101 Best New Cocktails: Siam Saoco by Iain McPherson, Panda and Sons, Edinburgh, Scotland
Adapted from a recipe by Iain McPherson, Panda and Sons, Edinburgh, Scotland
“I wanted to create a cocktail that would be unique and bring a flavour profile that would get my guests thinking about the taste and enjoying it and a cocktail that would really showcase the Bacardi. A drink to me is not just about the flavour, the experience is very important too. I wanted to get my customers relating to my stories to their own so not only will they enjoy my cocktail they will also enjoy remembering personal memories from long ago and even better the ones they had forgotten about. Slainte!” Iain McPherson
50ml (1.7 oz) Bacardi Superior
50ml (1.7 oz) Foco roasted coconut water
4 Thai sweet basil leaves
Barspoon light agave nectar
Pinch Himalayan salt
Shake over ice and fine strain into a chilled cocktail glass or coupette.
gaz sez: Another bow to the Gods of simplicity here, and Iain pulls it off admirably. Note, also, the pinch of salt in this drink. It makes a heck of a difference, adding another dimension and highlighting the basil notes. Well done, Iain.