Raise the bar
This is an edited
extract from All Day
Cocktails by Shaun
Byrne & Nick Tesar,
(Hardie Grant Books),
$34.99. Available in
stores nationally. Rte
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Mandarin shrub
Makes approximately 500ml2 mandarins
Caster sugar
Light sherry vinegar(^1) Peel mandarins, setting aside
the peel, and weigh the flesh. Place
mandarin flesh in a bowl and add the
same weight of sugar. For every gram
of mandarin flesh, add 1ml of sherry
vinegar. Blitz with a stick blender.
(^2) Strain and pour into a sterilised
glass jar with the leftover mandarin
skins. Refrigerate for up to 1 week.
30ml mandarin shrub (see right)
30ml dry sherry
60ml minted water
Ice cubes, to serve
Thyme sprig, to garnish
MINTED WATER
Fresh mint leaves
(^1) For the minted water, combine
mint leaves with water – about 20g
leaves for every 1L (4 cups) should
do it – in a bowl and leave to macerate
for 1 hour. Strain through a fine-mesh
sieve and refrigerate. (You’ll need to
use this on the same day it’s made.)
(^2) Combine all the ingredients in a
highball glass and top with ice cubes.
Gently stir and garnish with thyme.
minted reticulata
Cold-brew black tea
Makes approximately 900ml
Qty of tea 50g
Qty of water 1L (4 cups) chilled
Qty of sugar 50g
Brew time 12 hours in the fridge
Cold-brew coffee
Makes approximately 800ml
Qty of coffee 70g
Qty of water 1L (4 cups) chilled
Brew time 12 hours in the fridge
drink
real living
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