Explore Cocktails by Hip Media

300 + RECIPES INSIDE

DRINKS OTHER INSTALMENTS IN THE ‘EXPLORE DRINKS’ FAMILY INCLUDE:

WHISKY + COCKTAILS + RUM + WINE + BEER + CHAMPAGNE + CIDER + BARS + TEQUILA + GIN

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exploredrinks

- CONTENTS -

– 04 –

Contents Features

Spirits

14 16 20 22 28 32 34 36 38 40 285 311 313 328

48 54 64 94 124 152 168 192 228

A History of Cocktails

The Ice Age

Bar Tools

How To

Our Cocktail Revolution

Glassware

Glasses

Syrups

Bitters

Cocktail Recipes Absinth(e)

Brandy and Cognac

Gin

Liqueurs

Rum

Sparkling & Wine

Tequila

Vodka

Whisky & Bourbon

51 57 70 102 130 156 174 201 239

Absinth(e)

Brandy and Cognac

Gin

Liqueurs

Rum

Sparkling & Wine

Tequila

Vodka

Whisky & Bourbon

Shopping List

Time Honoured Cocktails

Mixed Drinks

Occasions

Explore Bars

– 05 –

explore COCKTAILS

- CONTENTS -

Profiles Rum

Mixers

Fever-Tree Mixers

Absinth

Green Fairy

Brandy

St. Agnes

Bombay Sapphire

Bacardi

Mount Gay

Ron Zacapa 23

Henkell Trocken

198 199 200

Stolichnaya Premium

Russian Standard

Ultimat

Bourbon

230 231

Buffalo Trace

Jim Beam Devil’s Cut

Ginger Wine

American Whisky

Hayman’s London Dry

155

Tanqueray

Tequila

232 233

The West Winds

Liqueurs

96 97 98 99 100

Angostura

Sparkling Wine

154

Gin

66 67 68 69

126 127 128 129

Cointreau

MIDORI

PAVAN

Tia Maria

VOK Liqueurs

170 171 172

Stone’s Original

el Jimador

Woodford Reserve

Japanese Whisky

Herradura

234

Patrón

Whisky Liqueur

235

Vodka

194 195 196 197

Maker’s Mark

666 Pure Tasmanian

Cîroc

Finlandia

LongLeaf Tea

– 06 –

Yamazaki

Drambuie

Scotch Whisky

236 237 238

Johnnie Walker

Monkey Shoulder

Talisker

– 07 –

explore COCKTAILS

- CONTRIBUTORS -

JESSICA ARNOTT

BEN WHITE AND YOSHI ONISHI

BEN BLAIR

BRYAN CHAN

ELDEN CHEUNG

SAM JEVEONS

JAN JURECKA

PETER KENDALL

WALLACE LAU

MALCOLM LOCKIE

NOKOY MAK

TIM PHILIPS

ZAHN PITHERS

MARC RODRIGUES

NAREN YOUNG

– 08 –

Contributors AUSTRALIA

HONG KONG

EDITORIAL CONTRIBUTORS Joe Worthington, SoCal, Neutral Bay Tim Philips, Bulletin Place, Sydney Naren Young, Bacchanal, New York City Malcolm Lockie, Bormioli Rocco Glassware

BAR STAFF ORGANISED BY WOONOW Wallace Lau, Wyndham 4th, Hong Kong Nokoy Mak, Wyndham 4th, Hong Kong Bryan Chan, East, Hong Kong

COCKTAIL STYLISTS / MIXOLOGISTS Jessica Arnott – Freelancing Ben Blair – The Crossing, NSW

PHOTOGRAPHY Elden Cheung, 101 Sight, Hong Kong CREATION OF COCKTAIL LIST AND MANAGEMENT OF COCKTAILS Old Street Group Bar and Brand Specialists

Peter Clarke – Toto Espresso Bar, Ettalong Beach

Sam Jeveons, Founder/Director

Tom Collins – Consultant

Peter Kendall, Director

Lou Dare – Mary’s, NSW

Mark Rodrigues – Drinks World Asia

Jan Jurecka - Zeta Bar, NSW

Sasha Falloon – Drinks World Asia

Yoshi Onishi – The Victoria Room, Sydney Ben White – Sweet & Chilli James Wilson – ReviveR, Gosford COCKTAIL EDITORIAL CONSULTANT Tom Collins PHOTOGRAPHY Zahn Pithers www.zahn.net.au

– 09 –

explore COCKTAILS

- CREDITS -

EDITOR IN CHIEF Ashley Pini Ashley@hipmedia.com.au

ASSOCIATE PUBLISHER Leone Cruden Leone@hipmedia.com.au

EDITOR Anna May Anna@hipmedia.com.au

GENERAL MANAGER Melinda Virgona Melinda@hipmedia.com.au

CONTRIBUTING EDITOR Tom Collins

explore Cocktails is published by Hip Media

SUB-EDITORS Lauren Hunter Hannah Sparks Sarah Fernandes INTERNS Brittany Wagner Shayen de Silva ART DIRECTOR Evelyn Rueda Evelyn@hipmedia.com.au SENIOR GRAPHIC DESIGNER Gilly Bibb Gilly@hipmedia.com.au NATIONAL SALES MANAGER Eoghan Hennessy Eoghan@hipmedia.com.au NATIONAL ACCOUNT MANAGER Chris Wheeler Chris@hipmedia.com.au

169 Blues Point Road, McMahons Point, NSW 2060 Ph: 02 9492 7999 www hipmedia.com.au ABN: 42 126 291 914 The views expressed in explore Cocktails are of the respective contributors and are not necessarily those of the magazine or Hip Media. Copyright is held by Hip Media and reproduction in whole or in part, without prior consent, is not permitted. The images depicted in explore Cocktails are for editorial purposes only and not necessarily representative of the final product. Suggested glassware, garnishes and other details may not reflect those used in images. Other Hip Media products include: drinks trade magazine drinks yearbook drinks guide Drinks World Asia BYO Barfly MasterChef Live Better Homes and Gardens Live Grand Designs Live Design Build Hip Media was the winner of Small Publisher of the Year at the Publishers Australia Awards of 2010

– 10 –

Welcome to explore Cocktails HERE’S TO COCKTAIL PARTIES, DINNER PARTIES AND BBQS; BASICALLY any chance to celebrate with friends, as it never seems to come round often enough. When it does, it’s nice to be prepared with a couple of easy to make drinks that suit any occasion. Friends will often bring around a six-pack and a bottle of wine; so how prepared are you to offer something a little stronger? And do you know how many drinks it will make? Perhaps you want to plan a party that caters to all your guests, or you may just want todiscover the best way to dust off that bottle of liqueur that remains from your last bash; either way you can navigate explore Cocktails via the main ingredient used in each drink. Cocktail culture is booming across the globe, and Australia is right among it. We have some of the leading bars and bartending talent right here on our shores; regularly featuring on the winner dais at competitions around the world. We are definitely punching above our weight. In this book we hope to bring you just a little of the inspiration that drives cocktail culture forward, with some cocktails that are reasonably straightforward yet delicious, and others that will challenge you a little more. An occasion is that little bit more special when both the food and drinks have been planned, and while explore Cocktails only deals with the cocktails side, we recommend always serving with food and following the measures in the recipes. We hope you enjoy the world of cocktails and explore responsibly. ❧ Cheers,

Ashley Pini

– 11 –

explore COCKTAILS

- FEATURE -

A history of

cocktails

– 14 –

WHO MADE THE FIRST COCKTAIL, WHAT WAS IT, AND WHEN? UNFORTUNATELY, THESE ARE QUESTIONS THAT WE CAN’T ANSWER, AND IT’S DOUBTFUL ANYONE CAN. WORDS ANNA MAY

THAT SAID, WE CAN TELL YOU THE first known published reference to the cocktail as a beverage turned up in The Farmer’s Cabinet on April 28, 1803: “… Drank another glass of cocktail – excellent for the head … Call’d at the Doct’s. found Burnham – he looked very wise – drank another glass of cocktail”. It is unclear whether this was alcoholic or not, however the term in reference to a boozy concoction was firmly established a few years after. Ask any bartender or drink geek about the origin of the cocktail, and they’ll tell you: the first mention of the term as we know it appeared in the May 23, 1806 edition of The Balance and Columbian Repository; a curious reader wrote in and asked, “What is a cocktail?” Editor Harry Crosswell replied, “Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters … and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and the bold, at the same time that it fuddles the head.” Even in the present day, over 200 years later, this definition appears to ring true. Just as well the term was defined in the 1800s, because this is when the cocktail boom really kicked off. The Sling, Flip, Rob Roy, Sazerac, Manhattan, Tom Collins,

Cobbler, Smash, and Sour were already building traction among drink enthusiasts, and could easily be ordered in bars. In this time, bartending was seen as a noble trade, and required several years of apprenticeship before one could don the classic vest and bow tie combination. One of these esteemed men was Jerry Thomas, a bartender known as ‘the father of American mixology,’ who published ‘Bar-tender’s Guide or How to Mix Drinks’, in 1862; often considered the original bartender’s bible. Jump forward a few years to 1919 - the introduction of Prohibition in the USA which lead to the opening of a multitude of illegal alcohol factories, run by criminals that supplied cheap, strong and awful tasting booze to the public. It was around this time that ‘speakeasies’, illegal bars and restaurants started to pop up around the world. Speakeasy bartenders would mix these potent spirits with ingredients such as creams, spices or juices to mask the foul taste and disguise alcoholic drinks from the police. It is not a surprise that cocktails saw a massive rise in popularity at this point. When Prohibition ended in 1933, these experienced bartenders went on to freely create these delicious concoctions with quality spirits, and a cocktail revolution began.

– 15 –

As times change, trends tend to do the same. The period after Prohibition saw Hollywood films glamourise the cocktail and saw the introduction of Donn the Beachcomber’s famous Tiki Bar and the birth of popular cocktails including the Moscow Mule, Zombie and the Martini. Between 1960 and 1979, the first recorded Margarita, Tequila Sunrise, Long Island Iced Tea and Piña Colada were created with the opening of the very first T.G.I. Fridays in New York City. And everything got even bigger in 1980, when Happy Hour as we know it was born, as well as the pre-mixed cocktail. In 1986, flair bartending became immensely popular after T.G.I. Fridays hosted the world’s first flair bartending contest, which led to the classic Tom Cruise film, Cocktail, being made in 1988. 10 years later in 1998, Sex and the City first aired, and the cocktail scene was all about the twisted Martini, namely the Cosmopolitan. Since then, cocktail trends have continued to be dictated by food, current events and the media. Times change as trends change, but what will happen in the future of cocktails? The at-home bartender is a serious dark horse in the changing face of drinks, so what will your signature drink be?

explore COCKTAILS

- FEATURE -

– 16 –

The Ice Age TO MANY PEOPLE, ICE IS JUST FROZEN WATER. IT’S JUST SOMETHING THAT MAKES DRINKS COLD, RIGHT? NOT ACCORDING TO MANY OF TODAY’S MIXOLOGISTS, WHO HAVE BEGUN TO TREAT ICE WITH SUCH REVERENCE THAT IT CAN FORM THE VERY FOUNDATIONS OF THEIR BAR PROGRAM. WORDS NAREN YOUNG THE VIOLET HOUR IN CHICAGO MADE some serious noise when they opened in 2007 with seven different types of ice. Another Chicago bar, the Aviary, went quite a few steps further when they opened their doors with almost 20 types of ice. Even their iced water comes with hand-chiselled ice. The quality, consistency and care of the ice that goes into your drink is more important than many would initially think and achieving a perfectly balanced cocktail can come down to ice, since as much as half the volume of a cocktail can be just that. Water is the single most essential ingredient in ice and the bottom line is to never use water that you wouldn’t drink. Ice melts, and as it melts it also dilutes into the drink, which affects the quality and taste. Today, no bar worth its ice pick would open without a quality ‘ice program’. Many Australian bars are using Hoshizaki ice machines that produce a variety of clear, hard ice, with a slow melting rate so your drink doesn’t become too diluted.

– 17 –

explore COCKTAILS

- FEATURE -

– 18 –

Water is the single most essential ingredient in ice and the bottom line is to never use water that you wouldn’t drink.

Although clear ice often looks better, cloudy ice doesn’t always mean that there are impurities, and sometimes it just comes down to the way it’s frozen. If ice is cooled at anything lower than zero degrees Celsius for example, then “super cooling” takes place, causing smaller crystal structures to form, which are less transparent – this is often what happens to ice frozen in your average freezer at home. This can also happen when clear ice is placed into a drink at room temperature; as ice is less dense than liquid water, it occupies more space, therefore if ice’s temperature changes too quickly it expands, which leads to cracks. A tip here is to cool the drink before placing the clear ice in. A handy piece of advice for making the perfect ice at home is to put water in an Esky inside the freezer, which means the ice then freezes down in one direction, helping to produce clearer ice with less impurities. Ice spheres are great if you want perfectly clear ice, as sphenes trap oxygen, which makes them transparent. Silicone moulds for large cubes and spheres can be bought to make at home. Having said this, impurities in ice can look pretty cool, look at cracked

ice, which provides a slightly different experience. To create cracked ice, simply place the ice in the palm of your hand and gently tap it with the back of a spoon, tapping a different side of the ice each time. Slightly different is crushed ice, which works really well in a Caipirinha, Mojito, Caipiroska or Julep. To make crushed ice, cover your ice with a clean kitchen towel and crush with a rolling pin. Hand carved ice also provides a different, more authentic experience, and it’s a crowd pleaser. In Japan, bartenders use hand carved ice in all their drinks, even at the most rudimentary, working class bars. The Japanese simply don’t view ice as something reserved for their most top tier craft cocktail bars, like most of us in the West do. This discipline stems from Japan’s prestigious whisky making tradition, with such high reverence for whisky reflected in producing the highest quality ice. As more people began travelling to Japan they saw what an impact using perfect ice could have on a guest’s experience. “Why hadn’t I thought of that?” seemed to be the common rhetoric as it all seemed so simple.

– 19 –

Clearly, ice carving is in huge demand and many bartenders, cocktail geeks and at home enthusiasts have indeed taught themselves to carve ice with the help from our friends on YouTube. At the very pinnacle of this is the ice diamond, perfected by one of the most famous Japanese bartenders in the world: Hidetsugu Ueno. Ice that melts faster and thus adds water to a drink, like a sphere, is generally favoured in classic drinks on the rocks such as the Negroni, Old Fashioned, Manhattan and any high-end whiskies. In Scotch for example, aromatic molecules of the spirit are enhanced with a little extra dilution, while Scotch that is too chilled can limit the aromatic compounds that are released from the spirit, which restricts the aromatic experience of the drink. Therefore the sphere, which dilutes faster and thus reduces the time the drink is chilled for, is a perfect match. Ice of the same quality to that found in bars can be made quite simply at home by just using the right moulds and a few top tips!

explore COCKTAILS

- BAR TOOLS -

Bar Tools A PROFESSIONAL BARTENDER’S TOOL KIT IS THE SECRET TO THEIR COMPLEX COCKTAILS, AND IF YOU REALLY WANT TO IMPRESS YOUR GUESTS WITH YOUR AT-HOME COCKTAILS, HAVING THE PROPER TOOLS ON HAND IS A MUST. THAT SAID, SITTING IN FRONT OF A MYRIAD OF TOOLS CAN BE A LITTLE INTIMIDATING – WHAT ARE THESE METAL DOODADS AND WHAT ARE THEY FOR? ACCORDING TO LUKE MALLAM, OWNER OF BARWARE, “BAR TOOLS AND EQUIPMENT ARE ALL TOOLS OF THE TRADE TO A BARTENDER. LIKE ANY TRADE, THE CORRECT TOOLS ARE ESSENTIAL TO ACHIEVE A FANTASTIC OUTCOME, WHATEVER THAT MAY BE”. JIGGER Starting with the basics, the jigger, or bar measure, is the measuring tool for liquids in your cocktail, usually holding around 1530ml. You can ‘free pour’ if you like, but it’s important to measure the right quantity to ensure a correct balance of flavours in your drinks and to enjoy these drinks responsibly. Plus, it’s much easier to control your recipe when making multiple cocktails.

MUDDLER A muddler is to cocktails what a mortar and pestle is to food, and is essential for crushing up ingredients in cocktails, usually fresh fruit or herbs, to extract all those delicious oils and flavours to infuse through your cocktail. Muddlers come in a variety of different materials such as wood, plastic, stainless steel and silicone. Whichever one you choose, make sure to use something lightweight, using a heavy muddler with a weak glass is a recipe for breakage.

BAR SPOONS You may notice several types of bar spoon through this book, as many of them have slightly different functions. At its core, a bar spoon is for measuring thicker ingredients

and stirring stronger, booze-based drinks such as the Martini or Old Fashioned, although they are incredibly useful for a variety of tasks. The main type of bar spoon is the plastic or steel tipped spiral spoon, which can be used to crush soft items when a muddler isn’t on hand, to layer spirits or liqueurs, or to create a perfect lemon, lime or orange twist by wrapping peel around the spiral spoon. A fork-tipped option is convenient as fresh ingredients such as cherries or olives can be speared with one end, and stirred in with the other.

SHAKERS Again, there are several different types of these floating around. The most common is the Boston Shaker; a classic two-piece set that has a place in every bar. The Boston Shaker consists of two parts, a wide glass and a tall metal accompaniment. Measure out your ingredients in the clear glass, add ice and shake well if necessary. You may have also seen the more classic three-piece ‘cobbler’ shaker. These are more iconic looking, however not as practical as the Boston Shaker as they hold less liquid and therefore have less room for your cocktails to mingle and blend, although they’re perfect for single serves that require a lot of froth.

– 20 –

KNIFE This one is pretty straight forward; use a quality, sharp knife to cut your fruit, rinds, and zests for garnishing your drinks.

STRAINER There are three to choose from in this category. The most common is the Hawthorne Strainer - a flat piece of metal with a coil surrounding, that strains out ice, fruit and herbs. The spring is easy to remove, which comes in handy when you need extra froth, and is easy to manoeuvre so it fits in any shaker. The Julep Strainer, a more classic option, is solid and flat with small holes and used primarily for stirred drinks. Rumour has it the Julep Strainer was invented to protect sensitive teeth and thick moustaches from cold drinks. Finally, the Fine Strainer, or sieve, acts to remove fine particles when pouring a drink. You may come across the term ‘double strain’ in this book, and the Fine Strainer is the second element to this process, removing any ice or pulp that found its way through the first strainer.

Three Piece Shaker Jiggers

Hawthorne Strainer

Muddler

Fork-tipped Spoon

Spiral Spoon Boston Shaker Knife

Fine Strainer Julep Strainer

ESSENTIAL EXPLORE COCKTAILS START-UP KIT Classic bar roll with all the tools to mix perfect drinks. This Kit Includes: • Bar Roll/Wrap with compartments • 4 x Speed Pourers • 1 x Hawthorne Strainer • 1 x Julep Strainer • 1 x Fruit Tongs • 1 x Waiters Friend (Corkscrew) •1 x Bar Blade (Bottle Opener) • 1 x Boston Shaker Set (Cocktail Shaker)

• 1 x Citrus Press • 1 x Bar Spoon • 1 x Muddler • 1 x Fruit Knife • 1 x Jigger 15/30ml Measure • 1 x Zester All fits into the Bar Roll Wrap for easy keep safe and transport.

Go to www.barware.com.au

- HOW TO -

How To COCKTAILS ARE DELICIOUS, FUN AND SOCIAL DRINKS THAT ALLOW YOU TO MAKE USE OF YOUR DRINKS CUPBOARD. A LOT OF THE RECIPES IN THIS BOOK MAY SEEM COMPLICATED, HOWEVER THE PROCESS IS VERY SIMPLE FOR ANY AT-HOME BARTENDER, AND THESE STEPS WILL MAKE IT AS EASY AS POSSIBLE FOR YOU. BEFORE YOU HAVE A GO AT ANY OF OUR COCKTAILS, HAVE A READ THROUGH AND FAMILIARISE YOURSELF WITH THE FUNDAMENTAL STEPS OF COCKTAIL MAKING, AND FIND OUT WHY WE USE THESE PROCESSES IN PARTICULAR. CHILL:

This is one of the most important steps in cocktail making, great restaurants serve their hot meals on warm plates, so cool cocktails should be served in chilled glassware. You can use a freezer or fridge, however the quickest way is to fill the glassware with crushed or cracked ice and water. Make this simple step the first thing you do, and by the time you have mixed, muddled or shaken your creation the glass will be at the perfect temperature and your cocktails will stay crisp and cool for longer. Before pouring the drink, you must empty the glass of the ice and water into a sink, and then shake vigorously to rid it of any remaning drops of water.

MUDDLE:

Muddling in a mixing glass is essentially the same as chefs using a mortar and pestle, you are crushing the ingredients to extract the freshest flavours and juices. For soft fruits like berries, the muddling technique itself involves pushing down and twisting until you have a puree. For citrus fruits, just muddle enough to extract the juice; over muddle and you introduce bitterness from the oils in the skin. For herbs (mint, coriander, basil, etc.) gently press them a few times with your muddle or with the flat disk on a bar spoon.

MEASURE:

Measuring ingredients is exceptionally important in recreating cocktails, and it’s easy if you have a jigger or measuring cup. Simply pour the ingredient into the measure (over the mixing glass) then add to the mix. Don’t let mls, cls, or liquid ounces confuse you. Great drinks can still be made without a measure just make sure the ratios are correct and you can use anything an egg cup, shot glass, bottle caps etc. Some ingredients, like bitters, are really intense and only a dash is required.

SHAKE:

STRAIN:

FINE STRAIN:

– 22 –

Shaking correctly is imperative to mix, dilute, chill, aerate and in some case emulsify cocktails. Whether you use a cobbler shaker with a built in strainer, a Boston or a jam jar (yes it’s possible) the rules are the same. Add all your ingredients, fill the shaker with hard, cold ice. Seal the lid. Hold the shaker with both hands and shake it. SHAKE IT, really shake it. The shake motion is not a rocking motion or a maraca. The ice has to travel from one end of the shaker to the other and crash into the end of the shaker. This forces the liquids through the ice and chills them super fast. It also dilutes the drink to make it more palatable. 10 - 15 seconds is a good guideline. For drinks that include egg whites or cream you may need longer. By now the outside of the shaker should have pearls of condensation covering it and your cocktail will be ready to strain. DRY SHAKE: Some cocktail recipes will require a dry shake prior to the regular shake. In a dry shake, an egg is added to the shaker in place of the ice. This is to ensure the ingredients properly emulsify, and generate a frothy or foamy texture that will form on top of the cocktail. If required, ice is then added to the shaker and a standard shake is performed.

