Images by Christopher Pearce
The drinks listing at Caterpillar has been pulled collectively by Italian import and well-known business determine Lello Arzedi (previously Will’s at Coogee Pavilion), who’s now the Swillhouse Beverage Director. The drinks listing is all about enjoyable with a nudge in the direction of basic ‘90s cocktails. Assume frozen Pina Colada, Watermelon Martini, Mango Martini, or the Zombie on faucet. When you’re fortunate sufficient to get a cross into the Bamboo Room (the 30pax tiki bar in the back of the venue), you’ll be able to strive the Caterpillar Downfall, a minty inexperienced frozen delight.
1: Caterpillar Downfall
45ml White Rum
20ml Peach Liqueur
10ml Salted Manuka Honey Cardamom Syrup*
45ml Pineapple Puree
15ml Lime Juice
15 leaves Mint
Batch rum, liqueur & syrup. Mix 75ml batch and all the remainder of the substances collectively within the blender with 12 ice cubes. Garnish, umbrella and straw
*SALTED MANUKA SYRUP – (500ml Manuka Honey, 500ml Water, 5 cardamon, 1 gram salt) Mix water max pace water with cardamom. Let the combination relaxation for half-hour, then pressure it by a filter. Lastly, mix the infused water with honey and salt.
2: Watermelon Martini
40ml Pink Peppercorn Vodka*
17.5ml Cinzano Dry 1757
3ml Saint Felix Bitter
45ml Watermelon water*
All substances are batched collectively and saved within the freezer at -5 levels. Pour 105ml into chilled coupette. Garnish with a watermelon wedge.
*PEPPERCORN VODKA – Pour 1L of Vodka right into a vacuum bag and add 2.5g of pink peppercorn. Enable it to infuse in a single day at room temperature. The subsequent day, pressure the combination by a cone filter.
*WATERMELON WATER – Peel the pores and skin off the watermelon and juice it utilizing a juicer. Add Ascorbic acid and pectin to the watermelon juice. Combine nicely and let it relaxation for 20 minutes within the fridge. After resting, pressure the combination by a filter.
3: Zombie Highball
10ml Appleton signature
15ml Pampero Blanco
2.5ml Wray and Nephew
2.5ml Maraschino Luxardo
15ml Apricot liqueur
5ml orange curacao
5ml Eucalyptus Grapefruit sugar 1-1*
15ml Magic Water*
30ml pineapple juice
75ml water
Mix all of the substances in a Keg 19L Ball Lock Cornelius “corny” keg X 100 Parts. add 1.25 gm of Xanthan Gum. Carbonate for twenty-four hours at -2 levels. Hook up with faucet and pour.
* MAGIC WATER – 1L water + 20g Malec Acid + 5g Citric Acid + 7.5g salt
4: Pina Colada
15ml Rum
30ml Blanco Rum + dry fig leaf*
5ml Wray and Nephew
15ml Tio Pepe Fino Sherry
30ml pineapple purée
15ml Lime Juice
2 scoops Coconut Sorbet
3 drops Blue Curacao
Mix rums and sherry. Add to blender with the remainder of substances with 12 ice cubes and mix. Add 3 drops of blue curacao into the underside of the glass, pour within the blended drink, and garnish with a pineapple slice, umbrella, and straw.
*FIG LEAF RUM – Dry fig leaves infused with Pampero Blanco in a single day in a vacuum bag. Day after pressure and bottle it.
