The Calling by Thomas Opie

The runner up of the 2019 CAPI Open, this was one of Thomas Opie’s incredible cocktail entries.

CAPI_Open Thomas Opie Cocktail Competition Drink Entry

Ingredients

  • 15ml saffron/juniper infused Stolen White Rum
  • 10ml Adelaide Hills Bitter Orange
  • 20ml echinacea tea infused Antica Formula Vermouth
  • 10ml housemade Illawarra plum jam
  • 2 drops saline solution
  • 30ml CAPI Native Tonic reduction

Directions

  1. Infuse rum with saffron and juniper.
  2. Steep the echinancea tea in Antica Formula overnight.
  3. Make a syrup with 1L water and 400g sugar, while steeping 2 cups of Illawarra Plum in the syrup.
  4. Add half tbsp of pectin to syrup and 100ml lemon juice.
  5. To make the CAPI Native Tonic reduction, reduce 500ml of CAPI Native to 250ml, adding 1/2 cup white sugar.
  6. Add all ingredients to a shaker, and shake for 10 seconds.
  7. Double strain into a Nick and Nora glass.
  8. Garnish with spritz orange peel and pegged dehydrated orange.

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