From salmon-flavoured gin to chorizo-flavoured whisky, Antonio Naranjo sees no limits to the unusual flavour combinations he can introduce to his cocktails. “I always try to go to the weird parts that people don’t know,” he says. “If I need to make a cocktail weird, I go for something like anchovies, or maybe salmon or maybe cheese. Something normally you don’t find in the bar.” The Cuban mixologist has been playing with people’s palettes for years, since he first decided to become a bartender after leaving Cuba at age 20. His recipes go far beyond your classic cocktails, producing what he cal…
