Introducing Craft Month, a digital series created to inspire sustainability in the cocktail industry through the use of seasonal produce. For this instalment, we’ve teamed up with Black Kite Commune in Melbourne city.

Picture this: you walk through the doors of Black Kite Commune and suddenly find yourself transported back in time, surrounded by the spirited vibes of Melbourne's legendary supper clubs from the 20th century.

It's like stepping into a scene straight out of a classic movie, complete with charm, charisma, and cocktails galore!

But who's behind the curtain pulling the strings?

Allow us to introduce you to the dynamic duo of Jess Clayfield and Lindsey Webb – the creative geniuses behind the latest Craft Month cocktail creation.

With boundless imagination and passion for mixology, these two are on a mission to shake up Melbourne's cocktail scene, one tantalising concoction at a time.

Meet Black Kite Commune’s resident drink shakers, Jess Clayfield and Lindsey Webb
 

And what's the secret ingredient to their latest cocktail masterpiece?
It's native cranberries, also known as muntries!

These little gems of flavour have a rich history, trading hands between indigenous communities across Australia. From South Australia to Victoria, muntries have long been revered for their unique taste and versatility in the kitchen.

Now, let's talk about the star of the show – the "Lottie Lyell" cocktail. Named after the iconic Australian silent film star, this drink is a delightful riff on the classic Charlie Chaplin cocktail, infused with a dash of South Australian flair. With a gum acacia syrup infused with toasted caraway and simmered muntries.

Jess and Lindsey dreamed up the” Little Lyell” cocktail for the Craft Month series, bringing Republic of Fremantle Aromatic Gin into the mix to create an epic flavour explosion, that’ll have your taste buds dancing with every sip.

“We both love Charlie Chaplin's, they're a cocktail that remind us of the bars we used to hang out in back in Adelaide, so when using typically South Australian ingredients, we generally gravitate towards cocktails that we like to drink back home” – Black Kite Commune Bar Manager, Jess Clayfield
 

 
If you're wanting to recreate the sensational "Lottie Lyell" cocktail in the comfort of your own home, then fear not – we've got you covered with the full recipe method, including the secret ingredient: Muntree & Caraway gum acacia syrup. So, grab your cocktail shaker and let's dive in!

Ingredients:

• 45ml Republic of Fremantle Aromatic gin
• 10ml Apricot Brandy
• 25ml lime juice
• 20ml Muntree & Caraway gum acacia syrup

Full Recipe Method:

Step 1: How to Make Muntree & Caraway Gum Acacia Syrup

1. Prepare the Simple Syrup: In a saucepan, combine 750g of white sugar with 350ml of hot water to create a 2:1 syrup. Stir until the sugar is completely dissolved and set aside.

2. Blend the Gum Acacia: In a separate container, add 75g of gum acacia powder to 300ml of hot water. Using a blender or bar mix, blend the mixture until smooth.

3. Combine Syrups: Slowly add the 2:1 sugar syrup to the blended gum acacia mixture, continuing to blend until well incorporated. This will create your gum acacia syrup base.

4. Toast the Caraway Seeds: In a small pot on the stove, lightly toast 2 teaspoons of caraway seeds over low heat until fragrant. Keep a close eye on them to prevent burning.

5. Simmer with Muntries: Add 750g of chopped fresh muntries (native cranberries) to the pot with the toasted caraway seeds. Pour in the gum acacia syrup mixture and bring the mixture to a light simmer.

6. Let It Simmer: Allow the mixture to simmer gently for approximately 45 minutes, stirring occasionally. As the muntries soften, gently crush them with a wooden spoon to release their flavours.

7. Strain and Cool: After 45 minutes of simmering, remove the pot from the stove. Strain the mixture through a colander to remove any solids, then allow it to cool to room temperature.
Your Muntree & Caraway Gum Acacia Syrup is now ready to elevate your cocktails to new heights!

How to Use It: Once your syrup has cooled, simply add 20ml of it to your cocktail shaker along with the Republic of Fremantle Aromatic gin, Apricot Brandy, and lime juice. Shake with ice, strain into a chilled coupette glass, and garnish with a fresh lime twist for the perfect finishing touch.

Melbourne cocktail lovers can order a Lottie Lyell at Black Kite Commune until the end of April 2024

As the Craft Month series unfolds, stay tuned for next month’s episode with another fresh establishment: Navi Restaurant.

For more from Black Kite Commune, follow them on Instagram @blackkitecommune.