A new edition to the Top 50 Cocktail Bars list for 2025, co-owner of Liverpool’s Bar Glue, Nathan Price, shares how to make an Under the Bridge cocktail.
The serve features fruity notes of apple and grapefruit alongside Bacardi Carta Blanca and rose water, served in a lemongrass sugar rimmed glass.
Price, told The MA the recipe was inspired by his and business partner Mike’s families.
Postcode lottery
He said: “Bar Glue’s full menu is dedicated to different women in our lives who supported and backed us over the years in the lead up to opening.
“Under The Bridge is a drink inspired by Mike’s mum and auntie, who won the postcode lottery and were born in New York.
“They were then carted over to Liverpool at the age of eight, living under the bridge in Garston. At the time, it wasn’t the most desirable area.
“The lemongrass sugar rim garnish is inspired by the smashed windows under the bridge (it’s a great area now)."
To make the lemongrass sugar, spice grind dried lemongrass with sugar until a fine powder.
Bitter notes
Costing around £2.43 to make and selling for £10 per serve, Under the Bridge offers operators a 71% gross profit margin.
The Top 50 Cocktail Bars operator recommended pairing the serve with creamy cheeses or rich, cheese-forward pasta dishes.
Price continued: “As a cocktail, the flavours play with sharper, more bitter ingredients that are balanced out by the fruit forward elements.
“Buttery flavours combine beautifully with the sharper, more bitter notes from the Lyme and Suze, alongside the sweeter elements of the grapefruit and apple.”
Ingredients
- 30ml Bacardi Carta Blanca
- 25ml Apple Whey
- 15ml Grapefruit Whey
- 15ml Sugar Syrup (1:1)
- 12.5ml Lyme
- 2.5ml Suze
- 1 dash Rose Water
- Sugared Lemongrass Rim
Lyme
- 500ml Water
- 20g Citric Acid
- 8g Malic Acid
- 4g Fructose Sugar
- 1g Ascorbic Acid
- 0.5g Salt
- Scale as necessary
Apple Whey
- Juice Granny Smith apples using a centrifugal juicer, skim off any foam and fine strain the juice a few times to remove any pulp
- Add ascorbic acid at a ratio of 0.5gr per litre. Weigh out agar agar powder at a ratio of 2gr per litre
- Combine the agar with 33% of the juice and boil on medium/high for a minute
- Take off the heat and slowly pour the remaining juice in whilst stirring the liquid
- Place the mixture in the freezer and once the agar has begun to jellify remove from the freezer and coffee filter
Grapefruit Whey
- Juice pink grapefruits and weigh out agar agar powder at a ratio of 2gr per litre
- Combine the agar with 33% of the juice and boil on medium/high for a minute
- Take off the heat and slowly pour the remaining juice in whilst stirring the liquid
- Place the mixture in the freezer and once the agar has begun to jellify remove from the freezer and coffee filter
Method
- Shake and fine strain ingredients into a lemongrass sugar rimmed rocks glass over a block
- Check out the previous Drinks Masterclass with Heineken UK here
