Pretty, pink and full of flavour, this is your sweet summer cooldown.
Vivid, vibrant and seriously delicious, the Blush Hour is a twist on the classic Tom Collins.
Featuring Seppeltsfield Road Distillers’ Barossa Dry Gin, this striking cocktail pairs the zesty lift of fresh lemon with the exotic sweetness of dragon fruit and a subtle hint of apple.
Finished with a splash of soda for a refreshing sparkle, it’s a beautifully balanced serve that turns every sip into a moment worth savouring. It’s bright, playful and unmistakably SRD.
Ingredients
• 60ml Barossa Dry Gin
• 30ml Lemon Juice
• 30ml Summer Dragon Syrup*
• 15ml Apple Liqueur
• Soda Water
Method
- Place all ingredients into a shaker
- Add Ice and shake for 20 seconds
- Add ice to a Hi ball glass
- Strain cocktail into glass
- Top with soda water
- Garnish options with a sprig of rosemary
Summer Dragon Syrup
• 200ml Water
• 200g Cane Sugar
• 50g Dehydrated Dragon Fruit
• 25g Dried Hibiscus Flowers
• 25g Dried Elderflower
• 25g Fresh Blueberries
Method
- Add all ingredients to a pan over medium heat and stir continuously until sugar is dissolved, ensure to break up blueberries to extract flavour.
- Take off heat and leave for 3-4 hours, or preferably overnight.
- Give a final mix and then strain into a serving bottle. Syrup will store well for up to a month if kept cold and make 6-7 drinks.
