A selection of baobab-infused, multi-sensory cocktails, featuring Whitley Neill have been created to celebrate the Eden Project’s Baobab Festival, which takes place for one week, starting on September 22.
The baobab fruit is from South Africa’s baobab tree, also known as ‘the tree of life’, due to its capability to hold up to 120,000 litres of water, and the superfruit produced by the tree has six times more vitamin C than an orange. The baobab-infused cocktails, designed by Josh Linfitt from Proppingupthebar, are one of the ways this incredible fruit’s qualities and versatility will be showcased during the festival.
Josh says: “We created our own baobab tonic syrup for the Cosmic Egg cocktail, which represents the ancient African myth of the same name. The wooden nest is a nod to the baobab tree and we’ve used a process, which brings the drink forward into the molecular age. Served with baobab-cured biltong, this is a true taste of South Africa.
The cocktails all feature our multi-award winning gin. Baobab, along with another African botanical, the cape gooseberry, give Whitley Neill a slightly softer citrusy sweet taste than more traditional gins.
Whitley Neill Gin’s Cosmic Egg
20ml Mainstay original premium cane spirit
40ml Whitley Neil gin
25ml homemade baobab tonic syrup (baobab, cinchona bark, Madagascan vanilla, lime zest, cape gooseberries, lemon zest, orange zest and a few other secret ingredients)
20ml fresh lime juice
5 drops sweet orange bitters
White of one egg
Home made baobab and bee pollen cured biltong (optional)
Spherification caviar flavoured with mainstay, roses lime cordial, vanilla and frankensence bitters (optional)
Shake all ingredients, except the biltong and caviar, together and strain into an egg shaped glass.
For a more enhanced South African experience, place the caviar inside the glass on top of the liquid and serve in a wooden nest surrounded by dried baobab and cape gooseberries and with biltong cured meat as a food match.