ARTISANAL INFUSIONS
Fly Me to The Moon
Raisin and Pecan Infused Woodford Reserve Bourbon Whiskey, Maple Syrup infused with Nutmeg and Cinnamon, Angostura Bitters and a Twist of Orange.
Ingredients
Glass
Mixology
Garnish
Consensual
Vanilla Infused Grey Goose Vodka, Nederburg Sauvignon Blanc, Passionfruit, Homemade Vanilla Syrup, Orange Blossom Water, Blueberry and Orange Iceball
Ingredients
60mls Vanilla Infused Grey Goose Vodka,
15mls Nederburg Sauvignon Blanc,
15mls Passionfruit,
10mls Homemade Vanilla Syrup,
2mls Orange Blossom Water
Blueberry and Orange Iceball
Glass
Urban Retro Fizz Saucer
Mixology
Shake with ice, 60mls Vanilla Infused Grey Goose Vodka, 15mls Nederburg Sauvignon Blanc, 15mls Passionfruit, 10mls Homemade Vanilla Syrup, and 2mls Orange Blossom Water.
Double Strain into an Urban retro fizz Saucer over a Blueberry and Orange Iceball
Coffs Harbour Curry Colada
Banana Infused Bacardi Rum, Green Cardamon Syrup, Curry Leaf, Coconut Cream, Pineapple, and Tumeric.
Ingredients
60mls Banana Infused Bacardi Rum,
15mls Green Cardamon Syrup,
5 Curry Leaf,
45mls Coconut Cream,
6 chunks Pineapple,
15mls Pineapple Juice
2 pinches Tumeric Powder.
Glass
Urban Retro Fizz Saucer
Mixology
fill Urban Retro Fizz Saucer with ice and pour into blender add 60mls Banana Infused Bacardi Rum, 15mls Green Cardamon Syrup, 5 Curry Leaf, 45mls Coconut Cream, 6 chunks Pineapple, 15mls Pineapple Juice, 2 pinches Tumeric Powder. Blend until smooth and pour into Urban Retro Fizz Saucer.
Garnish
Dehydrated PIneapple and 3 curry leaves
Beachside Holiday
Prune and Walnut infused Bacardi 8 Rum, Homemade Craft Lemongrass Liqueur, Coconut Water, Tropical Bitters, topped with a Berry and Orange Foam
Ingredients
45mls Prune and Walnut infused Bacardi 8 Rum,
15mls Homemade Craft Lemongrass Liqueur,
90mls Coconut Water,
2 dashes Tropical Bitters,
topped with a Berry and Orange Foam
Glass
RCR Goblet
Mixology
Rub lime over half the RCR Goblet, and sprinkle Paprika Chilli powder over the top.
Shake with ice, 45mls Prune and Walnut infused Bacardi 8 Rum, 15mls Homemade Craft Lemongrass Liqueur, 90mls Coconut Water, and 2 dashes Tropical Bitters.
Double Strain into Paprika Chilli powder cover RCR Goblet, and top with a Berry and Orange Foam.
Garnish
Slice of Strawberry, Walnut and thin slices of Prune
Scholar
Strawberry-Infused Bombay Sapphire Gin | Pineapple | Elderflower Syrup.
Ingredients
60mls Strawberry infused Bombay Sapphire Gin,
3 chunks of Pineapple,
15mls Pineapple Juice
10mls Elderflower Syrup,
Glass
Luigi Bormioli retro Fizz Coupe
Mixology
Muddle 3 chunks of Pineapple, add 15mls Pineapple Juice, 10mls Elderflower Syrup, 60mls Strawberry infused Bombay Sapphire Gin and Ice.
Garnish
Renaissance
Butter Rinsed Tandoor Oven Roasted Pineapple infused Talisker 10-year-old Single Malt Whisky, Blue Bar Bespoke Craft Bitter Aperitivo, Homemade Artisan Creme De Cacao Liqueur, Blue Bar Hand-Crafted Spice Bitters, Orange Twist.
Ingredients
50mls Butter Rinsed Tandoor Oven Roasted Pineapple infused Talisker 10-year-old Single Malt Whisky,20mls Blue Bar Bespoke Craft Bitter Aperitivo,
10mls Homemade Artisan Creme De Cacao Liqueur,
2 dashes of Blue Bar Hand-Crafted Spice Bitters,
1 Orange Twist.
Glass
Luigi Bormioli Accademia CoupeMixology
Stir with ice, 50mls Butter Rinsed Tandoor Oven Roasted Pineapple infused Talisker 10-year-old Single Malt Whisky, 20mls Blue Bar Bespoke Craft Bitter Aperitivo, 10mls Homemade Artisan Creme De Cacao Liqueur, 2 dashes of Blue Bar Hand-Crafted Spice Bitters, and a flambe Orange Twist.Double Strain into Luigi Bormioli Accademia Coupe.
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