Cocktail of the week: State of Matter

With the Melbourne Food and Wine Festival around the corner, we’ve asked Lily Blacks bar to give us a sneak peak into their cocktail creation, “State of Matter”, for the Immersery Bar at Queensbridge Square.

The drink has been designed to be served either hot or cold, but this week we’ll be featuring the cocktail served cold.

It’s a punch style drink, dry and citrus focused with subtle tannins from the tea. Balanced out with smoked salt, this drink is served up in a coupette with a pellet of dry ice, to further cool the drink and create a gaseous fog to provide theatre.

Ingredients:

45ml Tanqueray15ml
Colombo Orange liqueur
12.5ml Camomile syrup
10ml Bushfire Breakfast syrup (black, lemon myrtle and Russian caravan tea blend)
1/2 pipette Master of Malt Clove bitters
1/2 pipette Master of Malt Corriander bitters
10ml Dolin Dry vermouth
3 grinds smoked salt

Method:

Add all ingredients to shaker and shake. Pour into coupette. Coupette will have a pellet of dry ice to create fog. Sprinkle cracked black pepper over the top and serve.

“State of Matter” will be featured on March 6 at Queensbridge Square during Melbourne Food & Wine Festival,  joined by the Perth team from the Mechanics Institute Bar.