Liquid Kitchen

Liquid Kitchen Mobile cocktail bar based in Cornwall UK.

A couple of classic mojitos from last weekend. The trick to a truly quaffable mojito is one whole lime, one whole lot of...
20/09/2022

A couple of classic mojitos from last weekend. The trick to a truly quaffable mojito is one whole lime, one whole lot of mint, and one healthy pour of some young, dumb and punchy rum.

Summers on the way out, so here’s a few juicy Strawberry Collins’ made with strawberry infused gin and homemade strawber...
19/09/2022

Summers on the way out, so here’s a few juicy Strawberry Collins’ made with strawberry infused gin and homemade strawberry soda, to remind you of warmer days.

With the first event of the season around the corner, the trailer is out of hibernation and prep is underway. Our first ...
12/04/2022

With the first event of the season around the corner, the trailer is out of hibernation and prep is underway. Our first stop is back where it all began, with our friends over at , where we will be slinging drinks in the spring sun (hopefully) once again.

Breakfast at Epiphanies Inspired by the breakfast martini, this cocktail levels up the fruitiness by incorporating straw...
03/02/2022

Breakfast at Epiphanies

Inspired by the breakfast martini, this cocktail levels up the fruitiness by incorporating strawberry jam rather than marmalade and is diluted with fruit tea rather than water - because water is just wasted flavour opportunity right?

The cocktail is sous vide with the jam at a low temperate, and the acidity is then adjusted with a touch of malic acid to add an element of tartness. Finally the drink gets filtered, to give a clear glassy look and delicate texture, which couldn’t be achieved through shaking.
Garnished with dehydrated mango.

❖ Earl grey gin

❖ Aperol

❖ Cointreau

❖ Lemon

❖ Strawberry jam

❖ Strawberry and mango tea

❖ Malic acid adjustment

❖ Dehydrated mango

Safe Harbour.Sometimes less is more when it comes to ingredients. There’s a lot to be said for actually being able to ta...
29/01/2022

Safe Harbour.

Sometimes less is more when it comes to ingredients. There’s a lot to be said for actually being able to taste each one as opposed to being told your getting nine different unpronounceable fruits and flowers on your palette.

The Dark & Stormy is one of the few drinks that has been granted a patent for its ingredients and recipe. In 1991 the Gosling Brothers Ltd. made it a legal requirement to use Gosling black seal rum, but no one really listened or cared. So technically speaking, this is called a safe harbour.

❖ 12 year old rum

❖ Lime juice

❖ Spicy ginger beer

❖ Angostura bitters

Dehydrated Fruit.Sustainability in bartending needs a lot more commitment than just opting for paper straws and avoiding...
26/01/2022

Dehydrated Fruit.

Sustainability in bartending needs a lot more commitment than just opting for paper straws and avoiding plastic cocktail swords. Being a mobile events bar, we are not open every day, and therefore need to be conscious of the longevity of our products to avoid waste. The biggest source of organic waste, water consumption and unnecessary carbon emissions is fruit, in particular citrus. Citrus fruits are often over purchased and thrown out, or purchased only for their juice and not used to their maximum potential.

After an event, all of our left over fruit is dehydrated and stored in air tight containers so it can be used as garnishes for future cocktails. We make our house citrus bitters from the leftover husks of juiced lemons and limes and we use their oil rich peels to create oleo-saccharums, which elevate the citrus flavour of our cocktails and punches. We also use pineapple rinds and leftover herbs to create infusions.

We are mindful that towing a two and a half tonne horse box around the south-west isn’t the greenest thing to do, so we try to offset this where we can.

The Final Credit This smooth herbaceous sipper is very loosely based on the prohibition era classic, The Last Word, but ...
24/01/2022

The Final Credit

This smooth herbaceous sipper is very loosely based on the prohibition era classic, The Last Word, but created by means of a clarification process called milk punch.

A milk punch will soften and round the flavours of a cocktail by removing the harshness of the alcohol and leaving a dangerously easy to drink concoction. It also removes colour and cloudiness from a drink, making what should be a murky brown mixture into a beautiful clear yellow. It works by adding milk to the cocktail which, due to the presence of an acid, will curdle. The cocktail is then strained through the curds so to remove the phenolic compounds from the alcohol which is what gives the slightly bitter harshness.

This all sounds very high-tech, but it is a technique that has been used to make alcohol more palatable since as early as the 1600’s, There is a brandy based milk punch recipe written by Benjamin Franklin in a letter to a friend in 1763.
Poor old Ben was probably was probably putting up with some pretty nasty brandy back in 1763, so this technique would have made his Saturday nights a little smoother.

❖ blanco tequila

❖ Green Chartreuse

❖ Benedictine

❖ Quince liqueur

❖ Lime juice

choosing his fighter
23/01/2022

choosing his fighter

Popcorn Time.This riff on the old fashioned uses a little bit of chemistry to add a lot of flavour, through a technique ...
22/01/2022

Popcorn Time.

This riff on the old fashioned uses a little bit of chemistry to add a lot of flavour, through a technique called ‘fat washing’. The technique was made famous by Benton’s smokey bacon fat old fashioned, however in this case the bourbon has been washed with brown butter to add a savoury flavour, as well as a silky mouthfeel. It is done by combining a fat, such as oil or butter, with a spirit and mixing it lightly before letting it infuse. The mixture is then separated by placing it in the freezer, to solidify the fat, and fine straining the remaining liquid through a coffee filter.

Brown butter is made by gently cooking unsalted butter until the milk solids brown, which gives an intense toasted and nutty flavour. The buttery bourbon is then sweetened with a popcorn syrup, accented with a couple of dashes of both angostura and walnut bitters, and finally accompanied by a small side of sweet and salted popcorn.

❖ Brown butter washed bourbon

❖ Popcorn syrup

❖ Angostura Bitters

❖ Black walnut bitters

Old Cuban This modern classic was invented by Audrey Saunders in 2001, and is the perfect coming together of the mojito ...
15/01/2022

Old Cuban

This modern classic was invented by Audrey Saunders in 2001, and is the perfect coming together of the mojito and the French 75. She began by envisioning a mojito in a little black dress and her work concluded with a clean, crisp, champagne based cocktail.
This drink uses another local Cornish product, a rum from , which exhibits a blend of chocolatey and grassy notes.
We like to pre-batch this one to aid the infusion of the mint, as well as chucking in our own touch through the addition of pineapple sage.

❖ Gold rum

❖ Brut champagne (or rosé champagne in this case)

❖ Fresh lime juice

❖ Sugar

❖ Angostura

❖ Mint leaves

❖ Pineapple sage

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