The Cocktail Revolution HQ

Gelato Messina-Inspired Cocktails

broadsheet

Talk about a match made in heaven. Luke Hanzlicek, head bartender at Sydney's The Victoria Room, loves the sweet Italian treats they're making at Gelato Messina so much, that after passing the Darlinghurst ice cream parlour every day on his way to work, he had an idea: How about we do some Gelato Messina-inspired cocktails?

 

Following some extensive research and development, “A tough job,” Luke says jokingly, and after getting some feedback from his regulars, he decided the salted caramel and white chocolate flavour was going to be his first inspiration. So after a bit of experimenting, he created the Messina Pickford. Comprising of white rum, pineapple juice, pomegranate grenadine, and finished with a salted caramel and white chocolate foam, he has created a delicious liquid homage to Gelato Messina's top-selling flavour.

 

“The Messina Pickford was first, and then a lot of people gave the salted coconut and mango flavour a shout-out as their favourite Messina flavour.” And so was born the Salted Coconut and Mango Daiquiri. “The drink's become a favourite with people during summer, and we've been making a lot of them.”

 

Luke welcomes people's suggestions on what flavour he should tackle next via The Victoria Room's Facebook page. He aims to do one more cocktail, but might keep going if the punters are keen.

 

If you can't make it to The Victoria Room, Luke's recipes are pretty easy to replicate at home. He also suggests experimentation with ice cream, “The combination of soft drink, ice cream and a spirit would yield interesting results: you could make a tasty spiked spider.”

 

 

The Victoria Room's Salted Coconut and Mango Daiquiri:

 

  • 45ml dark rum
  • 10ml coconut syrup
  • pinch of salt
  • 15ml mango liqueur
  • 25ml lime juice

 

Combine ingredients in a cocktail shaker. Shake hard and strain into a tall glass

 

 

thevictoriaroom.com


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