Akkum Desert Cocktail recipe using D1 Potato Vodka by Fabio Immovilli at the Samarkand in London.
Create a cold drip percolation of Aperol with desert sage, and use this to wash the mixing ice and a D1 ice skull mould; discard the sage-Aperol.
Mix and fine strain into a copper martini glass:
- 40ml D1 Potato Vodka
- 15ml Americano Cocchi infused with Pu-her tea
- 5ml Campari
- 5ml Tuaca
Top up with Prosecco (25ml) and add 2 drops of Boker’s Bitters to the “eyes” of the ice skull and garnish with long orange peel.
This cocktail was part of the 2016 International Cocktail Exchange.