Rockmelon Slipper: A Taste of Sydney Summer

This refreshing fruity cocktail was devised by my son, Linden Pride , to celebrate Sydney summer at his latest bar, Bobbie’s, in Double Bay, Sydney. Bobbie’s is named after my late father, Sydney radio personality Bob Rogers, and there are numerous references to him and his career throughout this sleek sophisticated bar.
“We want Bobbie’s to be a throwback to when my grandfather ruled the airwaves during rock’n’roll’s golden age – a time of big ideas, three-martini lunches, and larger-than-life personalities,” says Linden.

 

Inroduction

About this Recipe

By: Sheridan Rogers

When Linden flew into Sydney last year with his team of New York barmen, little did he know that Wes Lau would fall in love with the city and stay on.  Wes is now bar manager at Bobbie’s  and you’ll find him behind the bar overseeing the fabulous cocktails for which Dante NYC has won many international awards.
The Rockmelon Slipper is a play on a classic Aussie cocktail called the “Japanese Slipper” created  by Jean-Paul Bourguignon in 1984 at Mietta’s Restaurant, Melbourne.
A Breville Juicer is used to give the fruit juices a wonderful frothy texture.

 

 

Ingredients

Serves 1

  • Vodka, 30ml
  • Midori, 15ml
  • Salted honey, 7.5ml (see Tip)
  • Saline, 1 dash (see Tip)
  • Rockmelon juice, 37.7ml
  • Pineapple juice, 30ml
  • Lemon juice, 15ml
  • Perrier (or sparkling water), 15ml
  • Small rockmelon balls, 3, frozen

Make the rockmelon and pineapple juices separately in a juicer which will give them a lovely frothy texture.

Combine all the ingredients in a cocktail shaker, except for the rockmelon balls, and whip shake together (a bartending technique which involves shaking a cocktail with a small amount of ice or crushed ice until the ice melts).

Thread the rockmelon balls onto a bamboo skewer and position the skewer just above the froth.

To make the Salted Honey: combine equal parts of honey and water.

To make the Saline: pour 200ml boiling water over 50g sea salt in a heatpfoof container. Stir until salt dissoves. Let cool. Transfer to an eye dropper or dasher bottle. The addition of this solution helps to brighten the fruity flavours.