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The Cheshire Life cocktail

PUBLISHED: 00:11 19 November 2009 | UPDATED: 20:46 14 November 2014

Isaac with his finished Cheshire Life cocktail

Isaac with his finished Cheshire Life cocktail

You can read Cheshire Life every month and now you can sip on a delicious new cocktail created with our readers in mind.

Cheshire Life cocktail with cherry sorbet
 
If you can't make it into Manchester, here is Isaac's recipe for you to make at home.
 
Ingredients 
For the cocktail
1 shot Koko Kanu
1 shot Disaronno
10ml blood orange Monin syrup
30ml lemon juice
For the cherry sorbet
800g cherry puree
200ml water
120g sugar
80g sorbet stabilizer
 
Method
For the cocktail Pour all the ingredients one-by-one into a cocktail shaker and shake for a few seconds making sure all ingredients are properly mixed. Served in a chilled glass straight from the fridge.
 
For the cherry sorbet Boil the cherry puree with the water and sugar, chill and add the sorbet stabiliser. Leave overnight, then churn and freeze to -17 degrees.
 
Isaac Maltby has created the perfect cocktail to represent Cheshire Life. Opulence and luxury would of course be at the heart of any tipple designed to evoke the personality of our publication.
 
Isaac, who works at Manchester's Obsidian Bar and Restaurant, could have been predictable and gone for champagne, representing our notorious coiffing abilities - it was once said that there is more champagne sipped in Alderley Edge than any other place in the country. But like Cheshire Life, Isacc did not go for the predictable option.
 
'I want something fresh and fruity that people will want to drink more of,' explained the 24-year-old. 'People tend to stick to what they know when it comes to cocktails so I want a great base that people will be familiar with but it will also entice them to try something new.'
 
Amaretto was the over-riding favourite, blended with Koko Kanu, a luxurious, sweet white, Jamaican rum, blood orange liqueur and pure lemon juice served with a healthy dollop of creamy cherry sorbet whipped up by Obsidian's chefs.
Isaac serves it in a classic Manhattan glass, ice cold of course, and without garnish.
 
'This is a really fresh, tart drink with a great lemony taste to it. The cherry sorbet will be good to have as the garnish as it will cleanse the palate as you drink, much like it does when you have it between courses with a meal.'
I'm sure they will because, truth is, Obsidian has a reputation for excellent food as well as cocktails. In Princess Street, it is a cork's pop from the heart of the city centre and partygoers flock in.
 
It's hardly surprising with some of their concoctions. There is a Gingerbread Man cocktail, with rhubarb liqueur, gingerbread sugar and grapefruit juice, their self-explanatory Pistachio and Five Spice Margarita and Aloe Aloe using aloe vera. For those who want to really push the boat out, £50 can buy you a cocktail laced with Hennessey Paradis served in a glass dipped in absinthe.
 
And David Potts, manager, jumped at the chance for Obsidian to create a cocktail for Cheshire Life.
 
He said: 'We think we're the best at what we do and Cheshire Life is the best publication. It's fantastic. I'm sure we will have lots of interest in it and the Cheshire Life cocktail will become a favourite on our list.'
 
Obsidian Bar and Restaurant, 18 - 24 Princess Street, Manchester, M1 4LY, 0161 238 4348

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