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. David Brady, bartender at Love & Death, creates a cocktail featuring Cuervo Tradicional 100% agave.

David Brady, bartender at Love & Death.

Cuervo Tradicional 100% agave
The featured spirit in this month’s signature serve is Cuervo Tradicional 100% agave which is made using the original recipe created by Jose Antonio de Cuervo himself more than 200 years ago. Irresistibly refined, it is carefully bottled to conserve its flavour and finish, making it the perfect tequila for mixing in cocktails.

Tequila Flower
40ml Cuervo Tradicional 100% agave
25ml Lavender syrup
15ml Citric acid
2 dashes Cherry bitters

Shake in a Boston tin, double strain into chilled coupe & garnish with a lavender bouquet.
“I was inspired by Monet’s Water Lilies,” says David. “The coupe glass represents the bridge in the painting, the clarified drink, the pond and the lavender, the flowers. Monet was known for his subtleties, and the drink is not overpowering; the flavours develop as you drink it.”

About the bartender
David has been working in the bar trade for about four years, initially in Liverpool and then in Newry when he moved back home. “Since I moved up to Belfast, I really started to develop the mixology and cocktails,” he says, having worked at The Albany for six months before joining Love & Death about five months ago. “Working here, in Love & Death, has really helped me develop creatively. The bartenders are always trying new and different things, using the best ingredients and just trying to do stuff that’s not overcomplicated but pushing boundaries. There’s just always something new, and I’m very passionate about it. If you look at the classic cocktails, sometimes there’s just three or four ingredients and you just think you might be able to try and do something like that one day.” David also enjoys the social aspect of the the hospitality industry, “meeting new people all the time and no two days are the same. There’s just a real buzz about it.”

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