Straining holds back the broken and used ice while you pour your drink. Simply place the strainer firmly onto the mouth of the metal tin (or jam jar), place your index finger over the top of the strainer to hold it in place, then wrap your hand around the tin and pour the drink through the strainer into a chilled glass.

Cocktails that contain flecks of herbs or pulpy fruits after muddling or shaking can create an unwelcome texture using only a regular strainer. For a silky smooth cocktail, while also preventing embarrassing moments of torn leaves on teeth, simply pour the cocktail from the shaker with the regular strainer through a fine mesh strainer (tea strainer) held over the chilled glass.

Chill

Muddle

Measure

Shake

Strain

Fine Strain

– 23 –

explore COCKTAILS

- HOW TO STIR:

THROW:

RIM:

BUILD:

Stirring is a technique for chilling and mixing a cocktail without the extra dilution you get when shaking. Stirring is traditionally used to make drinks that contain just alcoholic ingredients and the desired texture is silky with a weighty flavour. Add your ingredients to a mixing glass, add cold hard ice cubes to the top, grab your long handled bar spoon and place the outside of the spoon end against the inside of the mixing glass, and carefully slide it to the bottom. Keeping the spoon completely upright gently stir the drink, clockwise or anticlockwise, so that the ice and booze rotate as one. At all times attempt to prevent jagging or breaking up the ice. Stir time will depend on the ice used, the room temperature and your technique. When condensation builds up on the outside of the mixing glass, you are ready to strain into the awaiting chilled glass.

The throwing technique is a very flashy way of aerating and chilling a drink. It is unusual to see it being used in many bars today, however when honed can be very impressive, and eventually you can “throw” a stream of liquid a metre in length. To throw, first build the drink with ice in a mixing glass, using a strainer to hold the ice back pour the contents into an empty shaker tin. As you pour from one to the other, steadily increase the distance between the two by raising the ice filled glass, whilst lowering the shaker tin. Keeping the shaker tin slightly tilted will prevent splashing. When you’re left with just ice in the mixing glass, simply pour the cocktail mix from the shaker tin back into the mixing glass and repeat the process three to four more times. When your drink is suitably chilled and aerated simply pour into a chilled glass and serve. ROLL: This is the most gentle of the mixing techniques, and is used when it is important not to over mix a drink. It is most commonly used to mix the Bloody Mary because tomato juice loses its thickness and becomes thin when agitated. To roll a drink, hold your filled shaker tin next to an empty one. Then pour the contents back and forth between the two shaker tins a few times, keeping the shaker tins close together.

A great way of adding texture and complementary flavours to a cocktail is to coat the rim of the glass, where one sips from, with salt, sugar, or any kind of coating, fine chocolate or cinnamon for example. Fill a shallow saucer with the crystals or powder of your choice, and run a slice of orange or lemon around the outside of the rim of the glass. The whole perimeter of the glass should be moist. To prevent the rimming ingredient getting in the drink, roll the outside of the glass in the saucer until the rim is coated and then, holding the glass upside down, gently tap the base; any loose particles will not stay inside the glass.

i.e. gin and tonic, vodka and cranberry juice. To build a drink, simply grab the glass (usually a highball or Collins glass) and fill it with ice then add the ingredients in order. It is important to add as much ice to the glass as possible; more ice means less dilution and the cocktail will be nice and cold. The ratios are roughly one part alcoholic ingredients to three or four parts mixer. You may need to give the ingredients a quick stir with your bar spoon.

LAYER:

GARNISH:

Sipping hot Irish coffee through a layer of fresh cold cream is a taste sensation. The trick to layering is to turn a spoon upside down, place it inside the edge of the glass and lower it slowly down the inside, very gently break the surface tension of the liquid and then raise the spoon slightly. Pour the layer as slowly as possible over the back of the spoon, moving the spoon up as the level rises. Repeat the process with as many layers as you require. When creating layered shots, it’s imperative to know the specific gravity of each spirit or liqueur you’re working with, and pour them in order from heaviest to lightest. It’s a well known fact that we eat with our eyes first, obviously that’s mechanically impossible, however when a meal or drink looks tasty, it stimulates our senses and our body prepares itself for a taste sensation. Garnishing is a huge part of this, and therefore it’s important that the garnish is relevant and complementary to the ingredients. For example, the flamed orange zest on a Cosmopolitan works because the orange oils enhance the orange flavour from the Cointreau. Almost any fresh fruit, vegetable, berry, herb or spice can be used as a garnish. Fresh fruits and berries provide lots of contrasting colour and taste great. Vegetables are great savoury additions, like a stick of celery in a Bloody Mary. Herbs and spices add aroma, think mint sprigs on Juleps or grated nutmeg on an Alexander. Of course olives, cocktail onions and maraschino cherries are classic cocktail garnishes, and bartenderlore says always garnish with odd numbers. It is crucial to use only the freshest and highest-quality fruits vegetables and herbs. Prepare your garnish just before you make your drinks, and make sure the garnish compliments the drink.

FLAME:

Building is the quickest and easiest way to make a cocktail. These are normally drinks that do not need extra chilling or dilution and the ingredients mix easily. The quintessential built drinks are spirits and mixers,

– 24 –

Some drinks require the zest to be flamed, this is essentially the same as a twist, except you’re squeezing the oils through a flame to ignite them. Using a match or lighter, hold the flame next to the glass in one hand, then with the zest held between your thumb and forefingers of your other hand, place the zest next to the flame and then squeeze the zest quickly so that the oils shoot out of the skin and through the flame and ignite. Then add the zest to the drink.

Stir

Throw

Build

Rim

Layer

Garnish

Flame

– 25 –

explore COCKTAILS

- HOW TO -

Zest Twist

ZEST TWIST: The strips of fruit peel that release the essential citrus oils from the lemon, lime, orange, or grapefruit peel onto the surface of the drink, adding aroma and flavour to a cocktail. With a sharp knife, cut a strip of skin from the fruit, leaving a little of the white inner pith for sturdiness. You can trim the edges of the zest to smarten it up. Then hold the twist over the cocktail with the coloured side pointing toward the surface of the drink. Hold the twist between your thumb and forefingers. Turn one end clockwise and the other anticlockwise. The oils will be released and will fall onto the top of the drink. Now rub the coloured side of the twist around the rim of the glass so that any remaining oils adhere to the rim of the glass, and drop the twist into the drink. Some drinks require the zest to be flamed, this is essentially the same as a twist, except you’re squeezing the oils through a flame to ignite them. Using a match or lighter hold the flame next to the glass in one hand, then with the zest held between your thumb and forefingers of your other hand, place the zest next to the flame and squeeze the zest quickly so that the oils shoot out of the skin through the flame and ignite. Then add the zest to the drink.

– 26 –

– 27 –

explore COCKTAILS

- FEATURE -

Tim Philips

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Our Cocktail Revolution THERE IS NO NOBLER PROFESSION THAN THE KEEPER OF AN INN. AT LEAST THIS WAS THE CASE IN THE 1880’S, A TIME WHEN BARTENDING (OR INN-KEEPING) WAS ONE OF THE MOST REVERED AND RESPECTED OCCUPATIONS A PERSON COULD HOLD. FAST FORWARD TO THE PRESENT DAY, A TIME WHEN BEING A PROFESSIONAL BARTENDER (OR ‘MIXOLOGIST’, FOR THOSE TRYING TO CONVINCE THEIR PARENTS WHY THEY SKIPPED UNIVERSITY) IS NOW AS WELL RESPECTED AS OUR PROFESSIONAL-CHEF COUNTERPARTS. WORDS TIM PHILIPS AND THAT’S ME; A PROFESSIONAL bartender who has won his fair share of accolades: 2009 CLASS UK Bartender of the Year, 2012 DIAGEO World Class Global Bartender of the Year, and co-owner of Bulletin Place, a Sydney cocktail bar and winner of 2013 Cocktail Bar of the Year at the Australian Bar Awards. I’m getting ahead of myself here… Let’s go back to where it all began. I finished high school in 2001 and, with no idea what I wanted to do with my life; I took some (not very) well-earned time off. At the same time, an old family friend had just bought The Bell Tavern pub in the outer Victorian suburb of Belgrave, and thus I got my first ever bar job. It was here that I learnt how to pull a beer, shake a Cosmopolitan, and just how much women like the guy behind the bar more than the guy in front of it (any guesses why I stayed in my evening job?). With some vague but invaluable mentoring, I started to discover the joys of alcohol. I got used to the tannins of

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wine, the bitterness of tonic water, and the freshness of just-plucked mint. I created my own cocktails, colourful concoctions full of purees, juices, exotic liqueurs, and foreign spirits that, in hindsight, can only be described as awful. I was hooked; hooked on the joy of making people’s night through service; hooked on making a cocktail and seeing them smile and nod after the first sip; hooked on the feeling of being on a semi-stage, slinging drinks in a bustling environment, and hooked on starting work at 3pm with no need for an alarm clock in the morning. I was, officially, a bartender. To be a great bartender, you need to make sure you don’t become complacent. I learnt that pretty early. So after two-year stints in Melbourne nightclubs and cocktail bars, I took my craft to London, France and New York. Each city and country being a bigger challenge and each city honing my skills, not only in cocktails, but in learning more and more about the psychology of the human mind. Ten years behind the

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- FEATURE -

Ten years behind the bar is the equivalent of a psychology degree, and bartenders can read people’s behaviour in a second.

bar is the equivalent of a psychology degree, and bartenders can read people’s behaviour in a second. They know what you want before you do, they know you and your “type” almost instantly, and they know how you want to be greeted, treated, served, and looked after. In fact the three traits a great bartender should hold: humility, hospitality and personality, have nothing to do with physically making drinks. And after three years abroad, with a bucket load of experience and accolades, I headed home to Australia and moved to sunny Sydney. Upon heading home, I was determined to ‘settle down’ in the industry. This meant getting to work on saving for my very own venue, coupled with my desire to re-plant my flag in the Australian bar scene by entering (and winning) cocktail competitions. The cocktail competition is a curious and competitive beast; a basic competition will consist of an alcohol company calling out to bartenders to come up with an imaginative signature drink with one of its products, and bartenders will perfect a drink they think

will see them crowned a winner. Prizes range from a bottle of sponsored product, all the way to titles such as ‘World’s Best Bartender’. At least, that was the case with World Class. Diageo, the world’s largest spirit company, has run World Class every year since 2009 and it is anything but a simple cocktail competition. Upwards of 15,000 bartenders from 50 countries enter every single year jump through a series of hoops that range from bartending competitions and food matching, to signature drinks and speed rounds. Eventually, a local champion is crowned and then shipped off to an exotic location to compete in the World Class Global Final. 2012 saw 44 bartenders represent 44 countries. I was fortunate enough to represent Australia, and even more fortunate to win the thing. All of a sudden, I was a world champion. The year following my win saw me travel to over 20 countries to train, judge, speak to, and demonstrate to countless bartenders. And somehow, with amazing support from my two business partners, Rob

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and Adi, as well as my girlfriend Linn, we managed to open Bulletin Place in December 2012. It was our dream bar, and our ticket to never, ever having to work for anyone but ourselves ever again. Over 12 years have passed since I first started polishing glasses and pouring pots at the Bell Tavern. Bartending has been very kind to me, and in those 12 years the profession has changed dramatically. Young bartenders take their jobs more and more seriously. I’m incredibly proud of being a bartender. Even after my accolades, and move towards being a bar owner, I’m still a ‘bartender’ when I come in and out of the country on a customs slip. I look forward to growing old in this industry and seeing what it becomes. I don’t enter cocktail competitions anymore. Not because I don’t need to, but because I don’t feel like I can keep up with what the younger guys and girls are doing these days. Our industry is hitting its stride as we speak. There’s a cocktail revolution going on. And you only need to find your local small cocktail bar to sign up.

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- GLASSWARE -

Glassware THE SELECTION OF GLASSWARE USED IN EXPLORE COCKTAILS IS A SIMPLE RANGE OF ESTABLISHED AND CLASSIC GLASSWARE STYLES AND SHAPES. EACH GLASS IS DESIGNED TO ENHANCE THE DRINK CONTAINED WITHIN. MAKING, SERVING AND DRINKING cocktails, are enjoyable experiences that begin with the glass, that showcasing the drama and colour of the drink, while heightening the anticipation of that very first sip.

CARE Quality glassware is a key component when it comes to enjoying a cocktail, and Bormioli Rocco highly recommends cleaning thoroughly before use. Whether you’re serving a whisky sour in an old fashioned glass, a Tom Collins in a highball glass, or a Margarita in an elegant stem glass, the quality of your glassware is very important. Wash your glasses with warm water and a small amount of detergent, before cleaning with a cloth, rinsing with cool water and wiping dry with a clean cloth to avoid finger print marks. Bormioli Rocco has been crafting quality glassware in Italy since 1825, so you could say they’ve had a little bit of practice! Look for the Bormioli Rocco logo etched into the foot of some of their glassware for a seal of quality.

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THINGS TO LOOK FOR WHEN CONSIDERING GLASSWARE… The glass should be perfectly clear; the clarity of a glass allows you to see the contents perfectly. The material used to make the glass determines clarity, and Bormiolo Rocco only uses high-grade silica (sand), among other materials, to make their glassware. Secondly, check that your glassware is smooth and fine around the rim; you should feel a consistent and even thickness. This is of the utmost importance because it’s the first sensation you experience when sipping your cocktail. Finally, look for a balance in the design of your glassware. Look for ‘one-piece’ stemware; this is when the bowl and the stem are made of one piece of glass, creating beautiful and elegant shapes while maintaining a very strong form. Your glassware should be sturdy as well as beautiful.

Luna Highball Glass

Cortina Highball Glass

Alternatives: Hurricane, Collins, Tall Glass.

Cortina Rocks/ Old Fashioned Glass

Luna Rocks/ Old Fashioned Glass Alternatives: Tumbler

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- GLASSWARE -

Glasses A Highball is a tall, narrow and cylindrical shaped glass, often with a 300-400ml capacity. This glass can easily hold a lot of ice, making the Highball the perfect vessel for long and mixed drinks such as the Tom Collins. An Old Fashioned glass, or rocks glass, is a short, wide tumbler used to serve short cocktails and spirits or liqueurs over ice. Usually with a 250-300ml capacity, this glass features a wide mouth, allowing the flavours and aromas of the drink to release properly. Bormioli Rocco use two types of glass for these drinks, the more traditional Cortina, which is straight-sided, and the contemporary Luna, which features the small bubble in the thick base of the glass. The Champagne Flute from Bormiolo Rocco’s Electra range is a tall, stemmed glass, ideal for carbonated drinks. The Champagne flute’s shape reduces the area from which carbonation (or bubbles) can escape, allowing the drinker more time to enjoy the bubbles. The Champagne flute also brings a sense of occasion, and a celebratory feel to any drink. This glass is made of Crystalline, which is similar to crystal without the lead content. Bormioli Rocco uses a unique material called ‘Star Glass’ in its flutes.

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The Margarita Glass comes from Bormioli Rocco’s Ypsilon range. It is a stemmed glass that opens up wide, allowing a lot of access to the cocktail so the drinker can easily sip. Thought to be designed as an upside down sombrero, the Margarita glass is easy to turn and ideal when a cocktail requires a coated rim. The Cocktail or Martini glass is the quintessential glass in cocktail making. Traditionally used for the “shaken, not stirred” Martini, the wide-open mouth of the glass allows plenty of room to sip. This is another option in Bormioli Rocco’s Ypsilon range, and features a connected stem and bowl that allows for a beautiful, elegant shape. It is quite remarkable the difference the right glass can make to the enjoyment of your cocktail. After all, a cocktail is not just a drink; it is an event, so make sure you use the perfect glass to showcase it!

“Look for a balance in the design of your glassware. Look for ‘one-piece’ stemware; this is when the bowl and the stem are made of one piece of glass, creating beautiful and elegant shapes while maintaining a very strong form.”

The Champagne Flute

The Margarita Glass

The Martini Glass Alternatives: Coupette

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- SYRUPS -

Syrups YOU MAY NOTICE MORE THAN A FEW COCKTAILS IN THIS BOOK CONTAIN SOME FORM OF SYRUP. THE MOST COMMON OF THESE STICKY LIQUIDS IS SUGAR SYRUP (ALSO KNOWN AS GOMME OR SIMPLE SYRUP), THE ‘BREAD AND BUTTER’ OF ADDING A SWEET KICK TO YOUR COCKTAILS. THE SKY IS THE LIMIT WHEN IT COMES to the flavour profile of syrups; with flavours ranging from peach to jasmine, just a small nip is enough to add an extra kick of balanced flavour to your homemade cocktails and take them to a professional quality. The general rule is to add 5ml of sugar syrup for each teaspoon of granulated sugar. Just remember, if you’re going to make any of these syrups at home, they tend to have a fridge life of around one month. Many types of syrup can be bought over-the-counter, but if you want to try your hand, here are a few that can easily be made at home by the amateur bartender:

SIMPLE SYRUP/ SUGAR SYRUP 1 Cup granulated white sugar 1 Cup water Add water and sugar to a medium saucepan and bring to the boil, stirring constantly, until sugar has dissolved. Remove the pan from heat once dissolved and allow to cool before bottling. For a richer flavour, use demerara sugar - a raw sugar that will really sweeten the syrup, although will result in a darker coloured liquid.

MINT SYRUP 1 Cup water 1 Cup granulated white sugar 13 Sprigs fresh mint Bring sugar and water to boil in a medium saucepan. Boil for five minutes without stirring. Pour syrup over the mint sprigs in a heatproof bowl and gently crush mint with

the back of a spoon. Cover and chill for eight hours overnight. Strain, and discard the mint before bottling.

FIG AND HONEY SYRUP 1 Cup honey 1 Cup water 2 Tablespoons fig preserve Combine all ingredients in a small saucepan and let simmer for 10 minutes. Allow to cool, then fine strain before bottling.

ORGEAT (ALMOND) SYRUP 2 1/4 Cups sliced raw almonds 3 1/2 Cups tap water 3 1/2 Cups distilled water 1/2 Cup organic cane sugar 1 Cup vodka 1/4 Tablespoon orange blossom water Place almonds in medium mixing bowl, cover with tap water, let sit for 30 minutes and strain water. Using a blender, lightly pulse almonds until they are coarsely ground. Place almonds in a bowl and soak with distilled water for 4 to 5 hours, stirring mixture well every hour or so. Strain the liquid into a 1-litre glass jar through a cheesecloth-lined strainer, extracting as much as possible. Add sugar to liquid, close jar and shake vigorously until sugar is dissolved. Add vodka and orange blossom water and stir thoroughly. Cover and store in the fridge for two weeks.

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HONEY AND GINGER 2 Cups scrubbed fresh baby ginger 4 Cups water 3/4 Cups raw honey Stir honey into hot water in a saucepan over medium heat to dissolve. Add ginger, simmer gently to infuse for ten minutes, then strain and cool.

VANILLA SYRUP 2 Cups sugar 1 Cup water 1 Vanilla bean Combine water and sugar in a saucepan on medium heat until sugar dissolves. Split the vanilla bean lengthwise in half and add to mixture. Strain into a clean glass jar, cover and keep refrigerated for two weeks.

AGAVE SYRUP 1 Cup agave nectar 1 Cup hot water Combine equal parts agave nectar and hot water and stir to dissolve. Let cool completely.

BLACK TEA SYRUP 1 Litre of strong black tea 4 Cups sugar Combine 1 litre of strong black tea with 4 cups of sugar in a saucepan, bring to boil and stir well until sugar dissolves. Allow mixture to cool before bottling.

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- BITTERS -

Bitters

LEMON, LIME AND BITTERS IS SUCH A POPULAR STAPLE IN BARS THAT IT’S HARD TO IMAGINE BITTERS SERVING ANY OTHER FUNCTION. BITTERS, HOWEVER, IS A VERSATILE LIQUID WITH WIDE-RANGING USES THAT STRETCH MUCH FARTHER THAN WITH ITS CITRUS FRIENDS.

THE PRACTICE OF MAKING BITTERS firstly involves selecting spices, roots, seeds and fruits for infusion, such as cassia, orange peel, cinchona bark or cascarilla. Commonly, wormwood or gentian root is used to give it that distinctive bittersweet taste. These botanicals are then soaked in a mixture of alcohol and water to extract and blend the flavours - a process that can sometimes take months. Historically, bitters were used for medicinal purposes as a digestive tonic. The practice of infusing medicinal herbs in wine can be dated back to the ancient Egyptians, and was furthered in the Middle Ages when the availability of distilled alcohol allowed for more concentrated preparations. By the time the 19th century came around, bitters were in widespread use in this brand new thing they called a ‘cocktail’. There are two kinds of bitters – cocktail and digestive. Cocktail bitters have such a strong flavour that they are referred to

as ‘non-potable’, meaning they are not to be consumed straight. Despite their alcohol content, many brands of bitters are sold in supermarkets since they’re only used sparingly. Digestive bitters are traditionally drunk neat or with ice in many European and South American countries after a large meal.

Apart from the favourite lemon, lime and bitters, bitters is also used in the Bloody Mary, Manhattan, Mojito, Old Fashioned, Pisco Sour, Singapore Sling and Sazarac, just to name a few. Bitters is also sometimes used in cooking in fruit-flavoured desserts, pastries, salad dressings, marinades and soups.

Cocktail bitters can even be made at home if you’re game. The most efficient method is to add botanicals to a highalcohol neutral-grain spirit base, seal it, and hide it away in a dark corner. Taste it continually to see how the flavour profile evolves, and remove the botanicals once it’s reached the desired strength. Once you’ve got the basic method down, it’s easy to experiment with different botanicals and alcohol bases.

