The ‘Thommo’ Bush Tucker Cocktail is a gin-based cocktail that combines Aussie flavours in a tall and refreshing drink to enjoy on Australia Day.
The ‘Thommo’ Bush Tucker Cocktail – Photo © Cocktails & Bars
Taking inspiration from the Tom Collins cocktail, this year’s Australia Day cocktail is a tall and refreshing built drink made from 100% Australian ingredients while being on trend with highballs and long drinks. It combines Australian gin with eucalyptus and lemon myrtle raw honey water, lengthened with soda water and garnished with a lemon myrtle leaf and Tasmanian pepperberries.
The lemon myrtle or backhousia citriodora has become a ubiquitous ingredients in gin, vermouth and many cocktails with an Australian flavour. The Australian native ingredient has the highest amount of citral of any other plants and imparts a citrusy flavour. We’ve paired it with raw Australian honey for sweetness, eucalyptus for a fresh menthol note, and Tasmanian pepperberries for a touch of heat and spice to cut through the sweetness.
To make the honey water, raw Australian honey and water are gently heated with Eucalyptus Drops until the lolly is completely dissolved and all the ingredients are well combined. The liquid is then left to cool and infuse with a crushed lemon myrtle leaf.
The ‘Thommo’: Bush Tucker Cocktail can be enjoyed at a BBQ, in the garden or by the pool on Australia Day.
‘Thommo’ Bush Tucker Cocktail Recipe for Australia Day
Original recipe created by Cocktails & Bars
Ingredients
- 45 ml Australian gin
- 15 ml eucalyptus and lemon myrtle honey water *
- soda water to top
For Eucalyptus and Lemon Myrtle Honey Water
- 60 ml raw Australian honey
- 120 ml water
- 1 whole lemon myrtle leaf, crushed
- 2 sugar free Eucalyptus Drops
Glassware: Collins glass
Garnish: whole lemon myrtle leaf and cracked Tasmanian pepperberries
Method
To make the For Eucalyptus and Lemon Myrtle Honey Water, in a small pan, gently heat the raw honey, water and eucalyptus drops until completely dissolved. Bring to the boil then remove from heat. Add the crushed lemon myrtle leaf and leave to infuse for 4 hours or longer. Strain using a cheesecloth and store in a swing top glass bottle in the fridge.
To make the ‘Thommo’ cocktail, build in a Collins glass over ice by adding the gin, eucalyptus and lemon myrtle honey water, soda water and giving it a gentle stir. Garnish with a whole lemon myrtle leaf and cracked Tasmanian pepperberries.
