“Do not consume less than thirty minutes before you go swimming,” advises Harriet Leigh, Head of Hospitality at the Archie Rose Distillery. She’s speaking in regard to a summer cocktail that’s remarkable for its redolence of long days spent by the sea. Leigh devised the recipe as a means of showcasing Coast, a tincture developed as part of the distillery’s Summer Gin Project – a two-part, limited edition series that showcases both Australia’s most challenging season (summer, naturally), as well as its two most distinctive natural environments (the bush being the other half).
“When you approach the glass you are greeted with the sushi train trundle of the nori seaweed garnish,” Leigh explains. “The first sip is the overwhelmingly petulant gentian kick of the Suze, the middle palate is the joyful cherry blossom waft of the Manchino Sakura, and it’s all connected, ingeniously, with the saline fruit whack of Coast. Bravo.”
The HAROLD HOLT
Simply stir the three ingredients over ice, strain over a large ice cube and garnish with a sheet of nori.
30ml Archie Rose Summer Gin Project: Coast
30ml Mancino Sakura Vermouth
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