The most popular bitters brand is probably Angostura with its iconic oversized label. A Surgeon General in Venezuela, who believed his recipe would cure a variety of illnesses, created the bitters. Reportedly, the exact recipe used to create Angostura bitters is such a closely guarded secret that only five people in the world know the entire formula. Some less well-known, but more exotic bitters include: Scrappy’s, whose flavours include coffee and peach; Urban Moonshine, who develop recipes based on herbal medicine studies; The Bitter Truth, which features a celery flavour; and Bob’s Bitters, who handcraft their bitters to focus on a single flavour such as lavender or coriander.

The creation of bitters involves an extraction process, so it’s important to remember that bottles tend to mellow out with age. A fresh, new bottle will have a much more intense flavour than a yearold bottle.

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- SHOPPING LIST -

Shopping List SUPERIOR COCKTAILS CALL FOR GOOD-QUALITY LIQUORS; SUB-PAR SPIRITS CANNOT BE MASKED BY ANY AMOUNT OF MIXER. THE LIQUORS REQUIRED TO MIX EACH AND EVERY COCKTAIL IN THE EXPLORE COCKTAILS GUIDE ARE LISTED HERE IN THEIR RESPECTIVE CATEGORIES SO THAT YOU CAN RECREATE ANY OF YOUR FAVOURITE COCKTAILS WHENEVER YOU DESIRE.

ABSINTH

BITTERS

BRANDY & COGNAC

Green Fairy

Angostura Bitters

St. Agnes Brandy

GIN

Bombay Sapphire

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Four Pillars

Hayman’s Gin

Tanqueray

The West Winds Gin

In the United States liqueurs may also be called cordials or schnapps.

LIQUEURS

Chambord

Cointreau

MIXERS

Fever Tree

DeKuyper Peach Schnapps

Disaronno

Licor 43

MIDORI

PRE-MIX

Master of Mixes

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PAVAN

Tia Maria

RUM

Angostura

Bacardi

Mount Gay

Ron Zacapa

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- SHOPPING LIST -

SPARKLING & WINE

Henkell Trocken

Mateus Rosé

TEQUILA

Stone’s Original Green Ginger Wine

el Jimador

Herradura

Russian Standard Vodka

Stolichnaya Premium Vodka

Patrón

VODKA

666 Pure Tasmanian Vodka

Cîroc

Finlandia Vodka Classic

LongLeaf Tea Vodka

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elit by Stoli

Ultimat Vodka

Whisky in Scotland is spelt WHISKY. Whiskey in Ireland and the USA is spelt WHISKEY

WHISK(E)Y & BOURBON

Bowmore

Johnnie Walker

Buffalo Trace

Monkey Shoulder

Bunnahabhain

Old Pulteney

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Talisker

Drambuie

Jim Beam Devil’s Cut

Woodford Reserve

Yamazaki

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- MIXERS -

Congo – View from the Fever-Tree Plantations

Fever-Tree Mixers FEVER-TREE WAS FIRST LAUNCHED IN THE UK IN EARLY 2005 BY CHARLES ROLLS AND TIM WARRILLOW. SENSING A GAP IN THE MARKET FOR NATURAL PREMIUM PRODUCTS, THE TEAM SET OFF IN SEARCH OF THE FINEST QUALITY INGREDIENTS.

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LEFT: Ivory Coast – Fresh green ginger BELOW: Fever-Tree mixer range

THEY SOURCED THE HIGHEST QUALITY quinine, used in the tonic waters and bitter lemon, from the original Cinchona trees (colloquially known as fever trees) from the last remaining plantation in war-torn Congo; fresh green ginger from the turbulent Ivory Coast blended with a chocolatey ginger from Cochin in the south of India, and ginger from Nigeria, to make their Ginger Ale and Ginger Beer. Lemon thyme and rosemary from Provence are infused with lemons from Sicily to make their Mediterranean Tonic Water, the first tonic water created to complement vodka. Natural sugars such as cane sugar and fruit sugar have replaced sweeteners and HFCS to create drinks that will complement and enhance premium spirits. After all, if ¾ of your drink is a mixer, make sure you use the best. Fever-Tree’s range of natural premium mixers is breathing some much-needed life into the mixer and soft drink category by rebelling against the mainstream idea of substituting natural ingredients with artificial alternatives, and by doing so, has helped change customer and industry perceptions of the classic long drink. The classic Gin & Tonic is firmly back on the cocktail circuit and plenty more are on the way, not surprising considering Fever-Tree is served in seven of the world’s top 10 restaurants.

FLAVOUR PROFILE Premium Indian Tonic Water: A blend of subtle botanical flavours such as handpressed bitter orange oil from Tanzania mixed with spring water and the highest quality quinine. Try it out in a classic G&T and see if you notice the difference. Mediterranean Tonic Water: Made by blending essential oils from flowers, fruits and herbs to create a delicate and floral tonic, perfect with a smooth vodka or light gin. Can also be enjoyed as a sophisticated ‘adult’ soft drink.

Ginger Ale: Three natural gingers, subtle, botanical flavours and natural spring water are blended to create a refreshing ginger drink with an authentic taste and aroma. Perfect to balance and enhance the flavours of whisky, bourbon and rum. Ginger Beer: Naturally brewed with authentic ginger and spring water, Fever-Tree Ginger Beer offers a deep, long-lasting ginger character that is not too sweet on the palate. Try in a classic Dark & Stormy, Moscow Mule, non-alcoholic Gunner, or simply on its own.

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Premium Lemonade: A blend of real lemons, spring water and ’sfumatrice’ extracts of Sicilian lemons, and contains no artificial preservatives or sweeteners. Perfect in a refreshing vodka & lemonade. Soda Water: Fever-Tree used soft spring water to create a premium mixer with just the right amount of carbonation. Fever-Tree Soda Water’s versatility allows it to mingle with just about anything on your bar. Try with a fine whisky or bourbon or any of your favourite spirits or liqueurs.

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Cocktail Recipes

- ABSINTH -

Absinth(e) WITH THE NICKNAME ‘GREEN FAIRY’, YOU MIGHT THINK OF A LIGHT AND PLAYFUL SPIRIT, BUT ABSINTH IS NOT YOUR TYPICAL ALCOHOL. BANNED IN OVER SIX COUNTRIES IN A MATTER OF SIX YEARS, THIS DRINK WAS BELIEVED TO CRIMINALISE PEOPLE AND MAKE THEM LOSE THEIR MINDS. WITH SUCH A BAD RAP, WHY WOULD PEOPLE STILL PRODUCE IT? THEY WENT THROUGH THE TROUBLE BECAUSE ABSINTH IS SUCH A UNIQUE DRINK, THAT IT WOULD HAVE BEEN A CRIME NOT TO SHARE IT WITH THE WORLD. ABSINTH HAS BEEN DATED ALL THE way back to the 18th century and was used as an all-purpose remedy. Frenchman Dr. Pierre Ordinaire concocted the mixture in Switzerland and supposedly passed down the formula until eventually, Major Dubied, his son, and his son-in-law, opened the very first absinthe distillery: Dubied Père. Similar to other spirits, absinthe was originally used for medicinal purposes and prevention. People started enjoying the taste other than when they were sick, and soon enough, the highly alcoholic beverage was being served in pubs, bars and cafés all around France and Switzerland. If it weren’t for the temperance movement, absinthe most likely wouldn’t have been banned in so many countries. Absinth was blamed for violent crimes and the rash actions committed by those who consumed it, but often the person was drinking other alcohol on top of several glasses of absinthe. The main herbs in the spirit are wormwood, green anise and Florence fennel. Cold mixing is the more modern way of producing the spirit. The process is simply mixing of artificial colouring and flavours in neutral alcohol.

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So, the question you’ve all wanted an answer to: does absinth really cause hallucinations? Yes and no. Yes because many hallucinogenic episodes have been reported over the years, and no because there is simply no reason for such episodes. Many have blamed these reported hallucinations on a chemical called thujone, which is found in wormwood, and thought to have been the culprit. Unfortunately for the bohemians who used absinth as an excuse for unruly behavior while hallucinating, however, studies have shown that these visions were simply a result of consuming much higher volumes of alcohol in a shorter period of time, as well as potentially mixing the absinth with other, proven hallucinogenic, chemicals. Absinth can be enjoyed in several ways. One of the classic ways of drinking absinth is to pour the spirit in a glass and melt sugar into it by pouring ice water over the cube. Another way is to pour absinth over the sugar cube, light it on fire so it caramelises, and then put it out by pouring ice water over it. Other methods include drinking it neat or mixing it with cocktails.

Inspector Frederick Abberline, Johnny Depp’s character in From Hell, used the purported mind expanding powers of absinth while investigating the Jack the Ripper case.

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- ABSINTH -

Green Fairy Absinth DATING BACK TO THE DARK AGES, ABSINTH IS WELL KNOWN WORLDWIDE FOR ITS MYSTERIOUS REPUTATION AS A MIND-ALTERING DRINK. WHILE THIS IS NO LONGER RELEVANT, GREEN FAIRY ABSINTH CONTINUES TO EVOKE INTRIGUE AND MYSTERY TO DRINKERS TODAY. ABSINTH CONSUMPTION PEAKED IN the late 19th and 20th centuries, and many noted artists and writers were habitual drinkers. It was at this time that the legend of the ‘Green Fairy’ emerged – supposedly, the Green Fairy is a force that can lead a man to both his enlightenment and his ruin. This idea has since been personified to a real fairy in popular culture. Absinth was famously banned at the start of the twentieth century, and has since undergone an exciting resurgence. Green Fairy is a premium Czech Absinth distilled from wormwood in one of Europe’s oldest distilleries, and is the first legal absinth containing Thujone available since Australia lifted its ban on absinth.

FLAVOUR PROFILE Green Fairy produces an array of mixed drinks; short serves are very popular, however Green Fairy’s real potential lies in long drinks and cocktails. Given that Green Fairy mingles well with the tart sweetness of apple juice, it comes as no surprise that its signature serve is the Applesinth. First-time drinkers and loyal consumers alike can enjoy a cocktail experience without sacrificing the taste of Green Fairy, or the mystery of the absinth.

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Applesinth Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Green Fairy Original Czech Absinth 45ml Cloudy apple juice 45ml Fever-Tree Lemonade Juice of 1 lemon wedge METHOD: Build all ingredients over ice in a glass, squeeze the lemon juice in the drink and discard. Stir well to serve. GARNISH: A fresh lemon wedge

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- ABSINTH -

Green Beast Makes approx. 6 drinks GLASS: Punch Bowl INGREDIENTS: 150ml Green Fairy Original Czech Absinth / Green Fairy Superieur 100ml Lemon juice 100ml Elderflower cordial 1 Litre Chilled water ½ Cucumber cut into slices 1 Lemon cut into slices METHOD: In a punchbowl, build ingredients and add ice, stir well to combine flavours and serve chilled over ice in individual glasses. GARNISH: Cucumber and lemon slices

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Spiced Mojito Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Green Fairy Original Czech Absinth 8 - 10 ‘clapped’ mint leaves 15ml Lime juice 15ml Sugar syrup Fever-Tree Ginger Beer METHOD: Gather mint leaves in the palm of your hand and clap together. Tear leaves and drop into the glass. Add lime juice and sugar syrup and a small amount of crushed ice to the glass and swizzle. Add Absinth and more crushed ice. Churn all and top with soda, add more ice if necessary. GARNISH: Sprig of mint and stemmed ginger

Pirate Richard Drake, a subordinate of the more famous Captain Francis Drake, created the direct ancestor of the Mojito as we know it today in 1586 in Havana. The libation was originally known as the Draque and made by combining Aguardiente (the crude forerunner of rum), sugar, lime, mint and water, and was served with a wooden spoon embellished with a cock’s tail in place of a handle. From the African word “mojo” meaning to place a little spell, the name Mojito was formally adopted. Also credited to the Bodeguita del Medio in Havana, probably created during Prohibition when Americans came over to Cuba and talked up the Mint Julep, Cuba at this time was a hotbed of cocktail creation with the best bar schools in the world. The Cubans claim that only the Cuban strain of yerbabuena mint should be used, as well as Cuban rum of course. The best way to keep the mint fresh is under a damp cloth in the fridge. Plenty of visitors to Cuba say that the best Mojitos are actually made elsewhere.

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- BRANDY+COGNAC -

Brandy and Cognac THESE TWO HEROES ARE VERY MUCH THE SAME, BUT ALSO COMPLETELY DIFFERENT. AND JUST TO THINK, IT ALL COMES DOWN TO GRAPES. AS DR. SAMUEL JOHNSON ONCE SAID, “CLARET IS THE LIQUOR FOR BOYS; PORT FOR MEN; BUT HE WHO ASPIRES TO BE A HERO MUST DRINK BRANDY”.

BRANDY IS THE ENGLISH TRANSLATION of brandewijn - the Dutch word for burnt wine. For those new to brandy, don’t let this deter you, it simply refers to the distillation of fermented grapes. Dutch traders who brought brandy to Northern Europe from Southern France and Spain described the drink as “burnt”, or boiled, as that was how it was distilled in order to preserve it. Brandy was first enjoyed in the 7th century Mediterranean states, and by the 14th century had become incredibly popular throughout Europe. Brandy may be an old timer by those standards, but it has managed to remain a versatile beverage, able to be enjoyed neat or on ice. It is best served in a bowl shaped glass called a Snifter, allowing you to warm the brandy in the palm of your hand while releasing the aroma and flavour of the brandy to achieve the best experience. Additionally it can be used in cocktails such as the Brandy Alexander, Old Fashioned or Sidecar.

Brandy can be defined into different categories depending on how it is made, Grape brandy is distilled from fermented grape juice, or crushed grape pulp or skin. Pomace brandy is an acquired taste, made from pressed pulp, skins, and stems after the grape is crushed and pressed. Fruit brandy is made from fermenting fruit other than grapes, not to be confused with fruit flavoured brandy, and is generally made from berries. So, what is the difference between brandy and Cognac? Cognac is simply a variety of brandy that must go through very specific production methods in accordance with the law in order to be considered Cognac, it also must come from the region itself. There are only six regions that are ‘allowed’ to produce the spirit due to the necessity of the particular grape required. The Cognac region is very proud to have kept the same production process for 300 years. Taken from vineyards planted in

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the 12th century, the grapes are fermented and then heated to extract the alcoholic vapors. The vapors are trapped and condensed into liquid. The liquid is distilled for a second time and then transferred to casks for maturation. The minimum aging requirement is at least two years, but many distilleries age it for longer than the required time for a better quality product and to also earn a different label. The Bureau National Interprofessional du Cognac (BNIC) was created to protect those producing Cognac. The BNIC acts as the guardian angel for the producers and growers in the Cognac region by enforcing strict rules of the production process and act on the duties delegated from the government.

The exploits of the clever French poodle Monsieur Cognac terrorised Tony Curtis’ character in the film Wild and Wonderful, many of his hijinks inspired by the dog’s penchant for drinking brandy as he does with the film’s stars.

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- BRANDY+COGNAC -

St. Agnes Brandy WHEN LEARNING ABOUT ST. AGNES BRANDY, ITS HISTORY AND EVOLUTION, AND ITS ICONIC STATUS IN THE AUSTRALIAN LIQUOR INDUSTRY, IT IS IMPORTANT TO CONSIDER THE STORY AND DEVELOPMENT OF ANGOVE’S.

THE ANGOVE FAMILY WAS THE FIRST to commence winemaking and distilling in Renmark - a town in South Australia’s Riverland region. It was here that St. Agnes brandy was born in 1925, although the first distillation began back in 1910. From its beginnings, St. Agnes was made by the time-honoured, double-distilled pot-still process - a tradition established in France over the centuries that had been carefully studied by Thomas Carlyon Angove - the second generation of Angove to be involved in the familyowned business. TC Angove quickly learnt the subtleties and care required of the complex fermenting and distilling process, and it was only a short time before the quality of this brandy was well known.

By the mid-1930s, St Agnes’ fine reputation had spread throughout Australia and beyond; it had sizeable exports to Asia, America, Africa and the UK – quite an achievement for an Australian brandy. St. Agnes’ popularity continued to grow, as Australians changed their entertaining and eating habits; a change brought about, in part, by the European immigration of the 40s and 50s. By this time, St. Agnes was established as one of the most popular brandies in Australia. St. Agnes brandy is matured in oak for 3 to 25 years with portions of blend 50 years of age to bring out its deep oak colour, spirit palate with good depth and complexity. The complete process of grape growing and making wine, through to

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distillation of brandy, ageing, bottling and packaging continue to be performed on family-owned estates in South Australia.

FLAVOUR PROFILE Fruit-based with the ideal amount of oak present, St. Agnes mingles well in a variety of cocktails, especially those incorporating fresh fruits such as raspberries, limes and tropical fruit. It has soft, slightly sweet oak after-flavours that complement the clean, yet full flavoured palates of these fruit-based drinks. St. Agnes’ clean, dry style, depth of flavour and palate weight ensure that this brandy is as suitable to be enjoyed neat, or with a little ice and water, as it is to be consumed with a simple mixer.

After Dark

Between The Sheets

GLASS: Rocks INGREDIENTS: 50ml Brandy 5ml Benedictine 5ml Maple syrup 2 Dash Angostura Bitters Eight dark chocolate chunks

GLASS: Martini INGREDIENTS: 40ml Brandy 15ml Cointreau 15ml Benedictine 20ml Lemon Juice

METHOD: Add ingredients to a rocks glass with cubed ice and stir.

METHOD: Shake and strain into a chilled glass.

GARNISH: Orange twist

GARNISH: Flame orange twist

Apple Jack Rabbit

Big Appleberry GLASS: Highball

GLASS: Coupette INGREDIENTS: 50ml Brandy 20ml Lemon juice 15ml Maple syrup 10ml Crème de Mure 3 Grapes 20ml Raspberry puree 50ml Apple juice

INGREDIENTS: 40ml Calvados 20ml Lemon juice 20ml Orange juice 20ml Maple syrup METHOD: Shake and strain into a chilled glass.

METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass.

GARNISH: Powdered cinnamon and sugar rim

GARNISH: 2 x 1/2 Grapes Apple slice

B&B GLASS: Rocks

Border Rush

INGREDIENTS: 30ml Brandy 20ml Bendictine

GLASS: Rocks INGREDIENTS: 50ml Brandy 25ml Honey syrup 25ml Lemon juice

METHOD: Add ingredients to a rocks glass with cubed ice and stir.

METHOD: Shake and strain into an ice filled glass. GARNISH: 1/2 Orange wheel

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- BRANDY+COGNAC -

Brandy Alexander

Coffee Cocktail

GLASS: Martini

GLASS: Small Wine Glass

INGREDIENTS: 30ml Brandy 30ml VOK Brown Crème de Cacao 30ml Fresh cream

INGREDIENTS: 30ml Brandy 30ml Port 10ml Sugar syrup 1 Whole egg

METHOD: Shake and strain into a chilled glass.

METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass.

GARNISH: Grated nutmeg

Brandy Cobbler

Concal Sour

GLASS: Highball INGREDIENTS: 40ml Brandy 20ml Orange Curacao 3 Lemon wedges 3 1/2 Orange wheel 3 Pineapple chunks 10ml Sugar syrup

GLASS: Martini INGREDIENTS: 25ml Calvados 25ml Brandy 20ml Sugar syrup 20ml Lemon juice 10ml Egg white 2 Dashes Angostura Bitters

METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass.

METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass.

GARNISH: 1/2 Orange wheel Pineapple leaf

GARNISH: Lemon twist

Brandy Julep

Coup D’Akuffo

GLASS: Rocks INGREDIENTS: 60ml Brandy 5ml Sugar syrup 4 to 8 Mint leaves

GLASS: Martini INGREDIENTS: 60ml Calvados 15ml Cherry Heering 15ml Dubonnet 1 dash Angostura Bitters 10ml Green Chartreuse (wash in glass)

METHOD: Build ingredients over crushed ice in a rocks glass and stir / churn GARNISH: 3 Mint sprigs

METHOD: Rinse chilled martini glass with chartreuse, add ingredients to a mixing glass with cubed ice and stir. Strain into the chilled martini glass. GARNISH: Orange twist

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Honey Lux Makes 1 drink GLASS: Martini INGREDIENTS: 60ml St Agnes Brandy 90ml Cranberry juice 1 Teaspoon honey (to line the glass base) METHOD: Drizzle the honey in the base of a chilled martini glass. Shake all remaining ingredients together and then strain. GARNISH: Orange rind

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Sidecar Makes 1 drink GLASS: Martini INGREDIENTS: 45ml St Agnes Brandy 25ml Cointreau 25ml Fresh lemon juice METHOD: Coat the rim of a martini glass with sugar, shake the rest of the ingredients with ice then strain into the glass. GARNISH: Lemon twist

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Japanese Cocktail GLASS: Coupette

The word brandy comes from the Dutch word brandewijn “burnt wine”

INGREDIENTS: 50ml Brandy 15ml Syrup d’Orgeat 2 Dashes Angostura Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Grated nutmeg

Pisco Aperol Sour

Harvard Manhattan Brooklyn Style

GLASS: Highball INGREDIENTS: 40ml Pisco 20ml Aperol 25ml Lemon juice 20ml Sugar syrup 2 Strawberries 15ml Egg white Top with Fever-Tree Soda Water

GLASS: Martini INGREDIENTS: 50ml Brandy 20ml Rosso Vermouth 5ml Maraschino Liqueur 1 Dash Angostura Bitters

METHOD: Muddle fruit. Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass. Top with soda.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist

Jack Rose

Pisco Sour

GLASS: Martini

INGREDIENTS: 50ml Calvados 25ml Sugar syrup 20ml Lemon juice 5ml Grenadine

INGREDIENTS: 50ml Pisco 20ml Lemon juice 20ml Sugar syrup 1/2 Egg white

METHOD: Shake and strain into a chilled glass.

METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass.

GARNISH: Apple fan Fresh cherry

GARNISH: 3 Dashes Angostura Bitters

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“Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy”, Samuel Johnson.

