DIER MARISQUERIA POST-PRANDIAL COCKTAIL
Here's our resident bartender Angus Burton's earth-and-spice-driven dessert match from the first week of Dier Marisqueria popup in Hobart.
"Something to Finish"
10ml Strong Housemade Mead (or bianco vermouth)
10ml Agave Spirits (we used 5ml Tequila Corralejo and 5ml La Venenosa Raicilla Sierra del Tigre de Jalisco)
10ml Brandy (we used an ancient bottle of Greek Brandy that we found rummaging around a quaint Hobart bottleshop. It's dry, with prominent flavours of vanilla and oak)
5ml Agave Syrup
1 x good dash of Angostura Orange Bitters
Stirred over ice and strained over one of Jakob Etzold's hand-carved Ice diamonds, this has been a great hit to start the popup.