Kiwi Feijoa Mule

1 / Glassware - cocktail highball / Flavour profile - herbal, sour, sweet, bitter

	1 kiwifruit, peeled
	6-8 mint leaves
	30ml cold-pressed feijoa & apple juice
	30ml Seedlip Garden 108 non-alcoholic gin
	300ml ginger beer
	6-8 dashes grapefruit & hops bitters (we used Elemental Distillers)
	4-5 dashes Peychaud’s bitters
	mint sprig, to garnish

1.	Muddle the kiwifruit and mint leaves with the feijoa & apple juice and gin.
2.	Once well combined, pour into a highball glass.
3.	Build with ice and top up with ginger beer, stirring with a bar spoon.
4.	Finish with the bitters and garnish with mint.

Food by Harmeet Singh Nanda / Drinks by Jebil Jacob Raju / Photography Jason Creaghan