This delicious cocktail recipe comes to us from Arthur Wynne, mixologist at the latest addition to the Newcastle dining scene: MEET Restaurant & Bar.
35ml Beefeater Gin
15ml Luxardo Maraschino Liqueur
5ml Soho Lychee Liqueur
15ml calamansi juice
60ml sugar cane juice
Bagasse (left-over sugar cane pulp)
Add all ingredients to shaker, add ice and shake hard till cold and strain into glass over ice. Garnish with bagasse, dehydrated fruit and a sprig of mint.