Lui Bar "Tasmanian Sour"

Recipes

Lui Bar "Tasmanian Sour"

By Shannon Bennett

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Ingredients

45 ml Belgrove white rye
30 ml lemon juice
15 ml Leatherwood honey
A dash of Angostura bitters

Method

  1. Combine all ingredients in a cocktail shaker.
  2. Add cubed ice and shake for 10 – 15 seconds.
  3. Strain into an ice filled whiskey glass.
  4. Garnish with a slice of lemon.
Shannon Bennette.jpg

Shannon Bennett

Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.