This serve comes from Rhys at Lulu Bar in Bondi, designed as the ultimate Sydney summer thirst quencher. Light, bright and effortlessly refreshing, it’s the kind of drink you reach for when the sun’s high and the table’s covered in fresh seafood dishes, raw fish and other yummy morsels of summer fare.
The mix of TANICA with yuzu soda and tonic keeps things citrusy and crisp, letting the fruit-forward bitterness shine without ever feeling heavy.
Ingredients
50 mL TANICA
50 mL Capi Yuzu Soda
50 mL Capi Tonic
Lemon citrus twist, to garnish
Method
Add TANICA to a tall Collins glass.
Fill the glass with ice to the rim.
Top with half yuzu soda and half tonic.
Give it a gentle stir.
Garnish with lemon.
Simple, spritzy and made for long, hot days just off the beach.