RECIPE BY NEIL BULLOCK OF BAROSSA DISTILLING CO
PHOTOGRAPHY BY ALICIA LÜDI-SCHUTZ
BAROSSA RECIPES
Budburst Gin and the strawberry are the heroes here, but the addition of a splash of Rum and Vermouth, add a bit of warmth to make this the perfect cocktail for a Spring Day.
INGREDIENTS
- 30ml Budburst Gin
- 15ml Sweet Vermouth (We use Rosso from Adelaide Hills Distillery)
- 15ml Rum (something Gold or Amber like Beenleigh Copper Pot)
- 1 Teaspoon Sugar or 10ml Sugar Syrup
- Small bottle of Soda or Ginger Ale
- 4-5 or a small handful of fresh Strawberries
- 2 Fresh Lime Wedges
- 4-5 Mint Leaves
GARNISH
1 whole Strawberry
METHOD
This recipe has a couple of preparation steps but the final product is worth it. First, grab your blender and smash your strawberries into a thick juice. Strain that through a muslin or fine sieve into a glass or small jug. You should end up with a lovely tasting strawberry juice.
Grab the glass of your choice, we have used a stemless tumbler and fill with ice.
Measure and pour your Budburst, Rum and Vermouth into the glass, then add the strawberry juice, sugar Syrup, fresh lime juice and stir until everything is mixed together.
Squeeze the lime wedges into the glass and drop them in.
Next place each mint leaf into your palm and clap your hands to release the oils, do this with all 4 or 5 mint leaves and drop them in also.
Finally add a splash or Soda or Ginger Ale. Garnish the rim of your glass with your strawberry (cut about half way up at 45’ towards the top of the glass).
You know what to do next……..Cheers!
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