Beverage Manager of Daintree Sydney, Tom Bulmer, shared the recipe for his favourite cocktail on the menu with Bars and Clubs.
“Choosing your favourite child is hard. The cocktail list features drinks with seasonal native ingredients and where possible, fresh herbs grown by the bar,” Tom explains.
“Cocktail classics with a native twist include a Gumnut Negroni, Quandong Daiquiri and a Piña Nut, Daintree Sydney’s take on the Piña Colada with coconut-wash white rum, macadamia butter and wattle seed. “
“Maybe coming into Sydney’s first summer in so long it would have to be the Quandong Daiquiri,” Tom says.
“Quandong has such a unique flavour and the daiquiri is the perfect drink to celebrate this ingredient. We use Husk pure cane that comes from the family farm in North Tumbulgum along the Tweed river. It’s a very easy sipper.”
Quandong Daiquiri
Ingredients:
- 50ml Husk Pure Cane
- 15ml Quandong reduction
- 25ml Cold pressed lime juice
Directions:
- Combine all the ingredients together in a cocktail shaker
- Add ice and shake hard for 12 seconds
- Fine strain into a nick & nora glass
