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
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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