Fruity & floral notes, herbal, fresh
Strangers in Scotland involves non-endemic ingredients that grow happily in Scotland but originally came from other parts of Britain and the world. It also includes Campari, in honour of Venice for the 60th Venice Art Biennale. Vadim Grigoryan, Co-founder of X MUSE, and Michele, Bibo’s Bar Manager, found inspiration in the 60th Venice Art Biennale, where Strangers in Scotland was first served in X MUSE’s ‘Art Bar’ during the vernissage of the international art exhibition.
Venue: BiBo Shoreditch, London
Menu: 2024 Menu
Recipe: Michele Gadaleta and Vadim Grigoryan
Ingredients
40ml X Muse Vodka
10ml Campari
20ml Homemade raspberry shrub
40ml Cranberry juice marjoram foam
Raspberry shrub:
115g raspberries
300g sugar
50g vinegar
30ml Oloroso sherry wine
Citric acid + malic acid 1 spoon each (or 20ml lemon juice and 10ml lime juice)
Marjoram foam:
50g fresh marjoram
300ml water
50ml lime juice
100ml simple syrup 1:1 ratio
2.8g Xanthan gum (or any thickening agent)
Method
Shake and double strain in a clean tumbler with big 5x5 ice cube. Marjoram foam on top.
Raspberry shrub:
Add all ingredients into a container, mix, leave overnight, then filter.
Marjoram Foam:
Bring 100ml of water to a boil. Once boiling, turn off the heat, immerse the marjoram, and immediately retrieve it. Then, put it in water and ice, in a container, combine all ingredients except the Xanthan Gum, blend, and filter. Once filtered, add the thickening agent, put everything into a siphon, and add gas, and leave in the fridge for 2/4 hours.