Bennelong's elderflower and cucumber smash

Bennelong's elderflower and cucumber smash

Bennelong's elderflower and cucumber smash

Reboot and refresh with this sweet and savoury non-alcoholic cocktail.

The festive season overflowed with Champagne, alfresco Spritzes and bottles of fine wine. Now it's over, give your liver (and head) a rest and to relax with this refreshing non-alcoholic cocktail from Bennelong, in the Sydney Opera House.

"It combines quintessentially cooling ingredients - mint, cucumber, soda water - with a nice hit of seasonality, too," says bar manager Aaron Gaulke. "We smash all the ingredients together to express the oils and flavours, add some ice and then top it up with a touch of soda, or tonic, if you're feeling that way inclined." Happy recovering.

Muddle a small half-peeled cucumber, cut into four pieces, six mint leaves and 15ml elderflower cordial in a highball glass. Top with ice and soda and garnish with a mint sprig.

Bennelong, Sydney Opera House, Bennelong Point, Sydney, NSW, (02) 9240 8000,
bennelong.com.au


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The World's 50 Best Bars 2017
10.10.2017
Seedlip, a non-alcoholic distilled spirit, arrives in Australia
10.10.2017
Bar Americano wants you to buy a stranger a drink
05.09.2017
Jacoby’s, a Twin Peaks-themed tiki bar, opens in Enmore
18.08.2017
Signature Drink: Spice Temple's Ox
14.07.2017
The Standard opens a bar in Hobart
06.07.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Dan Aykroyd interview

Dan Aykroyd talks drinks, parties and his singular take on b...

New cocktail bar and soda factory to open in Sydney's CBD

Sydney's CBD is in for quite the (fizzy) shake-up when PS40,...

Craft beer bouquets

Sydney’s Brewquets delivers thank you gifts for craft-beer e...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Canberra's new wave of great bars

Canberra just keeps getting cooler - and we're not talking a...

Turning spit buckets into brandy

Upcycling wine from spit buckets into brandy? Only at Rootst...

Four Pillars’ Australian Christmas Gin

Have you ever tried distilled Christmas pudding? Christmas s...

Top drops: November 2016

Whatever the cause for celebration, Max Allen has a juicy dr...

50/50 Sazerac

Big in the '60s, the 50/50 Sazerac is a dry cocktail similar...

Signature Drink: Sweetwater’s Basil Smash

A simple twist on a gin classic.

Sydney’s Royal Botanic Garden’s very own gin

Distillery Botanica’s head distiller was let loose in the ga...

Jacoby’s, a Twin Peaks-themed tiki bar, opens in Enmore

David Lynch and tiki culture are the inspiration for Jacoby’...

Seedlip, a non-alcoholic distilled spirit, arrives in Australia

The question of what to drink when you’re not having a drink...

Our favourite wine lists of 2016

We don't have an official Gourmet Traveller Restaurant Guide...