Step aside Barbie, this one’s for us.
It may well be hot pink in colour. It might also come with a fresh flower as a garnish. But there’s nothing girlish about this serious tipple at The Slow, served just a few sandy-footed steps from Batu Bolong’s crashing surf. Introducing THE PINK.
Let’s start with the concept. The Slow uses an ingredient-focussed approach to its creations (both in the kitchen and behind the bar) so the ever-changing menu is injected with bold, exotic flavours that are both seasonal and sustainable. In this case, THE PINK is all about the island’s fresh vanilla pods and ever-flowering hibiscus.
This divine and respectable mix is thanks to the work of Mr Sid – The Slow’s very own Australian-Balinese mixologist who has shaken and stirred his way around the world. With the perfect balance of international and local knowledge, Mr Sid adds a Balinese kick to his concoctions. The result is a floral, zesty and totally refreshing tipple, best enjoyed whilst browsing The Slow’s latest art exhibition.
“THE PINK is one of our favourite cocktails here at The Slow; a dope creation from our head mixologist, Mr Sid, whose main focus is to use the finest island-inspired ingredients available. In this drink, vanilla beans and hibiscus flowers are used to create a long, refreshing TIKI style cocktail.”
Wanna make it for yourself? Try this:
210ml boiling water
1 vanilla pod
10 pieces hibiscus flower (rosella)
210g white sugar
4ml lime juice
40ml soda water
1 dash of Angostura orange bitters
- Infuse the hibiscus & vanilla for 6 minutes in the boiling water. Strain using a muslin cloth & add sugar and acids while the tea is still hot.
- Whisk until all sugar and acids are dissolved, then set aside. This is your Pink Syrup.
- Mix all remaining ingredients into a rock glass, with 30ml of the Pink Syrup. Add chipped ice cubes and top up the glass with soda.
- Garnish with fresh & dried hibiscus flower
- Sip, drink, repeat.