Fresh and Zesty Finger Lime Cocktails

Hailing from northern NSW in the Byron Hinterland, Australian Fingerlime Caviar grow, harvest and distribute two of the most amazing freeze dried products: finger lime caviar and Davidson plum – and both work wonderfully in cocktails. And they’re one of our favourite items here at explore DRINKS.

Keeping it local, Australian Fingerlime Caviar has created some of the finest cocktails that use both freeze dried native ingredients and Cape Byron Distillery’s Brookie’s Gin. Sam Curtis, Beverage Manager at Harvest Restaurant in Newrybar, NSW was kind enough to share some of his delicious cocktail recipes

Aussie Negroni

fingerlime recipes

Glass:
Brandy

Ingredients:
30ml Cape Byron Distillery Brookie’s Byron Dry Gin
30ml Applewood Distillery Red Okar
30ml In-house Sweet Davidson’s Plum Vermouth (made with freeze dried Davidson plum powder)

Method:
Add all ingredients to mixing glass and stir for one minute.
Pour over large hand chipped ice block. Garnish with large orange zest twist.

Garnish:
Large orange zest twist

Cape Gimlet

fingerlime recipes

Glass:
Stemless Wine

Ingredients:
45ml Cape Byron Distillery Brookie’s Byron Dry Gin
15ml In-house Davidson’s Plum Liqueur (made using freeze dried Davidson Plum powder)
1/2 Local Red Guava
4 x Local strawberries
1 x Whole Fingerlime
2 x Generous Pinches Fingerlime Dust Salt

Method:

Muddle all fruit in Boston shaker, add spirits and shake for 12-15 seconds.
Garnish with Marigold flower and strawberry.

Garnish:
Marigold flower and strawberry

Brookies G&T

fingerlime recipes

Glass:
Collins

Ingredients:
30ml Cape Byron Distillery Brookie’s Byron Dry Gin
Tonic Water to top

Method:
Dust rim of glass with freeze dried fingerlime.
Build over ice, and garnish with juniper berries and fingerlime.

Garnish: Juniper berries and fingerlime

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