The Boom Boom Room
40ml Maker’s Mark
20ml Rosso Vermouth pineapple skin
60ml Macadamia milk
30ml Fresh pineapple juice
20ml Queensland bowen mango puree
12.5ml Bee One Third Brisbane wetlands honey
Clarified milk punch - simple process by splitting the milk using citrus. Add all INGREDIENTS (not the milk) to a jug and combine the flavours. then pour the cocktail mix into the milk and strain through a cheese cloth to capture the cruds. I used the left over pineapple skin to infuse into the Rosso vermouth to draw out more flavour.
THE STORY BEHIND THE COCKTAIL NAME
This cocktail is inspired by the amazing fresh produce we grow here in Queensland. Each element of this drink come from different parts of this amazing state. I have great memories as a kid exploring this great land of ours and I'm excited to share with you the best bits of Queensland! Starting down on the tweed boarder we have macadamia nuts. I’ve used milk from Maleny dairy and pineapples from the Gympie highlands. But the hero of this drink is the iconic Bowen mango from North Queensland. The backbone of this cocktail is Maker’s Mark. Maker’s Mark uses winter wheat grown in the neighbouring farm, so it’s the perfect spirit to use as they believe in locality. This cocktail is a toast to Queensland and a toast to Maker’s Mark.