Adam Meredith

The Boom Boom Room


Peach It Out

Glassware

Highball

GARNISH

Peach cheek

INGREDIENTS

50ml Hakushu Distillers Reserve

20ml Lacto peach honey

Quarter Mandarin (flesh and skin)

90ml Mandarin leaf soda

METHOD

Mandarin Leaf Tea: 20g Fresh mandarin leaf to 1000g filtered water. Vac seal Aat maximum pressure and sous vide at 65*c for 2 hours lacto peach honey: 375g water, 375g raw honey, 350g peaches (skin on), 22g non-iodized salt. Combine water and salt to make saline, then add honey and mix until combined. Transfer into vac seal bag and add peaches. Vac seal at maximum pressure. Ferment at room temperature for 6-10 days, tasting each day after 5 days.

THE STORY BEHIND THE COCKTAIL NAME

A toast to Aaron Clark, who has been my mentor for the last 5 years. He has taught me innumerable things about spirits, cocktails, customer service and venue operation. The most invaluable lesson that he has passed on to me is "When in doubt, peach it out".

QLD

Cheese Pairing

Blackbird Bar and Grill

Adam’s Cocktail will be available at Blackbird Bar and Grill from 10th-24th February. Guests have the option to purchase "Peach it out" for $22, or a food pairing with a choice of 4 cheeses for $35.