SAY HELLO TO SUGARPLUM SPICED SPIDER

Say hello to an oozy, old fashioned fizz with a festive twist.

Think crisp orchard sparkle meets creamy holiday indulgence, all wrapped up in nostalgic charm. Sweet, spiced and satisfyingly drizzly, it’s an old fashioned treat with a Single O twist. Playful, festive and built for slow sipping. Now running at Surry Hills and Newstead.

The Sugarplum Spiced Spider begins with a spicy apple syrup slowly infused with cinnamon, building that unmistakable milk-bar nostalgia that feels straight out of a Summer holiday. As the house made syrup settles into the glass, it’s lifted with a generous pour of sparkling soda, sending up crisp orchard aromas and creating the perfect stage for the star of the show: a lush, creamy scoop of Sugarplum gelato from our friends over at Cow & The Moon.

As the gelato melts into the bubbles, it creates that signature drizzle that's half fizzy, half creamy, and ready to put your brain into a melt.

The whole thing gets finished with a flick of chocolate and a glace cherry, nodding to those classic spiders and sundaes from the days when a sweet treat meant something a little magical.

RECIPE SUGARPLUM SPICED SPIDER

Makes about 4 serves.

Syrup Ingredients:

1 cup apple juice
1/4 cup peach nectar
1/2 cup sugar
1 tbsp maple syrup
1 cinnamon stick
2–3 cloves
1/4 tsp ground ginger
1/2 tsp vanilla extract
Pinch of salt

Spider Ingredients:

Sugarplum Cow & The Moon gelato (or gelato of choice)
Chocolate (to finish)
Glace cherry
Ice cubes
Soda water

Syrup Method:

Pop everything into a small pot.
Bring it up to a boil.
Drop the heat and let it simmer for about 15 minutes.
Cool it right down before using in your spider.

Spider Method:

Add 30g of spiced apple syrup to tall soda glass
Top with soda water
Add 4 cubes of ice
Top with Sugar Plum gelato and a cherry

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