FEATURE RECIPE
Spring Fling (right)

Spring Fling

A fresh mix from Luke Cameron of Melbourne speakeasy Murmur. Spring Fling pictured right.

Serves 1



1   cm-thick cucumber slice
5   mint leaves
15 ml   sugar syrup or 1 tsp caster sugar
45 ml   Tanqueray gin
60 ml   apple juice
15 ml   lemon juice
To serve:   long cucumber slices


1 Crush cucumber, mint and sugar with a muddler or wooden spoon in a cocktail shaker or bar glass. Add gin and juices, half fill with ice, shake well and pour through a fine strainer into a tall glass of ice. Garnish with cucumber slices and serve.


RECIPE Luke Cameron, Murmur PHOTOGRAPHY William Meppem STYLING Mia Asker


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next