Following the launch of some new cocktails at the 70s-inspired Double Deuce cocktail lounge, General Manager Claudia ‘Beryl’ Morgan shares the recipes for Superfly and Two in the Pink.
Superfly
Ingredients:
- 40ml Don Julio Tequila
- 5ml Mexcal Union
- 5ml Artesanal Citron Mezcal
- 10ml Yellow Chartreuse
- 10ml Cointreau
- 30ml blood orange cordial
- 60ml water
Directions:
- Batch and leave in the freezer for 24 hours to freeze
- Put the slushy mix into a Nutri bullet, add 20ml of lime juice and blend to the correct consistency
- Serve in a coupe glass
- Garnish with grated orange and pinch of native red gum smoked salt
If you’d like to create your own blood orange cordial, combine 500g of strained blood orange juice with 250g of sugar and 3g of citric acid, and stir to dissolve.
Two in the Pink
Ingredients:
- 400ml rhubarb vodka
- 200ml strawberry vanilla syrup
- 100ml Select Aperitivo
- 175ml coconut kefir
Directions:
- The following recipe makes 10 servings. In a cambro combine the rhubarb vodka, strawberry vanilla syrup and Select Aperitivo
- In another cambro, add the coconut kefir
- Slowly pour half of the cocktail mixture into the coconut kefir, then allow to rest for at least 15 minutes
- Pour another quarter of the mixture in, if the kefir breaks quickly pour the rest of the cocktail mixture in. If it does not break, allow to rest again for 15 minutes before adding the remaining cocktail mix
- Pour the curdled cocktail mixture into a cloth bag with a container underneath
- Once roughly 15 per cent of the liquid has passed through, begin to take samples to see if the mixture is running clear. Once it is, replace the container underneath the filter bag and por the first part of liquid back into a coffee filter. Pour gently over a spoon so as not to break up the filter bed of curds that has now formed
- Scale up above quantities as needed
To make your own rhubarb vodka, add 700ml of Haku Vodka and 250g of fresh rhubarb to a ziplock bag, sous vide for three hours at 63 degrees and fine strain into a cambro.
To make your own strawberry vanilla syrup, use the following Double Deuce recipe which yields approximately 1000ml of strawberry syrup:
Double Deuce’s strawberry vanilla syrup
Ingredients:
- 1000g strawberries
- 800g caster sugar
- 20g vanilla extract
Directions:
- Hull and finely slice the strawberries, then combine with the caster sugar
- Allow to sit in the fridge for 24 hours to let the syrup naturally form
- Stir thoroughly to dissolve remaining sugar in to syrup, this will take some time but ensure that all sugar is fully dissolved
- Strain syrup off from solids, through chinois
- Once strained, combine with the vanilla extract
