COTW: French Plantation

Tropical drinks with a touch of retro are currently the preferred style of Saigon Sally’s head Bartender, Michael Forbes.

The (ex Vue, Der Raum) drinks expert has been honing his skill to create drinks that make sippers fantasize of paradise and the old school, within a smartly decorated hidden laneway location.

Patrons can expect light and subtle flavours, with a delicate balance of the five elements that make Vietnamese cuisine unique (salty, sour, sweet, bitter and spicy).

This 80’s cocktail recipe from the Windsor locale surprises with a modern burst of freshness and sophistication; rich, sweet and smoky spice, with a hint of lemon acidity for balance.

Ingredients
30ml Lillet Rouge
15ml Black cardamom & cassia infused Belvedere vodka*
15ml Licor 43
20ml Lemon juice
5ml Sugar syrup (2:1 ratio)
20ml Egg white
Top with soda

1. Combine all ingredients (except soda) in a cocktail shaker
2. Dry shake without ice, to emulsify egg white
3. Shake with block ice
4. Fine strain in to a small sling glass or champagne flute
5. Top with a dash of soda
6. Garnish with a sprig of fresh dill

*For the vodka, infuse 700ml Belvedere vodka with three cassia quills, two cinnamon quills, six black cardamom pods (cracked) and two star anise over one week.

Saigon Sally
2 Duke Street
Windsor
www.saigonsally.com.au