With summer just around the corner, we thought it would be a good idea to share a rather delicious plant-based cocktail recipe with you. Lemon Myrtle Lemonade tastes as good as it sounds. Served up with gin, sparkling water and finger limes – it is guaranteed to hit the spot.
Recipe and specs by the clever crew at Trolley’d
Backhousia citriodora – Lemon Myrtle is a native Australian tree that can be found in gardens and parks near you. With a sweet citral fragrance and taste the leaves make for excellent tea and/or cocktails.
To make this fine beverage you will need:
10-15 lemon myrtle leaves
250g sugar (we used coconut sugar to add caramel overtones)
4 finger limes (we added these because they are fabulous)
Four Pillars Rare Dry Gin
Sparkling mineral water
Massive ice cubes
How to do it:
Myrtle Sherbet: Pick Lemon Myrtle leaves, give them a wash, pour over 250ml boiled water, leave to steep to create your myrtle tea. Peel the rind of five lemons, cover with 250g sugar, muddle then sit to rest and draw out the lemon oil. Then mix the myrtle tea with the lemon sugar and strain.
Now to bring it all together.
Cocktail: Add finger lime caviar and muddle with 30ml myrtle sherbet and 30ml Four Pillars Gin. Shake with ice, massive ice cubes are preferable and rather chic. Pour into a lowball glass and top with sparkling water.
Enjoy responsibly, in a beautiful garden on a warm evening with light jazz playing in the background.