Flavour that starts conversations.
A bourbon-led campaign that blurred the lines between cocktail and cuisine.
Bringing the elegance of fine bourbon to the playful energy of London Cocktail Week, we developed a cocktail concept that blurred the lines between food and drink. The result? A headline-stealing serve that turned heads and teased palates.
The idea
Take a Kentucky icon and push it into the world of culinary cocktails. Our goal was to honour Woodford Reserve’s → rich heritage while creating a serve that sparked curiosity, camera clicks, and conversation across the city.
The Cocktail: Ibérico & Truffle Old Fashioned
→ Woodford Reserve bourbon
→ Washed with Ibérico ham and white truffle fat
→ Muscovado, Madagascar vanilla and roasted coffee
bean syrup
→ 8 drops of homemade cardamom bitters
Wild Shiitake Hydration
50g dried shiitake mushrooms
20ml sweet soy sauce
Pinch of salt
230ml distilled boiling water (rested for 8 hours until cold)
Wild Shiitake Jelly
200ml shiitake consommé
10 gelatine leaves (soaked, dissolved, cooled)
Infused Botanist Gin (Pineapple Weed)
30g crushed pineapple weed
700ml The Botanist Gin (cooked 4 hours at 60°C)
Hawthorn Infusion
60g hawthorn
2g thyme leaves
200ml local honey (cooked 2 hours at 70°C)
Gallery
London Cocktail Week is loud. To stand out, you need innovation.
The Ibérico and Truffle Old Fashioned worked because it was unexpected, but grounded in technique and purpose.
- EDUARDO DE LA MORA
Founder & CEO, Maya Hospitality
