Photo by Melbourne Cocktail Festival
Make Cocktail: Bloody Miri by Golda
By Co-lab Pantry x MCF
In partnership with Melbourne Cocktail Festival, we present the Bloody Miri by Golda:
Makes 1 Cocktail
+ WHAT YOU NEED
- Vac machine
- Bar spoon
- 80ml Tomato Consommé
- 50ml Za’atar Vodka
- 15ml Fermented Zhug
- 10ml Lemon juice
- 8ml Fennel syrup
- 8ml Basil syrup
+ INGREDIENTS (FOR FERMENTED ZHUG)
- 200g Long red chillies
+ INGREDIENTS (FOR BASIL SYRUP)
- 300ml Simple syrup
- ½ Bunch basil
+ INGREDIENTS (FOR FENNEL SYRUP)
- 50g Fennel fronds 200ml Simple syrup
+ INGREDIENTS (FOR ZA'ATAR VODKA)
- 100g Za’atar powder 400ml Vodka
+ METHOD (FOR TOMATO CONSOMMÉ)
- Roast 500g tomatoes at 160°C until soft.
- Transfer to a saucepan with 100g chopped onion and 50g chopped fennel and stir over medium heat until soft.
- Add 1L water, then simmer to reduce by half. Strain into a clean pot.
- Whisk in 2 egg whites, then heat until solids come to the surface in a ‘raft’. Strain.
- For Fermented Zhug: seal chilli with some salt and pepper in a bag and leave for 2 weeks to ferment. Strain off liquid.
- For Basil Syrup: heat syrup, add basil, turn off, and leave overnight. Strain.
- Make the Tomato Consommé.
- For Fennel Syrup: blend fennel and syrup together. Strain through oil filter.
- For Za’atar Vodka: combine ingredients and compress in a vac machine.
- Stir ingredients with ice. Pour into glass.
- To serve, Golda like to top theirs with a tomato cracker and some olive salsa.
Discover Golda at 162-164 Commercial Rd, Prahran.
Melbourne Cocktail Festival is a celebration of Melbourne city’s brilliant cocktail scene, its world-class bars and the talented bartenders behind them. Each year at MCF, the bespoke drinks designed for the festival are created with seasonality, creativity and taste at the forefront. Every year, the recipes for these drinks are shared with us so that wherever you are – at home, at work or on the road – you can drink extraordinary cocktails from Melbourne’s best bars.