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High Spirits: Ruby Citrus Smash

6 September 2006

High Spirits

A long love affair with cocktails has taught Grant Collins, Manager of Zeta Bar at the Hilton Sydney about the importance of using quality ingredients in his recipes.

Grant was in Auckland in August for the inaugural BarShow held over two days at the Viaduct Alinghi Base. Cornwall-born but now Australian, Collins is often described as the ‘uber bartender’.

“Cocktails are always going to be very light and easy to drink. A cocktail is always about balance. You first pick your base spirit of 40ml. Then you have 15ml of syrup or liquor.

Then your juice and you can play with that. It shouldn’t be too sweet or too sour, too strong or too weak.”

NZ Fashion week begins at the same venue 19 September and Grant has developed a recipe for Fashion Week featuring grapefruit.

Ruby Citrus Smash

40 ml South gin
20ml peach liquor
10ml Campari
45 ml Ocean Spray Ruby Red Grapefruit
2 tsps raw sugar
Dash of lemon juice
Slice of fresh grapefruit

Muddle fruit in a boston shaker, then add all ingredients with ice. Shake a strain in a cocktail glass. Garnish with fresh grapefruit.

Ocean Spray: Official juice of Air New Zealand Fashion Week

ENDS

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