Technically, it’s not drinking alone if the bartender is there!
You know the drill…it’s Friday afternoon and time to relax after a long and stressful work week.
What better way to chill out than with a cocktail at your favourite bar or restaurant? Alternatively, you could take the party home and concoct the perfect drink to usher in the weekend.
Welcome to our Cocktail of the Week series, where each Friday we will highlight a cheeky creation to tantalise tastebuds and set the tone for good times.
This week we are celebrating with a mocktail as we embark on Dry July to help raise funds to provide invaluable services to cancer patients, their families and carers. It is as easy as signing up for the challenge, getting family, friends and workmates to donate to the cause and refraining from alcohol for 31 days in support of those going through their own traumatic battles.
From Arrana restaurant in Springwood, comes this delicious mocktail recipe for a Girri Girri Margarita, delivering a native twist on a classic cocktail with lemon myrtle tonic and salt adding a kick to agave blanco in a Murray pink river salt-rimmed glass, garnished with dried lemon and dried lemon myrtle.
Taking inspiration from the beauty and rugged landscapes of the Blue Mountains and past cultures, Arrana on Macquarie Road weaves native ingredients and stories into all of its menus, from food to cocktails. Step into a warm space, where the lighting is soft and the champagne abundant, ideal for a romantic fine dining experience and ponder two degustation-style seasonal menus with wine pairing options.
Opt for the Darrbi four-course menu and delve into drunken duck with mushroom, chestnut and Davidson Plum, paired with a Native Basil Sour mocktail, followed by goats’ cheese, white kunzea, guanciale and sesame, washed down with a Pepperberry Gold Rush mocktail.
