Helen Cherry's Designer Cocktail Recipe
Here's how to make this cassia cola float
To celebrate The Marr Factory 2015, Bombay Sapphire brand ambassador Chase Bickerton has created a series of bespoke cocktails inspired by each designer’s collection. Each will be available at the designer's show throughout the week - but you can replicate them at home with Chase's recipes.
HELEN CHERRY'S 'CASSIA COLA FLOAT'
"The overall feel I got from Helen Cherry’s look book was one of texture. With everything from sheer, silk, ruffles, dots and lines, there were so many different textures used - which is why I picked cassia bark as the main botanical to inspire me from Bombay Sapphire. Cassia bark adds many complex elements to Bombay Sapphire, including gentle warmth, sweetness, woodiness and gentle spice, mirroring the different textures and effects Helen has presented in her collection. I have also represented the floral patterns used by twisting the aviation cocktail which includes violet liqueur. I relate the flirtatious transparency to the sweet but spicy flavour you get from Cassia, also. There’s something just a little naughty or intriguing without being outright racy or raunchy, much like a treat from youth dressed up and grown up."
- 40ml Bombay Sapphire
- 15ml Lemon Juice
- 7.5ml Maraschino
- 5ml Violet Liqueur
- 100ml Jaritos Mexican Cola
- Shake Bombay Sapphire, lemon juice, maraschino and violet together.
- Pour over ice, and top with Jaritos Mexican Cola.
- Garnish with a delicious vanilla bean ice cream ball and cherry and pomegranate drizzle with edible flowers.