Bernardo Mota Rodrigues
Bernardo Mota Rodrigues

Bernardo Mota Rodrigues

Representing: Portugal
#garnishedwithgoodPORTUGAL

"My idea is to build a bridge between restaurants and bars, the key is to use the fish bones they throw away to make a savory drink! Very easy, contact a near by restaurant and make a connection. The best part? Doesn't have to be a specific fish. You can use any kind of fish, try different to create different kinds of complex flavours. Basically the same drink can have local twists with the same recipe like almost classics do!"

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Fish is Fixe (Cool)

Glass: Coupette
Garnish: 2 drops Olive oil
Method: Combine the cordial and the Ketel One Family-Made Vodka in a shaker with ice, hard shake, double strain into a chilled coupette and add the olive oil.
Ice: No ice

Ingredients:
45 ml Ketel One Family-Made Vodka
60 ml São João cordial
0.5 ml Olive oil

To make São João cordial:
Combine the Citric Grilled pepper solution with the herbal fish stock, and it's ready to use.
500ml of Citric Grilled Green Pepper Solution* 500ml of Herbal Fish Stock Syrup

* Grill 200 gr of green pepper. Then vacuum seal with 500ml of water and 7% of Citric acid. Cold infusion for 3 days. Fine strain and reserve.
* Pick up 400gr of fish bones and 2lt of water, put it on a pan and season with 10 gr of salt and 5gr of black pepper. Put the heat on max, and let it reduce till you have left only 1lt of stock. Let it cool down, strain it leaving the fish bones behind. Blend it with 20gr of basil, 10gr of dill and 1kg of sugar. Fine strain and reserve.

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