Get Jack Connor’s nostalgic take on an Australian icy-pole
Queensland sees its fair share of Cyclones; this one is delicious.
Jack Connor is the owner and bartender behind Rosella’s on the Gold Coast, the bar which took out the title of Best Cocktail Bar Queensland earlier this year at the Boothby Best Bars QLD Awards.
And it was a well deserved win; the bar has been mining a deep vein of nostalgia since it opened back in 2019. They have a strong emphasis on using local ingredients and Australian flavours wherever possible; each of the drinks on the short cocktail list would be the standout drink on the list of other bars. And this one, the Cyclone?
“We’ve all grown up with a scorching hot summer,” says Jack. “Here on the Gold Coast, it can ‘feel like’ that most of the time. Also located in Queensland there is quite a bit of tropical weather systems that pass through. One icy-pole that gets a bit of favouritism here in sunny Queensland is the Cyclone. We wanted to create that nostalgic and famous Australian icy-pole into a delicious cocktail. Creating our own flavours with lots of complexity, layering the drink allows customers to taste each flavour as they go, or mix them up and have an entirely new flavour. Three drinks in one. That works perfectly. A cyclone of flavours one might say!”
Cyclone recipe
Flavour 1 - Pineapple & Peach
1200 Pineapple Juice
600 Peach Juice
600 Water
320 imbroglio
80 TMD qaundong
400 Saison Rhubarb vermouth
240 Vodka
300 Peach Verjus
100 peach schnapps
200 sugar 1:1
Flavour 2 - Granny Smith Apple
1400 Apple Juice
1000 water
15 Sherry vinegar
8 pinches of malic acid into 100ml water (dissolve)
400 tarragon verjus
400 mint verjus
250 vodka
120 Eucalyptus vodka
80 TMD qaundong
160 apple liq
200 sugar 1:1
Add each flavour into their separate slushie barrel.
Layer flavours into a highball glass.
Garnish with grated lemon and lime.
