It's fantastically exciting that it's Taste of Sydney time again, despite the miserable Sydney weather and forecasts for a prolonged month, at least, of further miserable weather. Nontheless, I'll be there with gumboots and a poncho as Taste of Sydney hits its fourth year at Centennial Park.
This year brings a bunch of new event features and a restaurant line-up that has a lot of familiar faces but new names to the fold. One stall of which I'm particularly excited to see is the Eau de Vie crew presented by Ketel One vodka.
|Mesha by Eau de Vie|
(Image courtesy of Behind Bars)
See you at Taste of Sydney - rain, hail or shine with a cocktail in hand. Get your tickets and Crowns (1 Crown = $1) at the door or here.
Mesha (by Eau de Vie)
50ml Ketel One Citroen® vodka
20ml fresh pineapple juice
20ml fresh lime juice
15ml triple sec
5 fresh raspberries
Cinnamon Sugar Rim:
Combine equal parts of white sugar and cinnamon powder. Use a lime quarter to moisten the rim of the glass so the mixture sticks.
Muddle the fresh raspberries in your shaker, then add all ingredients with ice. Shake vigorously and double strain in a chilled cocktail glass, ready with the cinnamon sugar rim.