“We love the way that the sweetness of the chamomile syrup and the rum in this cocktail really bring out the sweetness and tenderness of a prawn cutlet sando, but also work to counterbalance the subtle spice of the kimchi in this snack,” says chef-owner Clinton McIver. Serve these two at your next cocktail party and you’ll be the hero of the hour.
Ingredients
Chamomile syrup
Method
1.For chamomile syrup, place chamomile blossoms in a heatproof jug and pour over 200ml boiling water. Stand for 5 minutes to infuse. Strain through a fine sieve into heatproof jug, add sugar and stir until dissolved. Makes 350ml.
2.For cocktail base, place 75ml chamomile syrup with rum, Lillet Blanc and bitters in a bowl, and stir to combine. Makes 350ml.
3.For cocktail, fill a rocks or tumbler glass with ice. Pour over 60ml cocktail base with lemon juice and stir to combine. Serve with a slice of lemon.
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