British mixologist divides opinion with festive margarita made using BROCCOLI

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A British cocktail guru has stunned his followers by creating a margarita for the festive season – using Tenderstem broccoli.

Jack Sotti, who is also the mixologist on Channel 4’s Sunday Brunch, settled on the stringy green favourite after trying a variety of other vegetables with tequila, lime juice, olive oil and sugar syrup.

His creation, dubbed ‘The Broctail’, received a mixed reception from fans after he shared it on Instagram (@‌jack_sotti), where he has over 12,100 followers.

‘Christmas cocktails can get a bit ‘samey’ with choices limited to cinnamon, mulled wine and eggnog,’ said Jack.

‘It was time for something fresh to shake things up this Christmas, I tried a few different vegetables and this one worked the best!

A British cocktail guru has stunned his followers by creating a margarita for the festive season – using Tenderstem broccoli 

‘I’m pleased too because I actually love Tenderstem. When in my bar, I’m able to get creative with my concoctions.

‘I eat Tenderstem on a regular basis and thanks to its versatile flavour profile, along with it being sweet but nutty, I thought it would be the perfect centerpiece for a new cocktail.’

Users came out in droves to comment on the post, with some baffled by the bizarre drink, while others were ‘intrigued’ to try it during the festive season.

One person vowed to give it a go straight away, saying: ‘I’m so intrigued, will definitely have to try!’ Another person added: ‘Think you’re onto something there!!’

However, some weren’t so convinced, with another saying: ‘When you said blitz the broccoli…I’m out, I’m a celebrity get me out of here.’

One person added: ‘No wtf!?!? Tenderstem on my Sunday dinner but in my cocktail??!!’

Swapping olives with veg, Sotti uses blanched florets of Tenderstem in his mix.

Released just in time for December, the ‘Broctail’ (ABV 18%) pairs the tang of tequila with the sweet and nutty flavour profile of Tenderstem broccoli, balanced with citrus, salt and the aromas of extra virgin olive oil.

Jack Sotti, who is also the mixologist on Channel 4 ‘s Sunday Brunch, settled on the stringy green favourite after trying a variety of other vegetables with tequila, lime juice, olive oil and sugar syrup. Pictured, the cocktail

His creation (pictured being made), dubbed ‘The Broctail’, received a mixed reception from fans after he shared it on Instagram (@‌jack_sotti), where he has over 12,100 followers

Users came out in droves to comment on the post, with some baffled by the bizarre drink (pictured being made), while others were ‘intrigued’ to try it during the festive season

Released just in time for December, the ‘Broctail’ (ABV 18%) pairs the tang of tequila with the sweet and nutty flavour profile of Tenderstem broccoli, balanced with citrus, salt and the aromas of extra virgin olive oil

Sotti is a star within the drinks industry, having partnered with Emma Watson’s brother Alex on carbon-neutral gin Renais, devising the opulent cocktail menu for The Standard’s talk-of-the-town bar ‘Sweeties’ and frequently hosting a cocktail segment on Channel 4’s Sunday Brunch.

He also holds 19 bartending awards from all over the world, including being listed within Bartender Magazine’s 100 Most Influential Bartenders three years in a row.

Tenderstem spokesperson, David Samuels said: ‘Tenderstem broccoli is a British favourite, especially during Christmas, this is certainly a departure from our typical offering – but one we can’t wait to experience!

‘We’re proud to see Jack’s creativity and originality produce a concoction with Tenderstem in it, proving just how versatile and tasty Tenderstem is – and cocktail fans can now get their greens too!’

Anyone keen to try the yuletide cocktail can watch the step-by-step guide on Jack’s Instagram or visit Ester bar in Camden, London between 1-3 December for a professional serve.

RECIPE FOR ‘THE BROCTAIL’

INGREDIENTS

• 50ml Blanco tequila
• 25ml fresh pressed lime juice
• 20ml 1:1 sugar syrup
• 5ml good extra virgin olive oil
• 4 florets of blanched Tenderstem Broccoli
• 1 pinch of flaky salt

METHOD

PREP

Start by prepping your Tenderstem, bring a pot to a boil and blanch for no more than one minute.

Quickly remove and cool in an ice bath to prevent any further cooking. Pat dry and store in a sealed container with a dry kitchen towel.

DRINK

Into a shaker add three florets of Tenderstem Broccoli, add your lime juice, sugar syrup, blanco tequila, sherry, olive oil & salt.

Use a stick blender or blender to break down the broccoli. If you don’t have one, use a muddler or rolling pin to crush it.

Then add lots of ice to a shaker and shake hard for 30 seconds. Fine strain into a rocks glass with lots of ice and garnish with a blanched Tenderstem floret and a pinch of flaky salt.

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