It might surprise you to know that I was creating drinks recipes long before food ones. I used to be a cocktail bartender and ran an amazing little cocktail bar in Sydney’s Potts Point, since closed – what a way to make one feel a little old, right? I went on to write lists for others, including my amazing friend Christine Manfield, one of Australia’s most celebrated chefs and the beautiful Gourmet Traveller magazine. Fun times. BUT, what can I say? The work I have chosen to do in its place – this work, is more fulfilling than I ever imagined work could be, so I don’t regret moving on for a second.
Trophies in the pool room aka the sunroom which doubles as my office!
This cocktail that I’m sharing with you isn’t one of mine. It’s my husband’s. We met when both competing in the Bartender of the Year 2004 competition. He is still in the industry promoting quality over quantity with Campari Group.
Ollie is as much a real foodist as I am. When I got back from being away this week, there was stock brewing on the stove. There were various home cooked leftovers in the fridge. He gets it and it’s awesome. I’m getting him to write a guest post soon as a ‘husband who’s wife was enlightened’ and why he climbed on board.
So… far too much rambling on, I know… Cocktail.
He created this cocktail to layer over the top of a blood orange sour for an event last night, and there was some left after the event. So I had a taste of it as is and thought: YUM! This is great on its own! Then he told me the ingredients, and I laughed – he’d let our wholefood eating ways, jump into his drinks creations. Almond milk. Rapidura syrup. Cynar.
Cynar (pronounced chinar) is a bitter artichoke liqueur, used as a digestive drink. Artichoke stimulates bile production so it’s a handy thing indeed in moderation. Google the best place to get it near you.
Here’s the recipe, which I’ve transposed to ensure anyone can make it at home with a good jar, the ingredients, and some ice.
Let me know how you get on and thanks hubby for this delicious cocktail.
Here’s the man in action
Creamy Dairy Free Digestif Cocktail Recipe
- 150 ml almond milk
- 60 ml cider
- 15 ml rapidura syrup (melt rapidura and water 1:1 ratio in a saucepan and pour into a little bottle or jar to keep) - *You could make a syrup with 1:1 ratio rice malt syrup to water for a fructose free syrup
- 1/2 egg white (think ‘a blob’ and please if using eggwhite, use only organic, pasture raised eggs. If in doubt, don’t use)
- Place all ingredients into a big jar that will fill at least 8 ice cubes
- Once all ingredients are in the jar, add the ice
- Put the lid on the jar and shake really vigorously
- Either pour all the contents, with the ice, into a big tumbler, or strain by holding the lid over the jar and just let the liquid into a flute like I’ve done here.
- If you’ve got a proper cocktail shaker, use by all means.
- Sprinkle a little cinnamon to finish.
- Voila. Enjoy this delicious, light yet creamy digestif cocktail. If you’re going to dabble, make it red wine or something usefully medicinal like this, right? Make sure you have a good couple of alcohol free days per week too – Forgive the reminder but I have a duty of care!