“Stop that hangover before it comes!” Brett Harris, Venue Manager at Carbón and Taqiza in Sydney tells us how to make his Berocca-Loma cocktail.
Berocca-Loma – Photo © Cocktails & Bars
“It’s been made before and will probably be made again”, says Brett Harris, Venue Manager at Carbón Mexican and Taqiza in Sydney. The Berocca-Loma cocktail is a playful take on the traditional and the most popular cocktail in Mexico, the Paloma.
A quarter of a berry-flavoured Berocca tablet goes into making the drink which is finished with a house-made blackberry and blueberry shrub saline spray that brightens up all the flavours. Harris describes the drink as “interesting and very berry like”.
“I really like making drinks that just have fun. Since working with Señor [Luke] Redington, I also love Berocca too, especially in cocktails.” Berocca-loma combines agave notes from the reposado tequila with ruby red grapefruit juice and berry flavours from Berocca. It’s refreshing, sessionable and a little on the unusual end of the flavour spectrum. In a good way.
Here’s how to make the Berocca-loma cocktail and “stop that hangover before it comes!”
Berocca-loma Cocktail Recipe
Recipe by Brett Harris, Venue Manager at Carbón Mexican and Taqiza, Sydney
Ingredients
- 40 ml reposado tequila
- 75 ml fresh ruby red grapefruit juice
- 10 ml agave nectar
- 1/4 berry Berocca tablet
- 20 ml sparkling water
- blackberry and blueberry shrub saline spray*
For blackberry and blueberry shrub saline spray:
- 200 g of frozen blackberries
- 200 g of frozen blueberries
- 400 g caster sugar
- apple cider vinegar (see below)
- pink rock salt
Glassware: tall glass
Garnish: lime husk with Angostura bitters
Method
Using an atomiser, spray the shrub and saline around the top of the glass. Add 1/4 Berocca tablet into a tall glass, add the sparkling water and stir until dissolved. Add the rest of the ingredients, then ice, stir gently and garnish with a lime husk and bitters.
* For the blackberry and blueberry shrub, combine the frozen blueberries, blackberries and sugar in a vacuum sealed bag and leave at room temperature for two days to make an oleo saccharum. After two days. double strain and add 1 part of apple cider vinegar to 2 parts of the berry oleo saccharum. Then add even parts of pink rock salt to the liquid and stir until dissolved. Store in a spray atomiser.
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