Seasonal cocktails
El Diablo & Banana Bellini
Serving: One drink per recipe
Recipes by Tim Phillips and Evan Stroeve – Bulletin Place
El Diablo
Glass: Highball Glass
Ingredients:
45ml Haze Gin – Demoiselle Distillery
20ml Cold Pressed Ginger Syrup
10ml Cold Pressed Blueberries
Native Soda (Lemon and Anise Myrtle)
Method:
Combine gin, ginger and blueberries and shake with ice.
Pour into glass over ice, top with Native Soda and garnish with seasonal berries and herbs.
Banana Bellini
Glass: Champagne Flute
Ingredients:
30ml seasonal fruit, blended
15ml Cold Pressed Banana Juice
25ml ‘Tropical Wine’
100ml Banana Pet Nat
Method:
Chill all ingredients.
Blend seasonal fruit and place in glass.
Add all other ingredients. Stir.
Recipes created with the Smeg blender.
Tim Armitage
