Dan Rutherford

The Terrace


ELote de vie

Glassware

Old fashioned

GARNISH

Dehydrated lemon with Charred-corn mist

INGREDIENTS

45ml Laphroaig Quarter Cask

30ml Habanero-infused “outback” honey

20ml Lemon juice

2 dashes Angostura bItters

4 barspoon Sweet corn (muddled)

METHOD

Muddle, shake, and fine strain

THE STORY BEHIND THE COCKTAIL NAME

Last year, I travelled through parts of Europe, involving a 5 week stay in Barcelona to participate in a Bartending School which gave me the foundation as to who I am today. Each afternoon, after school, we would learn a new set of recipes, spirit knowledge, and flair techniques that would be assessed the following day. It was during these after school study sessions that we would dine at a local Mexican cantina that served some fantastic Charred Corn.

There were various garnishes, such as lemon, lime, or paprika, that you could add yourself to make the dish all the more amazing. However, my personal favourite turned out to be a habanero sauce with a drizzle of honey. It was this dish that inspired my drink “Elote de Vie”. Using Laphroaig Quarter Cask’s unmistakable peaty notes to bring the charred corn flavour to life, along with my favourite condiments to the dish, this drink always takes me back to That Moment in Time.

QLD

World Bartender Day at The Terrace

The Terrace

In celebration of World Bartender Day, our wonderful chefs will be whipping up Charred Corn to go with the corn-inspired "Elote De Vie". The cocktail will be available for purchase from the 10th, right through to the 24th of February, so be sure to come on up and give it a try!