It’s Pickle Club time again but this time with a twist! If you’re not sure what P.C is, you can read a bit more about it here. This time round Madame Brussels is collaborating with the Pickles Lovers Association of Melbourne (aka Pickle Club). Madame Brussels presents “Get Pickled on Pickles!” with special guest bartender Shane Byrne from Gin Palace. Shane will be mixing up a whole range of delicious cocktails with our pickled/preserved goodies.
I decided to make a fruit syrup to go with my designated cocktail – the mojito. As delicious as the original is, I made a tasty orange & pineapple concentrate to muddle with this minty classic. I made quite a lot so I’m happy to have some left over. Once you’ve tasted homemade cordial/syrup/concentrate – what ever you like to call it – you wont ever want to go back to store-bought! This would be amazing on a hot sunny day served with soda water, crushed ice (and perhaps a splash of something a little harder). It’s moments like these (along with watching the summer Olympics) that’s making me pine for the warmer weather. Soon! Soon!
If you’re in Melbourne and interested in going to “Get Pickled on Pickles“, it’s THIS SUNDAY (19th August)! Madame Brussels are also encouraging anyone attending to bring their own pickles, so come on down! It starts at 7:00pm and tickets are $25. For more information check out their website.
Orange & Pineapple Syrup
juice & rind of 3 oranges (approx 300mls of juice)
420g can pineapple
1.5 litres water
2 tsp citric acid
1. In a large stock pot, place sugar, water, orange juice and let cook until the sugar dissolves. Remove the peel from the oranges; thin enough that you don’t get any of the white pith and place in the pot.
2. In a food processor, blitz the whole can of pineapple and juice. Add to the boiling pot. Add the citric acid and let the whole mixture cook for 10 minutes.
3. Let the whole mixture cool, strain off all pulp/zest and fill sterilized glass bottles.
4. Serve diluted, one part syrup to two parts water or soda water. Deeelish.