For the latest Mjølner Sydney menu, bar manager Alissa Gabriel wanted to explore unconventional ingredients and play with an array of textures; with this cocktail recipe, Across The Fjord, she ticks off both boxes.
Take the faux almond yoghurt, for instance: Gabriel takes almond milk, sugar and citric acid and thickens it (see the recipe below for how), aiding in a fuller mouthfeel; the almond flavours are complemented by the pine needle fog and tequila infused with native strawberry gum.
Take a look at the recipe below.
For the faux almond yoghurt
Place almond milk and sugar in a pan, bring to a simmer and stir until sugar is dissolved.