Punch de Chevalier

Star Daisy GLASS: Coupette

GLASS: Martini INGREDIENTS: 25ml Cognac 20ml Green Chartreuse 15ml Crème de Peche 30ml Lemon juice 15ml Sugar syrup

INGREDIENTS: 25ml Calvados 25ml Gin 15ml Lemon juice 10ml Sugar syrup 5ml Grenadine Splash of Fever-Tree Soda Water

METHOD: Add all ingredients into a shaker. Shake and strain into an ice filled highball or pre-chilled martini glass.

METHOD: Add all ingredients except soda water. Shake and strain into a chilled glass. Add splash of soda.

GARNISH: 2 Lemon wedges

GARNISH: Apple slices

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St Apple Fizz Makes 1 drink GLASS: Highball INGREDIENTS: 60ml St Agnes Brandy 30ml apple juice 15ml Fresh lemon juice 15ml Sugar syrup Top with Fever-Tree Soda Water METHOD: Shake and strain all ingredients, except soda water, into an ice-filled highball glass. Top with soda water. GARNISH: Red apple fan

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- GIN -

Gin GIN SEEMS LIKE A SIMPLE SPIRIT AT ITS MOST BASIC, TAKING ITS FLAVOUR FROM JUNIPER BERRIES. THERE ARE SEVERAL WAYS TO PRODUCE THE SPIRIT, SEVERAL WAYS TO USE THE SPIRIT, AND SEVERAL ORIGINS ABOUT THE SPIRIT. HOWEVER, AS SIMPLE AS IT MAY SEEM, IT IS ONE OF THE MOST COMPLEX SPIRITS ON THE MARKET TO UNDERSTAND. DUTCH PHYSICIAN FRANCISCUS SYLVIUS is often credited for the invention of the spirit during the mid 17th century. However, Genever, or Dutch Fin, was established in Philip Massinger’s 1623 play ‘The Duke of Milan’. Sylvius would have only been nine years old at the time of the play and Genever was claimed to have been drunk by British soldiers in 1585 for its calming effects, hence the source of the term ‘Dutch courage’.

One of gin’s most popular uses was as a medicine during the 17th century. Dutch and Flemish distillers used the spirit to treat scurvy and malaria, or mixed it with tonic to settle an upset stomach. Over the years the gin and tonic evolved from a medicine to a casual drink to be enjoyed in the evening. The ‘gin craze’ occurred when the English government imposed a heavy duty on imported spirits while also allowing unlicensed gin production. The early 18th century saw gin, sometimes flavoured with turpentine, made legal in London homes. Prohibition also saw the popularity of gin as it was cemented in many classic cocktails such as the Martini, Negroni and Gin Fizz. There are many different methods to produce the different types of gin. Gin always starts with a neutral grain, fruit or molasses spirit of at least 96 per cent ABV, which is then diluted to 45 per cent and fed into a copper still. Aromatics are then added in one of two ways: pot distilled or column distilled. Pot distilled is the original style, where botanicals are placed directly in the pot and left to steep for several hours. The result is a heavy, malty flavoured gin that resembles whisky. Column distilled is a process in which the botanicals are placed in a tray above the spirit. As the spirit heats, the vapours pick up the essences. As they condense back

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into spirit form, they keep the flavours. The resulting gin is lighter in flavour than its pot distilled cousin. There is a third method of adding aromatics, called ‘compound gin’, which is just flavouring neutral spirits with essences without redistillation. It is generally looked down upon as a lower-quality gin, so that is something to keep in mind. Gin’s fairly neutral flavour profile makes it a common base for many mixed drinks; it is actually the most used spirit in cocktails. Although gin is rarely consumed by itself, a legend says Winston Churchill made his martinis by pouring a glass of Plymouth Gin and instead of adding vermouth, he would just look at the bottle, never touching it. Nowadays, pure gin over ice with a garnish is known as a Churchill Martini. Gin has gained a bit of a bad rap in its lifetime, with rumours floating around that it makes you depressed. Gin is a distilled alcoholic beverage, and like any other drink containing alcohol, it has a depressant effect on the immune system. This, however, does not necessarily mean you will become depressed as a result of drinking it. The misconception derives from the ‘gin craze’ in 18th century England, when gin became so cheap and popular that rampant drunkenness abounded and the spirit become judgmentally referred to as “mothers’ ruin”.

Daniel Craig’s James Bond in Quantum of Solace had modernised the character exponentially, making him tougher and meaner than his predecessors. One thing that stayed the same was his love of gin.

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Bombay Sapphire THE ORIGINAL RECIPE FOR BOMBAY SAPPHIRE DATES BACK TO 1761, WHEN IT WAS FOUND IN AN OLD ESTABLISHED DISTILLERY IN THE NORTH OF ENGLAND. THE FASTIDIOUS RECIPE INVOLVED AN EXTREMELY DELICATE INFUSION PROCESS INVOLVING 10 BOTANICALS BEING PLACED ON TRAYS AND STEAMED. AS THE STEAM RISES, IT CAPTURES THE DELICATE ESSENCE OF THE BOTANICALS; THIS PROCESS PROVIDES AN AVENUE FOR THE MOST BALANCED OF GINS, AND ALLOWS FOR THE VERSATILITY OF BOMBAY SAPPHIRE. LEFT: Visualisation of Laverstoke Mill, Bombay Sapphire’s new home

WHAT’S IN A NAME? BOMBAY SAPPHIRE was inspired by The Star of Bombay, a 182.5-carat star sapphire found in Sri Lanka that was gifted to silent movie star Mary Pickford by her husband, actor Douglas Fairfank Snr. The Star of Bombay is currently held in the Smithsonian National Museum of Natural History in Washington DC, USA. In 2014, the Bombay Sapphire distillery will move to its brand new home at Laverstoke Mill in Hampshire, UK. The state-

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of-the-art facility has been created inside the 200 year old site, and includes a visitors centre and greenhouse that bring the origins of Bombay Sapphire’s botanicals to life.

FLAVOUR PROFILE The delicate vapour infusion process of Bombay Sapphire produces a unique and balanced taste, making it one of the most mixable of gins. Lemon and berries are particularly good accompaniments to Bombay Sapphire’s balanced profile.

Hayman’s London Dry Gin WITH A HISTORY DATING BACK TO THE 1800S, HAYMAN’S STARTED AS A FAMILY-OWNED COMPANY, AND CONTINUES TO BE RUN BY THE 5TH GENERATION MEMBERS OF THE FAMILY TODAY.

THE HAYMAN FAMILY STORY BEGINS with James Burrough, who purchased a London Gin rectifying company in 1863. Christopher Hayman joined James Borrough limited in 1969, and was responsible for the distillation and production of Beefeater until 1987. Created by Christopher Hayman, Hayman’s Classic London Dry Gin is distilled to a recipe of 10 botanicals, and with 40 years experience in the trade, his opinion is highly regarded. Christopher believes the careful and consistent balance of juniper, coriander, orange and lemon peel are vital to the creation of a traditional London Dry Gin.

The Hayman’s Gin still can be found in Witham - 49 miles east of London - this is also where blending and bottling takes place, allowing the team to carefully oversee the whole process. The Hayman family continues to use a traditional 450L copper pot still, affectionately referred to as Marjorie, after Christopher’s mother. To this day, Christopher’s children James and Miranda Hayman are the fifth generation to follow family tradition, both of them can be found working at Hayman Distillers, solidifying them as the longest serving gin distilling family in the world.

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FLAVOUR PROFILE Hayman’s London Dry Gin is distilled to a recipe of 10 botanicals that lead to create the perfect traditional gin and tonic. Its fresh, crisp and traditional style works perfectly with lively citrus notes to beautifully balance and delicately finish the classic drink. Similarly, Hayman’s Old Tom Gin has a rich rounded profile that is botanically intense with an aromatic style, all due to the Tom Collins - a cocktail that dates back to the 1870s. All of this results in this Gin being perfect for the quintessential cocktails that were consumed in the era of the 1880s. The gin delivers a smooth and soft profile with a hint of sweetness that creates a well-rounded cocktail. All of this combined with the fresh lemon and soda water allows all of these flavours to swell.

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Tanqueray London Dry Gin ®

IT ALL STARTS WITH CHARLES TANQUERAY, THE MAN WHO TRADED A CHURCH FOR A STILL 180 YEARS AGO, THEREBY CREATING TANQUERAY - ONE OF THE WORLD’S MOST AWARDED GINS. CHARLES BEGAN CRAFTING TANQUERAY IN 1830, AND ALTHOUGH ITS CREATOR WASN’T ALIVE TO SEE IT, TANQUERAY WAS HONOURED WITH THE ROYAL WARRANT IN 1925.

ABOVE: Bloomsbury Distillery, London

TO THIS VERY DAY, 170 YEARS AFTER its initial crafting to be exact, the Tanqueray Master Distiller continues to select, reject and meticulously inspect the top-quality botanicals that go into making Tanqueray gin. The Tanqueray bottle shape is modelled after the classic three-piece cocktail shaker. Ever noticed the crest on the cap of your bottle of Tanqueray gin? This is the family

crest, composed of axes and a pineapple, which is historically a symbol of adventure and wealth.

FLAVOUR PROFILE: Luke Ashton, Diageo Reserve World Class Australia winner 2013, commented: “With its crisp clear juniper forward botanicals, Tanqueray lends itself perfectly to recreating classic cocktails. Tanqueray is also the

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perfect starting point when creating new cocktails that call for a floral and citrus gin to marry with fruit and citrus flavours. Tanqueray is particularly useful in cocktails for the way that it is able to connect and round out any disparate flavours and builds complexity in a cocktail. This is the go-to gin for a great gin and tonic as well.”

The West Winds Gin BACK IN 2012, FOUR MATES: A SURFER, A FAILED CRICKETER, A BOUNCER AND A GENIUS DECIDED TO SHOW THE WORLD AUSTRALIA COULD MAKE WORLD CLASS SPIRITS. GIN IN PARTICULAR. AFTER SPENDING THEIR YOUTHS IN MARGARET RIVER, THE BOYS CHOSE TO UTILISE THE REGION’S PRISTINE RAINWATER AND CREATE WORLD-RENOWNED DROPS FOR GIN LOVERS AND NOVICES ALIKE. THE BOYS BEHIND THE WEST WINDS GIN SOURCE MAINLY LOCAL INGREDIENTS, AND INCLUDE SOME UNIQUE BOTANICALS SUCH AS LEMON MYRTLE, WATTLE SEED AND NATIVE BUSH TOMATO TO MAKE SURE THEY “KEEP IT LOCAL”, DRINK LOCAL AND THINK LOCAL. AS THE BOYS SAY, “IT’S DAMN FINE GIN. FROM AUSTRALIA. FINALLY”.

FLAVOUR PROFILE The Fantagroni: The West Winds Gin believes that we take drinking too seriously, too often. “It isn’t dentistry, law, or accounting … it’s fun.” The boys took a classic and very ‘serious’ cocktail and put their own twist on it. Their good friend Andy Penney, a.k.a. The Dark Overlord of Cocktails, created this drink at The Anchor in Bondi. A very adult drink with a very childish finish.

The Cutlass Cocktail: Did you know Rose’s cordial manufacturers were originally commissioned by the Royal UK Navy to create a vessel to transport vitamin C around the globe? This is how the Gimlet was born. Rose’s Lime Cordial is not available in Australia, so the boys used Rose’s Lime Marmalade to put a twist on this classic, with fresh basil highlighting the savoury tones of The Cutlass thanks to the native bush tomato.

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Aviation Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Bombay Sapphire 20ml Fresh lemon juice 10ml Crème De Yvette 15ml Maraschino Liqueur METHOD: Place all ingredients into the cocktail shaker with ice. Shake, and double strain into a chilled martini glass. GARNISH: Maraschino cherry

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Bloody Mare (Red Snapper) Makes 1 drink GLASS: Tall glass INGREDIENTS: 45ml Gin mare 60ml Tomato juice 10ml Lemon juice 10ml Worcestershire sauce Pinch of celery salt Salt and pepper to season Tabasco sauce to taste

METHOD: Build ingredients over ice in a tall glass and stir. GARNISH: Celery stick and lemon slice

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The Bramble Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Bombay Sapphire 30ml Lemon juice 20ml Sugar syrup 10ml Crème De Mure METHOD: Shake all ingredients (except Crème De Mure) vigorously and strain over lots of crushed ice. Float the Crème De Mure on top and allow to bleed through the drink. GARNISH: 3 Blackberries

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Albermarle Fizz

Artisima Fizz

GLASS: Highball

INGREDIENTS: 50ml Gin 20ml Lemon juice 20ml Sugar syrup 20ml Raspberry Puree 15ml Egg white Top with Fever-Tree Soda Water

INGREDIENTS: 50ml Gin 20ml Lemon juice 15ml Sugar syrup 20ml Egg white 4 Dashes Absinthe Top with Fever-Tree Soda Water

METHOD: Add all ingredients except soda water, shake hard for minimum four minutes to ensure the egg whites emulsify and strain into chilled glass, and top with soda water.

GARNISH: 2 Raspberries

GARNISH: Lemon twist

Alexander

Bijou

GLASS: Martini

INGREDIENTS: 30ml Gin 30ml VOK White Crème de Cacao 30ml Fresh cream

INGREDIENTS: 30ml Gin 30ml Rosso Vermouth 30ml Green Chartreuse

METHOD: Shake and strain into a chilled glass.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GARNISH: Nutmeg dust GARNISH: Lemon twist and a cherry

Apple & Dill Martini GLASS: Martini

James Bond’s creator, Ian Flemming, sometimes consumed up to a bottle of gin a day… this could provide some reasoning for Bond’s favourite tipple.

INGREDIENTS: 60ml Gin 10ml Lemon juice 10ml Sugar syrup 1/8 Apple Sprig dill METHOD: Muddle fruit & herbs. Add remaining ingredients then shake and strain. GARNISH: Apple fan

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The Cutlass Cocktail Makes 1 drink GLASS: Martini INGREDIENTS: 60ml The West Winds Gin - The Cutlass 25ml Lime juice 1 Heaped bar spoon Rose’s Lime Marmalade 3 Basil leaves METHOD: Shake all ingredients and then double strain into chilled martini glass. GARNISH: Basil leaf

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The Fantagroni Makes 1 drink GLASS: Highball INGREDIENTS: 40ml The West Winds Gin - The Sabre 30ml Campari 30ml Rosso Vermouth METHOD: Build over ice in a highball and stir down for one minute, fill with ice and top with fanta. GARNISH: Orange slice

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Breakfast Martini

Clover Club

GLASS: Martini

INGREDIENTS: 50ml Gin 20ml Lemon juice 20ml Cointreau 1 Bar spoon of orange marmalade

INGREDIENTS: 50ml Gin 25ml Lemon juice 20ml Sugar syrup 5ml Grenadine 10ml Egg white

METHOD: Shake and strain into a chilled glass.

METHOD: Add all ingredients to shaker. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass

GARNISH: Orange twist

Bronx

Clover Leaf

GLASS: Martini

GLASS: Martini INGREDIENTS: 50ml Gin 10ml Dry Vermouth 10ml Rosso Vermouth 25ml Orange juice

INGREDIENTS: 50ml Gin 20ml Dry Vermouth 20ml Lemon juice 4 Fresh raspberries 10ml Raspberry syrup 1 Egg white

METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist

METHOD: Add all ingredients to shaker. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass

Casino

GARNISH: Mint leaf and raspberries

GLASS: Martini INGREDIENTS: 50ml Gin 25ml Lemon juice 25ml Maraschino Liqueur 2 Dashes orange bitters

Dirty Martini GLASS: Martini INGREDIENTS: 60ml Gin 10ml Dry Vermouth 5-10ml Olive brine

METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: 2 Olives

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French 75 Makes 1 drink GLASS: Coupette INGREDIENTS: 30ml Tanqueray London Dry Gin 1/2 Lemon 15ml Sugar syrup 40ml Champagne METHOD: Add 30ml of gin to a shaker, muddle ½ lemon with 15ml of sugar syrup, add ice and shake. Strain into a chilled coupette and top with Champagne. GARNISH: Lemon twist

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Gimlet Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Hayman’s London Dry 25ml Rose’s Lime Cordial 5ml Fresh lime juice (optional for taste) METHOD: Shake all ingredients with ice and strain into a pre-chilled martini glass. GARNISH: Lime twist

The name ‘Gimlet’ refers to a small sharp tool used to open barrels in which beers and spirits were stored aboard ship, and also to the name of a British naval surgeon of the late 1800’s called Thomas Gimlette, who was said to have created the recipe to encourage his fellow seamen to take lime juice as a preventative against scurvy. This insistence on taking lime juice led to British sailors being nicknamed ‘limeys’ by the Americans.

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Earl Grey Mar-Tea-Ni

Gin Daisy

GLASS: Martini

INGREDIENTS: 50ml Gin 15ml Sugar syrup 20ml Lemon juice Top with Fever-Tree Soda Water

GLASS: Martini

INGREDIENTS: 40ml Earl Grey Infused Gin 20ml Lemon juice 20ml Sugar syrup 20ml Orange juice

METHOD: Add all ingredients except soda water. Shake and strain into chilled glass and top with soda water.

METHOD: Shake and strain into a chilled glass.

GARNISH: Lemon twist

GARNISH: Lemon sugar rim

Gin Re-Fashioned

Enzoni GLASS: Rocks

GLASS: Rocks INGREDIENTS: 30ml Gin 30ml Sloe Gin 10ml Campari 10ml Lemon juice Dash Sugar syrup 3 Grapes

INGREDIENTS: 60ml Gin 5ml Passionfruit syrup 2 Dashes orange bitters METHOD: Add ingredients to a rocks glass with cubed ice and stir.

METHOD: Muddle fruit. Add remaining ingredients then shake and strain.

GARNISH: Lemon twist

GARNISH: Redcurrant string

Gin-Gin Mule

Gin & It

GLASS: Highball INGREDIENTS: 50ml Gin 5ml Lime juice 2 Dashes Angostura Bitters Top with Fever-Tree Ginger Beer

GLASS: Martini INGREDIENTS: 50ml Gin 25ml Rosso Vermouth 1 Dash Angostura Bitters

METHOD: Build ingredients into your glass filled with cubed ice and stir.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GARNISH: 2 Lime wedges

GARNISH: Orange twist

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Dry Gin Martini Makes 1 drink GLASS: Martini INGREDIENTS: 60ml Botanist Gin 10ml Extra Dry Vermouth METHOD: Stir ingredients with lots of ice until very chilled (approx. 18 – 20 times) and strain into a pre-chilled martini glass. GARNISH: Lemon twist

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Negroni Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Four Pillars Rare Dry Gin 45ml Campari 45ml Red Vermouth METHOD: Build spirits over ice in a rocks glass. Stir gently with a tall spoon. GARNISH: Orange slice

You could also throw in a tiny teaspoon of your favourite bitters for extra complexity and depth.

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Hanky Panky

Knickerbocker Martini

GLASS: Martini INGREDIENTS: 30ml Gin 30ml Rosso Vermouth 2 Dashes Fernet Branca

GLASS: Martini INGREDIENTS: 50ml Gin 25ml Dry Vermouth 1 Dash Orange Curacao 2 Dashes orange bitters

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GARNISH: Orange twist

GARNISH: Lemon twist

Income Tax Cocktail

Leap Year

GLASS: Coupette

GLASS: Martini INGREDIENTS: 50ml Gin 5ml Rosso Vermouth 5ml Dry Vermouth 25ml Orange juice 1 Dash Angostura Bitters

INGREDIENTS: 50ml Gin 10ml Rosso Vermouth 10ml Grand Marnier 10ml Lemon juice

METHOD: Shake and strain into a chilled glass.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

Journalist

GARNISH: Lemon twist

GLASS: Martini

Mandys ‘1793’

INGREDIENTS: 50ml Gin 10ml Dry Vermouth 10ml Rosso Vermouth 5ml Cointreau 1 Dash Angostura Bitters

GLASS: Martini INGREDIENTS: 40ml Gin 30ml Apple juice 15ml Lemon juice 15ml Honey syrup 2 Strawberries 4 Basil leaves

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Muddle fruit and herbs. Add remaining ingredients then shake and strain. GARNISH: Basil leaf float

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Martinez

Pegu Club no. 2

GLASS: Martini

INGREDIENTS: 20ml Gin 25ml Dry Vermouth 25ml Rosso Vermouth 5ml Maraschino Liqueur

INGREDIENTS: 50ml Gin 25ml Cointreau 10ml Lime juice 1 Drop Angostura Bitters 1 Drop orange bitters

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Shake and strain into a chilled glass.

GARNISH: Lemon twist

GARNISH: Lime wedge

Old Flame

Ramos Gin Fizz

GLASS: Martini

GLASS: Highball

INGREDIENTS: 25ml Gin 20ml Cointreau 10ml Campari 10ml Rosso Vermouth 25ml Orange juice

INGREDIENTS: 50ml Gin 15ml Lemon juice 20ml Cream 15ml Egg white 20ml Sugar syrup 2ml Orange Blossom Water 1 Dash of Fever-Tree Soda Water

METHOD: Shake and strain into a chilled glass.

METHOD: Add all ingredients except soda water to shaker, shake hard for minimum six minutes to ensure the egg whites emulsify and strain into chilled glass and top with soda water

GARNISH: Flamed orange twist

Peach-Blow Fizz GLASS: Highball

Rathbone Gardens

INGREDIENTS: 50ml Gin 2 Strawberries 15ml Cream 15ml Lemon juice 15ml Sugar syrup Top with Fever-Tree Soda Water

GLASS: Highball INGREDIENTS: 50ml Navy Strength Gin 20ml Peach Puree 20ml Lime juice 10ml Sugar syrup 4 Basil leaves

METHOD: Muddle fruit, add all ingredients except soda water. Shake and strain into ice filled glass and top with soda water.

METHOD: Shake and strain into an ice filled glass.

