Superette Happy Hour: The Amano Quarantini

We’re counting down the days until we can indulge in Amano’s scampi pasta but in the meantime we’ve teamed up with them to bring you the ultimate Amano Quarantini for your at-home Friday night drinks!


Amano’s Bar Manager Jeremy has come up with this amazing cocktail highlighting seasonality and also easy to find ingredients at the supermarket. 

Amano Quarantini
45ml gin 
15ml lime juice
30ml feijoa syrup
3 Pineapple sage leaves (optional)

Feijoa Syrup
300g peeled & sliced feijoa
150g brown sugar 
300ml water
1/2 lime (sliced)
6 leaves of pineapple sage 
Bring to boil and simmer for 20 mins & strain. Recipe makes about 250ml of syrup.
Shake all the ingredients with ice and strain into a short glass 
Top with 60ml tonic water then garnish with a pineapple sage leaf (optional)


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