I’ve been a terrible blogger of late. I’ve been travelling a lot for work. But I’m here to make it up to you with a recipe for one of the best cocktails I’ve tried all year that we discovered while accidentally walking into a hole-in-the-wall bar and tapas place called Andaluz in Perth.
It’s fruity, herby and has premium gin in it. An all round win. So good, that for the first time ever, I thought I’d try my luck asking the bartender how to make it. Much to my surprise, he obliged.
from Andaluz Bar
1 ripe kiwifruit, halved
45ml Tanqueray 10 gin
15ml St Germain elderflower liqueur
20ml freshly squeezed lime juice
30ml freshly squeezed apple juice
3-5 sprigs of thyme
- Squeeze the kiwifruit out of the skin and crush with a muddler.
- Add gin, elderflower liqueur, lime juice, apple juice and thyme, making sure to crush the thyme between your fingers to release the oils.
- Add ice and shake vigorously.
- Double strain into a martini glass.