- Entertainment
- The Guardian
Cocktail of the week: Sucre's agave breeze – recipe
Here's a little something to put a fresh spring in your step as we head into summer proper. Serves 1 2 strawberries, hulled8 basil leaves, plus 1 sprig extra to garnish50ml tequila – blanco or reposado, it's up to you25ml freshly squeezed lime juice 10ml agave nectar Ginger ale, to top Put the strawberries and basil leaves in a shaker and muddle (ie, bash) to bruise and release their flavours. Pour in the tequila, lime juice and agave nectar, then add a big handful of ice and shake very well. Double-strain into a highball glass filled with fresh ice, top with ginger ale to add a refreshing fizz, garnish with the basil sprig and serve. (Alternatively, build the cocktail directly in the glass, by muddling the fruit and basil, adding the liquids and ice, stirring and topping with ginger ale.) Glenn Gicquel, bar manager, Sucre, London W1
