RECIPE BY NEIL BULLOCK OF BAROSSA DISTILLING CO
PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ
BAROSSA RECIPES
This has become one of our favourites at the Distillery. The Vermouth and maple syrup create a perfect balance of sweet and dry and when combined with the gin, it becomes a delicious cocktail perfect for a winters day.
Like anything, the quality of the ingredients you use will have a big impact on the final product. So here we go!
INGREDIENTS
- A Rocks glass
- Ice
- 45ml Generations Gin
- 10ml Adelaide Hills Dry Vermouth (or another quality Dry Vermouth)
- 10ml Real Canadian Maple Syrup
GARNISH
- A ‘cheek’ or 2cm diameter disc of orange peel
- A lighter or match
- 1 Cinnamon Quill
METHOD
Method
1/2 fill your Rocks glass with ice.
Measure and pour the Gin, Vermouth and Maple Syrup over the ice.
Stir well to combine all 3.
You can now get a bit flash by ‘expressing’ the Orange over the glass. Cut a cheek (2cm disc) of peel from the orange. Warm it with a flame, being careful not to singe any fingers.
When it has started to release the oils, squeeze the cheek in the direction of the flame over the top of the glass. The oils will spray out and ignite in a short burst of flame. Drop the orange in the glass and look very smug that you did not burn yourself!
The final stage is to position the Cinnamon Quill, in the glass and give it all a quick swirl.
Serve and enjoy!
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Like the sound of this recipe? Check out more of Barossa Distilling Co’s cocktail recipes:
