Kingfish Ceviche, Chilli, Coriander, Spring Onion, Mint Sorbet - Chef Recipe by Nicola Palmer
We use fresh Port Lincoln farmed kingfish which we believe to be most sustainable. We use the Goo...
40mL Canberra Distillery Sloe Gin
20mL Luxardo Maraschino Liqueur
10mL rosemary sugar syrup
2 dashes Fee Brothers rhubarb bitters
Rosemary syrup:
Add 1 cup of sugar, 1 cup of water and 1/4 cup rosemary leaves into a saucepan and bring to a simmer for one minute, stirring through.
Remove from the heat and allow the syrup to sit for 30 minutes before straining into a glass bottle.
Cocktail:
Put all ingredients into a cocktail stirring glass and stir to combine.
Strain into a chilled Nic & Nora glass. Garnish with two cherries tied at the stem on a cocktail skewer.
Recipe provided by Wakefield's Bar and Wine