Auckland restaurant Euro and multidisciplinary artist Meighan Ellis have teamed up to bring art to the cocktail glass and table. They share three concoctions to liven up your summer.
Bianchissimo
Ingredients
60ml Martini Bianco, infused with ginger
10ml Disaronno
20ml pink lady apple juice
3 eyedroppers Bob’s ginger bitters
2.5ml rose water
Method
Add all ingredients except rose water to a mixing glass and stir ice in to dilute. Strain into a glass over a block of ice. Spray rose water over the top and garnish with a dried rosebud.
Rosemary & rue
Ingredients
45ml Angostura 7 rum, infused with rosemary and plums
15ml plum wine
20ml lime juice
15ml 2:1 honey syrup
1ml saline
Add all ingredients to a shaker. Shake with ice, double strain into a chilled Nick and Nora glass, and garnish with a rosemary tip.
European highball
Ingredients
45ml marmalade-infused saffron gin (see recipe below)
15ml Aperol
30ml fresh lemon juice
5ml saffron balsamic vinegar
60ml soda water
Method
Add all the ingredients except the soda water to a cocktail shaker and shake vigorously with ice for no longer than 10 seconds. Fill your highball glass with ice, packed to the brim, and strain the cocktail into it. Top with soda water and garnish with orange rind.
Marmalade-infused Saffron Gin
Ingredients
250g saffron gin
100g good-quality marmalade
Method
Add both the gin and the marmalade to a sealable container. Leave to infuse for 24 hours, gently shaking the mix every now and then to encourage the infusion. Filter.
“Food and art have always collided. Both nourish our hearts and minds, and quell thirst and hunger.”
Meighan Ellis
