Nick & Nora
45ml ROKU Gin
15ml housemade verjus
30ml pink grapefruit juice
15ml burnt rosemary syrup
2ml rosemary stem infused peychaud bitters
THE STORY BEHIND THE COCKTAIL NAME
My cocktail is inspired by my mother's home in Osaka, Japan. Morning Glory flowers and peonies are my mother's favourite flowers, Morning Glories often flowered around her home, she would use them to make teas and infuse it into her green teas and thus I am calling my drink 'Morning Glory'. My drink is dedicated to her and my own hometown as I was also born in Japan. Sustainability is something very close to my own personal ethos, I like to live as sustainable as possible. Reusing produce and attempting minimal waste is a great practise that we implement in our bar. In my cocktail, ROKU Gin is the base, a great gin with an abundance of flavour, something that I believe citrus pairs well with. Next I used the juice of pink grapefruits from my friends farm in the Riverland, I skinned the grapefruits and used the skin to make a grapefruit infused peychaud bitters. I picked rosemary from the street our bar is located on, Hutt Street as it grows all along the road and first made a burnt rosemary syrup and then rehydrated the rosemary after making the syrup to use as a garnish. Finally I made my own verjus using oxidised wine left over in the bar, this was made using malic acid and the oxidised wine.