At Sydney bar Re — and in the Top 50 Drinks of the Year — you'll find this drink from chef Josh Donachie.

Bad Apple cocktail

Ingredients

• 45ml caramelised white chocolate rum
• 10ml 1:1 sugar syrup
• 5ml fig leaf distillate
• 5ml Heiwa Yuzushu

Chill ingredients and serve over block ice. Garnish with chocolate aero.

For the White chocolate rum:

• 700ml white rum
• 200gm white chocolate

1. Put white choc in oven for 8 minutes at 180C.
2. Let chocolate cool down (in a freezer 1 hour).
3. Add chocolate to Thermomix with rum and pulse for 10 seconds.
4. Add to vac bag and then freeze overnight.
5. Strain through a coffee filter and bottle.

For the fig leaf distillate:

• 50g fig leaf
• 700ml Kettle One

1. Vacuum seal and leave at room temp for 24 hours.
2. Blend and strain.
3. Redistill at 55C.

For the chocolate aero garnish:

Place containers in freezer overnight:

• 485g of white chocolate
• 25g of olive oil

Combine the chocolate and olive oil and vacuum seal place in circulator @ 50 degrees for about ten minutes until combined and melted.

Charge in cream whipper 3 times shaking vigorously each charge. Add to vaccuum container. Push small button down and vacuum until doubled in size, place in freezer overnight.

Notes

From the drink’s creator, Josh Donachie:

“Being a chef working in one of the best bars in the country I wanted to challenge myself to create a drink worthy to serve in a world class venue.”