Get the recipe for Playing In The Fig Leagues at Re

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

This drink is one of the Boothby Top 50 Drinks of the Year 2023 — you can see the full Top 50 here.

Bad Apple cocktail


  • 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.


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.”

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