Bageechaa (Sustainability Garden) from Hilton Maldives Amingiri Resort & Spa
The Bageechaa cocktail from Aura Pool Bar & Cocktail Lab at Hilton Maldives Amingiri Resort & Spa (opening July 2022) is inspired by the zero-waste concept of throwing away fewer “leftovers” and using an ingredient to its full potential. Aura’s version extracts juice from the core of the blood orange while utilizing the skin to make the oleo and the garnish.
Ingredients
- ! 2 wedges of peeled fresh blood orange (peel used for garnish)
- ! 15 ml (0.5 oz) blood orange oleo (made out of leftover skin)
- ! 10 ml (0.33 oz) homemade rhubarb shrub
- ! 10 ml (0.33 oz) lime juice
- ! 10 ml (0.33 oz) elderflower liqueur
- ! 50 ml (1.7 oz) The Botanist gin
- ! 3 fresh basil leaves
Directions
- Chill a coupe glass.
- Add blood orange chunks into shaker and muddle.
- Add fresh basil into shaker and press the basil gently.
- Add blood orange oleo, rhubarb shrub, lime juice, elderflower liqueur and The Botanistgin.
- Fill shaker with ice and shake well. Fine strain into chilled coupe glass.
- Finish with the garnish – place a nice and clean blood orange peel on top of the glass and place the flower on the peel.
Cook’s Note
Blood Orange Oleo – makes 300 ml (10 oz)
Ingredients:
- Skins of 3 blood oranges
- 400 grams caster sugar
- pinch of salt
- 1 zip bag
Directions:
- Cut the skins into 2-inch pieces.
- Place the skins inside a zip bag, add sugar and mix it properly with the skins and addsalt.
- Remove all the air from the bag and let it rest for 24 hours.
- If there’s any leftover sugar inside, give it a 5-minute hot water bath.
Rhubarb Shrub – makes 1 Liter (35 oz)
Ingredients:
- 1 fresh rhubarb
- 2 lemons (lemon skins)
- 300 grams sugar
- 2 kaffir lime leaves
- 900 ml (30 oz) water
- 80 ml (2.7 oz) white balsamic
Directions:
- Place water into pan and cook on low heat, add sugar and all the ingredients.
- Simmer it for 40 minutes, let it sit and rest for about 4 hours in a chiller.
- Strain through a v60 filter.
