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Lemon Lime & Bitters ‘Down Under’

August 03, 2018 | 0 Comments

Dry July may be finished but we still ❤️ mocktails!  Refreshing and alcohol-free they’re always a favourite thirst quencher.  It’s fun to give a classic a local new ‘look and here’s our translation of the timeless Lemon Lime & Bitters combo with a ‘Down Under’ twist! 

We start with the traditional LLB 101 recipe.   With 3 basic ingredients it’s a quick and easy drink too.  Our special ‘flavour difference’ comes from our local Aussie ingredient ‘modifications’. 😋

We have swapped basic lime cordial for very own Rainforest Lime Shrub.  Based on a historical recipe and made with the indigenous Australian Bush Limes, its taste is flavourful and uniquely vibrant. 

We’ve picked a local (OK Melbourne) instead of the traditional lemonade too. It's a multi-cultural choice, Capi’s Yuzu soda, for a ‘same/same but different’ finish.   The Japanese fruit flavoured drink has a lighter taste while still citrus 'tart'. 

Our bitters however, are the classic and timeless Angostura.  Why play with perfection?! 😍

LLB Oz 'ified'

 LLB OZ ‘ified’

INGREDIENTS:

20ml                     Rainforest Lime Shrub (AU tbsp)

4 - 5 dashes        Angostura Bitters

30 – 40ml            CAPI Yuzu ‘Lemonade’/soda (approx.)

ICE

 

DIRECTIONS:

  1. Add ice to a tall glass.
  2. Add Angostura Bitters + Rainforest Lime Shrub to ice-filled
  3. Top with CAPI Yuzu soda.
  4. Add swizzle stick to stir.

Enjoy!


                                            

    Tagged: Angostura Bitters, bitters, Capi, Dry July, mocktail, Rainforest Lime Shrub, Yuzu

    Christmas in July vs Dry July

    July 23, 2017 | 0 Comments

    July is a VERY busy month. If you’re not into skiing, July can be all about short days and cold nights. Just when all you want to do is bundle up and binge watch TV in front of the heater, ‘events’ pop up.

    Did you partake in this month’s Dry July for charity?   Were you invited to a ‘Christmas in July’ dinner or luncheon. Or maybe you were doing the organising for these events.   How did you go?

    Our contribution to the menu works for both events. Mulled Apple Hot Toddy is perfect because:

    • It’s seasonal thanks to it’s traditional ‘holiday’ flavours and perfect for winter
    • It’s non alcoholic

     

    Everyone can enjoy a cup from 4 to 104 (and beyond). Plus it’s quick, easy and inexpensive to make.

     

    Mulled Apple Hot Toddie

    1 Litre             Apple Juice

    3 Tbls             Mulling Spices (Herbies)

    3 Tbls              Riberry Shrub

    3                      Lemon Myrtle Leaves (Herbies)

     

    1. Combine all ingredients and microwave for 15 minutes Medium/High
    2. Cool and refrigerate until needed.
    3. Reheat approx. 10 minutes on medium/high (microwave) or gently simmer on stove.
    4. Strain flavour elements out and serve warm.

      

     

    This mocktail is the reworked traditional Mulled Wine favourite with an added touch of Oz.   Our base is  Apple Juice and the customary ‘mulling’ spices (cinnamon, allspice orange peel, etc.) thanks to Herbies.  We added dried Lemon Myrtle Leaves for their unique citrus flavour and our Riberry Shrub's clove spiciness for a bit of extra Australian flavour.  

    Remember to serve it warm and don’t forget the presentation.  Our cup is the T2 Chai Henna Gold Mug

    Seconds anyone?

     

     

    Tagged: Apple Juice, Christmas, Christmas in July, Dry July, Lemon Myrtle, mocktail, Mulling Spices, Riberry Shrub