Restaurants›Fenix Restaurant and Bar, Manchester›Medusa's Curse Recipe

Medusa's Curse Recipe

Inspired by Fenix Restaurant and Bar, Manchester

Time8m

Serves1

Tanqueray 10, peach, Sherry

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Ingredients

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Cocktail

2 oz Tanqueray No. Ten gin1/2 oz Peach liqueur (e.g., peach schnapps or quality peach liqueur)3/4 oz Dry fino or oloroso sherry1/2 oz Fresh lemon juice1/4 oz Simple syrup (1:1)2 dashes Orange bitters1 to taste Ice

Garnish

1 piece Peach slice (fresh) or dehydrated peach wheel1 piece Lemon twist

Method

Cocktail

Combine and chill

Add 2 oz Tanqueray No. Ten, 0.5 oz peach liqueur, 0.75 oz dry sherry, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes orange bitters to a mixing glass or cocktail shaker. Fill with plenty of ice.

Shake and strain

Shake vigorously for about 12–15 seconds until the shaker is very cold and slightly frosted. Double-strain into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp.

Optional build for on-ice serving

If serving on the rocks, fill a rocks glass with fresh large ice, pour the shaken cocktail over the ice, and gently stir once to integrate.

Garnish & Finish

Express a lemon twist over the surface of the cocktail to release oils, then run it around the rim and drop it in or rest it on the glass edge.

Float or skew a fresh peach slice or dehydrated peach wheel on the surface as a visual accent. Serve immediately.