It seems summer is a breeze for seasonal cocktails, then in winter produce changes but the opportunities are still ripe for great drinks. “Cold weather your going to get apples and pears. They’re the first things that come to mind, then there is rhubarb, tamarillo and root vegetables...well for me anyway,” laughs Liz, “Oranges, tangelos and mandarins, but we use their rind and not the fruit to create spice in dishes. Liz has reduced a bunch of market rhubarb with water and sugar into a syrup for me, which I have dutifully mixed with some Matusalem Clasico 10yr old rum and a touch of lime juice. This beautiful drop has a warming rich flavour, berry like sweetness cut slightly with the tartness of lime but because of the rum has a deep lingering finish. She also recommends a tamarillo syrup which has a very interesting and developed sourness making it perfect as a mixing fruit base. If you have access in your establishment to a kitchen then take advantage of the same fresh produce the chef orders, as most alter the food menu to cater for the produce that is in season. If you don’t have that luxury a trip to any local fruit and vegetable market will instantly enlighten to what is available even large supermarket chains are now offering wider selections crossing over to produce from other cultures. 
One of the most influential trends in creation of cocktails worldwide has been the use of Asian produce in particular from the south-east region where we get many items that have become common place in restaurants and bars throughout the country. And the great is that it’s usually available year round because the temperature remains constant. In summer I love flavours like pomegranate, pomelo, ginger and lemongrass as well as vietnamese mint, coriander and fennel for my herbs. The possibilities are endless with all of these intense flavours but what about the really exotic stuff that is rarely used? Black zapote or chocolate pudding fruit is really high in vitamin C but the rich brown fruit tastes like your eating chocolate pudding. Then there are mangosteens which are truly amazing, called the king of fruits it is decidedly the most delicious in the world and the most expensive. They’re pretty unique though, you can tell how many segments are in the fruit by the cracks on the bottom and the casing is used as dye in places like Malaysia and Indonesia. So much to choose from and we still haven’t scratched the surface of flavour possibilities for the bar. There is jackfruit, quince, cumquats and just recently in Tasmania and Victoria, farmers have started growing fresh wasabi root and green tea for the Aussie and Asian markets. Whether muddling, infusing or garnishing behind your bar it’s made a lot easier by the plethora of fresh produce available even in your local neighbourhood. | 
