top of page

The Bar's Aqua Marine



“The Aqua Marine is a half shake and build cocktail that is light, refreshing, and elegant. The blue is the colour that symbolises the Pacific Ocean and Icebergs Dining Room and Bar. The lemon garnish represents the land, and the rosemary is nature,” says Ana Page, creative drinks director of The Bar at the Intercontinental, Double Bay.

20ml lemon rosemary sherbet (see note)

10ml blue curacao

10ml Italian vermouth, such as Cocchi Americano bianco

70ml prosecco

10ml tonic water

Lemon rind, cut out in a ring shape, to garnish

Rosemary sprig, to garnish


1.  Place blue curacao, Italian vermouth and lemon rosemary sherbet together in a cocktail shaker filled with ice.

2.  Shake all together and pour into a hi-ball glass over a Collins ice cube (see note). Top with prosecco and tonic and garnish with a lemon rind ring and rosemary.


NOTE For lemon and rosemary sherbet, combine lemon skins (reserved from juicing) with a sprig of rosemary and enough sugar to cover well, then place in a zip-lock bag and seal without air and set aside for 24 hours for the sugar to extract the oils and juice from the husk and herbs. Discard add enough lemon juice to form a syrup and set aside until required.

Collins ice is a long rectangular shaped ice cube. You can buy moulds to make online, otherwise just use regular ice.

Recipe by Ana Page, Photography Jason Loucas courtesy of The Bar.

Want more cocktails  from Eatable?

Buy Eatable the magazine now, in print and digital
eatable magazine italian pasta recipes2.jpg
bottom of page