Date:
45ml Fiorente Elderflower Liqueur
90ml dry white wine (pinot grigio is best)
10ml lemon juice
45ml soda
Mix all ingredients in a wine glass with a generous amount of cucumber, mint, lemon, and lime. When using cucumber in cocktails, a good idea is to use a peeler to shave it into strips rather than cutting it into slices.
This can also easily be scaled up into a jug to serve 4-6 people
Peachy Keen is a pop-up container bar at the rear of 82-84 Ferguson Street, Williamstown
It's hard to find local stories because major news suppliers have economised by cutting local journalism. In addition, social media algorithms mean we have to work doubly hard to be seen. If you loved reading this article please consider donating to the Westsider. Support from you gives local writers an outlet and ensures an independent voice can be found in the west. If you're a business or community group, consider advertising in print or online, or becoming a community partner.
The Westsider is an incorporated association operating as a not for profit. We’re an independent monthly community newspaper for the inner-western suburbs of Melbourne, powered by community journalism and publishing articles written by people who live and work in the inner west. There are many ways you can get involved.
The Westsider is created on the unceded lands of the Wurundjeri Woi Wurrung and Bunurong peoples of the Kulin Nation. We pay our respects to Elders past, present and emerging. We celebrate the stories, culture and traditions of Aboriginal and Torres Strait Islander Elders of all communities who also work and live on this land.
The Westsider is bound by the Standards of Practice of the Australian Press Council. If you believe the Standards may have been breached, you may approach The Westsider or make a complaint to the Australian Press Council in writing at www.presscouncil.org.au. The Council may also be contacted on 1800 025 712.
© 2024 The Westsider. All Rights Reserved. | Privacy Policy | Terms of Use | Complaints
Site by Twisted Pear
