This summer spritzer is a little like a cocktail called a tatanka, which is just bison grass vodka (yes, there is such a thing) and apple juice.
- 60 ml (¼ cup) vodka (I like McHenry’s Puer Vodka from Tassie)
- 160 ml (⅔ cup) cloudy apple juice
- 160 ml (⅔ cup) soda water
- crushed ice
- cinnamon quills, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all ingredients in a cocktail shaker and shake for a few seconds. Serve immediately, perhaps with cinnamon quills as swizzle sticks, if desired.
Photography Alan Benson. Food preparation Sadie Chrestman. Styling Michelle Crawford.
As seen in Feast magazine, Dec/Jan 2014, Issue 38.