Rohan Jelkie, master mixologist and founder of beverage consultancy Tulleeho, talks quirky cocktails. Bacon and Bourbon Take four strips of smoked bacon and cook on a nonstick pan for around 20 minutes to render the fat. Drain out the fat and mix with 300ml of your choice of bourbon. Shake vigorously and leave inside a freezer. After a few hours, take it out and strain the alcohol through a fine muslin cloth to remove any particles.
Vanilla Smoke-Infused Apple Mojito Slice green apples and place them in a large round bowl, leaving an empty space in the middle. Additionally, prepare a shot of hot water (20ml) and mix one spoon of vanilla essence. Place a piece of burning coal in the centre of the bowl with apples and douse it with the vanilla-infused shot of water. Trap the steam in the bowl for about 5 minutes. Use the smoked apples to make rum-based mojitos.
Gingello with Basil and Raspberry Dissolve a packet of raspberry jelly crystals in hot water as instructed on the pack. Now add 200ml of gin and finely chopped basil leaves. Pour this mix into shot glasses and refrigerate for a few hours.