How to make a Callooh Callay Psyduck cocktail

By Rebecca Weller

- Last updated on GMT

Related tags Spirits Cocktails Top 50 Cocktail Bars

This week’s Drinks Masterclass showcases a serve from London-based cocktail bar Callooh Callay’s new menu.

Launched earlier this month, the Shoreditch bar’s new cocktail ​menu takes inspiration from the world of Anime.

Tropical flavour 

Below, Callooh Callay ​operations manager Simone Crepaldi, details how to make a Psyduck cocktail.

The venue, which is number 37 Top 50 Cocktail Bars list​, sells some 250 of the “easy” to make Psyduck cocktails, which retails at £13 per serve, each month.

Crepaldi said: “The clarity and sexy, clean look with the tropical flavour from the mango ​makes [this drink] a flavourful and refreshing cocktail.

Balanced menu

“Having a balanced cocktail ​menu, where everyone can find their go to drink, has always played an important part in any menus we do at Callooh Callay​; when you have a good variety of cocktails ​to offer you are more likely to please everyone.”

Let's get into it...




Equipment required:
  • Sous Vide pot
  • Highball glass
  • Jiggers
  • 40ml Amazzoni Gin
  • 10ml Mango, coriander and cardamon infused cordial (method and ingredients below)
  • 75ml Franklin and Sons Mandarin and Ginger Soda
  • Bay leaf to garnish
  • Cubed ice

Infused cordial (860g total):
  • Add 300g cubed mango, 190g sugar, 355g water, 5g coriander seeds, 5g cardamom seeds and 8.6gm 1% citric acid to a Sous Vide pot
  • Bring to the boil and lower to a simmer for 20 mins
  • Strain with coffee filters
  • Bottle and shelve for up to one month
The Cocktail:
  • Build straight into the glass by pouring the gin and cordial into a highball 
  • Top with Franklin and Sons Mandarin and Ginger soda
  • Add ice and garnish with a bay leaf before serving


If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com​​​​​​​


Related topics Spirits & Cocktails

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