Name: Auterra #2
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 200 ml Gosling's Black Seal rum; 75 ml Lillet Blanc dry vermouth; 2-3 dashes blood orange bitters; 20 ml lemon juice; Ice cubes and lemon slices, to serve; Chamomile syrup; 10 gm chamomile blossoms; 200 gm caster sugar

Auterra #2

From Auterra Wine Bar in Melbourne, this calming cocktail pairs beautifully with an accompanying kimchi mayo prawn sandwich.

Makes 6

Prep

10M

Cook

Total

15M

“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

200 ml Gosling's Black Seal rum

75 ml Lillet Blanc dry vermouth

2-3 dashes blood orange bitters

20 ml lemon juice

Ice cubes and lemon slices, to serve

Chamomile syrup

10 gm chamomile blossoms

200 gm caster sugar

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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Styling by Vivien Walsh