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

By Charlie Ainsbury & Luke Ashton
"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.


  • 20 ml Don Julio Blanco Tequila
  • 25 ml verjuice
  • 45 ml soda water
  • To garnish: cucumber thinly sliced on the diagonal and mint
Garden riesling
  • 2 Lebanese cucumbers, peeled, halved lengthways, seeded and finely sliced on a mandolin
  • 3 bunches round-leaf mint
  • 1 tbsp lavender flowers
  • 750 ml (3 cups) dry riesling
Honey water
  • 1 small jar light floral honey, such as rainforest


  • 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.
  • undefined: Charlie Ainsbury & Luke Ashton