Among the 60 recipes featured in “Galaxy Bar Cocktails”, the book celebrating a decade of mixology at Galaxy Bar in Dubai, “Signal From Mars” encapsulates the venue’s grammar, where elegance, technical precision and imagination are translated into design. Conceived by Natasha Sideris and developed alongside Krystian Hordejuk, the volume guides readers through tools, techniques, ice and glassware, culminating in chapters organized by flavor families.
The Recipe for Signal From Mars
This effervescent, fruit-driven cocktail, perfectly suited to the aperitivo hour, fully expresses the mixology philosophy of the DIFC address, set among velvet textures and Lemurian marble.
Ingredients
- 30ml of Campari Cask Tales Bitter Aperitif
- 25ml of Red Vermouth
- 100ml of Wild Berry Soda
- 1 Dash of Aromatic Bitters
Wild Berry Soda Ingredients
- 150g of Berry Tea Leaves
- 1l Boiling Water
- 700ml Berry Tea
- 115ml Verjuice
- 140ml Pure Cane Sugar Syrup
Wild Berry Soda Method
Steep the tea in boiling water for 10 minutes. Strain carefully, allow to cool then pour into a sterilised bottle. Yields about 700ml. Combine the tea, verjuice and syrup in a sterilised one liter PET soda bottle and carbonate. Keep in the fridge for 3 days.
Method
Pour the Campari and vermouth into a kimura bello glass over large chunks of ice. Top up with the soda and bitters, and stir gently to combine.
Garnish
Garnish with a fresh red cherry covered with edible gold leaf.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Galaxy Bar, Dubai
