Lemon Myrtle – a Bartender’s Friend
Australian native botanicals have moved into cocktail menus around Australia, and with such fragrant, punchy flavours they’re not going anywhere.
Already a popular botanical in many distilled spirits, particularly on the booming Australian gin scene, lemon myrtle leaves can also be used as a fragrant garnish or sweet and lemony syrup that’s use is only limited by the bartender’s imagination.
Try our native twist on a classic gin and tonic:
Lemon Myrtle Gin and Tonic
– Gin with citrus notes
– Plain tonic water
– 2 tablespoons dried lemon myrtle leaves
– 1 cup water
– 1 cup castor sugar
– Cucumber, cut into ribbons
– Lemon myrtle whole leaves, or mint to garnish
1. Warm the sugar and water in a saucepan on the stove over low heat. Stir until the sugar dissolves to create a simple syrup then add the dried lemon myrtle leaves.
2. Cool and store in an airtight container in the fridge to let the flavours develop. Strain the leaves when ready to use.
3. Add the lemon myrtle syrup to the glass, then add 1-2 shots of gin, and taste. Add more lemon myrtle syrup if you like before topping with tonic water.
4. Garnish with a cucumber ribbon and fresh lemon myrtle leaf, or if you don’t have any, you can use mint.
– The syrup will become more flavourful the longer you leave it in the fridge (up to one week).
– Crack the lemon myrtle garnish leaf before popping in the drink for an extra fragrant lemon myrtle experience.