Cocktail recipe

The Concierge recipe.

The Concierge layers Gin with Sherry Vermouth, Blood Orange Liqueur, and Aromatic Bitters for a deeper, aromatic cocktail built for slower sipping.

Cocktail recipe 5 mins Mocktail option
The Concierge cocktail image
The Concierge

Description

The Concierge takes a familiar cocktail structure and gives it a more distinctive point of view. The recipe combines Gin, Sherry Vermouth, Blood Orange Liqueur, and Aromatic Bitters. Dilution matters here: enough water opens the aromatics and softens the edges, while over-dilution would flatten the character of the spirit and modifiers.

It suits an unhurried evening, a pre-dinner pour or a late-night drink when you want something composed rather than flashy. Use fresh ice and serve promptly so the texture and aroma arrive at their best.

Ingredients

  • 35 ml Gin
  • 20 ml Sherry Vermouth
  • 10 ml Blood Orange Liqueur
  • 1 dash Aromatic Bitters
  • Ice

Instructions

  1. Add the liquid ingredients to a cocktail shaker filled with ice.
  2. Shake hard for 12 to 15 seconds until the drink is properly chilled.
  3. Fine strain into the prepared glass over fresh ice or served straight up.
  4. Garnish to echo the main flavour and serve immediately.

Recommended glassware

Coupe Glass
Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Highball Glass
Highball Glass

A tall everyday glass for mixed drinks with ice and a longer pour.

Useful alternative if the primary glass is not available.

240–350 ml Tall cylindrical shape with room for ice and mixer.

Best for: Moscow Mule, Dark and Stormy, Scotch Highball, Rum and Coke, Mojito variations.

Garnish: Good for wedges, spears, herbs, and long-drink garnishes.

Quick facts

5 mins Easy Approx. 16% ABV 0.3 units 255 kcal Fresh ice Mocktail option
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