Monday, 16 October 2006
It's Mixology Monday again and this time the theme is exotic drinks.
I had to think long and hard about this since what is exotic to one person is common to another.
I decided to write about a cocktail that takes something Australian and turns it into a drink and the pavlova martini is the result.
The Arthouse Hotel boasts one of the most interesting and innovative mixologists around. Ben Davidson takes random ingredients and spirits and turns them into delightful signature drinks. He seems to be influenced heavily by the hotel's kitchen and has devised some very interesting cocktail degustation menus, where cocktails are matched to courses of canapès, both savoury and sweet.
In fact, he is a master of liquid desserts such as the blackberry crumble, the sticky date martini, the toffee apple frozen cocktail and, my own favourite, the pavlova martini.
The pavlova is true blue Aussie (it's also an All Black shade of Kiwi too, but let's not go there). What could be better than a base of meringue topped with cream and fresh fruit. Yum!
This strong cocktail combines the delicious elements of the wonderful pavlova into a liquid dessert suitable for any sweet tooth.
Be sure to visit the round-up by Meeta at What's For Lunch Honey?
Anna's guess on Ben Davidson's recipe. Makes 1.
90ml 42 Below Passionfruit Vodka
30ml Crème de Framboise
30ml Alizé Gold
30ml egg white, whipped
1. Combine alcohol with ice and shake until chilled.
2. Pour into martini glass then top with whipped egg white.
3. Garnish with meringue.
Tags: food and drink australia sydney recipe cocktail alcohol vodka pavlova passionfruit liquid dessert mixology monday mxmo mxmoviii