Australian summer in a glass. That’s what this Sun Sparkle Sour cocktail tastes like. Developed by Sand Hill Road’s head cocktailer Kevin Peters, the recipe is inspired by memories of every mum’s tropical cheesecake; you know that no-bake version that’s only a pack of Philly cheese, a tin of sticky condensed milk and a bunch of biscuit crumbs away. In cocktail form, this is best drunk outdoors – if not in your own backyard – preferably on a rooftop (happily the new Waterside Hotel has just the spot). Don’t forget your SPF…or to call your mum later.
– Sun Sparkle Sour-
– Ingredients –
30ml vanilla vodka
15ml passionfruit liqueur
15ml pineapple drinking vinegar (trust us)
2 drops vanilla bitters
20ml passionfruit puree
30ml lemon juice
15ml egg white
15ml sparkling wine
chrysanthemum flowers, for garnish
– Method –
Place all ingredients in a shaker without ice. Shake vigorously to combine. Add ice. Shake again. Strain into a coupe glass. Top with a flower head.
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