Nostalgia is a powerful thing.
“Nostalgia is a cheat code that crosses borders, seas and cultures,” says the drink’s creator, Matt Linklater. “Remember Sunny Boys? The triangle juice packs you’d freeze and chew through all summer? In Lebanon, it’s Bonjus, and they still make it.
“This deceptively simple serve uses nostalgia as a technique, arguably more powerful than any sous vide, rotovap or centrifuge, and a lot more fun.
“This serve is all about play. Delivered separated to the table so guests can enjoy the shaved Bonjus solo, before mixing it all in for a tropical slushy treat.”
Bonjus Sakran
Ingredients:
- 25ml amaretto
- 25ml fino
- 60ml coconut water
- 1 dash orange blossom water
- 1 Bonjus pineapple (frozen solid)
Method:
- Combine the amaretto, fino, coconut water and orange blossom water in a tin.
- Crush the frozen Bonjus in the best ice crusher you can find.
- Scoop the frozen Bonjus into a chilled rocks glass and pile it high like Ararat.
- Pour the liquid down the side of the glass.
- Serve with a nice spoon.
Recipe by Matt Linklater with Tom Sarafian at Zareh, Melbourne.
