Summary

Luna Blue

The Luna Blue was born under open skies, poolside, overlooking the coastline of Port Melbourne. This drink is the origin point of what would later become Luna Light, a more refined, elevated expression. The Luna Blue remains: the beginning of the story.

Concept & Story

Its colour wasn’t designed, it was observed
The reflection of the pool, merging with the ocean beyond, the waves creating the white foam, created a seamless tone of blue that felt almost unreal. That moment became the drink.

This cocktail captures that memory:

• The stillness & rattle of sea water
• The glow of rooftop light
• The quiet energy of summer nights

Over time, it has evolved into the Luna Light (see next cocktail recipe), refined in balance, elevated in structure, but always holding on to its origin.

The Luna Blue is not just visual.
It is a preserved moment in liquid form.

Tasting Notes

Aroma
Bright citrus oils lead, followed by soft tropical sweetness from lychee and a fresh herbal lift from mint.

Palate
Vibrant and refreshing.

• Grapefruit provides a slightly bitter, juicy backbone
• Blue Curaçao adds citrus sweetness and colour depth
• Lychee rounds the drink with soft floral sweetness
• Vodka keeps the structure clean and focused
• Lime tightens the profile with crisp acidity

Finish
Light, refreshing, and slightly tropical. Clean citrus lingers with a soft floral echo.

Instructions  

House Component: Lychee-Infused Grapefruit Rind Syrup

A bright, aromatic syrup that bridges citrus bitterness with soft tropical florals.

Ingredients (Approx. 500ml Yield)

• 500ml Monin Lychee Syrup
• Peel of 2 Grapefruits (very thin, minimal pith)

Method

1. Peel Preparation
   • Use a peeler to remove the grapefruit rind as thinly as possible
   • Avoid the white pith (this prevents harsh bitterness)
2. Infusion
   • Add grapefruit peels & Monin Lychee Syrup into a vacuum bag/large zip lock bag (remove air)
   • Use a Sous Vide and set it to 55 degrees for 45 minutes. (You can also use a pot with hot water on the stove at VERY LOW HEAT, checking every once in a while that it does not get too hot for about 30 minutes, it will still yield similar results if you don't have a sous vide)
3. Steep
   • Put the bag in a cold bath bowl to stop cooking
4. Strain & Store
   • Fine strain
   • Bottle and refrigerate

Shelf Life

• 5–7 days refrigerated for peak freshness (add 5 drops of citric acid to make it last longer)
• Citrus oils will fade over time best used fresh for brightness

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Build (Single Serve)

• 60ml Grapefruit Juice (fresh pressed)
• 30ml Vok Blue Curaçao
• 20ml Lychee Monin Syrup (infused with grapefruit rind)
• 30ml Belvedere Vodka
• 15ml Fresh Lime Juice
• 4 drops Wonder Foam

Method

• Add all ingredients to a shaker
• Dry Shake to create aeration and integrate foam 
• Add ice to the shaker and shake for 12 seconds
• Double strain into a chilled highball/ collins glass
• Allow foam to settle naturally across the surface

Garnish

• Speared 2 x mint leaves & 1 Maraschino Cherry (lightly slapped to release aromatics) poised gracefully across the rim