THE CIVIL SERVANT WITH FIDEUA WITH SQUID & PRAWNS, LEMON & GARLIC ALLIOLI
There’s so much going on with fideua that you need a cocktail that is itself both comforting and complicated. This drink is a real balance of fresh and aged flavours, spice and floral notes. With a dish like this it would be easy to pair with purely fresh flavours but the oak on the cognac and the spice from the bitters allows us to tie in with the pan-fried joy of fideau. Also the anise in the fennel is a great bridging flavour between the dish and the cocktail.
The beginning of spring means all the new season sauvignon blancs are released, and there’s a great selection of citrus. For The Civil Servant we have taken these to make a refreshing mandarin, fennel and sauvignon blanc cocktail. With any leftover mandarins you could make marmalade, then you can have this drink (or something like it) all year round.
Add everything except the garnish to a shaker.
Fill with as much ice as fits.
Shake all ingredients and pour entire contents of the shaker into your Collins glass.
You may need to scale up/down to fit your glass.
If using mandarin marmalade, add 2 teaspoons, but omit the fresh mandarin, syrup and bitters.
Garnish with fennel and mandarin.
Food recipes, food styling & photography Sarah Tuck; cocktail recipes and cocktail styling Peter Lowry & Laura Walker; cocktail photography Nicola Edmonds