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Wildlife

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

Wildlife

Rob Shaw

“Packed with flavour, and served long and tall, this is an ideal drink for a balmy afternoon,” says Ashton. “Bright acidity is balanced by sweet vanillins, rounded out by the dry tannins of the kombucha.” Start this recipe a day ahead to make the vanilla oleo-saccharum, a fragrant syrup infused with citrus.

Ingredients

Citrus vanilla oleo-saccharum

Method

Main

1.For citrus vanilla oleo-saccharum, work sugar and vanilla seeds into the lemon zest in a sealable container until well combined, seal and stand at room temperature for 2 hours to infuse, then refrigerate overnight for flavours to develop. Add juice to zest mixture along with orange-blossom water, stir well to dissolve sugar, then stand at room temperature for 2 hours to infuse. Pass through a fine strainer, lightly pressing solids with the back of a spoon, then pass through muslin and transfer to a bottle and reserve. Makes about 500ml. Citrus vanilla oleo-saccharum will keep refrigerated for up to 2 weeks.
2.Pour rum, kombucha, lime juice and 20ml citrus vanilla oleo-saccharum into a glass filled with ice. Top with sparkling wine, stir gently, garnish with a lemon twist and serve.

Note “I highly recommend seeking out Black Radish kombucha products,” says Ashton. “In my opinion they’re the best on the market. They’re made by a chef who understands balance and flavours. At a pinch, dry apple cider would work as a substitute.”

Notes

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