DakaDaka's latest concoction is making waves in the London bar scene – a Georgian-inspired cocktail that will transport you to the ancient wine-making traditions of the Caucasus region. Meet the 'Qvevri' highball, a game-changer for summer drinks. This innovative tipple draws directly from Georgia's distinctive amber wines and the traditional 'qvevri' method, where wine is fermented in clay vessels buried underground – it's an idea that's been around since ancient times!
The 'Qvevri' cocktail is a masterclass in balance and flavour combination. At its heart lies mezcal – specifically Quiquiriqui Espadín (any good quality will do, but this is the preferred choice). Paired with 75ml of orange wine or Georgian amber wine, which gains structure and tannins from extended skin contact during qvevri fermentation, you get a complex base that's simply beguiling. It's like a Mexican fiesta meets a Georgian feast – in a glass!
The magic happens when you add 25ml of Cocchi Americano or white vermouth, 10ml of crème de cassis, and 10ml of Cointreau to the mix. A touch of sweetness comes from 10ml of honey syrup (1:1 ratio), balanced by 5ml of fresh lemon juice – it's a symphony of flavours that'll leave you wanting more! To top it all off, add soda water for a refreshing twist that's perfect for those balmy summer evenings.
The 'Qvevri' is the brainchild of Jack Porter from DakaDaka. His advice? Serve it in a highball glass filled with ice, gently stirring all liquids except the soda together before topping and garnishing. For an authentic touch, add a strip of orange peel – but for those who dare to be different, why not try 'tklapi' (fruit leather) as a garnish?
This innovative drink is at the forefront of a growing trend in mixology – where bartenders are pushing boundaries and experimenting with global culinary and beverage traditions. By incorporating elements from Georgia's ancient winemaking heritage, DakaDaka is offering patrons an experience that's both novel and deeply rooted in history – it's a recipe for success!