From kitchen to cocktail: Sally’s chef-led approach to mixology

You may have caught our recent feature in the April edition of Bar Magazine, where we explored how RamTang’ Founder Sally’s culinary background shapes her approach to cocktail creation – from layering flavours to celebrating seasonal ingredients.

With apricots taking centre stage this season, here’s the full-length article diving deeper into her philosophy, process and latest experiments…

In hospitality, the kitchen and bar share a deep synergy. A stand-out cocktail, much like a well-balanced dish, requires a thorough understanding of ingredients, flavour, structure and technique. 

With a background as a private chef, Sally prides herself on bringing a unique culinary perspective to mixology. “Just as in cooking, I focus on layering flavours, using seasonality and pairing ingredients harmoniously,” she explains. “Ultimately, I see cocktails as an extension of the kitchen, where creativity, precision and storytelling all come together in a glass. Just like a dish needs the right balance of salt, sweet, sour and bitter – so does a cocktail.”

RamTang’ is setting a new standard for citrus cocktails. A British take on the classic Italian limoncello, the range comprises a tangy Lemon variant, as well as a bold market-first Lime Cello. What excites Sally the most about working with lemon and lime is the fruits’ ability to bring balance, brightness and complexity to serves. “Their acidity sharpens flavours, enhances freshness and cuts through richness, making them essential ingredients in mixology,” she says.

It's all about building flavour

Sally believes that crafting a well-structured cocktail is both an art and a science. She appreciates the foundational principles, but creativity and intuition play an equally important role. “I often start with the base spirit and build around it with complementary and contrasting flavours,” explains Sally. “Cocktails have the potential to offer a multi-sensory experience that goes far beyond just taste. Every element – aroma, texture, temperature and even the emotions or memories a drink evokes – contributes to how we perceive and enjoy it.”

Apricots as a seasonal star 

The creative process always starts with curiosity and experimentation. Sally is constantly exploring new ingredients and flavour combinations. Lately, apricots have taken centre stage. “The sweet-tart nature of apricots makes them incredibly versatile in cocktails,” she points out. “These stone fruits offer a natural richness without being overly sugary, and their delicate floral and honey-like notes pair well with our Lemon Cello. Having run my own B&B for over 30 years, homemade apricot jam holds a special place in my heart – that nostalgia and emotional connection is something I try to bring into my cocktails.”

Fresh apricots are at their peak in the UK from May to July, when they are at their sweetest, juiciest and most flavourful. Sally explains that farmers' markets are the best source for ripe, fragrant apricots, but if buying from a grocery store, look for fruit that is slightly soft with a deep orange colour – avoiding pale or firm apricots as they may lack sweetness. 

Apricots shine when paired with warm spices, and Sally’s favourite is cardamom, which enhances their natural complexity. Contrasting flavours like lemon also help to amplify their bright, tart qualities, making them an excellent ingredient for creative cocktails. “Some of my favourite apricot creations include homemade apricot liqueur, apricot-infused gin or vodka, apricot-honey syrup and apricot-balsamic shrub,” says Sally.

Our favourite apricot-inspired serves

This summer, RamTang’ is showcasing the Lemon & Apricot Spritz, a signature serve that’s bright, refreshing and effortlessly crowd-pleasing. By sprinkling fresh apricots with sugar and lightly torching them, the apricot garnish caramelises, intensifying their sweetness and creating a beautifully balanced drink.

Another of our recent creations is a G&T with lemon, apricot, mint and cucumber, which we’ve dubbed the Gin’ A. It’s super easy to make and makes the ultimate spring/summer serve – the perfect serve for sitting in the garden and catching some rays!

Lemon & Apricot Spritz 

40ml RamTang’ Lemon Cello
20ml Monin Apricot syrup
Soda water
Prosecco

Method: Pour the RamTang’ and apricot syrup into a spritz glass and generously fill it with ice. Add equal parts soda water and prosecco. Garnish with caramelised apricot, fresh rosemary and lemon peel.

The Gin’ A

20ml RamTang’ Lemon Cello
20ml Bombay Sapphire Gin
10ml Monin Apricot syrup
Franklin & Sons Indian Tonic

Method: Pour the RamTang’, gin and apricot syrup into a highball glass with plenty of ice. Top with the tonic water and garnish with lemon peel, cucumber and fresh mint.

What’s next?

Always looking ahead, Sally is now starting to experiment with kumquats. “They have such a unique balance of tartness and sweetness – the peel is intensely citrusy and floral, while the flesh brings a bright, slightly bitter tang,” she shares. Her latest creation? Kumquat Marmalade – she is exploring how it can be used in stirred cocktails like an Old Fashioned or as a citrusy base for a sour-style drink. 

Keep up with Sally’s latest creations and discover all her recipes by following us on @ramtanguk and @mummacello