Basic Guide to Australian Native Botanicals
It’s estimated Australia has over 5000 native edible species of flora, an incredible feat for any country. There is also a 60,000 year-old legacy to our native plants, seeds and botanicals. In comparison to say; the Yareta, a tiny flowering plant native to South America (part of the carrots and parsley family), only 3,000 years old. Applewood Distillery.
With many of these native ingredients packing a flavour punch, it’s no wonder we’re starting to see more Australian bush foods making their way into cocktail menus in the form of Illawarra Plum-infused spirit, gins infused with lemon scented gum and finger lime, wattle seed syrups and samphire garnishes, to name a few.
Below is our guide to five readily available Australian native botanicals you can use to introduce this local element to your cocktail list
Finger Lime - the bartenders caviar. This fruit has vesicles that burst with an intense lime flavour. Try using it in a classic like a mojito or caipirinha for an Aussy twist.
Lemon Myrtle - native plant with leaves that have an intense citrus aroma and flavour. This can be made into a syrup and stirred into a martini, or try infusing a vodka or gin with the leaves to create an Aussy flavoured version of your favourite spirit. The leaves also make for simple but beautiful garnishes.
River Mint - native herb with a subtle mint flavour and aroma. Create an Aussy version of the mojito using this easy to find native.
Samphire - native succulent known as sea asparagus, found in South Australia’s salty flats. Crunchy with a salty tang, this is great as an unexpected garnish to bring a savoury, salty element to a cocktail.
Wattleseed - small seed with a nutty and coffee-like roasted flavour, amazing made into a syrup and added into an espresso martini or old fashioned recipe.
The limited edition Archie Rose cocktail menu created to celebrate the great Australian winter is available 1st June - 31st August 2023, book a table to enjoy this experience here.
