Ingredients

30ml Matusalem Platino white rum
15ml St Germain elderflower liqueur
22ml fresh green apple juice
15ml fresh lemon juice
2 dashes Bittermens Celery Shrub
1 teaspoon 1:1 sugar syrup or liquid stevia
¼ teaspoon matcha powder (available in the health food section of any good supermarket)
soda, cucumber and herbs, to serve
FOR THE SUGAR SYRUP
1 cup white sugar
1 cup water
Paired with POLENTA-CRUMBED CALAMARI WITH WASABI & GREEN TEA MAYO

Instructions

1.Put all the ingredients in a shaker, add ice and shake for about 10 seconds until chilled and diluted.
2.Double strain into a highball glass over fresh ice.
3.Top with soda and garnish with a slice of cucumber, soft herbs and a paper or metal straw.
4.SUGAR SYRUP
5.Put the sugar and water in a saucepan on a medium heat.
6.Stir until the sugar has dissolved.
7.Allow to cool, then bottle, label, date and store for up to two weeks.

Drinks Thomas Hansen, Bartender at Civil and Naval Bites Evan Kiddey, Chef at Civil and Naval / Photography Dean Kozanic

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