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The Penca Fizz By Andy Griffiths INGREDIENTS: • 50ml Olmeca Altos Blanco • 15ml Maidenii Dry Vermouth • 30ml Salted celery leaf shrub* • 15ml Egg white • 5 x Dashes Absinthe • 45ml Soda GARNISH: Celery seed lavash and whipped thyme smoked Meredith’s goats cheese. METHOD: Dry shake and wet shake (without soda). Pour over soda in frozen goblet GLASSWARE: Fizz glass/goblet *CELERY SHRUB RECIPE: • 250g Celery leaf • 250ml Raw cider vinegar • 300g Agave nectar • 5g Celery salt Method: Pulse all ingredients in a robot coupe to shred celery leaves. Keep in fridge for 2-3 days. Strain and bottle for use

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DRINKS WORLD

Drinks World Australia Edition 32 / T25 Australia 2018  
Drinks World Australia Edition 32 / T25 Australia 2018  
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