•45ml Ron de Jeremy spiced rum
•45ml Wairau River Sauvignon Blanc
•45ml fresh pressed pineapple juice
•15ml housemade lemongrass syrup
•Fresh-picked mint to garnish
Add all ingredients except the mint to a cocktail shaker. Shake vigorously and strain over cubed ice into a highball glass. Garnish with a large, long sprig of agitated mint.
Meet the bartender
Venue manager Jeff Clifford has worked at Stingray Bar & Lounge in Surfers Paradise for nearly three years. A Gold Coast hotspot where patrons hit the dance floor every weekend, the bar nevertheless takes cocktail appreciation seriously. “In July last year I won a trip to Tequila, Mexico, to visit tequila and mezcal producers and learn about the production of my favourite spirits,” says Clifford. “I’ve since been able to host tequila appreciation classes at Stingray Lounge.” Clifford’s cocktail, the Weekend Away, is a spin on the Cuban classic the Mojito. “This beverage plays on the age-old relationship between Caribbean rum and fresh mint, while lightening the palate with sweet pineapple notes and a clean finish thanks the NZ Sav Blanc.”