Cocktail Friday – The Agrarian Kitchen Eatery’s ‘Bridgewater Jerry’

by | Cocktail Friday, Made,

ABOUT THE AUTHOR

Ms Fleur De Lys
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Based in New Norfolk, Tasmania, The Agrarian Kitchen Eatery can host wedding or engagement feasts for 15 up to 98 people made from the freshest local produce. They partner with nearby producers for just about everything that ends up on the plate – or in the glass – and they have their own farm nearby from which to source ingredients. There’s a cooking school at the farm too. Taking a class is a lovely, bonding thing to do together while on honeymoon! The two-hatted, naturally lit eatery itself is just the place in which to celebrate for bridal couples who are seriously serious about good food.

The cocktail they are sharing today for our ‘Tasmania Issue‘ has a local foodie focus also. Created by barman Matthew Flack, the lemons are picked nearby, the eggs come from Mountain to Mouth, based in the hills behind the eatery. The apple liquor is made by Tasmanian distillery Belgrove and the pears, they grow themselves. The gomme syrup is made in-house, headily spiced with cardamom, star anise, white pepper, and cinnamon (if you can’t find gum arabic for your syrup, simply use spiced sugar syrup – though be mindful it will change the texture of the drink).

Even the name of the cocktail is Tasmanian-inspired. The Agrarian Kitchen Eatery is located in the Derwent Valley and they can often spy what’s called the “Bridgewater Jerry” once or twice a week during winter. It’s a fog formation that appears over the River Derwent and through the Derwent Valley, named for the suburb of Bridgewater plus the word “jerry” which may have come from convict slang for “fog” or “mist”.

Sip a few of these while you contemplate being wed or taking your (delicious) honeymoon in Tassie.

Bridgewater Jerry cocktail by The Agrarian Kitchen Eatery

  • 30ml Buffalo Trace bourbon
  • 20ml Belgrove apple hatchet
  • 15ml pear syrup
  • 15ml spice gomme
  • 1 x egg white
  • 10ml lemon juice

Combine all ingredients in shaker and dry shake (with no ice). Add in 1 – 2 scoops of ice, hard shake for 20-30 seconds. Double strain into warm coupe glass. Top with cinnamon powder.

Wedding photography by Jon Gazzignato. Styling by Artaud & Co.

About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.

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