With addictive seasonal-focused dishes, an immaculate wine list and of course killer cocktails, sleek, chic new Ōtautahi gem LONDO is Robert Fair’s first solo venture, deliciously informed by his time as head chef of Lyttelton’s Roots and experiences cooking in Dubai, Copenhagen and London.
LONDO’s Mezcal Sour
Fresh, frothy and deliciously sour-sweet, this contemporary citrus cocktail gets its creamy topper via egg white, while muscovado sugar lends a flavour profile of smoke and toffee. The first shake, sans ice, helps create the foam, the second, with ice, chills the drink and further aerates the egg white.
INGREDIENTS
• 40ml plata tequila
• 20ml mezcal
• 30ml fresh lemon juice
• 20ml muscovado sugar syrup
(1 part sugar, 1 part water, boiled then
cooled down)
• 1 egg white
• Lemon peel
METHOD
- Combine all the ingredients in a cocktail
shaker and dry shake (without ice). - Add ice then shake again.
- Strain and serve into a frozen coupe then
zest the foam with a lemon peel.