Introducing Hayman’s Eucalyptus MartiniSeptember 13, 2011
I went to Hayman’s Club Lounge to try the signature cocktail there, the Antipodean.
Club Lounge’s Manager Matt Hughes is the mastermind behind the Antipodean. The concoction is his take on the traditional martini, inspired by Hayman’s natural environment.
“We collect gum leaves from trees right here on the island. Then I use them to make a eucalyptus infused sugar syrup,” he says as he pours the ingredients into a Boston Shaker.
“I love that this cocktail pays homage to the Australian bush but it’s still very refined and sophisticated,” he says, shaking up his creation.
“I actually got the idea for the cocktail from some eucalyptus incense I was burning while sipping on some gin. I thought the flavours might work well together,” he explains, adding ice to the beverage.
Matt pours the mixture into a chilled martini glass and garnishes it with a single gum leaf.
The cocktail is absolutely delicious! The pepperiness of the eucalyptus compliments the gin perfectly.
“It’s a whole new way of experiencing nature,” says Matt with a laugh.
The cocktail is so tasty I ask Matt for the recipe. He tells me everything except how to make his secret Hayman sugar syrup.
“You’ll have to come and try it for yourself.”
- 60mL Tanqueray 10 Gin
- 30mL Hayman sugar syrup
- 15mL Fresh lime juice
Shake ingredients with ice. Strain and pour into chilled martini glass. Garnish with one gum leaf and serve.
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