The only Melbourne Cup cocktail you'll need this year
makes
1 cocktail
The Emirates James Steeth cocktail
Named after the designer of the current Emirates Melbourne Cup, James Steeth, we couldn't think of a better way to celebrate the race that stops the nation this year. Recipe from the Emirates Marquee at the 2017 Emirates Melbourne Cup.
Ingredients (11)
- ½ sheet edible gold flakes, torn (optional)
- 1½ tbs Lillet Blanc (French aperitif, from liquour shops)
- Pinch edible gold pearlescent powder (optional)
- 1 tbs rhubarb and pear syrup (see below)
- 1 tsp sugar syrup (see below)
- Topped with Mumm Champagne (substitute sparkling white wine)
Rhubarb and pear syrup
- ½ cup each chopped rhubarb stalks and pear
- ½ cup (110g) caster sugar
- ½ cup (125ml) apple cider vinegar
- ½ cup (125ml) vodka
Sugar syrup
- 1 cup (220g) caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the rhubarb and pear syrup, combine all ingredients in a glass or plastic bowl, stirring until well combined. Cover and stand overnight to infuse, strain through a fine sieve over a measuring jug, reserving liquid (store covered and chilled for up to 1 month).
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2.For the sugar syrup, combine sugar and 1 cup (250ml) water in a saucepan over medium-high heat. Cook, stirring constantly, for 2 minutes or until sugar has dissolved. Bring to the boil, transfer to a heatproof bowl and stand to completely cool (store covered and chilled for up to 1 month).
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3.Lightly brush serving champagne glass rim in water then dip in edible gold flakes if using.
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4.Add Lillet and stir through gold powder if using. Add rhubarb and pear syrup, sugar syrup and then top up with champagne to serve.
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