Som Tum Sally - Recipe by Kiin
Hot nights. Citrus breeze. A Som Tum-inspired, tart Summer jam with a kick of chilli to keep the ...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Jack Rose - Recipe by North Byron Hotel
Ingredients
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
Method
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
