COCKTAIL RECIPE CREATED AND SUPPLIED BY ANIMUS DISTILLERY

 A beautifully refreshing composition of dulcet tones for the palate, named after blues legend, Billie Holiday.

Ingredients:

60ML ANIMUS MACEDON DRY GIN

30ML FRESH LEMON JUICE

20ML SIMPLE SYRUP

2.5ML CREME DE VIOLETTES

14 BLUEBERRIES

2 TABLESPOONS DICED CUCUMBER

2 DASHES LAVENDER BITTERS

GARNISH: CUCUMBER AND BLUEBERRY

COUPETTE GLASS

Method:

Muddle blueberries and cucumber before adding the remainder of the ingredients into a cocktail shaker with a generous dose of ice. Shake it, shake it, shake it. Double strain into a coupette glass and garnish with a skewered slice of cucumber and blueberry. Consume in the sun with a large summer hat and some friends.

Animus Distillery and Bar, 1/89 Piper St, Kyneton;
Wed- Thu 4pm-9pm, Fri 4pm-11pm,
Sat 12pm-11pm; Sun 12pm-8pm;
animusdistillery.com