Name: Cocktail hour: Locals only
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: Rhubarb collins; 30 millilitre blue duck vodka; 15 millilitre rhubarb syrup; 30 millilitre lemon juice; ice; soda; edible flowers, to garnish; Hot gin punch; 45 millilitre rogue society gin; 15 millilitre elderflower liqueur; 30 millilitre lemon juice; 45 millilitre persimmon syrup; grapefruit rind, to garnish; Hot buttered rum; 25 gram butter; 60 millilitre waiwera 'spiced gold' rum; 20 millilitre cocchi vermouth di torino sweet vermouth; 30 millilitre kokako cold brew coffee; 20 millilitre water; 1 dash chocolate bitters; 2 dashes angostura bitters; 1 cinnamon quill, to garnish; Quince & clove sour; 45 millilitre thomson two tone whisky; 30 millilitre lemon juice; 7 millilitre sugar syrup (see tip); 2 teaspoon quince paste; 2 millilitre bitter truth pimento dram; 1 egg white; ice

Cocktail hour: Locals only

Taste features a few of our favourite New Zealand craft spirits and the talented Kate Rose, of Mea Culpa bar on Ponsonby Road, takes her pick to create stunning winter cocktails.

Ingredients

Rhubarb collins

30 millilitre blue duck vodka

15 millilitre rhubarb syrup

30 millilitre lemon juice

ice

soda

edible flowers, to garnish

Hot gin punch

45 millilitre rogue society gin

15 millilitre elderflower liqueur

30 millilitre lemon juice

45 millilitre persimmon syrup

grapefruit rind, to garnish

Hot buttered rum

25 gram butter

60 millilitre waiwera ‘spiced gold’ rum

20 millilitre cocchi vermouth di torino sweet vermouth

30 millilitre kokako cold brew coffee

20 millilitre water

1 dash chocolate bitters

2 dashes angostura bitters

1 cinnamon quill, to garnish

Quince & clove sour

45 millilitre thomson two tone whisky

30 millilitre lemon juice

7 millilitre sugar syrup (see tip)

2 teaspoon quince paste

2 millilitre bitter truth pimento dram

1 egg white

ice

angostura bitters, in an atomiser, to garnish

3 cloves, to garnish

Method

Rhubarb collins

1.Place vodka, rhubarb syrup, lemon juice and ice in a shaker.

2.Shake and strain into a Collins glass filled with ice and top up with soda. Garnish with edible flowers.

Hot gin punch

3.Place in a pot and warm gently.

4.Strain into a rocks glass and garnish with a twist of grapefruit peel.

Hot buttered rum

5.Place all ingredients in a pot and warm until butter melts.

6.Pour drink into a glass mug and garnish with cinnamon quill.

To make sugar syrup, boil together 1 cup sugar with 1 cup water – chill in fridge until ready to use.
Note

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Ingredients

Method

Rhubarb collins

Hot gin punch

Hot buttered rum

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