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Pan-seared Pancetta-wrapped Barramundi and Lemon Myrtle Citrus Salsa - Chef Recipe by Athol Wark
Evolving over time, this dish heroes the unique local Australian lemon myrtle flavour, alongside ...
40mL Fortaleza Anejo Tequila
20mL Grand Marnier
30mL lime juice
7.5mL agave syrup
Gold leaf citrus salt
Ice cube with 24-carat gold leaf sheet on top
Edible flower
Glass:
Tall, stemmed coupe.
Add all wet ingredients to a cocktail shaker with 5 ice cubes. Quick shake till chilled. Double strain into glass.
Garnish:
Rimmed glass with golden leaf citrus salt, big ice cube with 24-carat gold leaf sheet on top, and edible flower.
Recipe provided by 8 at Trinity