Page 41 - Tropic Magazine Issue 223

TROPIC • DRINKS

Served by Sam

COCKTAIL RECIPES
Sam Kennis from Three Wolves
and Flamingo’s with some make
at home cocktail tips.

In this first Served by Sam column for produce I’ve ever had, so let’s see what we
2020, you can impress your friends with can come up with.
tasty beverages and support local at the Soda water is our friend with these
same time. The Tropical North has an recipes. It’s hot out there so let’s stay
amazing array of fresh produce, coffee, hydrated while we drink. Sounds smart,
and distillers making award-winning right? I’ve designed these cocktails to
products and I love heading to Rusty’s complement the spirit, as well as being
Markets to grab some fresh produce to quick and easy for those times when
play around on some cocktail creations. people just pop around. Enjoy!
Rusty’s has some of the best and freshest
How to make the syrups
Cocktail recipes
Sugar syrup
1kg sugar to 1l water ratio
1. Combine water and sugar in a small saucepan.
WOLF LANE COCKTAIL 2. Bring to a boil, stirring until sugar dissolves.
3. Simmer for 1 minute. Remove from heat.
Ingredients 4. Pour syrup into a sterilized glass and let cool.
45ml Wolf Lane Tropical Gin
30ml Mango Puree Mint Syrup
Top with Soda 1kg sugar to 1l water, plus 1 bunch mint
Method 1. Combine water, sugar, and mint leaves in a
small saucepan.
Add gin, mango puree and ice into tall glass. 2. Bring to a boil, stirring until sugar dissolves.
Top with soda. Garnish with left over mango.
3. Simmer for 1 minute. Remove from heat and
let syrup steep, about 30 minutes.
4. Pour syrup into a sterilised glass jar through
a mesh strainer to remove mint leaves and
let cool.

MOUNT UNCLE COCKTAIL Alternatively, sugar syrup and a bunch of mint in
a blender results in more vibrant green colour.
Ingredients
45ml Botanic Australis Gin Cinnamon Syrup
30ml Mint Syrup 1kg sugar to 1 litre water, plus 4 cinnamon quills
Top with soda 1. Combine water, sugar, and cinnamon quills in
Method a small saucepan.
Add gin, mint syrup and ice into a tall glass. 2. Bring to a boil, stirring until sugar dissolves.
Top with soda. Garnish with a mint sprig 3. Simmer for 1 minute. Remove from heat and
let syrup steep for about 30 minutes.
4. Pour syrup into a sterilised glass jar through a
strainer and let cool.

PLANTATION BREWING Mango puree
1. Use a sharp knife to slice the mango
CO. COCKTAIL lengthways on either side of the stone.
2. Use the knife to make length-wise and
Ingredients cross-wise cuts in the two mango cheeks.
30ml Plantation sweet potato vodka Be careful not to cut through the skin.
15ml cinnamon syrup 3. Push the back side of the mango cheek up so
15ml Wolf Lane ‘The Barista’ Coffee that the flesh pokes out. Slice off the cubes
Liqueur and discard the skin.
45ml Blackbird café fresh espresso
4. Peel and cut off the remaining flesh from
Method around the stone.
Add all ingredients into shaker. Add 5. Add the flesh to a food processor with some
ice and shake it all super hard before sugar syrup and blend until smooth.
straining into a martini glass.
Garnish with a sprinkle of cinnamon.

41 • tropicnow.com.au