Cocktail of the Month

Cocktail of the Month with Cuervo Tradicional 100% Agave

In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the superb premium spirits brands presented by Proximo. Tristan Brennan, bar supervisor at Margot Belfast, creates a cocktail featuring Cuervo Tradicional 100% Agave.

Cocktail of the Month with Cuervo Tradicional 100% Agave

Never Falls Far cocktail

Cocktail of the Month with Cuervo Tradicional 100% Agave

Tristan Brennan, bar supervisor at Margot Belfast.

 About the bartender
“I started working in nightclubs when I was 16 and then my first job on the bar was in The Perch,” says Tristan. “I started there at the beginning of the summer a few years ago, and that’s where I learnt a lot about cocktails and speed because it was always really busy.” Moving on to another Belfast bar, Blaklist, “I learnt endless amounts from Soda (Anthony Farrell),” he says. “A lot of the stuff I do in here came from him and the chefs as well.” As bar supervisor at Margot, which he joined when it opened in April, Tristan has adopted Blaklist’s principles of sharing ideas, flavours and produce between the kitchen and bar staff. “So, if I’m making a cocktail with raspberries and have the pulp left and don’t need it, I’ll give it to the kitchen and they’ll try and do something with it and they’ll do the same with me,” he says. “We have a white board for sharing ideas.” Tristan enjoys meeting new people and the fun his team has working behind the bar. “It’s a tight knit team and everyone works well together.”

Never Falls Far
45ml Cuervo Tradicional 100% Agave
30ml Anam Irish Citrus
30ml Homemade apple & rose syrup
Topped with Assam black tea
Shake the main three ingredients together, pour into a highball glass with ice, add four apple wedges, top with tea and garnish with flower buds.

“I try to use a lot of local ingredients, with the Bramley apples and the Irish citrus,” says Tristan. “And the cocktail was inspired by rosé season which is big in New York. From May to August is going to be our rosé season, and we’re bringing in guest rosé cider and blush rosé wine and doing frosé frozen drinks as the bar is very much marketed towards Instagram.”

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