“It’s our absolute bestseller and it has a funky mustache stenciled on the frothy top, made of raspberry and beetroot dust,” says Roman Tazhdynov, owner-operator of small bar on Gresham Street in the West End.
According to the bar’s cocktail menu, it’s “not too sweet and not too sour”.
35ml Dubonnet (or sweet punchy vermouth)
25ml lime juice
25ml sugar syrup
25ml egg white
2 dashes of rhubarb bitters
Shake ingredients together and strain into cocktail glass.
Bibliotheca Bar and Book Exchange is at 27 Gresham Street.
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