BYRON: The Cocktail Lovers Guide to Byron Bay
COCKTAILS. SHARP, SWEET, FRUITY, CREAMY, FLORAL, HERBAL, OR DISTINCTLY BOOZY. BYRON IS AWASH WITH THEM AND WITH THIS BEACHSIDE PARADISE, ITS BLUE-SKY DAYS AND BALMY NIGHTS INVITING YOU TO CHILL OUT AND IMMERSE YOURSELF IN ALL THAT A COASTAL HOLIDAY SHOULD BE, IT'S TIME TO SHARE WITH YOU OUR COCKTAIL LOVERS GUIDE TO BYRON BAY.
OUR COCKTAIL LIST:
THE GRATEFUL UNDEAD - No Bones - Two rums, a dash of cinnamon, orange and pineapple
ESPRESSO MARTINI - Targa - Vodka, espresso, honeycomb dust
BAM BAM THANK YOU MA’AM - Balcony Bar - Bam Bam Spiced Rum, honey, ginger, lemon syrup, pineapple juice, orange bitters & salt with a dehydrated pineapple shard
MEZCAL MARGARITA - Miss Margarita: A subtle blend of fine mezcal, tequila, fresh lime, salted rim
SALTED CARAMEL WHITE RUSSIAN - The Mez Club - Vodka, coffee liquor, milk, caramel
EX LOVER - Light Years - Gin, Brookies Slow Gin (Plum), watermelon, mint, lemon, egg whits, chilli sugar rim
FRANGELICO SOUR - The Italian - Frangelico, Buffalo Trace Bourbon, lime juice, hazelnut syrup, hazelnut crumble rim
THE BOUNTY HUNTER - Treehouse Belongil - 1800 Coconut Tequila, Kahlua, double shot espresso and coconut infused syrup. Served with grated coconut and chocolate
BROOKIES GIN & TONIC - St Elmo - Brookie’s Dry Gin (Byron Bay) with aniseed myrtle and finger lime
THE WILD ROSE - Rae’s on Wategos - Wild Rosé, Capi Sparkling Tonic, Beirut Rose Water and mint
LYCHEE CHILLI COCONUT MARTINI - Loft Byron Bay - Chilli Infused Soho Lychee Liquer, Organic Tintenbar Vodka, fresh lemon juice, coconut syrup
CHUPA CABRA'S FROZEN PASSIONFRUIT MARGARITAS
INGREDIENTS
200ml good quality blanco tequila
12 passionfruit or two small tins unsweetened passionfruit pulp
Ice
Salt or Tajín seasoning to rim
Syrup:
3 cups white sugar
2-3 cups water
METHOD
The team at Chupa Cabra use a big churning slushie machine to make our frozen margaritas but you can get the same effect with a blender or Nutri-bullet.
Mix sugar and water together, dissolve over low heat. Cool and store in fridge. For margaritas, reserve half a passionfruit per margarita. Pass remaining pulp through a sieve by stirring vigorously until as much orange liquid as possible is removed from seeds. Add this liquid, tequila and 60mls syrup to a blender and cover with lots of ice. Blend until smooth. Wet rim of glasses with a lime wedge, then dip in salt or Tajín. Fill glasses with frozen margarita, garnish with half a fresh passionfruit. Serves 4.
BEACH BYRON BAY'S CHERRY DUSK COCKTAIL
INGREDIENTS
45ml Brookie’s Byron dry gin
10ml Poli Airone Rosso
10ml Crème de Cassis
25ml fresh lemon juice
15ml sugar syrup
15ml Aqua Fava
3 drops cherry bitters
METHOD
Add all ingredients to a cocktail shaker over ice
Shake vigorously
Double strain into a martini glass and garnish with an edible flower
Mix sugar and water together, dissolve over low heat. Cool and store in fridge. For margaritas, reserve half a passionfruit per margarita. Pass remaining pulp through a sieve by stirring vigorously until as much orange liquid as possible is removed from seeds. Add this liquid, tequila and 60mls syrup to a blender and cover with lots of ice. Blend until smooth. Wet rim of glasses with a lime wedge, then dip in salt or Tajín. Fill glasses with frozen margarita, garnish with half a fresh passionfruit. Serves 4.
