Here’s a drink built for hot afternoons.
“It was summer time, the Ashes were on and it was hot — real hot!” says the drink’s creator, James Irvine.
“This was inspired by low ABV, high flavour profile and seasonality. Crisp, fruity and quaffable.”
“Tropical fruit is balanced with tannin, structure and carbonation — perfect patio pounder conditions. Right arm over, 2 to come.”
Patio Pounder
Ingredients:
- 110ml clarified lychee
- 30ml Absolut Elyx
- 5ml sherry-soaked fig leaf
- 5ml mulberry distillate (40%)
Method:
- Combine all ingredients as a batch and chill until fridge cold.
- Funnel 800ml of the batch into a PET bottle, squeeze out all the air and seal tightly with a carbonation cap.
- Charge to 42 psi using the disconnect valve on a regulator.
- Rest the bottle in an ice bath for 15 minutes.
- Repeat for a total of three charges.
- Pour 150ml into a Nude rocks glass over ice.
- Garnish with a penny round of fig leaf.
Recipe by James Irvine at Hotel Centennial, Sydney.
