Marinated Maple and Turmeric Roasted Cauliflower with Yoghurt Sauce by Bettina Campolucci-Bordi
"I have to be honest, I am not a big fan of cauliflower but, if I were to eat it, this would be the ...
"This cocktail comes from Edward Quatermass, a buddy of mine who lives in Brisbane. He left the naming of this drink up to me – not my strong suit! So I decided to keep it simple and name it after a beautiful public space in Brisbane that was named after King George V." - Shaun Byrnes.
25mL Maidenii sweet vermouth
25mL Plantation pineapple rum
25mL rye whiskey
Ice cubes, for mixing
Absinthe, for rinsing
Lemon twist, to garnish
Combine all the ingredients in a mixing glass and top with ice cubes.
Stir, to chill and dilute, for about 20 seconds.
Strain into a chilled rocks glass rinsed with absinthe (see page 78) and garnish with a lemon twist.
Credits: This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU and is available in stores nationally.
Photo Credits: Jack Hawkins.