File this under When Two Drinks Collide. This drink from Honeydripper in Adelaide is what you get when you take the Garibaldi from Dante in New York, and make it a Fizz.
“The name is a nod to the New York cafe bar Dante, who specialise in the Garibaldi,” says Josh McElhinney, who created the drink along with Alex Johnston.
“This drink is fluffy, bright and bursting with flavour. Creamy in texture with sweet and tangy hits coming from the passionfruit fetta and a hint of salinity. This drink is whipped through a milkshake whipper for consistency and to maximise texture. Nuttiness and length is brought in through the use of dry apera from Seppeltsfield.”
Dante cocktail
- 30ml Buffalo Trace Bourbon
- 10ml orange skin amontillado
- 5ml Aperol reverse float
- 15ml passionfruit verjuice
- 15ml passionfruit & feta oleo
- 70ml orange juice
- 10ml egg white
- orange sherbet dust garnish
