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'Blood of the Matriarch’

cocktail

'Blood of the Matriarch’

recipe by
GEOFFREY HUNT // THREE75 BAR + KITCHEN

Spring in the Barossa is a great time to drink darker spirit-based cocktails – it’s warming up, but still a little chilly and blustery of an evening. Barossa Semillon is my favourite white to drink at this time of year, bright fresh flavours of Summer, but broader, richer texture for those cool nights. We save quinces from our garden in Winter and make them into syrup, that delicate floral character and the slight bitterness from the citrus  pair beautifully.

Shaken together and served straight up or on the rocks, this cocktail captures the Barossa Spring perfectly. I’ve named this cocktail in honour of someone I consider to be of significant import in the Barossa, and who’s well known for (allegedly) having Semillon for blood.

>> 'Blood of the Matriarch’ cocktail by Three75 Bar + Kitchen

Ingredients

  • 45ml Semillon
  • 45ml Rum
  • 30ml Quince Syrup
  • 20ml Yuzu juice (substitute grapefruit if yuzu is unavailable)

Method

  1. METHOD
  2. Add ice to a cocktail shaker and pour in the ingredients.
  3. Shake contents until thoroughly mixed.
  4. Strain into a glass of your choice of serve over fresh ice.

Geoffrey Hunt

THREE75 BAR + KITCHEN
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