In celebration of New Zealand’s love affair with asparagus, Auckland’s Café Hanoi created a citrusy, uplifting cocktail with the delicate spears – the Scent of Spring.
A margarita-style beverage, it’s a blend of dry vermouth, agave syrup, aquafaba and lime juice paired with Vietnamese mint to add a spicy kick.
Mixologist Dan Sullivan wanted to perfectly complement the clean yet spicy flavours of the restaurant’s authentic Vietnamese cuisine.