GREEN THUMB COCKTAIL
Bar Bites: Civil and Naval, Lyttelton
![](https://www.cuisine.co.nz/wp-content/uploads/2020/05/Green-Thumb-Cocktail.png)
tags:cocktail
Serves
1Ingredients
30ml Matusalem Platino white rum | |
15ml St Germain elderflower liqueur | |
22ml fresh green apple juice | |
15ml fresh lemon juice | |
2 dashes Bittermens Celery Shrub | |
1 teaspoon 1:1 sugar syrup or liquid stevia | |
¼ teaspoon matcha powder (available in the health food section of any good supermarket) | |
soda, cucumber and herbs, to serve | |
FOR THE SUGAR SYRUP | |
1 cup white sugar | |
1 cup water |
Paired with Polenta-crumbed calamari with wasabi & green tea
Instructions
1. | Put all the ingredients in a shaker, add ice and shake for about 10 seconds until chilled and diluted. |
2. | Double strain into a highball glass over fresh ice. |
3. | Top with soda and garnish with a slice of cucumber, soft herbs and a paper or metal straw. |
4. | SUGAR SYRUP |
5. | Put the sugar and water in a saucepan on a medium heat. |
6. | Stir until the sugar has dissolved. |
7. | Allow to cool, then bottle, label, date and store for up to two weeks. |
Drinks Thomas Hansen, Bartender at Civil and Naval Bites Evan Kiddey, Chef at Civil and Naval / Photography Dean Kozanic
Leave a Reply