Recipe by Mixologist Troy S.George
Carmichael’s Restaurant, Sugar Ridge Hotel
Ginger-Papaya Sunrise has a hint of a margaritas to it with a tequila base which pairs well with the
delicately flavoured fruit.
INGREDIENTS: Ginger-Papaya Sunrise
3 thin slices of fresh ginger
2 oz Tequila
2 oz fresh papaya purée
½ oz freshly squeezed lime juice
½ oz sugar syrup
1 oz fresh pineapple juice
Few drops of grenadine
Chill a martini glass with ice. Place the ginger slices into a shaker without ice and muddle. Pour the next 5 ingredients into the shaker with ice and shake vigorously to combine flavours. Strain cocktail into chilled glass. Carefully pour a few drops of grenadine through the cocktail so it settles at the bottom of the glass.