Casablanca

By Shaun Byrne & Gilles Lapalus

Casablanca
I wrote this cocktail in 2014, when we discovered the local fruit and veg’ shop was selling fresh turmeric. If you haven’t used it before, it is incredible, with a huge amount of flavour, spice and colour. I served this cocktail at my wedding this year and it was, without a doubt, the most popular cocktail of the day.

30 ml (1 fl oz) Maidenii sweet vermouth

30 ml (1 fl oz) The Botanist gin

30 ml (1 fl oz) Turmeric Tisane (see below)

15 ml (½ fl oz) lime juice

45 ml (1½ fl oz) soda water (club soda)

ice cubes, to serve

Vietnamese mint sprig, to garnish

 

Tumeric Tisane

(Makes Approx. 400 ML/13½ FL OZ)

60 g (2 oz) fresh turmeric root

300 g (10½ oz) caster (superfine) sugar

30 g (1 oz) mint leaves

 

First, prepare the turmeric tissane. Peel and grate the turmeric (wear gloves, or you’ll end up with bright-orange fingers). Combine the sugar with 300 ml (10 fl oz) hot water in a large bowl and stir until dissolved. Add the grated turmeric and mint leaves, cover, and leave to infuse for 1 hour.

Strain the syrup through a fine-mesh sieve into a sterilised glass bottle and seal tightly. Store in the refrigerator for up to 1 week.

To make a Casablanca, combine all the ingredients except the soda water  and ice in a chilled Collins glass. Gently pour in the soda water and carefully top with ice cubes to retain the fizz. Serve garnished with a sprig of Vietnamese mint.

 

This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU

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