Land of the long white cloud

Land of the long white cloud

By
From
Botanical
Photographer
William Meppem

This cocktail was created for the 42 Below Vodka Cocktail World Cup Competition, using feijoaflavoured vodka and fresh apple juice. Feijoas originate from South America and are now grown here in the Northern Territory. The name of this cocktail comes from the apple foam that sits on top of the finished cocktail.

Ingredients

Quantity Ingredient
1/4 granny smith apple
45ml feijoa vodka
15ml sour apple liqueur
handful coriander leaves
handful flat-leaf parsley
30ml cloudy apple juice
10ml white cranberry juice
granny smith apple foam and coriander leaf, (see Note) to garnish

Method

  1. Muddle the apple in a glass. Add all remaining ingredients, except the apple foam and garnish, and shake with ice.
  2. Strain into an old-fashioned glass filled with ice. Spray the apple foam over the drink and garnish with a coriander leaf floating on the foam.

Chef’s note

  • To make the apple foam, dissolve 14 gelatine leaves in 1 litre of apple juice (this will make enough for several drinks). Transfer to a foaming canister and spray on top of the cocktail.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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