Words by Simon Difford
Inspired by Charles H Baker’s 1939 inspirational book, Bacardi Brown Forman Brands (BBFB) year-long UK tour of industry workshops and seminars celebrates the latest in drinks innovation. Marian Beke joined the team of presenters for his first ever visit to Liverpool (watch our video above). He is famously secretive over his recipes but for Jigger, Beaker, Glass he revealed four recipes along with some insightful tips.
Glass: Nickle plated stainless steel martini vessel
Garnish: Lemon zest twist (discarded), double pickled onions (macerated 1 week in balsamic vinegar and 1 week in white wine vinegar, vegetable brine and pickling spices) served with Parmesan cheese
Method: Stir with double frozen ice
Ingredients:
- 60 ml Bombay Sapphire Gin
- 7.5 ml Gibson pickle spiced vermouth
- 2 dash Pickled spices bitters (lemon peel, genever, old tom gin, orange bitters, angostura bitters and pickling spices)
Glass: Chalice
Garnish: Peanut butter dusted rim, dried banana & curry leaf
Method: Shake and serve straight-up with saffron coconut ice (turmeric, saffron, gold flakes mixed into coconut oil). Keep on hot fondue and before serving dip ice chunk.
Ingredients:
- 50 ml Bacardi Ocho Anos Gran Reserva Rum
- 20 ml Aduki bean liqueur (coffee grade roasted beans infusion in cocoa liqueur)
- 1 whole lime
- 15 ml Palm oolong sugar (palm sugar made on base of milk oolong tea)
- 3 spoon Homemade banana chutney
- 30 ml Young coconut water
- 8 small Curry leaves inside shaker
Glass: China vase
Garnish: Fresh wheat grass charcoal and sandal wood dust, jerky and roasted crab apples
Method: Roll ingredients with ice and strain
Ingredients:
- 50 ml Woodford Reserve Bourbon infused with beef jerky (72 hours minimum cold infusion, then strain)
- 20 ml Oven baked crab apple compote (reduction of fresh green apple juice, apple sauce, crab apple jelly, honey, brown sugar and smoke activated apple wood chips)
- 10 ml Lemon ketchup
- Juice of half fresh orange
- Juice of half fresh lemon
- 2 spoon Pickled mint sauce
Glass: Glass with oak base
Garnish: Pinch freeze dried raspberry powder, and beetroot & damson relish dip
Method: Roll ingredients with ice and strain into glass with oak wood base with smoked forest mushrooms bellow the glass.
Ingredients:
- 50 ml Grey Goose vodka freeze dried raspberry, cranberry and beetroot infusion
- 5 dash Chicory & chocolate bitter
- 7.5 ml Yellow cherry tomato cordial
- 15 ml Orchard fruit and red tea kombucha
- 15 ml Lime juice
- 25 ml Mulberry leaf washed ice cider
To try the cocktails above and to see Marian Beke at work head to his highly acclaimed bar The Gibson in London.
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