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The Turtle Twist Sour Cocktail

Cocktail of the Week: A charitable cocktail collaboration between Santa Marina Mykonos and North Island Seychelles.

By Kim Ayling

In a cross-continent collaboration, Greece’s Santa Marina Mykonos has teamed up with North Island Seychelles to release the Turtle Twist Sour – a fresh, fruity serve that reflects the vibrant nature of each resort.

An updated take on the beloved Pornstar Martini, the recipe takes the cocktail’s classic passionfruit and vanilla combo and adds vegan foamer for a sour edge. 

Ten percent of sales from each cocktail sold at either resort will be divided between two charities: HELMEPA, a Greece-based operation dedicated to local marine protection, and the Noah’s Ark Conservation Programme which, with the help of the Seychelles’ Wildlife Act, has worked to reverse the impact of human activity on North Island and create a thriving ecological environment for endemic flora and fauna.

[See also: The Elder’s Fizz by Stauning Høst Whisky]

The Turtle Twist Sour cocktail is intentionally designed to be plant-based and switches out a sour’s usual foam-inducing egg whites for vegan foamer, Fee Foam. If you can’t get your hands on Fee Foam, aquafaba (chickpea water – no, it doesn’t taste as bad as it sounds) makes a great alternative. 

For the lemongrass-infused vodka, soak a stick of lemongrass in a bottle of vodka for at least 24 hours to let it infuse. If you’re short on time, pre-infused is available too – Bison Vodka will give a herby edge. Straightforward to make and with simple ingredients, this recipe has the makings of a summer staple. 

[See also: Zellige Cocktail by La Sultana Marrakech]

Ingredients:

– 50 ml vodka infused with lemongrass 

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– 30 ml passionfruit puree

– 25 ml vanilla syrup 

 – 2-3 drops of vegan Fee Foam

– passionfruit to garnish 

Method:

Add all liquid ingredients to a cocktail tin without ice and shake thoroughly to activate the foam. Once lightly frothed, add ice to the tin and shake again to chill and dilute. Strain into a rocks glass over fresh ice. Garnish with a halved passionfruit.

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