PROMOTION

IF MANCHESTER'S drinks scene is enjoying something of a golden era, then that's due in no small part to Jamie Jones, cocktail maverick extraordinaire.

Even Jamie Jones admits that this is his most out-there creation yet

San Carlo MD, Marcello Di Stefano was certainly onto a winner when he brought in the cocktail consultant to invigorate the brand's drinks offering and establish Fumo as the destination for innovative cocktails. Quite literally it turns out as Jamie Jones has been garnering plaudits left, right and centre.

With the title of Global Gin Connoisseur 2013 already under his belt and many more trophies on his metaphorical mantelpiece, Jamie Jones is now through to the UK final of the World Cup of cocktail competitions: the Diageo Reserve World Class 2015.

Despite his success, he remains modest and affable and was great company when Confidential came calling to ferret out the secrets of his cocktail cabinet and find out just how you become a finalist in such a hallowed competition.

It's a complex qualifying process with more hurdles than the Grand National. This year's brief was The Five Senses, an appealing prospect for Jamie Jones who impressed the judges when they dropped in to Fumo to try his Bulleivardier, a concoction of Campari and Bulleit Bourbon.

After passing a written exam on Bourbon with flying colours, no surprise from someone who says 'gin is my mistress and bourbon is my wife', and then identifying the 50 different flavour profiles of a rum and reconstructing it, who knows what challenges await in the final?

One things for sure, Di Stefano may have taken a leap of faith when he brought Jamie Jones on board but it's paid off. San Carlo has always been known for great food and impeccable service but now its cocktail offering takes it to another level with mind-blowing creations previously only found in the capital.

To come up with these imaginative drinks, Jones takes his inspiration from the unlikeliest sources. It could be a name, a story or even an ingredient – for example, the truffle, which was catalyst behind the invention of Big Truffle In Little Italy.

Even Jamie Jones admits that this is his most out-there creation yet. Herradura tequila is infused with spicy Italian sausage to add salt, agave nectar is infused with truffle oil and with the addition of a sharp vitamin C concentrate you end up with a kind of rich, smoky margarita. It's weird, but it's wonderful too.

However, his favourite cocktail on the Fumo menu is the Milano Vice, both for its taste and appearance. Modelled on the Miami Vice which consists of a Pina Colada and a Strawberry Daiquiri in the same glass, this cocktail is a tribute to the teamwork at Fumo. The chef makes a coconut and pineapple sorbet and a strawberry and balsamic sorbet  which are then mixed with rum.

The cocktails at Fumo are part of a great night out but also an integral part of a great meal too. The Negroni makes and excellent aperitif for thos who prefer more robust flavours whilst the Signorina Negrosci, garnished with edible butterflies, is perfect for those with a sweeter palate. An Espresso Martini (the best new cocktail of recent times according to Jones) with a dash of Pedro Ximenez would make a great digestif too.

But when it comes to the main event, customers usually choose wine to match their food. At the moment at least. Jamie Jones is planning on changing all that and is working on a new food and cocktail pairing menu featuring lower alcohol cocktails that you can drink throughout your meal where, 'the spirit is the modifier, not the protagonist.'

He's certainly a man with plan or two as he's also developing the new summer cocktail menu for Fumo and has designs on the other restaurants in the San Carlo group, with some particularly interactive ideas for Bottega San Carlo.

I, for one, can't wait to find out more.