GARNISH: Strawberry

GARNISH: Lime wedge Peach slice Basil leaf

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Sloe Gin Fizz Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Hayman’s Sloe Gin 15ml Fresh lemon juice 10ml Sugar syrup Top with Fever-Tree Soda Water METHOD: Shake all ingredients except soda water and strain into an ice filled highball glass. GARNISH: Lemon wedge

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The Southside Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Bombay Sapphire 30ml Lime juice 20ml Sugar syrup 8 Mint leaves METHOD: Add ingredients into a cocktail shaker filled with cubed ice. Shake and double strain into a chilled coupette glass. GARNISH: Fresh mint leaf

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Sardi

St. Thomas

GLASS: Coupette

GLASS: Martini

INGREDIENTS: 50ml Gin 20ml Lime juice 5ml Maraschino Liqueur 15ml Sugar syrup 4-8 Mint leaves

INGREDIENTS: 25ml Gin 25ml Aperol 15ml Pink grapefruit juice 15ml Lime juice 20ml Sugar syrup

METHOD: Shake and strain into a chilled glass.

GARNISH: Mint leaf

GARNISH: Orange twist

Singapore Sling

The Last Word

GLASS: Highball

GLASS: Martini

INGREDIENTS: 40ml Gin 20ml Cherry brandy 20ml Cointreau 25ml Lemon juice 5ml Grenadine 50ml Pineapple juice 1 Dash Angostura Bitters

INGREDIENTS: 25ml Gin 25ml Maraschino Liqueur 25ml Green Chartreuse 25ml Lime juice METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Shake and strain into an ice filled glass.

GARNISH: Lemon twist

GARNISH: Pineapple wedge 1/2 Orange wheel Fresh cherry 10ml Benedictine drizzle

The Wibble GLASS: Martini INGREDIENTS: 25ml Gin 25ml Sloe Gin 25ml Pink grapefruit juice 10ml Lemon juice 5ml Sugar syrup 5ml Crème de Mure

Space Gin Smash GLASS: Rocks INGREDIENTS: 50ml Gin 1/4 Lemon 10-15ml Sugar syrup 4-8 Mint leaves 2 Grapes 1/8 Apple

METHOD: Shake and strain into a chilled glass. GARNISH: Lemon twist

METHOD: Muddle fruit. Add remaining ingredients then shake and pour. GARNISH: Apple fan Mint sprig 1 Grape

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Summer Tanqueray Collins Makes 1 drink GLASS: Highball INGREDIENTS: 50ml Tanqueray London Dry Gin 1/2 Lemon 15ml Sugar syrup 8 Fresh raspberries Top with Fever-Tree Soda Water METHOD: Fill a highball glass to the top with cubed ice to chill. Cut a fresh lemon in half and squeeze the juice into a shaker, add 8 fresh raspberries. Pour 50ml of gin then add 15ml of sugar syrup. Add ice then shake hard to break up the raspberries. Strain into your highball glass filled with ice and top up with soda water. GARNISH: Lemon wedge and raspberries

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- GIN -

Tanqueray Blush Makes 1 drink GLASS: Rocks INGREDIENTS: 40ml Tanqueray No.TEN 10ml Aperol 50ml Rhubarb and apple juice 5ml Freshly squeezed lemon juice 5ml Sugar syrup METHOD: Shake all ingredients and strain over cubed ice. GARNISH: Orange slice and mint sprig

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Tanqueray Quatro Makes 1 drink GLASS: Wine Goblet INGREDIENTS: 30ml Tanqueray London Dry Gin 300ml Fever-Tree Tonic Water METHOD: Fill your wine goblet to the top with cubed ice, to chill the glass and avoid dilution. Place a lime wheel on top of the ice. Pour 30ml of gin through the lime and then follow with tonic water. To garnish take a fresh lime wedge and run it round the rim of the glass and drop into the drink.

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- GIN -

Tanqueray Vine Street Fizz Makes 1 drink GLASS: Highball INGREDIENTS: 50ml Tanqueray No.TEN 50ml Pink grapefruit juice 10ml Sugar syrup Top with Fever-Tree Tonic Water METHOD: Shake all ingredients, strain over cubed ice. Top with tonic water. GARNISH: Pink grapefruit wedge

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Legend has it that Winston Churchill made his Martinis by pouring a glass of Plymouth gin, then merely glancing at a bottle of vermouth from the other side of the room.

Upper Southside

Vesper Martini

GLASS: Martini

INGREDIENTS: 50ml Gin 2 Inch peeled cucumber 4 Mint leaves 15ml Lime juice 15ml Sugar syrup

INGREDIENTS: 45ml Gin 15ml Vodka 10ml Lillet Blanc METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Muddle fruit and herbs. Add remaining ingredients then shake and strain.

GARNISH: Lemon twist

GARNISH: Cucumber slice

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- GIN -

Tom Collins Makes 1 drink GLASS: Collins INGREDIENTS: 45ml Hayman’s Old Tom Gin 20ml Fresh lemon juice 15ml Sugar syrup Top with Fever-Tree Soda Water METHOD: Build ingredients in a Collins glass with ice and top with soda water, then stir gently. GARNISH: Lemon wedge

The Tom Collins is a drink that found its fame in London around the late 18th century at which time everyone believed gin was medicinal and provided remedial qualities. Really, the Tom Collins brought gin to the fore as an incredibly versatile spirit. It is also a very adaptable recipe that works well with a variety of fruit flavours.

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The White Lady Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Bombay Sapphire 15ml Cointreau 30ml Lemon juice 15ml Sugar syrup METHOD: Add ingredients into a cocktail shaker filled with cubed ice. Shake and strain into a chilled Coupette glass. GARNISH: Lemon twist

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- LIQUEURS -

Liqueurs WHEN YOU THINK OF SWEETS; CHOCOLATE, CANDY, AND CAKE ARE USUALLY THE FIRST THINGS THAT SPRING TO MIND, PROBABLY NOT MONKS. THERE IS, HOWEVER, A CONNECTION BETWEEN THE TWO. 13TH CENTURY EUROPEAN MONKS SET OUT TO CREATE A HERBAL MEDICINE, BUT CAME OUT THE OTHER SIDE WITH THE CONCOCTION WE WOULD EVENTUALLY CALL A LIQUEUR, CORDIAL OR SCHNAPPS. RECIPES FOR DIFFERENT LIQUEURS HAVE BEEN FOUND ON ANCIENT EGYPTIAN TOMBS AND GREEK SCROLLS, AMONG OTHER PLACES. NOT TO BE MISTAKEN FOR ‘LIQUOR’, liqueurs are generally sweet spirits that have a much lower percentage of alcohol compared to liquors. That said, alcohol content is not a deciding factor when attempting to differentiate between the two drinks. The versatile drink is made up of much more than sugar and spices. Liqueurs are blended with various oils, extracts, creams, fruit, or herbs that often hide the alcoholic flavour of the spirit. An alcoholic spirit

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is considered a liqueur depending on the sugar content. Most liqueurs are not aged very long after the distillation, although some will rest during production to achieve a more intense mix of flavours. Liqueurs can be enjoyed neat, over ice, or mixed with anything from soft drink to coffee. A small (or large) amount of liqueur can really amp up the flavour of your cocktails, whether it be the base of your creation or just a dash floating on top.

If he wasn’t out bowling or getting his identity mistaken, Jeff Bridges’ iconic character, the Dude, in The Big Lebowski would most definitely be found drinking his signature White Russian. In fact he had nine during the film.

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- LIQUEURS -

Cointreau THE COINTREAU STORY DATES BACK TO 1849 WHEN EDOUARD-JEAN AND ADOLPHE COINTREAU ESTABLISHED A DISTILLERY CALLED COINTREAU FRÈRES IN ANGERS TO CREATE LIQUEURS USING LOCAL FRUITS. IN 1875, EDOUARD COINTREAU, SON OF EDOUARD-JEAN FINALISED THE RECIPE FOR COINTREAU, THE ORIGINAL TRIPLE-SEC.

THE CREATION OF COINTREAU WAS well ahead of its time, and was completely unique to existing liqueurs on the market. Its amber coloured, square bottle and crystalline liquid were choices in opposition of the 1870’s codes, and people started to take notice, thus Cointreau’s cultural following began.

Cointreau has gone on to win over 300 awards, making it the most awarded orange liqueur in the world, and has firmly secured itself as an essential cocktail ingredient through its aroma of pure orange and essence of the Parisian art de vivre: authentic, elegant, and cutting-edge.

A man ahead of his time, Edouard Cointreau understood that Paris’ image was a unique branding resource, and he tapped into the incomparable aura of the French capital, ensuring Cointreau was inextricably linked to the charm and fine taste of the city. It was in Paris that Cointreau’s nowiconic legacy began, at the heart of all inspired cocktails.

Made from 100 per cent natural ingredients, Cointreau is crafted from a combination of sweet and bitter orange peels selected by Master Distiller Bernadette Langlais for their high concentration in essential oils. In fact, Cointreau is the liqueur with the highest concentration of essential oils, which make it the most aromatic orange liqueur.

FLAVOUR PROFILE

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Cointreau’s reputation as a go-to Triple Sec allows it to sit at the heart of classic cocktails including the Margarita, Side Car, Cosmopolitan and White Lady. Don’t be afraid to use Cointreau as a base spirit; mix with soda water, fresh lime and seasonal fruits to create a refreshing, simple and chic Cointreau Fizz.

MIDORI THE YEAR WAS 1978, AND THE PLACE WAS NEW YORK CITY’S INFAMOUS STUDIO 54. IT WAS HERE, UNDER THE BRIGHT LIGHTS, THAT MIDORI WAS INTRODUCED TO THE WORLD.

CREATED BY BARTENDERS, FOR bartenders, this green liqueur was born when a delegation from the International Bartenders Association (IBA) toured Suntory’s headquarters in Tokyo during the 1971 International Cocktail Championships. During their visit, a contingent of American bartenders took a keen interest in Suntory’s Hermes Melon Liqueur, charmed by its most unusual taste and colour. Such a change from the dark spirits and alcohol rich cocktails they were accustomed to in the US, the Americans’ interest prompted the team at Suntory to develop and refine the liqueur, making it more contemporary and suitable to an international palate, for its official launch seven years later in 1978. Born in Japan, made famous in New York, MIDORI is available today in more than 50 countries around the world. MIDORI, which literally means ‘green’ in Japanese, is made using two types of premium melons – Yubari melon and Musk melon. The Yubari melon is a unique variety grown only in Japan, and is extremely rich in flavour and has a high juice yield, while the Musk melon has a fresh and vibrant taste.

FLAVOUR PROFILE With a refreshing melon taste, and just the right touch of sweetness, MIDORI can be used to mix a wide range of long drinks and cocktails, whatever the occasion. It shines in tropical cocktails and can be added to classics for a fresh melon twist, adding the fruity-melon flavour that reminds everyone of sharing good times with friends.

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- LIQUEURS -

PAVAN PAVAN MUSCAT GRAPE LIQUEUR WAS CREATED BY FRENCH MASTER BLENDER PASCAL RIBES IN 2012. PAVAN IS A DELICATE AND COMPLEX LIQUEUR CRAFTED WITH FINE MUSCAT GRAPES FROM THE RENOWNED AOC (APPELLATION D’ORIGINE CONTRÔLÉE) REGION OF FRONTIGNAN IN THE SOUTH OF FRANCE. THE BLEND OF A GRAPE-BASED SPIRIT CREATES A TRADITIONAL ‘VIN DE LIQUEUR’, WHICH COMBINED WITH ORANGE BLOSSOMS GIVES PAVAN A FLAVOUR THAT IS ENTIRELY DISTINCTIVE.

PAVAN IS THE NAME OF A CLASSIC dance, popular during the Renaissance period in Europe in the 16th century, also known as ‘the dance of the peacock’. The inspiration for the name also comes from the word “pavo”, which means peacock in Latin. PAVAN embodies the lifestyle of the French Riviera: stylish, elegant and romantic, while celebrating the colours and flavours of the Mediterranean. PAVAN awakens a spirit of the good life, inspired by travel, fashion, music and art.

FLAVOUR PROFILE PAVAN’s delicate flavours of white grapes with sweet, floral notes and orange blossom, lend well to a drink mixed with vodka, gin, tequila, champagne, sparkling water, or simply served over ice. PAVAN can also lend its flavours to a refreshing (either red or white) sangria cocktail.

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Tia Maria TIA MARIA IS A VELVETY LIQUEUR MADE FROM AUTHENTIC JAMAICAN COFFEE BEANS, JAMAICAN RUM, VANILLA AND SUGAR.

LEGEND HAS IT THAT A YOUNG SPANISH concubine fled her family plantation in Jamaica in the 1700s due to a local conflict. A loyal servant, who brought nothing but a few items of jewellery and an old piece of paper, accompanied the girl. This seemingly insignificant piece of paper held a secret recipe for the family liqueur. The girl survived, and named the liqueur ‘Tia Maria’, after the brave servant who helped save her life.

FLAVOUR PROFILE Rich and robust, Tia Maria is a bold and versatile mixer and base liqueur that can be matched with vodka, coffee and sugar syrup to create the classic Espresso Martini. Other simple but effective flavour matches include milk, cola, and fresh cranberry juice.

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- LIQUEURS -

VOK Liqueurs THE WORLD HAS DUTCH HOSTS TO THANK FOR THE LIQUEURS WE ALL USE TODAY. OVER THREE CENTURIES AGO, THEY MASTERED THE ART OF BLENDING HERBS, SPICES, FRUITS, AND FLOWERS TOGETHER TO CREATE THE VERY FIRST VERSIONS OF ADVOKAAT, FRUIT BRANDIES, VAN DER HUM AND CURACAO.

50 YEARS AGO, DUTCH LIQUEUR MAKER Jan Vok introduced his liqueurs to Australia under the brand ‘Jon Vok Liqueurs’, adhering to the Dutch way of production and working to a strict formula with nothing but the very best ingredients. Historically and still to this day, one of the most popular VOK Liqueurs has to be Advokaat, a rich, creamy, yellow liqueur that got its name from the Dutch word for an advocate (or lawyer), and was socalled because it was the favourite tipple of these gentlemen several centuries ago in Holland. They found that a mixture of beaten eggs with a spirit was as nourishing as it was refreshing - an ideal

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restorative when coping with a busy day in court. In 1934, John Cawsey’s cordial manufacturing bought the Jan Vok Liqueur business, marketing and distribution of VOK Cocktails and grew the liqueur range until 1984 when John Cawsey’s and company was purchased by CUB. In 2002, VOK Beverages was formed as the alcohol arm of Bickford’s Australia, taking over the production, distribution and marketing of VOK Liqueurs. The name VOK is now linked with some of the finest liqueurs available. The extensive range includes Melon,

Strawberry, Banana and the Orange flavoured Triple Sec and Blue Curacao. The VOK Liqueurs portfolio currently has a range of 17 products that are designed to, and popular for, adding colour and flavour to an array of classic and contemporary cocktails or simply as a mixer.

FLAVOUR PROFILE VOK Liqueurs offer a versatile range that add colour and vibrancy to an array of classic cocktails, shots and mixed drinks. As cocktail culture begins to rise and broaden, VOK Liqueurs are being utilised in both contemporary and unique cocktail recipes, both at home and behind the bar.

The best use of VOK Liqueurs is dependent on the style and flavour of the cocktail you want to enjoy. VOK Advokaat is still the hero when paired with white rum, cream and lemonade for the classic Fluffy Duck. VOK Triple Sec Liqueur is best used in cocktails such as the Cosmopolitan or Margarita, and is a staple essential in any liquor cabinet to make a wide range of recipes. Fruit-driven liqueurs like VOK Strawberry are great in a classic Daiquiri or to add vibrancy and flavour to a shared, punch-style cocktail. For a decadent dessert cocktail, VOK White Crème de Cacao, VOK Brown Crème de Cacao and VOK Coffee blended with cream and chocolate cookies creates a delectable end of evening treat.

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- LIQUEURS -

Blue Mule Makes 1 drink GLASS: Highball INGREDIENTS: 30ml VOK Blue Curacao 15ml Beenleigh White Rum 10ml Lime juice Top with Fever-Tree Ginger Beer METHOD: Shake and strain all ingredients, except ginger beer, into an ice-filled highball glass. Top with ginger beer.

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Cointreau Fizz Strawberry and Mint Makes 1 drink GLASS: Wine Goblet INGREDIENTS: 50ml Cointreau 15ml Fresh lime juice 4 to 5 Fresh strawberries 3 Fresh mint leaves 50ml Fever-Tree Soda Water METHOD: In a boston shaker; muddle the strawberries, add mint, Cointreau and lime juice. Fill with ice. Shake until the metal tin is frosted. Strain into the glass over ice, and top with soda water. GARNISH: Mint sprig

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Disaronno Cloudy Apple Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Disaronno 60ml Cloudy apple juice METHOD: Build ingredients in a rocks glass over ice and stir. GARNISH: Two apple wedges

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Disaronno Sour Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Disaronno 30ml Lemon juice 1 Dash of egg white METHOD: Shake all ingredients in a shaker with ice and strain into an ice filled rocks glass. GARNISH: Lemon slice and a cherry

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- LIQUEURS -

French Martini Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Vodka 15ml Chambord 60ml Pineapple juice METHOD: Shake ingredients with ice and strain into a chilled martini glass. GARNISH: Fresh raspberries

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Alan Smithee

Grapefruit Camparinia

GLASS: Martini INGREDIENTS: 45ml Amaretto 15ml Sloe Gin 15ml Lemon juice 25 Redcurrants

GLASS: Rocks INGREDIENTS: 50ml Campari 1/4 Grapefruit 15ml Sugar syrup

METHOD: Shake and strain into a chilled glass.

METHOD: Muddle fruit. Add remaining ingredients then stir with cracked ice.

GARNISH: Redcurrant string Lemon twist

GARNISH: Grapefruit segments

Americano Highball

June Bug

GLASS: Highball INGREDIENTS: 30ml Campari 30ml Rosso Vermouth Top with Fever-Tree Soda Water

INGREDIENTS: 25ml VOK Melon Liqueur 25ml Crème de Banane 25ml Coconut rum 30ml Lime juice 15ml Pineapple juice

METHOD: Build ingredients over ice in a glass and stir gently.

METHOD: Shake and strain into an ice filled glass.

GARNISH: 1/2 Orange wheel

GARNISH: Pineapple leaf Melon slice Lime wedge

GLASS: Hurricane/Highball

Babo Natale

Pimms Cup

GLASS: Martini INGREDIENTS: 40ml LBV Port 20ml Crème de Framboise 4 to 8 Mint leaves

GLASS: Highball INGREDIENTS: 50ml Pimms No.1 1 Part Fever-Tree Lemonade 1 Part Fever-Tree Ginger Ale

METHOD: Shake and strain into a chilled glass.

METHOD: Build ingredients over ice in a glass and stir gently

GARNISH: Mint leaf float

GARNISH: Apple slice Lemon wedge 1/2 Orange wheel Cucumber fan Mint sprig

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- LIQUEURS -

Garden Delight Makes 1 drink GLASS: Highball INGREDIENTS: 30ml MIDORI 30ml Gin Mare Top with Fever-Tree Tonic Water METHOD: Build ingredients over ice, top with tonic water and stir. GARNISH: Cucumber slices and a pressed rosemary sprig

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Hoochie Moochie Makes 1 drink GLASS: Coupette INGREDIENTS: 30ml MIDORI 30ml Russian Standard Vodka 30ml Cranberry juice 3 Strawberries 2 Cucumber wheels METHOD: Muddle strawberries in a mixing glass then add ingredients (including 2 cucumber wheels). Shake with ice then double strain into a coupette glass. GARNISH: Strawberry and cucumber wheel

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- LIQUEURS -

Ibiza 43 Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Licor 43 90ml Pineapple juice METHOD: Build ingredients in a tall glass over ice and stir. GARNISH: Pineapple leaf

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Japanese Slipper Makes 1 drink GLASS: Martini INGREDIENTS: 30ml MIDORI 30ml Cointreau 30ml Fresh lemon juice METHOD: Shake ingredients with ice and fine strain into a chilled martini glass. GARNISH: Maraschino cherry

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- LIQUEURS -

Espresso Martini

All liqueurs are blends

Reach-Around

Siva’s Classic Cacao

GLASS: Rocks INGREDIENTS: 40ml Pimms No.1 20ml Pineapple juice 15ml Aperol 15ml Lime juice 15ml Sugar syrup 5ml Passionfruit syrup

GLASS: Martini INGREDIENTS: 40ml LBV Port 15ml Sambucca 15ml Sugar syrup 1 Egg yolk 10ml Melted dark chocolate

METHOD: Shake and strain into an ice filled glass.

METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass.

GARNISH: Pineapple wedge Lime wedge

GARNISH: Cocoa powder

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MIDORI Margarita Makes 1 drink GLASS: Coupette INGREDIENTS: 30ml MIDORI 45ml Sierra Silver Tequila 30ml Fresh lime juice METHOD: Rim a cocktail glass with salt flakes and chill. Shake ingredients with ice and strain into the chilled coupette glass. GARNISH: Lime wheel

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- LIQUEURS -

MIDORI Fizz Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml MIDORI 15ml Russian Standard Vodka 1 Lime wedge (squeezed) Top with Fever-Tree Soda Water METHOD: Build ingredients over ice, top with soda water and stir. GARNISH: Lime wedge

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MIDORI Hot Lips Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml MIDORI 30ml Mount Gay Eclipse Rum Lime wedges (squeezed) Top with cranberry juice METHOD: Build ingredients over ice, top with cranberry juice and stir. GARNISH: Lime wedges

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- LIQUEURS -

MIDORI Sangria Makes approx. 4 drinks GLASS: 1.2L Jug INGREDIENTS: 150ml MIDORI 240ml Red wine 30ml Fresh lemon juice Top with Fever-Tree Lemonade METHOD: Build ingredients over ice in a 1.2L jug, top with lemonade and stir. GARNISH: Orange wheels and chopped apple/pear

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MIDORI Summer Splash Makes approx. 4. drinks GLASS: 1.2L Jug INGREDIENTS: 180ml MIDORI 160ml Dry white wine 120ml Fever-Tree Lemonade 30ml Fresh lemon juice 12 2cm Watermelon chunks 10 to 12 Mint leaves METHOD: Muddle fruit in a 1.2L jug, add remaining ingredients with ice and stir vigorously. GARNISH: Watermelon wedges or mint sprig

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- LIQUEURS -

Mojitia Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Tia Maria 30ml Mt. Gay Eclipse Silver 15ml Lime juice 6-8 Mint leaves ‘clapped’ 1 Dash of Fever-Tree Soda Water METHOD: Gently clap 6-8 mint leaves in the palm of your hand to release the aroma. Fill a tall glass with crushed ice; build all ingredients and stir. GARNISH: Mint sprig

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Mozart Dry Espresso Makes 1 drink GLASS: Coupette INGREDIENTS: 30ml Mozart Dry 15ml Tia Maria 30ml Espresso coffee 15ml Sugar syrup METHOD: Add all ingredients to a shaker with ice, shake and fine strain into a chilled glass. GARNISH: 3 Coffee beans

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Parfaitini Makes 1 drink GLASS: Martini INGREDIENTS: 15ml VOK Parfait Amour 45ml Dry Gin 10ml Dry Vermouth METHOD: Stir ingredients over ice in a mixing glass, and then strain into a martini glass.

