Braised Lamb with Saltbush and Rockmelon - Chef Recipe by Shane Delia
This is a dish that you are going to want to cook over and over. Dead simple and packed full of f...
30mL Brookie's Cumquat Gin
30mL Cointreau
15mL rose water
30mL lemon juice
15mL simple syrup
30- 45mL Prosecco
6-7 drops Wonderfoam
1-2 edible flowers
Pour Brookie’s Cumquat Gin, Cointreau, rose water, lemon juice, simply syrup and Wonderfoam into a shaker with ice.
Shake until the ingredients are fluffy and foamy.
Double strain into a coupe glass.
Top with Prosecco.
Garnish with edible flowers.
Enjoy!
Recipe provided by North Byron Hotel