October 27th, 2008
Restaurant’s homage to Daniel Craig with new cocktail
He’s known for liking his Vodka Martinis shaken not stirred, but a Liverpool restaurant is hoping a new mixture will become James Bond’s favourite tipple.
The Gallery Bar and Grill, has created a new cocktail, named The Daniel Craig, in honour of the Chester-born, Wirral-raised film star, who this week gets his second outing as Britain’s most famous secret agent.
The Gallery is serving up the drink and six other Bond-themed cocktails ahead of Friday’s national release of Quantum of Solace.
The drinks have been devised by The Gallery’s manager, mixologist and Bond-fan Steve Rice, who has written to the film star inviting him to come along and sample the drink that bears his name.
Steve said: “We wanted to come up with something in homage to the way Daniel has re-shaped Bond into a darker and more complex character.
“The Daniel Craig is a gin and honey vodka liqueur-based cocktail that contains fresh blackberries, strawberries and raspberries, so just like Daniel’s portrayal of Bond, it is strong and edgy, but also smooth and sophisticated.
“Daniel has become one of the world’s most recognised stars since the last Bond film and we’re very proud of him here on Merseyside. Hopefully he can find time in his busy schedule to drop in for a taste of his namesake!”
Also on the cocktail menu at The Gallery will be Cointreau of Solace, Ursula Undressed, From Russia with Love, 007Heaven, Live and Let Rye, and The Man with the Golden Rum.
The drinks are being served at both restaurants throughout the Bond film’s cinema release.
How to make the Daniel Craig:
Ingredients
50ml gin
25ml Krupnick honey vodka liqueur
Dash of fresh lemon juice
3x fresh Blackberries
2x fresh strawberries
3x fresh raspberries
Champagne float
Served in a Martini glass
Garnish blackberry and raspberry
Add the gin and Krupnick honey vodka liquer to a cocktail shaker with the fruit and the lemon juice. Use a spoon to crush the fruit into the alcohol. Fill the cocktail shaker with ice and put on the lid. Shake the mixture until the outside of the shaker begins to turn frosty. Strain the mixture into a chilled Martini glass. Add the Champagne float and garnish to serve.