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Pavan Margarita Makes 1 drink GLASS: Coupette INGREDIENTS: 30ml Pavan Muscat Grape Liqueur 30ml Sierra Silver Tequila 15ml Pink grapefruit juice Lime wedge (squeezed) METHOD: Salt the rim of a cocktail glass. Add ingredients to a shaker, shake and strain over fresh ice. GARNISH: Grapefruit slice

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- LIQUEURS -

Pavan Sangria Makes approx. 4 drinks GLASS: 1.2L Jug INGREDIENTS: 150ml Pavan Muscat Grape liqueur 600ml Sparkling mineral water 60ml Lemon juice METHOD: Build ingredients in a 1.2L jug over ice and stir. GARNISH: Seasonal fruit (summer berries and lemon slices)

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Pavan Peacock Tail Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Pavan Muscat Grape Liqueur 30ml Gin Mare 15ml Lemon juice Top with Fever-Tree Soda Water METHOD: Build ingredients over ice, top with soda water and stir. GARNISH: Lemon slice and mint leaf

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- RUM -

Rum

AT THE END OF THE 15TH CENTURY, SUGAR CANE MADE ITS WAY TO THE CARIBBEAN - THE WORLD’S PRIME RUM-PRODUCING REGION. THE EUROPEANS ATTEMPTED TO PLANT IT EVERYWHERE ELSE THEY HAD TRAVELLED, BUT HAD LITTLE SUCCESS. AFTER FINALLY ATTEMPTING TO PLANT IN THE CARIBBEAN REGION, THE SUGAR CANE FINALLY TOOK TO THE HOT CLIMATE, TRIGGERING THE ESTABLISHMENT OF SUGAR MILLS AND PLANTATIONS AMONG THE COLONIES AND ACROSS THE ISLAND. THE MILL WORKERS DISCOVERED THAT WHEN MIXED WITH WATER AND LEFT IN THE SUN, CANE-EXTRACTED MOLASSES WOULD FERMENT. BY 1650, THIS BY-PRODUCT WAS BEING DISTILLED INTO A SPIRIT (GO FIGURE) AND ACQUIRED THE NICKNAME ‘RUMBELLION’.

RUM IS CLASSICALLY ASSOCIATED with pirates and the Caribbean. However, the history of rum has plenty more to do with Europeans. The trade of the drink drove Europe to desire sugar, which created a complex network of slavery, piracy, profits and organised crime. Once that subsided, however, the trade of rum became a daily routine for plantation owners. The drink has the British Navy to thank, more so than pirates, for the worldwide spread of rum because the Navy would purchase masses of rum while they were in local waters. Rum quickly spread throughout Europe, West Africa and the Americas, and was thriving wherever it was traded. The molasses from the Caribbean was being bartered for profits in British America, resulting in the Americans turning the product into liquor. The trade was disrupted during the American Revolution, and with the rise of whisky’s popularity and Prohibition, by 1920 almost all of the rum distilleries were shut down.

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Yet with lows, there are always highs - rum is not the type of spirit to simply disappear off the face of the earth, because to produce rum, all you need is sugar cane, a still, and perhaps a little bit of innovation. Younger drinkers have begun to take a particular interest in the spirit and have been enjoying it in creative cocktails made by innovative bartenders. Some prefer the crisp, white rum in a Mojito, others the gold and darker rums in flavoursome cocktails. Light rums have been swapped for darker counterparts, which would explain why spiced and flavoured rums have exploded on the market. Enhancing rum with such flavourings is certainly not new; it is a practice that originated from a time when people were looking to consume larger quantities of liquor and the sweetness of the drink masked the sting of the potent alcoholic level of the spirit. Practices go out of fashion, and so do spirits. For some this is surely the case, but at the moment, rum’s the word, and it’s definitely here to stay.

Though not favoured by many James Bond purists, Die Another Day did feature one redeeming combination; Halle Berry and a Mojito.

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- RUM-

Angostura Rum ALTHOUGH ANGOSTURA RUM IS CURRENTLY BASED IN TRINIDAD, THE BRAND WAS ACTUALLY FOUNDED IN THE TOWN OF ANGOSTURA, NOW KNOWN AS CIUDAD BOLIVAR, IN VENEZUELA.

DR JOHANN GOTTLIEB SIEGERT WAS the surgeon general in Angostura during the war of independence. He found local gentian root and other herbs were very effective in treating soldiers’ chronic stomach ailments, and thus, Angostura aromatic bitters were created. Angostura continues to use Dr Siegert’s recipe from 1824 today. When Dr Siegert died, his brother and son moved the company from Venezuela to Trinidad in 1875, where they began producing Siegert’s Bouguet Rum infused with bitters. And by the turn of the century, they ventured into the rum market.

The company purchased Trinidad Distiller’s Limited in 1945, which saw Angostura enter into the production of rum on a major scale. In 1973, Angostura purchased another well-known Trinidad distillery owned by J.B. Fernandes. While drawing from the distilling expertise of Siegert and Fernandes, Angostura’s Master Distiller, John Georges, is always experimenting with different ways to age the rums and has pioneered a number of new, premium-aged blends. Angostura is the world’s most awarded rum range as voted by The Rum Masters, and includes Angostura 1824, Angostura 1919, Angostura Reserva, Angostura 5 year old and Angostura 7 year old.

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FLAVOUR PROFILE The Angostura Rum range features distinct flavour profiles that complement cocktails. The light rums display notes of tropical fruits, coconut and vanilla, as well as woody and spicy tones, making Angostura Rums the ideal base to fruity cocktails such as Daiquiris and Mojitos, which really ‘hero’ the rum and allow it to take centre stage. The darker rums, with their deep mahogany hues, show characteristics of chocolate, honey, toffee, cinnamon and spice. Because of these flavours, many find it hard to go past a Dark ‘n Stormy when drinking Angostura Rums. Ginger beer and fresh lime blend well with the dry textures of the rum, and enhance the natural flavours.

BACARDÍ DATING BACK 152 YEARS, BACARDÍ RUM’S HISTORY BEGINS WITH PERSEVERANCE OF THE RENOWNED BACARDÍ FAMILY, NAMELY DON FACUNDO BACARDÍ AND HIS PIONEERING OF THE RUMMAKING PROCESS THAT REVOLUTIONISED THE RUM INDUSTRY IN 1862, A PROCESS THAT SET THE INDUSTRY STANDARD AND IS STILL IN USE TODAY. RIGHT: Employees and Bacardí family members gather outside the first BACARDÍ distillery in Santiago, Cuba.

THE BACARDÍ FAMILY EXPERIENCED more than its fair share of calamities in its detailed history - from earthquakes, fires and civil wars, to exile from their homeland. Despite this, the Bacardí family’s spirit has never waivered. BACARDÍ’s light-tasting character allowed for a brand new cocktail culture that inspired such rum classics as the Mojito, Daiquiri, Piña Colada and Cuba Libré, among others.

FLAVOUR PROFILE The beauty of BACARDÍ’s light, balanced flavour is in its versatility - the flavour profile neither overpowers nor disappears into its mixers, allowing BACARDÍ to lend itself to a wide array of cocktails and drinks. BACARDÍ can be mixed with fresh fruits, particularly lime or other citrus, and mingles perfectly with simple mixers.

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- RUM-

Mount Gay FOUNDED IN BARBADOS IN 1703, MOUNT GAY IS THE WORLD’S OLDEST RUM PRODUCER. ITS DISTILLERY NAME HONOURS THE PIONEERING SIR JOHN GAY, WHO PERFECTED THE DISTINCTIVE MOUNT GAY STYLE. MOUNT GAY’S EARLY ROOTS CAN BE TRACED BACK TO THE PROCESSING OF BARBADIAN SUGAR CANE THREE CENTURIES AGO; MAKING IT NOT ONLY THE OLDEST RUM IN THE WORLD, BUT THE OLDEST CONTINUALLY PRODUCED SPIRIT IN THE WORLD.

MOUNT GAY’S LATEST RUM, BLACK BARREL, is an authentic handcrafted rum. It is the product of more than three centuries of Mount Gay craftsmanship, innovation and refinement, and is the only Mount Gay rum finished in charred bourbon oak barrels. While Black Barrel is crafted in the signature Mount Gay style of blending aged single column and double copper pot distillates, Black Barrel boasts a second maturation in charred bourbon casks which creates its smooth taste. Mount Gay Black Barrel is all about the flavours; full bodied, defined by assertive, rich, and subtle aromas.

FLAVOUR PROFILE Elegant and complex, each rum in the Mount Gay range presents a unique sensorial profile. Mount Gay Eclipse offers fresh, delicate aromas and a lasting note of sugarcane for light-bodied, refreshing cocktails such as a Daiquiri or Mount Gay Mojito. Mount Gay Eclipse features fruity, floral aromas touched with soft oak that lend themselves to flavourful tropical cocktails such as a Mount Gay Mango or Bajan Cooler. Mount Gay Black Barrel’s complex notes of spice, and toasted wood and its spiced oaky vanilla and sweet caramel taste make it an ideal partner for premium cocktails including the Black Storm.

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Ron Zacapa 23 ®

RON ZACAPA EMBODIES THE PICTURESQUE LAND OF GUATEMALA IN ITS SUPERIOR INGREDIENTS, FINE QUALITY AND SMOOTH TASTE.

ZACAPA RUM’S COMPLEX PRODUCTION literally starts from the ground up. Master Blender Lorena Vasquez oversees production from the virgin sugar cane honey to the unique ageing process that takes place 2300 meters above sea level, at a place known as the ‘House Above the Clouds’, where cool air decelerates the ageing process and allows Zacapa time to rest and develop. Guatemala’s tropical climate, teamed with its lowland volcanic soil, result in a very high grade of sugar cane. Unlike a lot

of rums that use molasses in production, Zacapa is created from the concentrated first-press of sugar cane, referred to as ‘virgin sugar cane honey’.

FLAVOUR PROFILE

23 is especially well suited to stirred, Old Fashioned style cocktails, providing a semi syrupy texture to the drink. Additionally, Ron Zacapa also plays well with other dark spirits and…can be used as a secondary base spirit or in place of a liqueur [by] adding nuances of dark chocolate, caramel and ripe banana.”

According to Luke Ashton - 2013 Australian Diageo Reserve World Class winner, “With its rich raisin and cinnamon flavours, Ron Zacapa is a great base spirit for any cocktail calling for a smooth dark rum. Ron Zacapa

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Bacardi Cocktail Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Bacardi Superior rum 15ml Fresh lime juice 15ml Grenadine METHOD: Pour all the ingredients into a cocktail shaker and stir. Then half-fill with crushed ice, top up with ice cubes and shake hard (until the shaker is frosted). Fine strain the mixture into a coupette glass.

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Black Storm Makes 1 drink GLASS: Rocks INGREDIENTS: 40ml Mount Gay Black Barrel Rum Top with Fever-Tree Ginger Ale Dash of ground pepper METHOD: Build ingredients over ice, top with ginger ale and stir. GARNISH: Orange slice and ground pepper

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Alexandra Cocktail

Batida Rosa

GLASS: Martini

INGREDIENTS: 30ml Cachaca 25ml Pineapple juice 10ml Lemon juice 10ml Grenadine Top with Fever-Tree Soda Water

GLASS: Wine Glass

INGREDIENTS: 40ml Navy Rum 30ml VOK Coffee Liqueur 40ml Cream

METHOD: Add all ingredients except soda water. Shake and strain into ice filled glass and top with soda water.

METHOD: Shake and strain into a chilled glass. GARNISH: Nutmeg dust

GARNISH: Orange Twist

Anejo Highball

Caipirinha

GLASS: Highball

GLASS: Rocks

INGREDIENTS: 50ml Aged Rum 15ml Lime juice 10ml Orange Curacao 2 Dashes Angostura Bitters Top with Fever-Tree Ginger Beer

INGREDIENTS: 50ml Cachaca 1 Lime (cut into wedges) 20ml Sugar syrup METHOD: Muddle lime in base of glass. Add remaining ingredients then stir with crushed ice.

METHOD: Add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer. GARNISH: Lime wedge

Chicago Fizz Bahama Mama

GLASS: Highball INGREDIENTS: 40ml Rum 20ml Lemon juice 20ml Sugar syrup 10ml Egg white 15ml Port Top with Fever-Tree Soda Water

GLASS: Highball INGREDIENTS: 25ml Dark rum 25ml Aged rum 20ml Coconut rum Three Pineapple chunks 40ml Orange juice 2 Dashes Angostura Bitters

METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass and top with soda water.

METHOD: Muddle fruit. Add remaining ingredients then shake and pour over ice. GARNISH: 1/2 Orange wheel Pineapple wedge

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Boss’ Daughter Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Angostura 1919 Rum 15ml Amaretto 2 Dashes Angostura Bitters 2 Dashes Angostura Orange Bitters Top with Fever-Tree Lemonade METHOD: Build all ingredients over ice in a rocks glass and stir. GARNISH: Orange wedge

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Cuba Libre Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Bacardi Gold Rum 2 Lime wedges 120ml Cola METHOD: Build ingredients in a highball glass filled with cubed ice and stir. GARNISH: Lime wedge

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Daiquiri Makes 1 drink GLASS: Coupette INGREDIENTS: 60ml Mount Gay Eclipse Rum 30ml Lime juice 15ml Sugar syrup METHOD: Shake ingredients with ice and strain into a coupette glass. Garnish: Lime wheel

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Dark ‘n’ Stormy Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Angostura 5 Year Old Rum 5 Dashes Angostura Aromatic Bitters Top with Fever-Tree Ginger Beer METHOD: Build rum and bitters over ice, top with ginger beer. GARNISH: 2 squeezed lime wedges

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Club Cocktail

Hemmingway Daiquiri

GLASS: Martini INGREDIENTS: 50ml Aged Cuban Rum 15ml Rosso Vermouth 10ml Dry Vermouth 1 Dash Angostura Bitters

GLASS: Martini INGREDIENTS: 50ml Rum 15ml Lime juice 15ml Maraschino Liqueur 15ml Grapefruit juice 10ml Sugar syrup

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Shake and strain into a chilled glass.

GARNISH: Orange twist

GARNISH: Lime wedge

Cubanada Honeysuckle

GLASS: Martini INGREDIENTS: 50ml Aged Cuban Rum 20ml Maple syrup 20ml Lime juice 2 Dashes Angostura bitters

GLASS: Martini INGREDIENTS: 50ml Light Cuban Rum 25ml Lime juice 25ml Honey syrup

METHOD: Shake and strain into a chilled glass.

GARNISH: Lime wedge

Elderflower Collins

Hot Buttered Rum

GLASS: Highball

GLASS: Coffee glass

INGREDIENTS: 50ml Cachaca 10ml Elderflower Liqueur 5 Grapes 10ml Apple juice 10ml Lime juice 10ml Sugar syrup Top with Fever-Tree Soda Water

INGREDIENTS: 50ml Aged Rum 1tsp Unsalted butter 20ml Honey syrup 10ml Velvet Falernum 2 Dashes Angostura bitters 30ml Hot water

METHOD: Muddle fruit, add all ingredients except soda water. Shake and strain into ice filled glass and top with soda water.

METHOD: Build ingredients in a handled glass and stir gently. GARNISH: Cinnamon stick Star anise

GARNISH: Grapes Lime wedge

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The Fish House Punch Makes 1 drink GLASS: Rocks INGREDIENTS: 30mL Courvoisier VSOP 30mL Bacardi Gold Rum 30mL DeKuyper Peach Schnapps 30mL Freshly squeezed lemon juice 10mL Sugar syrup 60mL Chilled water METHOD: Shake all ingredients with ice and strain into ice-filled glass. GARNISH: Wedge of lemon

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Mai Tai Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Mount Gay Eclipse Rum 15ml Cointreau 30ml Lime juice 15ml Orgeat (almond) syrup METHOD: Shake ingredients with ice and strain into a rocks glass with fresh ice. GARNISH: Spent lime shell

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Mojito Makes 1 drink GLASS: Highball INGREDIENTS: 60ml Mount Gay Black Barrel Rum 30ml Lime juice 30ml Sugar syrup 6 ‘clapped’ mint leaves Top with Fever-Tree Soda Water METHOD: Gently clap 6-8 mint leaves in the palm of your hand to release the aroma. Then add all ingredients to a highball glass, add crushed ice and stir. Top with soda water. GARNISH: Mint sprig

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Painkiller Makes 1 drink GLASS: Mug / Rocks INGREDIENTS: 45ml Pusser’s Navy Rum 60ml Pineapple juice 10ml Coco Real Coconut Cream 30ml Orange juice METHOD: Shake all ingredients vigorously and strain over ice. GARNISH: Orange and grated nutmeg

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The Original PIÑA COLADA Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Bacardi Superior Rum 30ml Fresh pineapple juice 3-4 Cubes of fresh pineapple 30ml Coconut water 2 Bar spoons caster sugar METHOD: In a cocktail shaker muddle pineapple with caster sugar. Add ice and remaining ingredients, and shake vigorously. Strain into glass. GARNISH: Pineapple wedge and leaves For a lighter, more refreshing drink, use coconut water as opposed to coconut milk/cream

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Lime Quay

Moreno

GLASS: Coupette

INGREDIENTS: 50ml Aged Jamaican Rum 25ml Lime juice 15ml Vanilla Liqueur 5ml Ginger juice 10ml Sugar syrup 2 Kafir lime leaves

INGREDIENTS: 60ml Aged Cuban Rum 5ml Apricot brandy 5ml Orange Curacao 15ml Green Chartreuse 5ml Moscovado sugar syrup

METHOD: Shake and strain into a chilled glass.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GARNISH: Lime wedge

GARNISH: Lime spiral

Mara

Mulata

GLASS: Martini

GLASS: Coupette

INGREDIENTS: 50ml White Jamaican Rum 10ml Benedictine 10ml Lemongrass and ginger cordial 15ml Lemon juice 15ml Egg white 3 Dashes Grenadine

INGREDIENTS: 40ml Aged Cuban Rum 20ml VOK Brown Crème de Cacao 20ml Lime juice 10ml Sugar syrup METHOD: Shake and strain into a chilled glass.

METHOD: Add all ingredients and shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass.

Planters Punch

GARNISH: Raspberries

GLASS: Rocks INGREDIENTS: 50ml Dark Jamaican Rum 20ml Lime juice 20ml Sugar syrup 30ml Orange juice 1 Dash Angostura Bitters

Mary Pickford GLASS: Martini INGREDIENTS: 50ml Light Cuban Rum 30ml Pineapple juice 10ml Grenadine 2 Dashes Maraschino Liqueur

METHOD: Shake and pour into an ice filled glass. GARNISH: Lime Wedge 1/2 Orange wheel

METHOD: Shake and strain into a chilled glass. GARNISH: Maraschino cherry

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Rum Punch Makes approx. 5 drinks GLASS: Punch Bowl INGREDIENTS: 250ml Freshly squeezed lime juice 250g Caster sugar 375ml Angostura 7 Year Old Rum 75ml Angostura bitters Approx. 1/4 of grated nutmeg METHOD: Chill the punch bowl with ice, add all the ingredients into the punch bowl, stir vigorously, then top the bowl with ice and stir again. GARNISH: Seasonal citrus fruit slices and nutmeg grated on top.

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Pyrat Treacle Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Pyrat Rum 20ml Cloudy apple juice 10ml Sugar syrup 3 Dashes Angostura Bitters 1 Dash Orange Bitters METHOD: Add rum, sugar syrup and bitters to an ice filled rocks glass and stir well until desired dilution has been achieved. GARNISH: Orange twist

The Treacle is another modern classic cocktail originally made with dark Jamaican rum. However, the rich and aromatic orange and spiced flavours in Pyrat rum marry beautifully with the fresh apple juice. Like all simple drinks, there are no real shortcuts, and the apple juice really brings this drink together. So make sure you use the best apple juice you can find, preferably pressing them fresh yourself if you can.

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Scorpion GLASS: Coupette INGREDIENTS: 25ml Aged Cuban Rum 25ml VSOP Cognac 15ml Lime juice 10ml Syrup d’Orgeat 25ml Orange juice METHOD: Shake and strain into a chilled glass.

Rum has a wealth of nicknames including Barbados Water, Death of Satan, and Blood of Nelson

Tre GLASS: Martini INGREDIENTS: 50ml White Rum 5ml Chambord 25ml Apple juice 5ml Sugar syrup METHOD: Shake and strain into a chilled glass.

Zombie

GARNISH: Lemon twist

GLASS: Highball

West Indies Yellowbird

INGREDIENTS: 20ml Dark rum 20ml Aged rum 20ml White rum 10ml Maraschino Liqueur 2 Dashes Absinthe 5ml Grenadine 20ml Lime juice 20ml Grapefruit juice 2 Dashes Angostura Bitters 20ml Sugar syrup

GLASS: Hurricane/Highball INGREDIENTS: 25ml Galliano 40ml White rum 10ml Crème de Banane 50ml Pineapple juice 50ml Orange juice

METHOD: Shake and pour into an ice filled glass.

GARNISH: Pineapple wedge 1/2 Orange wheel Mint sprig Fresh cherry

GARNISH: 1/2 Orange wheel Cherry Pineapple wedge

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Zacapa Centenario 23 Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Ron Zacapa 23 METHOD: Pour rum into a fine crystal tumbler. Chill over one large ice cube Accompany with a side of dark chocolate. It is recommended that a premium >80 per cent cocoa is used as the bitterness at this level of cocoa will cut through the sweetness of the liquid.

