Ingredients:
- 1 orange
- 45mls White Crème de cacao
- 30mls Grey Goose L’Orange vodka
- 15mls Grand Marnier
- 3mls Licor 43
- Burnt Orange Slice
*To make burnt orange slices, slice the orange horizontally as thinly as possible. Place the slices on aluminium foil on a sheet pan. Bunsen burn until crisp. Set aside and let cool. Caramelisation is optional by adding sugar
Combine the white crème de cacao, orange vodka, Grand Marnier and Licor 43 in a cocktail shaker filled with ice. Shake moderately and strain into a chilled martini glass. Float a burnt orange slice on top for garnish.
Burnt Orange Martini
Cucumber Wasabi Martini
- 45mls Belvedere Cytrus vodka
- 20mls cucumber puree*
- 4 seedless grapes
- 10mls simple syrup
- 10mls lemon juice
- 15mls pressed apple juice
Garnish: cucumber twist
*Blend fresh cucumbers with seedless grapes, simple syrup, lemon juice and pressed apple juice.
Shake all ingredients with about 1 gram of wasabi and strain into a chilled martini glass. Garnish with a cucumber twist.
Maça Martini
- 60mls Cachaça
- 15mls elderflower cordial
- 15mls fresh pressed lime juice
- 30mls apple cider
Garnish: apple slice and mint sprig
Shake all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with an apple disc and mint sprig.
Cocktails Updated Weekly
The following cocktails have been carefully sculpted over a period of 4 years by Kris Vanston & professional Mixologists from BarTribe involved with advanced cocktail chefing. These bartenders have worked in some of the most highly respected and award winning bars in the world. Therefore it is the discretion of BarTribe & Southern Cross Studios to insist that the contents of this menu should be kept in complete confidentiality, this menu and all global bar trends created by BarTribe are also copyright protected, and remains the property of Bartribe & Southern Cross Studios at all times.
© Central Studios Australia PTY LTD 2009
