The Boom Boom Room
Stemless wine glass
Dehydrated pineapple flower, pineapple leaves
50ml Canadian Club 1858
100ml pineapple and ginger tepache
2 scoops (100ml) house lime sorbet
Tepaché, sorbet and most importantly Canadian Club are added to a set of tins, given a quick shake to chill then poured over block ice. Garnish with a pineapple flowers and fronds.
THE STORY BEHIND THE COCKTAIL NAME
After a busy prep shift on a mid-week afternoon, I looked around the bar and thought about what I could I use to create a tasty, zero-waste cocktail and found pineapple skin, excess pickled ginger and lime husks. Pineapples and limes remind me of a beautiful, lush tropical environment – think of your ideal beach holiday landscape with a cocktail in hand. Coming from Central Queensland with beaches everywhere, I was reminded of a favourite lounging drink of my sister in-law, Canadian club and dry. So with these two ideas in mind I created Lozano, a word that in Spanish means “lush”. From the pineapple skins and ginger I made a fizzy tepache ferment and from the lime husks I made an oleo-saccharum which I then made into a lime sorbet. Inspired by an Italian style Sgroppino with a creamy mouth-feel, and a crisp refreshing finish.