Cupitt’s, a boutique winery, brewery, fromagerie, bar, restaurant and wedding venue is located where coast meets country near Milton on the NSW South Coast.
It’s a pretty spot with views overlooking the nearby Budawang Ranges, Burrill Lake and the Milton farming countryside.
Similar to the paddock to plate approach to cooking and dining, Cupitt’s also embraces the garden to glass philosophy of bringing garden fresh fruits and herbs from the extensive on-site Kitchen Garden, into the restaurant and bar.
You can infuse base spirits with seasonal garden produce and is a beautiful way to inject vibrant flavours into drinks.
Inclusions could be lemony herbs such as verbena and lemon thyme or you can extract sweetness from mint and spearmint or floral notes from chamomile, lavender and elderflower.
“Vodka, gin and tequila provide a great spirit base and take on the flavours from the infused produce quite easily," Cupitt's restaurant manager Anthony explained.
"You can try simple fruit infusions like mandarin peel or berries and then add to champagne to create a flavourful spritz.”
Cupitt’s have created a cocktail called ‘Beauty and the Beast’ after Anthony and garden guru, Adrian collaborated on the idea of infusing tequila with orange blossom and kaffir lime leaves, both in abundance in the Kitchen Garden.
“You have to include the rose sugar and salt for the rim as that takes it to the level of heaven in a glass!” Anthony added.
Cupitt's Beauty and the Beast cocktail recipe:
- 45ml orange blossom and kaffir lime infused Reposado tequila.
- 15ml cointreau.
- 30ml lemon juice.
- 15ml rose geranium syrup (sugar, water and rose geranium leaves)
- Pour all ingredients into shaker with ice and shake for 15 to 20 seconds.
- Double strain into a coupe glass rimmed with a rose geranium, salt and sugar mix (dried rose geranium leaves blitzed with salt and sugar).
