Try These 3 Cocktails From The Grove At Home
Fine dining establishment, The Grove, is more than just a restaurant, it is the crown jewel amongst Auckland’s superb culinary scene. Headed by owner, Michael Dearth, alongside Head Chef, Ryan Moore and Food & Beverage Director, Andrea Martinisi, The Grove was recently named 15th in the world on TripAdvisor’s 2021 Travellers’ Choice “Best of the Best” Restaurant’s list and serves up modern French-influenced cuisine in a degustation-style menu. They have also recently extended their offering to a bar snack menu for those looking for a more casual drink and bite after work.
Their extensive wine list and creative cocktail offering is curated by Master Sommelier Andrea and luckily for us, he has shared three of his exquisite cocktail recipes with us so that we can bring a little bit of The Grove home with us.
Sakura in Aotearoa
Ingredients
- 60ML Yuzu Sake
- 15ML Horopito / kawakawa infusion
- 30ML Roots Gin
- 10Ml Sugar Syrup
- 30ml Pink Grapefruit juice
Pour all the ingredients in a stirring glass, stir for a couple of minutes then strain
Presentation & Notes
Glass: Coupette
Add dehydrated black ants to the rim of the glass
Horopito / kawakawa syrup:
Mix together 150 ml of Roots gin 100g of water 100g melted Manuka honey, 10g of dry Kawakawa leaves and 10g of dry Horopito leaves leave the mixture to infuse for 2 hours then strain through a coffee filter.
Islay Ice Tea
Ingredients
- 30ML Port Charlotte 10Yo
- 30ML Drambuie
- 30Ml Bergamot Infusion
- 30ml Lime juice
Presentation & Notes
Pour all the ingredients in a stirring glass, stir for a minute then strain
Glass: glass mug with handle – no straw
Decorate with the large square ice cube with string. Before serving, staple the tea tag to the string.
Under the glass must have a tea saucer with a black napkin on it
Bergamot infusion:
Pour in a jar 500ml of Crème de Bergamot and 30g of earl grey tea leaves, leave to infuse for 24h in the fridge, then strain.
Silk Robe
Ingredients
- 45ml Broken Shed Vodka
- 20ml Alchermes Liqueur or Rose water
- 30ml Fresh Raspberry puree
- 30ml Lime Juice
- 30ml Cointreau
- 60ml Acqua Faba (chickpea water)
- 20ml Apple juice
- A splash of simple syrup
Preparation & Notes
Dry shake the acqua faba by itself until you have a very thick and fine mousse.
Then pour all the ingredients and ice, in the side of the shaker that doesn’t contain the foam, then shake well to incorporate everything.
Glass: large coupette
Garnish with flower petals arranged in a line, off-centre
It should always have a very thick foam.
Try these made by the Master Sommelier himself, Andrea, by booking a table at The Grove now.