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Evergreen

Charlie Ainsbury and Luke Ashton cocktail recipe for the Evergreen from This Must be the Place in Sydney.
Evergreen

Evergreen

Rob Shaw

“With its fresh green and botanical flavours balanced by light floral honey, the approachability of the Evergreen will convert any non-tequila drinker,” says Ashton. “Plan ahead for this drink – the effort will be well rewarded. My preference for soda water in Spritzes is to use water carbonated with a Sodastream – it allows you to control the carbonation, so you can add the most carbonated water to give the brightest Spritz.” Start this recipe a day ahead to infuse the garden riesling.

Ingredients

Garden riesling
Honey water

Method

Main

1.For garden riesling, place ingredients in a large zip-lock bag, adding the wine last. Expel all air by submerging bag in a sink filled with water, sealing just before the bag submerges fully. Place flat in a container and stand at room temperature for 3 hours to infuse, then refrigerate to chill and for flavours to develop (24 hours). Strain through a fine strainer, then through muslin (discard solids) and transfer to a bottle. Makes 750ml. Garden riesling will keep refrigerated for a week.
2.For honey water, submerge honey jar in hot water to warm and liquify, then pour into a heatproof container. Fill empty jar with hot water, seal and carefully shake to dissolve remaining honey, then stir into honey, transfer to a bottle, cool and reserve. Honey water keeps indefinitely.
3.Pour 75ml garden riesling, tequila, verjuice and 15ml honey water into a glass filled with ice. Top with soda, stir gently, garnish with mint and cucumber, and serve.

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