The Undiscovered Cocktail Recipe
- 30 mL Untold Spiced Rum
- 20 mL Oloroso sherry
- 15 mL Kumquat Juice or substitute with lemon juice
- 15 g quince paste
- 2 dashes Absinthe
- Edible flowers garnish
- Pour 30mL Untold Spiced Rum, 20mL Oloroso sherry, 15mL kumquat juice and two dashes
- of Absinthe into a cocktail shaker
- Add 15g quince paste to shaker
- Shake vigorously!
- Strain and serve in a fine coupette
- Garnish with an edible flower
As both a bartender and an aspiring scientist, I derive inspiration from the little things in life – a new
style, smell or even something along my walk to work. Though Melbourne is known as a cultural hub for its world-class cuisine, it’s surprising the unique things you find in your own backyard.
When I was asked to create a recipe for Untold Spiced Rum, it had to be UNCONVENTIONAL. This
number, ‘THE UNDISCOVERED’, uses the quirky characteristics of Melbourne suburbia in a glass. The inspiration behind ‘THE UNDISCOVERED’ was drawn from my time using fresh garden ingredients. Growing up, I had a kumquat tree which I would experiment with – using its juice, pulp and zest in different ways.
My neighbourhood was quite communal (or so I’d like to think when I was picking quinces from my neighbour’s trees!) and we often shared our kitchen creations along the street. As I grew older and my palette developed, kumquat juice quickly became kumquat brandy, which I would brew every year to share with my friends and family.
‘THE UNDISCOVERED’ takes inspiration from my past and truly embodies the UNCONVENTIONAL nature of Untold Spiced Rum.
– Oscar Eastman