Jin Maekawa

Bar Torino


Morning Glory

Glassware

Nick & Nora

GARNISH

Rehydrated rosemary

INGREDIENTS

45ml ROKU Gin

15ml housemade verjus

30ml pink grapefruit juice

15ml burnt rosemary syrup

2ml rosemary stem infused peychaud bitters

METHOD

Shake

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.

Conservation Council Fundraising

Bar Torino

1. During the week we will have our cocktails available for purchase and $2 from each cocktail will be going to support the Conservation Council SA. This non-profit works on major issues affecting Australia (mainly SA's) environment, including sustainability, marine conservation biodiversity and water and food recovery. This council works with the Adelaide Sustainability Center that helps run workshops, events and connects people together.

2. We will also be holding a dinner where the profits will also go to support the Conservation Council SA. This dinner will consist of 4 spirits and matched food items with a focus on South Australian produce and sustainability of our local flora & fauna. Chef will be using locally foraged and sustainably sourced South Australian native produce that will accompany; Sipsmith Gin, Maker's Mark Bourbon, Laphroig Whisky & Hibiki Japanese Whisky. It is $55pp and will be held on Thursday 21st on Feb.