Introducing Craft Month, a digital series created to inspire sustainability in the cocktail industry through the use of seasonal produce. For today’s instalment, we're shining a spotlight on Restaurant Navi in Melbourne’s west.

A culinary sanctuary in Yarraville, Restaurant Navi seamlessly weaves Chef Julian Hills' American heritage with an unwavering commitment to native ingredients and eco-conscious practices.

With only 33 seats, each aspect of the dining experience at Navi is meticulously curated, from the sourcing of ingredients to the bespoke ceramics gracing the tables.

Now, let us unveil who the creative force is driving Navi's delicious drinks program… With an insatiable imagination and an unwavering dedication to mixology, she continues to raise the bar in Melbourne hospitality scene.

Say hello to Navi's drink wizard, Miriam Wahlhütter!
 

 
Prepare to be captivated by Miriam Wahlhütter’s cocktail masterpiece for this month’s Craft Month cocktail, featured exclusively at Navi throughout May 2024: "The Phoenix."

 
At Navi, sustainability isn't just a buzzword – it's their way of life. Miriam's creation is a testament to this commitment, featuring a house-made vermouth meticulously concocted from surplus red wines infused with a symphony of botanicals and their star ingredient, persimmon.

The persimmon, sourced from Chinoola in South Australia, takes centre stage in this seasonal sensation. From peel to pulp, every part is harnessed, ensuring a harmonious fusion of flavour and sustainability.

Miriam's approach to mixology is as bold as it is inventive. Drawing inspiration from the bounty of their kitchen, she crafts each cocktail around a single ingredient, resulting in a seamless and waste-conscious dining experience.

Behold the complete cocktail recipe for your enjoyment

Ingredients:

• 550ml medium- to full-bodied red wine
• 150g sugar
• 10 juniper berries
• Peels from ½ orange
• 3 cloves
• 3 cardamom pods
• 2 sprigs wild fennel
• 0.35g gentian
• Dehydrated zests from 3 persimmons
• Fruit pulp from 3 persimmons
• 100g quince cores
• 250ml Republic of Fremantle Signature Vodka

Method:
1. Heat the red wine in a pan.
2. Add all ingredients except the Signature Vodka.
3. Stir and simmer on low heat for 1 hour, avoiding boiling to preserve alcohol content.
4. Strain out any solids and let the mixture cool down.
5. Add the Republic of Fremantle Signature Vodka, mix well, and bottle.
6. Keep refrigerated.

Orange Shrub:
1. Juice zested oranges and strain the juice.
2. Mix 4 parts juice with 2 parts sugar and 1 part chardonnay vinegar.
3. Leave at room temperature for 2 days, then bottle and refrigerate.

Daikon Brine:
1. Clean and finely slice 500g daikon.
2. Weigh 3% salt and mix it through the sliced daikon.
3. Add 500ml warm water and vacuum seal in a bag.
4. Leave to ferment at room temperature for 5 days.
5. Strain and check pH to be below 4.
6. Store in the fridge.

Bush Lemon Super Juice:
1. Peel lemons and weigh them.
2. Add equal parts citric acid and macerate for 2 hours.
3. Blend on high speed.
4. Add 16.6 times the weight of the peels in water.
5. Blend again.
6. Strain and store in the fridge.

Sugar Syrup:
1. Weigh equal parts castor sugar and hot water.
2. Stir to dissolve.

Making the Final Drink:
1. Combine 45ml Full Bodied Gin, 20ml persimmon vermouth, 20ml orange shrub, 15ml bush lemon juice, 10ml sugar syrup, 10 drops daikon brine, and 1 drop wonderfoam in a shaker.
2. Dry shake then wet shake.
3. Fine strain into a chilled pony glass.
4. Garnish with a dehydrated, glazed daikon slice dusted with orange sherbet.

Cocktail enthusiasts in Melbourne can indulge in "The Pheonix" at Navi until May 2024

As the Craft Month series unfolds, stay tuned for next month’s episode with another Melbourne venue.

For more from Navi, follow them on Instagram @Restaurantnavi.