I’m delighted to be back on Diageo Bar Clips for Diageo Bar Academy. This time, I’m presenting ‘Rainforest Drops’, a Finger Lime cocktail I created using this Australian native fruit straight from my garden.
At the time of publishing this article, this video has had over 45K views on Facebook alone (ref: https://fb.watch/mM_JUQzPbv/). My segment starts at 8:40.
Video courtesy of Diageo Bar Academy (website).
Rainforest Pearls Finger Lime Cocktail Recipe
Original recipe created by Corinne Mossati for Diageo Bar Academy, as seen on Diageo Bar Clips
Ingredients
- 45 ml Don Julio Blanco Tequila
- 15 ml fino sherry
- 15 ml finger lime oleo saccharum*
- 10 ml lime juice
- sea salt
Glassware: rocks glass
Garnish: dehydrated finger lime pearls from the oleo saccharum on a mother of pearl caviar spoon
Method
* For the finger lime oleo saccharum, thinly slice the finger limes lengthways, add them to a vacuum seal bag with half the weight in caster sugar, vacuum and seal. Squeeze down on the fruit to pop the vesicles and release the juices and leave overnight. Strain and bottle. Dehydrate the solids for the garnish.
Add ice and stir. Strain into a rocks glass with a large ice cube. For the garnish, I’m using dehydrated finger lime pearls from the oleo saccharum on a mother of pearl caviar spoon.