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The Zacapa Manhattan Makes 1 drink GLASS: Coupette INGREDIENTS: 50ml Ron Zacapa 23 15ml Rosso vermouth 1 dash Angostura Bitters 5ml Simple Syrup 25ml Pressed apple juice METHOD: Shake all ingredients and fine strain into chilled coupette glass GARNISH: Thin apple slice

Guatemalan twist on the classic Manhattan, this will suit the discerning lounge bar drinker.

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The Ron Zacapa Old Fashioned Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Ron Zacapa 23/XO 10ml Sugar syrup 1 Dash chocolate bitters 1 Dash orange bitters 1 Orange zest METHOD: Stir all ingredients in mixing glass until perfect dilution, then strain over large ice cubes in chilled rocks glass. GARNISH: Orange zest

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Zacapa Runs For President Makes 1 drink GLASS: Coupette INGREDIENTS: 50ml Ron Zacapa 23 15ml Sweet Vermouth 15ml Pineapple juice 5ml Grenadine METHOD: Shake all ingredients and strain into a chilled coupette glass.

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Zacapa Spiced Daiquiri Makes 1 drink GLASS: Coupette INGREDIENTS: 50ml Ron Zacapa 23 5ml Chartreuse Green 25ml Fresh lime juice 10ml Sugar syrup METHOD: Shake all ingredients and strain into a chilled coupette glass.

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- SPARKLING+WINE -

Sparkling and Wine IT’S PECULIAR TO REFLECT UPON A TIME WHEN THE DELIGHTFUL EFFERVESCENCE THAT STREAMS FROM A GLASS OF SPARKLING WINE WAS ONCE CONSIDERED A PRODUCTION FAULT BY THE EARLY CROP OF WINEMAKERS. SYMBOLIC OF FESTIVITY AND MERRIMENT, BUBBLY FORMS AN ACCOMPANIMENT TO ALL OF LIFE’S MILESTONES; IN A SIMILAR SENSE, SO TOO DOES WINE. BOTH STILL AND SPARKLING HAVE FOUND THEIR PLACE IN AN ARRAY OF CELEBRATORY COCKTAILS, COMBINED WITH FRUITS, JUICES, HERBS AND BITTERS, TO BE SIPPED AT YOUR BEST FRIEND’S WEDDING, A CONGRATULATORY BRUNCH OR YOUR PARENT’S ANNIVERSARY DINNER. SO HOW DID SUCH A LIQUID PROGRESS FROM ITS LOCALLY PRODUCED ‘STILL-FORM’ TO ENCOMPASS THE WORLD THAT SPARKLING (AND STILL) WINE COCKTAILS OCCUPY TODAY? THE ANCIENT ENOLOGISTS, THE GREEKS and then the Romans, were privy to a fizzy effect engendered during the production of a wine, but its molecular cause remained a mystery; they instead attributed this bizarre phenomenon to the deeds of spirits or to the phases of the moon. It wasn’t until circa 1600’s that attempts to reproduce effervescence occurred, following the declaration that ‘frothy’ wines (still-wines that had non-intentionally re-fermented during transit from seller to buyer) were in fact conducive to happiness and intelligence. This all happened in Great Britain, where winemakers experimented with sugar-cane molasses and numerous herbs and spices to create variants of bubbly that were a hit amongst the Britons. At around the same time in France, a humble monk and cellar master by the name of Dom Pérignon, perfected the production of white wine from black grapes, introduced corks instead of wood and strengthened wine bottles to prevent their explosion; it’s no wonder his name typifies one of the great vintage brands of Champagne house Moët & Chandon.

Contrary to popular belief, sparkling’s invention is not to be attributed to the monk, despite his immense contribution to the mastery of its production; it has instead formed a process spanning centuries, spurring its steady growth and consumption in the wider drinking culture. When we initially think of sparkling, our thoughts first lend to Champagne, wine exclusive to this region in France and accounting for almost a tenth of sparkling’s worldwide production. Yet sparkling varietals are boundless; take for example Franciacorta from Lombardy in North-Central Italy, or Cava from Catalonia in North-Eastern Spain; thanks to a wine that continues to seduce noses, palates and taste buds, producers around the world have taken advantage of natural soils and climates to meet sparkling’s ever-growing demand. Yet a pertinent question lingers: what is it about the delightful cascade of bubbles that has set in stone its place in the glorious French 75, in a delicious bowl of sangria or a sweet, fizzy punch? Is it the shiver sent down your spine, each tingling

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sip provides? Or what about the marvel of a perpetual chain of bubbles- a single bottle of champagne contains enough C02 to yield at least 49 million of them. And for those who find fizz a little too potent for their liking, ‘still’ wine has certainly forged its place in a variety of well-loved cocktails. You’ll find green ginger wine marries beautifully with whisky, while Sauvignon Blanc acts perfectly as a base in any fruity punch. We reserve these types of cocktails for momentous occasions, to laugh, be merry, and rejoice, but who says we’re not allowed to recreate these drinks at home or at a modest do with friends, where each fruity or fizzy sip evokes a memory of cheer, celebration or joy. Not every mimosa necessitates a milestone; sometimes it’s these simple occasions that requires a celebratory cocktail; with or without bubbles, it’s totally up to you.

Robert Redford and Mia Farrow in The Great Gatsby, 1974. “In his enchanted gardens, men and girls came and went like moths, among the whispering and the champagne and the stars.” Gatsby knew the only way to throw a party was with Champagne - the best accompaniment to any celebration.

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Henkell AMONG EUROPE’S LEADING PRODUCERS OF SPARKLING WINE, HENKELL HAS A RICH HISTORY THAT DATES BACK TO 1832, WHEN ADAM HENKELL FOUNDED HENKELL & CIE WINE MERCHANTS IN MAINZ, GERMANY. IT WAS ADAM’S GRANDSON, OTTO HENKELL, THAT TRULY LED THE NATIONAL AND INTERNATIONAL BREAKTHROUGH FOR THE COMPANY, WITH THE CREATION OF THE HENKELL TROCKEN IN 1898. SHORTLY AFTER, A YOUNG ARCHITECT BY THE NAME OF PAUL BONATZ BUILT HENKELL’S ULTRA-MODERN CELLARS AND THE COMPANY‘S BASE WAS TRANSFERRED FROM MAINZ TO WIESBADEN–BIEBRICH, PAVING THE WAY FORWARD FOR HENKELL THROUGHOUT THE 20TH CENTURY.

DRAWING FROM A LONG HISTORY THAT has seen Henkell produce classic European sparkling wines since 1856, Henkell has become known for its smooth, creamy flavour and crisp, refreshing taste. Today, the dry, sparkling wine that is Henkell, is enjoyed in over 70 countries and is Germany’s largest exported sparkling.

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FLAVOUR PROFILE Smooth and creamy with a refreshing taste, this dry sparkling wine evokes a subtle fragrance suggestive of tropical fruit and leaves a delicious lingering finish. Henkell’s versatility lends itself to a variety of cocktails, ranging from the classic Kir Royal, the Royal English Mint or the Beach Cup.

Stone’s Original Green Ginger Wine TO THIS DAY, STONE’S ORIGINAL GREEN GINGER WINE IS MADE TO THE ORIGINAL RECIPE, CONTAINING THE FINEST QUALITY WINE AND PURE GINGER.

GIVEN ITS POPULARITY IN AUSTRALIA and the UK, the origins of Stone’s Original Ginger Wine are well-documented. The drink’s roots can be traced back to 1740, when The Finsbury Distilling Company was founded in London. At this time, the drinks industry was booming, and distilleries across London were flourishing. It was the era of Hogarth’s ‘Gin Lane’, and the widespread drunkenness and disorderly conduct in parts of the city became a cause for concern. As a result, an excise act was passed in 1751 that prohibited distillers from selling directly to the public.

Holborn - an extremely important customer of the distillers, whose name was given to the now-famous Ginger Wine.

Like many of its counterparts, The Finsbury Distilling Company needed to build a retail network to sell its wares, these included Joseph Stone, grocer of High

Joseph Stone retired to Barnet where he died in 1896, and his legacy continues 115 years later. Crafted by the Angove family for over 60 years, Stone’s Original Green Ginger

Sales of Stone’s Original Green Ginger Wine continued to grow during the 19th century. In 1832, amid the cholera epidemic, sales were boosted by the widely held belief that ginger offered protection against the disease. Stone’s Original Ginger Wine has also been hailed as an aid to digestion and as an effective aphrodisiac – undoubtedly contributing to the everlasting popularity (and cult like following).

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Wine can be found behind nearly ever bar in Australia.

FLAVOUR PROFILE The power of Stone’s Original Green Ginger Wine is in its versatility. For over 250 years, people have been finding countless ways to enjoy the unique ginger flavour. Full of sweet floral and citrus ginger notes, Stone’s Original Green Ginger Wine can be served neat as a heart-warming pick-meup; as a ‘flavour enhancer’ in beer; or in an elaborate cocktail with fresh tropical fruits or citrus flavours. Stone’s is equally useful at home in the kitchen, where it can be used to add a sweet, spicy flavour to anything from a stir fry to a soup or a dessert.

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Airmail

Cider with Rosie

GLASS: Champagne Flute

GLASS: Highball

INGREDIENTS: 25ml Rum 15ml Lime juice 15ml Honey syrup Top with sparkling wine METHOD: Add all ingredients except Champagne. Shake and strain into chilled glass and top with sparkling wine.

INGREDIENTS: 40ml Vodka 10ml Dry vermouth 10ml Rosso vermouth 20ml Apple juice 15ml Lemon juice 15ml Sugar syrup 4 to 8 Mint leaves Top with sparkling wine

Ambrosia

METHOD: Add all ingredients except Champagne. Shake and strain into ice filled glass and top with sparkling wine. GARNISH: Mint sprig Apple fan

GLASS: Champagne Flute INGREDIENTS: 15ml Cognac 15ml Calvados 10ml Lemon juice 15ml Cointreau Top with sparkling wine

Classic Champagne Cocktail

METHOD: Add all ingredients except Champagne. Shake and strain into chilled glass and top with sparkling wine.

GLASS: Champagne Flute INGREDIENTS: 30ml Cognac Half sugar cube 2 Dashes Angostura bitters Top with Champagne

Angel GLASS: Champagne Flute INGREDIENTS: 15ml Gin 15ml Lemon juice 10ml Cointreau 10ml Lychee juice Top with proscecco METHOD: Add all ingredients except proscecco. Shake and strain into chilled glass and top with proscecco. GARNISH: White sugar rim

METHOD: Build ingredients into chilled glass. Top with Champagne.

“The discovery of a wine is a greater moment than the discovery of a constellation. The universe is too full of stars”, Benjamin Franklin

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Beach Cup Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 20ml Peach Liqour Henkell Trocken 1/2 peach METHOD: Add the peach liquor to a Champagne Flute and top with Henkell Trocken. Garnish peach slice or cocktail cherry

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Bellini Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 15ml DeKuyper Peach 30ml Peach puree 150ml Martini Prosecco METHOD: Build ingredients into a shaker, stir to mix all ingredients, then strain into a champagne flute. GARNISH: Slice of peach

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Chambord Mimosa Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 15 ml Chambord Liqueur Dash of orange juice Top with sparkling wine METHOD: Add Chambord and a dash of orange juice to a glass, top with sparkling wine. GARNISH: Fresh summer berries

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Cobblestone Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Stone’s Original Green Ginger Wine Dry alcoholic cider METHOD: Build over ice into a highball glass and top with your favourite cider.

Devised by a humble cobbler, who drank his from a shoe. We suggest you splash the Stone’s into a highball glass instead!

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IBU Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 10ml Brandy 10ml Apricot brandy 10ml Orange juice Top with Henkell Trocken METHOD: Combine the brandy, apricot brandy and orange juice into a cocktail shaker with ice and shake. Pour into a chilled champagne flute and top with Henkell Trocken.

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Death in the Afternoon

Kir Royale

GLASS: Champagne Flute

INGREDIENTS: 10ml Crème de Cassis Top with sparkling wine.

GLASS: Champagne Flute

INGREDIENTS: 10ml Absinthe Top with sparkling wine.

METHOD: Add Crème de Cassis to a chilled glass. Top with sparkling wine.

METHOD: Build ingredients into chilled glass. Top with sparkling wine.

Mimosa Flirtini

GLASS: Champagne Flute INGREDIENTS: 40ml Orange juice Top with sparkling wine.

GLASS: Martini INGREDIENTS: 30ml Raspberry vodka 15ml Cointreau 15ml Pineapple juice Four raspberries 5ml Lime juice Top with sparkling wine.

METHOD: Add orange juice to a chilled glass. Top with sparkling wine and stir gently.

Old Cuban

METHOD: Muddle fruit. Add remaining ingredients then shake and strain into a chilled glass. Top with sparkling wine.

METHOD: Coupette

GARNISH: Mint leaf float

INGREDIENTS: 50ml Aged Cuban rum 15ml Lime juice 10ml Sugar syrup 2 Dashes Orange Bitters Five mint leaves 50ml Prosecco

Hong Kong Highball

METHOD: Add all ingredients except prosecco. Shake and strain into chilled glass and top with Prosecco.

GLASS: Highball INGREDIENTS: 30ml Raspberry vodka 20ml Lemon juice 10ml Honey syrup 10ml Ginger liqueur 10ml Crème de Cassis 10ml Pomegranite puree Top with sparkling wine

GARNISH: Mint leaf

METHOD: Add all ingredients except sparkling wine. Shake and strain into chilled glass and top with sparkling wine. GARNISH: Cut lemon twists, and a raspberry and blueberry skewer

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Mateus Rose Classico Makes 1 drink GLASS: Martini INGREDIENTS: 40ml Mateus Rose (well-chilled) 10ml Grenadine 10ml Lime juice METHOD: Mix all ingredients in a shaker and serve in a well-chilled Martini Glass. GARNISH: Grape and mint leaf

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Mateus Rose Taste Trip Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 70ml Mateus Rose 30ml Brandy 20ml Red fruit juice 30ml Fever-Tree Lemonade 15ml Pineapple juice METHOD: Mix all ingredients in a shaker with ice, strain and serve in a Champagne Flute. GARNISH: Mix of freshly cut strawberries, raspberries, pineapple and lime

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Milestone Makes 1 drink GLASS: Highball INGREDIENTS: 60ml Stone’s Original Green Ginger Wine 60ml White rum 3 dashes Angostura bitters Dashes of lemon juice METHOD: Run a few drops of bitters down the side of a highball glass, then fill with crushed ice. Add the Stone’s and rum, stir, then top up with lemon juice. GARNISH: Slice of orange

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Russian Spring Punch

The Player

GLASS: Highball

INGREDIENTS: 50ml Tequila 20ml Lime juice 20ml Maple syrup 25ml Apple juice 15ml Strawberry puree Top with prosecco

GLASS: Highball

INGREDIENTS: 25ml Vodka 10ml Crème de Cassis 10ml Crème de Framboise 10ml Sugar syrup 15ml Raspberry puree 20ml Lemon juice Top with sparkling wine

METHOD: Add all ingredients except prosecco. Shake and strain into ice filled glass and top with prosecco.

METHOD: Add all ingredients except sparkling wine. Shake and strain into an ice filled glass and top with sparkling wine.

GARNISH: Strawberry

GARNISH: Lemon wedge and raspberry skewer

Sauvignon Cooler GLASS: Highball INGREDIENTS: 50ml Sauvignon Blanc Four Red grapes 5ml Sugar syrup 10ml Passionfruit syrup 10ml VOK Peach Liqueur 50ml Apple juice METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass. GARNISH: Grapes

“In victory, you deserve Champagne. In defeat you need it”, Napoleon Bonoparte

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Royal English Mint Makes 1 drink GLASS: Highball INGREDIENTS: 40ml Vodka 15ml Lime juice 15ml Black tea syrup 1-2 Mint bunches 80ml Henkell Trocken METHOD: Combine the vodka, lime juice, black tea syrup and mint into a cocktail shaker with ice and shake. Add the Henkell Trocken and stir.

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- TEQUILA -

Tequila

THERE’S NO WAY OF KNOWING JUST HOW LONG AGO TEQUILA WAS BORN, ALTHOUGH IT IS THOUGHT TO BE AROUND THE 16TH CENTURY IN A PLACE CALLED (YOU GUESSED IT) TEQUILA. ALTHOUGH WE’D LIKE TO THINK THAT THE NAME HAS TO DO WITH THE LOCATION OF ITS ORIGIN, IT HAS PICKED UP A BAD RAP IN THE PAST, MOSTLY WITH THE MYTH OF WORMS BEING ADDED INTO THE BOTTLE. THANKFULLY THAT IS A COMMON MISCONCEPTION, AND THE TEQUILA NAME HAS PICKED UP IN POPULARITY WITH CONSUMERS AND BARTENDERS, AND INSTEAD OF ASKING “WORMS?” THEY’RE ASKING “LEMON OR LIME? SALT WITH THAT?” BELOW: Agave plant

THE SPIRIT IS ONLY CONSIDERED authentic tequila if it has been distilled with 100 per cent agave or Mixtos, which use the minimum 51 per cent agave and a blend of sugars. According to the Tequila Regulatory Council, only tequilas distilled with 100 percent agave can be labelled as such. Fun fact: there are actually five different types of tequila, all with specific classifications:

TEQUILA BLANCO

TEQUILA EXTRA AÑEJO

As the youngest member of the tequila family, Blanco is also known as white or silver. Traditionally it is unaged, so once the distillation is complete its producers will bottle and store the spirit. However, Blanco can actually be aged for up to two months in stainless steel or oak barrels to increase the smoothness of the spirit.

Finally, this classification, which translates to ‘ultra aged’, was introduced in 2006, and pertains to any tequila that is aged for more than three years. Similar to the Añejo above, Extra Añejo must be aged in barrels that hold maximum 600 litres. This imparts a much darker, mahogany colour that is incredibly rich and distinct from other tequilas, requiring Extra Añejo to be diluted with distilled water.

TEQUILA JOVEN Translating to ‘young’ or ‘gold’, Joven is similar to a Blanco in its youth and time required for ageing. Colours and flavours are usually added to give this tequila a golden, aged look. Tequila Joven can be 100 per cent agave.

TEQUILA REPOSADO Often referred to as ‘rested’, Reposado tequilas require ageing in wood barrels for a minimum of two months and a maximum of 12, allowing a golden hue to develop. The type of wood used in Reposado is key, adding characteristic flavours and colours to the spirit.

TEQUILA AÑEJO Translating to ‘extra aged’ or ‘vintage’, this tequila must be aged for at least one year to gain this title. Distillers are required to age Añejo in barrels that contain a maximum of 600 litres. Tequila Añejo is a darker, more golden colour thanks to the longer, barrel ageing process. Because of its extra ageing time, Tequila Añejo’s flavours can become smoother, richer, and more complex.

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WHAT ABOUT THE WORM? Commonly thought to be the sign of authentic tequila, the ‘worm’ is actually the larvae of Hypopta agavis - a moth found on the agave plant that is often seen as a sign of infestation, resulting in a poor quality product. The worm seen in bottles today is typically a marketing ploy.

HOW TO DRINK? A lick of salt and a fresh lime chaser has become the western tradition, which Mexican locals refer to as tequila cruda, or “with training wheels”. In some European countries, the lime and salt is replaced with fresh orange and cinnamon. Traditionally, tequila is enjoyed neat, allowing the drinker to sip and savour the spirit, although some enjoy drinking fine tequila with a side of Sangrita - a sweet, sour and spicy tipple made from fresh orange juice, grenadine or tomato juice and hot chillies, that is sipped alongside the tequila, and both are served neat.

Just like the drink itself, Kurt Russell, Michelle Pfeiffer and Mel Gibson made a smooth yet precarious trio in Tequila Sunrise

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- TEQUILA -

el Jimador EL JIMADOR IS A PREMIUM, AUTHENTIC TEQUILA FROM CASA HERRADURA THAT AIMS TO CAPTURE THE SPIRIT OF REAL TEQUILA. CREATED USING A NATURAL PRODUCTION PROCESS USING CASA HERRADURA’S OWN 100 PER CENT BLUE AGAVE, THIS ESTATE-BOTTLED TEQUILA HAS GROWN TO BECOME MEXICO’S TOP SELLING TEQUILA SINCE ITS INTRODUCTION IN 1994.

ABOVE: Jimadors harvesting the agave

SPANISH FOR ‘HARVESTER’, EL JIMADOR honours the men who harvest the locally grown agave with great pride and care. Also responsible for nurturing, and determining when the agave is ripe enough to harvest (at least seven years), the Jimadors truly are the guardian of this ‘magical’ plant.

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FLAVOUR PROFILE Whether you are discovering tequila for the first time or are a die-hard agave fan alike, el Jimador Blanco is a great base in cocktails or long drinks. This particular tequila will give you the versatility and flexibility of any “white” spirit while giving your drink character by imparting a subtle agave flavour without overpowering it.

Herradura FOUNDED IN 1870 BY FELICIANO ROMO, HERRADURA WAS BORN WHEN ROMO SET OUT ON THE HUNT FOR AN IDEAL LOCATION FOR HIS DISTILLERY. WHILE SEARCHING, HE GLIMPSED A SHINING OBJECT IN THE DISTANCE, WITHIN SIGHT OF TEQUILA MOUNTAIN, AND DISCOVERED IT WAS THE REFLECTION OF THE SUNLIGHT OFF A DISCARDED HORSESHOE. INTERPRETING THIS AS A SIGN OF GOOD LUCK, ROMO BUILT HIS DISTILLERY ON THAT VERY SPOT, AND NAMED HIS TEQUILA HERRADURA; WHICH IS SPANISH FOR HORSESHOE.

ABOVE: Agave harvester ABOVE RIGHT: Herradura aging in barrels

CASA HERRADURA HAS BEEN MEXICO’S leading ultra-premium tequila since 1870. The brand is dedicated to authentic production methods and contemporary innovation, not only can it be credited with introducing the world to rested tequila, it also remains the only 100 per cent naturally produced tequila in the world.

