The recipe for Half Time Oranges comes from Byrdi head bartender, Samuel Thornhill.
It takes “inspiration from the memories of childhood winter sports and the tradition of having orange segments at half time,” says Thornhill.
“A crisp highball of distilled freshly cut grass and fermented orange garnished with a neroli orange jelly segment with an edible skin infused with blood orange.”
Half Time Oranges
RECIPE (Part A): Individual Serve
100ml Carbonated Batch
METHOD:
Pour carbonated batch over a cut rock. Garnish with neroli jelly orange powdered with blood orange sherbet. Advise guests that the entire orange can be eaten including the skin.
RECIPE: (Part B)
Batch
30ml Fermented Orange Liqueur
20ml Distilled Cut Grass
100ml Orange Soda
2.5ml Distilled Australian Shincha
METHOD:
Combine all ingredients together, filter through V60 coffee filter. Transfer batch to PET bottles, chill and carbonate for service.”
