The Yarra

Although we only had a few days in Siem Reap to see the Temples of Angkor, we still managed to squeeze in some night-life. Siem Reap is crammed with bars, but if you're looking for a decent cocktail i'd recommend against the many "2 for 1" happy hour offers. Em ordered this Mojito at one particular backpacker haunt. Suffice to say the barman was very generous with the greenery (including roots with soil still attached). We decided it should be called a "Mekong" as it's very reminiscent of the large clumps of weed you see floating down the Mekong at this time of year, and that brings me to another great cocktail named after a river - the "Yarra" ! The "Yarra's" main ingredient is apple juice which starts out a lovely vibrant green but after a few minutes turns a turgid brown colour, just like it's Melbourne namesake. Fortunately, the "Yarra" still tastes great despite the colour. If you're keen to try one, the recipe is below, reproduced by kind permission of it's creator and our good friend Pia...

How to make a Yarra:

1. Take a bag (say 8-10) of granny smith apples, and juice them in a juicer.
2. Add 1 part Bacardi to 4 parts apple juice (including any froth).
3. Wait.

Cheers!