The Birth of Venus

Ingredients

  • 30 ml Lillet Blanc;
  • 15 ml Fiorente liqueur;
  • 30 ml Apple Shrub;
  • Top Cava

Garnish: Golden Wattle

Technique: Sous Vide, Shake and Double Strain

Glassware: Long Stem Coupette

 

The Inspiration

Inspired by the legendary artwork from Botticelli.

This painting, dated back to 1480, is currently housed at the Uffizi Gallery in Florence. It’s often chatted about alongside another artwork by the same artist called “La Primavera” (The Spring); a symbol of the lush growth of spring. These paintings are among the most famous in the world. You’ve probably had one as a mouse pad at some point!

From this, I wanted to capture the vibrant colours of spring with a cocktail that truly embodies The Spring, not just in its hues but also in its flavours and aromas.


The Homemade Apple Shrub.

Ingredients:

  • 1kg Pink Lady Apples
  • 375g Apple Cider Vinegar
  • 750g Verjuice
  • 1kg Caster Sugar
  • 25g Sea Salt

Instructions:

  1. Slice the apples into small pieces and place them in a container with sugar and salt.
  2. Let the mixture rest for at least 1 hour.
  3. After 1 hour, add vinegar and Verjuice to the container.
  4. Use a hand blender to blend the apples and vinegar together until smooth.
  5. If available, seal the mixture in a vacuum-sealed bag. Otherwise, transfer it to a sealable container.
  6. Refrigerate the mixture for at least 8 hours before straining off the fruit pulp. (This allows skins contact and builds flavour).
  7. Strain the mixture through a chux cloth to remove all solids.
  8. Bottle the liquid and refrigerate.

The Golden Wattle

Not just a stunning and vibrant flower, the golden wattle holds a treasured spot as Australia’s national floral emblem. With its vivid hue and unique fragrance, the wattle embodies resilience, optimism, and a sense of unity.

It’s also one of the earliest signs of nature doing its course in Spring, as parks turn yellow and birds sing free.
Some of my most cherished memories involve foraging these flowers with friends and colleagues before service, adding a fresh and unique touch to our bar experience.

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