Page 103 - Tropic Magazine Issue 13

LIFESTYLE • DRINKS

Served by Sam

Three Wolves co-owner
Sam Kennis mixes up some
cocktails perfectly suited for
sharing in spring.
Spring is the season where things
start to heat up in the Tropical North.
Perfect timing, indeed, for a gathering
of like-minded souls who enjoy the
finer things in life… like cocktails you’ve
hand-crafted at home.
According to our resident mixologist
Sam Kennis, the co-owner of Three
Wolves, Three Wolves caravan bar, Gin
Social, Flamingos and Bay Rd Brewing:
“I’ve spent many years working as a
cocktail bartender throughout Canada,
the United States, South America and
Sydney, and those experiences have
helped me create these basic cocktails
using the best local ingredients
available at this time of year. They’re
absolutely perfect for sharing.”

PASSIONFRUIT MOJITO
1 litre jug
HONEYDEW MELON GIN
BLUEBERRY AND ROSEMARY PUNCH
SPRITZ 1 litre jug Ingredients
1 litre jug 300ml white rum
150ml passionfruit syrup from a
Ingredients can or fresh passionfruits
Ingredients Handful of fresh mint 60ml sugar syrup
1 cup blueberries 150ml freshly squeezed lemon Handful of mint
200ml vodka juice Ice
4 sprigs of rosemary 100ml sugar syrup Top with Soda
100ml lime juice 200ml Gin
80ml sugar syrup Honeydew melon juice Method
Fill with ice Add all ingredients into jug. Clap
Top with Soda water Method the mint between your hands
Add all ingredients into jug. For
Method the fresh honeydew melon juice, before putting into jug to release
the flavour. Add the ice and stir.
Add all ingredients into a jug, I blended up honeydew melon
excluding the ice and soda. bought from Rusty’s Markets
Muddle lightly, then add ice, soda with a touch of pineapple juice.
and stir. Add ice and stir. MORE: threewolves.com.au

103 • tropicnow.com.au