cocktail
Vintage Queen
recipe by
BEC HENDERSON & THE TEAM // Seppeltsfield Road Distillers
A cocktail fit for a queen and a community celebration.
Created with a limited-edition Vintage Festival Gin (a collab between Seppeltsfield Rd Distillers and Barossa Vintage Festival), the Vintage Queen cocktail delivers a sweet flavour with nutty and buttery textures, think traditional Bienenstich and German Cake in a glass.
Head Distiller, Nicole Durdin, has balanced the traditions and memories of the past with a modern approach, and crafted a balanced and beautiful gin that heroes classic German baking spice mix.
With Apex Bakery Bienenstich and German Cake the inspiration for the limited-edition Vintage Festival Gin, expect subtle flavours of honey, cinnamon, nutmeg, cloves and a lingering creamy finish with a ‘very familiar’ and equally delicious flavour profile.
Ingredients
- 60ml Vintage Festival Gin*
- 30ml Demerara Syrup (1:2 demerara sugar:water ratio)
- 3 drops Wonderfoam / 1 Egg White
- Honey Macadamia Crumb (fine)
Method
- Shake first three ingredients on ice for 15-20 seconds.
- Fine strain into chilled coupe/martini glass
- Dust with honey macadamia crumb
- Serve.
*Notes
- To make honey macadamia crumb, crush 1/4 cup of honey macadamias and 1.5 tablespoons of vanilla sugar in a mortar pestle until a paste is formed. Press paste between two sheets of paper towel to dry out, before pressing through a fine strainer with a teaspoon to create a crumb/dust.
- *Limited Edition Vintage Festival Gin released exclusively for the 2023 Barossa Vintage Festival. Available for pre-order via www.seppeltsfieldroaddistillers.com.au from March 2023.
