Duo from The Collaroy make the Cocktail Earth Cup finals with a sustainable cocktail
Kurtis Bosley and Ben Varela from The Collaroy are Cocktail Earth Cup finalists with a creative drink made from foraged ingredients.
Manly
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Raise your glass to the Foraged Lilly-Man’s Beach.
This pretty pink cocktail made with sustainable ingredients will take on the best eco-friendly drinks in the Cocktail Earth Cup in Queenstown this month.
Cocktail kings Kurtis Bosley and Ben Varela from The Collaroy created their competition entry using a batch of locally sourced bush tucker.
“Bar culture is becoming more sustainable,” Public House Management Group mixologist Kurtis Bosley said.
“We wanted different ways that we could use local ingredients, we have done our research.”
The pair went to Collaroy’s Fisherman’s Beach to forage for lillypilly berries and Manly for tart lemon aspen fruit.
Public House Management Group head chef Ben Varela made a shrub, which is a drinking vinegar, from the lillypilly and steeped the lemon aspen in sugar syrup.
Mr Bosley infused vodka with Hunter Valley rosella flowers and finished the drink with elderflower liqueur. The drink is served in a stemless flute with no ice.
To reach the finals, contestants were judged on the cocktail name, sustainable practices, appearance, recipe, inspiration and consumer appeal.
The competition takes place in Queenstown from August 21 to 24.
The exclusive cocktail is available at The Collaroy. It costs $18.
Tipple time
Foraged Lilly-Man’s Beach
Ingredients
40ml rosella-infused 42 Below vodka, 10ml St Germain elderflower liqueur, 5ml lillypilly shrub, 22.5ml lemon aspen syrup
Mix and serve in a stemless flute with no ice.
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