FLAVOUR PROFILE Herradura Plata mixes well in contemporary Mexican cocktails such as Palomas or Diablos, but none more so than the everpopular Tommy’s Margarita. Its unique crisp and full-bodied agave flavour balances with the tart citrus kick of fresh lime and the subtle sweetness of agave nectar. Agave nectar is the ideal sweetener for a great

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Margarita, as the spirit itself is derived from this magical ‘juice’. Herradura Reposado and Anejo have taken on deeper flavours of vanilla, oak and chocolate due to extensive barrel ageing, and better lend themselves to richer, more complex cocktails such as Espresso Margaritas and Tequila Old Fashioneds.

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Patrón Tequila TRANSLATING TO ‘THE GOOD BOSS’ IN SPANISH, PATRÓN TEQUILA WAS FOUNDED IN 1989 BY JOHN PAUL DEJORIA AND MARTIN CROWLEY - TWO TEQUILA VISIONARIES WHO STARTED OUT WITH A SINGULAR GOAL - TO PRODUCE THE WORLD’S FIRST, AND FINEST, ULTRA-PREMIUM TEQUILA. THEY SUCCEEDED; PATRÓN TEQUILA IS THE WORLD’S NUMBER ONE ULTRA-PREMIUM TEQUILA, AND IS AVAILABLE IN OVER 130 COUNTRIES WORLDWIDE. PATRÓN TEQUILA IS MADE FROM 100 per cent pure Weber blue agave, harvested and aged between six and eight years, when it is at its sweetest, before being distilled and bottled in the Los Altos region of Jalisco, Mexico. Every step of the production process, with the exception of filling the bottles, is performed by hand, under the watchful eye of Master Distiller, Francisco Alcaraz. After the agave is cooked, it is crushed by two different methods, one which requires the use of a traditional Tahona stone wheel, which gives Patrón its unique taste, before it is fermented and distilled. Patrón Silver is bottled without any ageing, allowing it to retain its crystal clear clarity and clean, refreshing flavour. The Reposado and Añejo Tequilas are matured in oak barrels for over three months, and 12 months respectively. Each bottle of Patrón Tequila is handmade and individually numbered, making each bottle a collectable.

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FLAVOUR PROFILE Tequila has long since been recognised as forming the base of the most popular cocktail in the world. The company’s ‘Simply Perfect Patrón Margarita’ has been a huge part in the success of this ultra premium tequila. Patrón Silver’s spicy, white peppery notes work to bring out the flavours of the fresh lime, holding onto the delicate, vegetal undertones of the purest agave. As every great cocktail is judged on it’s balance, there is no exception here where all the elements combine to deliver the perfect Margarita experience. Mexico’s most consumed cocktail is the Paloma, and here the flavours of the fresh grapefruit highlight the spiced agave profile of both Patrón Silver and Reposado. For that extra experience, the use of pink grapefruit and a good soda is a classic thirst quencher for any occasion, crowned with a twist of black pepper.

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Agave Old Fashioned Makes 1 drink GLASS: Old Fashioned/Rocks INGREDIENTS: 60ml Herradura Anejo 15ml Herradura Agave Nectar 2 Dashes of orange bitters METHOD: In the bottom of the large rocks/old fashioned glass, combine 30ml of tequila, two dashes of orange bitters and 15ml Herradura agave nectar. Add two cubes of ice and stir until combined. Add the remaining 30ml of tequila, add two more ice cubes and stir down. Top with ice. GARNISH: Large fresh orange twist and cinnamon quill

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El Diablo Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Patron Silver Tequila 15ml Crème de Cassis 20ml Lime juice Top with Fever-Tree Ginger Ale METHOD: Add tequila and lime juice to an ice filled highball glass. Top with ginger ale and stir. Float cassis on top of the drink. GARNISH: Lime wedge

Translated as ‘The Devil’, El Diablo is thought to have originated in California during the rise of surfing popularity and the Tiki cocktail craze of the 1940’s. This simple cocktail can be enjoyed as a punch for dinner parties and BBQ’s; just increase the quantities and taste before serving.

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Horseshoe Bramble Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Herradura Plata 20ml Chambord Black Raspberry Liqueur 20ml Fresh lemon juice 10ml Sugar syrup METHOD: Shake all ingredients (except Chambord) vigorously and strain over lots of crushed ice. Float Chambord and allow to bleed through the drink. GARNISH: Fresh lemon wedge and two black or red raspberries

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Jalisco Highball Makes 1 drink GLASS: Highball INGREDIENTS: 45ml el Jimador Reposado Lemon squash METHOD: Add tequila to an ice filled glass, top with lemon squash and stir thoroughly. GARNISH: Fresh lemon wedge and large mint sprig

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- TEQUILA -

Tequila is only tequila if it is made from the blue agave plant primarily found in the Jalisco region of Mexico. Like Champagne or Brie, the real thing must be from this specific area!

209 East Cocktail

Cats Eye

GLASS: Martini

INGREDIENTS: 50ml Tequila 15ml Cointreau 15ml Crème de Fraise 20ml Lime juice

INGREDIENTS: 40ml Tequila 20ml Sweetened passionfruit puree 25ml Orange juice METHOD: Shake and strain into a chilled glass.

METHOD: Shake and strain into a chilled glass.

GARNISH: Flamed orange twist

Apple Mentha

El Diablo no. 2

GLASS: Highball

GLASS: Highball INGREDIENTS: 50ml Tequila 20ml Lemon juice 10ml Agave syrup 40ml Apple juice 4 to 8 Mint leaves 40ml Fever-Tree Ginger Beer

INGREDIENTS: 40ml Tequila 20ml Lime juice 10ml Ginger syrup 10ml Crème de Cassis 2 Orange wheels Top with Fever-Tree Ginger Beer

METHOD: Add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer.

METHOD: Muddle fruit, add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer.

GARNISH: 2 Mint sprigs and apple fan

GARNISH: 1/2 Orange wheel and lime wedge

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Latin Lemonade Makes 1 drink GLASS: Highball INGREDIENTS: 30ml el Jimador Blanco 15ml Chambord Black Raspberry Liqueur 2 Large fresh lime wedges Top with Fever-Tree Lemonade METHOD: Combine tequila and Chambord in a tall glass, squeeze and add lime wedges. Fill with ice lots of ice, top with lemonade and stir.

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The Perfect Margarita Makes 1 drink GLASS: Margarita or rocks INGREDIENTS: 45ml Patron Silver Tequila 15ml Patrón Citronge 20ml Lime juice 5ml Agave syrup METHOD: Add all ingredients to an ice filled shaker. Shake and strain into a chilled margarita or rocks glass prepared with a salt rim. GARNISH: Lime wheel

The story most told about how the Margarita was named holds tribute to a Dallas socialite named Margaret “Margarita” Sames. She served it to her guests at a lavish Christmas party in Acapulco. She was famously quoted saying, “She didn’t like either weak drinks or weak men.” Margarita is of course Spanish for Margaret and this is how the drink was apparently named.

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High Spice Margarita

Satin Sheet

GLASS: Martini

INGREDIENTS: 50ml Tequila 20ml Lime juice 15ml Velvet Falernum 5ml Sugar syrup

GLASS: Coupette

INGREDIENTS: 50ml Tequila 20ml Lemon juice 10ml Sugar syrup 10ml Honey syrup 10ml Egg white

METHOD: Shake and strain into a chilled glass. GARNISH: Lime wheel

METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass.

Silver Smash

GARNISH: Nutmeg dust, cinnamon dust and Angostura Drip

GLASS: Rocks INGREDIENTS: 50ml Silver Tequila 2 Lemon wedges 3 Grapes Grapefruit slice 4 Mint leaves 15ml Sugar syrup

Joe Crow GLASS: Martini INGREDIENTS: 50ml Tequila 15ml Lime juice 15ml Sugar syrup 10ml Lychee juice 4 Red grapes

METHOD: Muddle fruit & herbs. Add remaining ingredients then shake and strain. GARNISH: Mint sprig, lemon wedge and half a grape

METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Red grape

Soulcar/ Soulhappiness

Peasants Margarita

GLASS: Martini INGREDIENTS: 50ml Tequila 20ml Lemon juice 20ml Watermelon syrup 2 Dashes Orange bitters

GLASS: Martini INGREDIENTS: 50ml Tequila 15ml Lime juice 15ml Grapefruit juice 10ml Honey syrup 10ml Agave syrup

METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist

METHOD: Shake and strain into a chilled glass. GARNISH: Grapefruit twist

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Mex-Jito Makes 1 drink GLASS: Collins INGREDIENTS: 45ml el Jimador Blanco 6-8 Large fresh mint leaves 30ml Fresh lime juice 30ml Sugar syrup Top with Fever-Tree Soda Water METHOD: Add mint leaves to the bottom of a tall glass & gently press with the back of a bar spoon. Add tequila, lime juice & sugar syrup and stir until combined. Fill the glass with lots of crushed ice, top with a splash of soda water. GARNISH: Large mint sprig

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Paloma Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Patrón Reposado Tequila 60ml Pink grapefruit juice 10ml Lime juice 10ml Agave syrup Top with Fever-Tree Soda Water METHOD: Add all ingredients except soda water to ice filled shaker. Shake and strain into an ice filled highball glass and top with soda water. GARNISH: Pink grapefruit wedge and a pinch of black pepper

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Passionfruit Margarita Makes 1 drink GLASS: Margarita INGREDIENTS: 30ml Patrón Silver Tequila 15ml Patrón Citronge 25ml Lime juice 1 Passion fruit, pulp removed 10ml Sugar syrup METHOD: Add passion fruit pulp and all other ingredients to an ice filled shaker. Shake and strain into a chilled margarita glass prepared with a salt rim. GARNISH: Passion fruit float

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Patrón XO Espresso Martini Makes 1 drink GLASS: Martini INGREDIENTS: 30ml Patrón XO Café 30ml Ultimat Vodka 15ml Chilled espresso METHOD: Add all ingredients to an ice filled shaker. Shake vigorously to create a froth which acts as the perfect topping and strain into a chilled martini glass. GARNISH: Three coffee beans

Espresso Martinis have become one of the most popular contemporary cocktails. Apparently, it helps make your day more productive. This is essentially an adults only iced coffee. Served up, black and strong, this is the perfect way to start your night.

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Sweet Heat GLASS: Rocks

If you’re scared of the worm, don’t be! They’re found in mezcal, not tequila.

INGREDIENTS: 50ml Tequila 20ml Vanilla liqueur 20ml Lime juice 10ml Sugar syrup 1/2 De-Seeded jalepeno pepper METHOD: Muddle pepper with lime and sugar syrup. Add remaining ingredients then shake and strain. GARNISH: Chilli and lime wedge

Velvet Voodoo GLASS: Hurricane/highball INGREDIENTS: 40ml Tequila 20ml Orange curacao 20ml Lime juice 10ml Orgeat 50ml Pineapple juice METHOD: Shake and pour into an ice filled glass. GARNISH: Lime wedge and pineapple leaf

White Mexican (Sombrero Style) GLASS: Martini INGREDIENTS: 30ml Tequila 30ml Coffee liqueur 30ml Cream (layered) METHOD: Build tequila and coffee liqueur in a glass, and float/layer cream on top.

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Sierra Sangria Makes approx. 4 drinks GLASS: 1.2L Jug INGREDIENTS: 120ml Sierra Reposado Tequila 90ml Cointreau 90ml Cloudy apple juice 90ml Lemon juice 60ml Sugar syrup Top with sparkling white wine METHOD: Build all ingredients over ice in a jug and stir. GARNISH: Selection of seasonal fruits - as passionfruit, strawberries, mint, limes or lemons

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- TEQUILA -

Tequila and Sangrita Makes 1 drink GLASS: 2 Shot Glasses INGREDIENTS: 30ml Sierra Tequila Silver 30ml Sangrita METHOD: Fill a shot glass with tequila, and a separate shot glass with Sangrita. Mix together to create a cocktail or sip alternatively to enjoy the flavours. Some people prefer to shot the tequila first followed by the sangrita.

TO MAKE SANGRITA YOU NEED: 2 Green jalapeños, seeded, and coarsely chopped 1/2 Teaspoon smoked sweet paprika 400ml Fresh tomato juice 100ml Freshly squeezed and strained orange juice 50 ml Fresh lime juice Salt and pepper to taste METHOD: Combine all ingredients in a jug and stir well. Refrigerate for at least 30 minutes for flavours to develop.

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Tommy’s Margarita Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Herradura Plata 30ml Fresh lime juice 15ml Herradura Agave nectar METHOD: Combine all ingredients in a cocktail shaker, fill with ice and shake vigorously for 10 seconds. Pour all ingredients (including ice) into a large rocks glass rimmed with flaked sea salt. Use pink sea salt for best results GARNISH: Lime wedge.

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- TEQUILA -

Salma Hayek in the movie Frida. Here Salma depicts the professional and private life of Frida Kahlo - the surrealist Mexican painter best known for her self-portraits. In this scene Salma drinks tequila - the spirit native to Mexico.

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Watermelon Rosa Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Patrón Silver Tequila 30ml Ultimat Vodka 15ml Agave syrup 15ml Lemon juice 8 Mint leaves 4 Watermelon chunks Top with Fever-Tree Soda Water METHOD: Add watermelon chunks and mint to mixing glass and muddle. Add ice and all other ingredients except soda. Shake and strain into an ice filled highball glass. Top with soda water. GARNISH: Mint sprig and watermelon wedge

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Vodka

IN THE DEPTHS OF OLD WORLD RUSSIA, THOSE IN THE KNOW COULD GET THEIR HANDS ON A POTENT, NEAR LETHAL STRENGTH ETHANOL, BREWED IN THE BACKYARDS OF HOMEGROWN BOOTLEGGERS WHO WERE EAGER TO EVADE THE STATE’S STRINGENT LIQUOR LAWS AND PLAY ROBIN HOOD TO THE MASSES. LEGEND HOLDS THAT THE EFFORTS of Soviet officers or Ivan the Terrible’s Secret Police in abolishing the illegal distribution of ‘Samogon’ were never fully realised and citizens were able to drink and be merry for a much lesser price. Did those in charge of running these underground operations know what a truly global commodity vodka would rise to today? Probably not, but they definitely considered the full-bodied liquid, capable of a magnificent array of textures, aromas and flavours, as something worth risking their lives for. The term vodka derives from the Slavic word for water ‘voda’, despite it certainly not going down as well as a glass of h20; a good quality variety however, should come close. Don’t be fooled by the notion that vodka is a tasteless sort of alcohol or an element discretely masked by the already overpowering ingredients in your cocktail. Despite its versatility, vodka is certainly not flavourless, preserving the traits of the substance from which the particular variation has been distilled from. While a seasoned vodka drinker will be able to detect such subtleties through flavour, any novice can be discerning to the liquor’s texture, determining its country of origin through elements such as thickness, body and weight. Like any spirit, vodka is produced to suit varying palates across all corners of the globe, yet tastes develop as a result of what distilling ingredient is readily available

at the time; a notion highly dependent upon historical and geographic conditions underlying the region of interest. Europeanstyle vodkas are nutty and dense, resembling the grains of wheat, barley and rye; these are durable crops with relatively high yields that are able to withstand the continent’s harsh climates. It is common to see these varieties enhanced by such flavourings as fruits, herbs and spices, once a method of easing the spirituous tang of a drink utilised for medicinal purposes. This is something you won’t see as often in the Western world, renowned for relatively neutral vodkas distilled from grains right through to corn and molasses. Taste and flavour rely on the core distilling ingredient as much as the liquor’s method of production. Today, vodka is distilled in either a pot, producing a thick-textured, more flavoursome varietal, or a column, in which a purer spirit is reaped but at the expense of complexity or character. The former method can be traced back to the fourteenth century when the production of ‘Samogon,’ Russian-style moonshine, began appearing as an alternative to wine. It is contended by the Russians that shortly after, a purer version of the brew (today termed vodka) was introduced commercially as a means of discouraging bootleggers and voila vodka was born. While scholars will debate that it was the Polish who in fact doctored its conception, vodka is no doubt synonymous with the drinking culture in Russia.

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This has not always been a good thing: unruly and intoxicated citizens, possessing a deep attachment to their national drink, have caused the country numerous problems over the decades. Yet efforts of the state and successive Tsars in regulating the consumption of vodka has perpetuated a vicious cycle in which moonshining and the black market has flourished. The regulation of alcohol in Russia dates back to the seventeenth century when operating a distillery remained an exclusive right of those of noble status. While these aristocratic landlords produced high-quality vodkas aromatised with anything from calendula and ginger through to raspberry and watermelon, the price of obtaining a reasonable quantity was not within the means of the typical rural peasant. While brewers of samogon frequently cut corners producing deadly concoctions with high levels of toxicity that surely resulted in fatalities, any ‘near-enough’ version of the Russian’s beloved tipple-ofchoice was good enough, provided it was cheaper than the legal alternative. Interestingly, Samogon is still around today with lawful varieties of the liquor being sold alongside it’s historical rival. But when you taste a good quality vodka, it shouldn’t be an assault to the palate; rather, the liquor should travel sensuously around the mouth, generate warmth and feel more than delightfully smooth. For a liquor thrown together in a homemade still, vodka’s certainly come a long way since then.

Contemplating the complications of life and love is exhausting. Sarah Jessica Parker in Sex and the City proves this is much easier with a Cosmopolitan.

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666 Pure Tasmanian Vodka THIRTY YEARS AGO, THE IDEA OF MAKING VODKA IN TASMANIA WOULD NOT HAVE BEEN CONSIDERED, BUT TODAY THE FOLKS AT 666 PURE TASMANIAN VODKA UNDERSTAND THAT ANY LOCATION WITH THE PERFECT COMBINATION OF HIGH QUALITY LOCAL GRAIN, PURE AIR, PURE WATER, AND ENOUGH LOCAL INGENUITY CAN MAKE SOME OF THE BEST VODKA IN THE WORLD.

666 PURE TASMANIAN VODKA was launched in early 2010 by a local guy who believed if Australia can make some of the best beer and wine in the world, then surely it can also make a world class vodka. Tasmania has some of the purest air on our planet and the water 666 Pure Tasmanian Vodka uses to make its vodka from Cape Grim is certified as the purest rainwater on the globe. Tasmania has some of the highest quality grain produced anywhere, as well as local people willing to ignore what ‘should’ be done, and focus on what ‘can’ be done. And that is to make one of the best vodkas in the world. 666 Pure Tasmanian Vodka, named for the unique Tasmanian Devil as a tribute to the pure and natural environment that is responsible for the quality of the vodka, is grown, harvested, fermented, distilled and bottled in Tasmania using only Tasmanian ingredients, and Tasmanian hard work. 666 Pure Tasmanian Vodka were awarded a Gold Medal at the San Francisco World Spirit awards 2010 - the first Australian vodka to ever achieve this recognition.

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FLAVOUR PROFILE The best way to appreciate 666 Pure Tasmanian Vodka is in a classic martini. When chilled correctly, 666 Pure Tasmanian Vodka’s smooth, velvety texture and clean spirit can be matched with whichever way you prefer your martini. 666 Pure Tasmanian Vodka recommends its vodka martini is served dirty, with three olives. The salty flavour of the olives brings out the earthy Tasmanian grain flavours in the spirit. Because it is solely pot-distilled, 666 Pure Tasmanian Vodka features distinct flavour profiles that make it a particularly versatile cocktail ingredient. There are hesitations when using vodka in cocktails, due to the perception that vodka has little taste or smell, and therefore no character. 666 Pure Tasmanian Vodka is all about character, and is working to change people’s minds about the option of vodka and how it can be utilised in cocktails.

CÎROC Vodka ®

Above: Jean-Sébastian Robicquet (left) Ciroc master distiller with Pable Chappel (right) at Diner en Blanc. Photography Daniel Boud

CîROC VODKA IS ONE OF THE WORLD’S most sophisticated vodkas made from fine French grapes for a smooth drinking experience. CîROC vodka uses cold maceration, cold fermentation and cold storage processes, until now only practiced by fine wine producers. It is these processes, combined with five distillations that extract the full flavour of the grapes and preserve the fruits’ distinct freshness.

FLAVOUR PROFILE Luke Ashton, Diageo Reserve World Class 2013 Australian winner, commented: “This super premium vodka is a standout in all martini style cocktail, providing a freshness and purity of flavour, with a creamy and rounded mouth-feel. CÎROC also works especially well in any fruit-forward or citrus based cocktail, given that grapes are the raw ingredient used in the distillate, providing a brightness of flavour that accentuates the cocktails’ aromatic fruit flavours. CÎROC strikes the perfect balance between flavour and neutrality.”

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Finlandia Vodka of Finland FINLANDIA VODKA WAS CREATED AT THE END OF THE 1960S TO EMBODY SOME OF THE BEST OFFERINGS OF ITS COUNTRY OF ORIGIN – FINLAND.

FINLANDIA OFFERS A FRESH, NATURAL and delicate tasting flavour range; made from high-quality ingredients of six-row barley and pure spring water, Finlandia owes its purity to nature itself. The short but intense growing season in Finland, known as the land of the midnight sun, is ideal for cultivating the finest sixrow barley. The spring water in Finlandia Vodka originates from underground glacial

springs, its purity requiring no chemical filtration – the water is naturally filtered by rock and sand deposits formed during the ice age 10,000 years ago.

FLAVOUR PROFILE Barley-based vodkas are the lightest in character and therefore give a crisp, dry and positive bite to any cocktail.

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The Cosmopolitan is the perfect cocktail for Finlandia, as the light lime notes in the spirit with a hint of anise balances well with the cranberry juice and orange flavours. A simple Vodkatini with Finlandia gives this drink a clear and bright appearance, and leaves the palate dry and fresh with a delicate citrus taste.

LongLeaf Tea Vodka AN AROMATIC, SUPREMELY REFRESHING FUSION OF HAND-PICKED CELYON TEA, SKILLFULLY BLENDED WITH ARTISANAL, ORGANIC VODKA MADE WITH THE PUREST RAIN WATER FROM AUSTRALIA’S HUNTER VALLEY.

LAUNCHED IN 2013, LONGLEAF’S journey begins in the lush, misty hills of Sri Lanka, where world renowned Ceylon tea has been cultivated in its founder’s family owned plantations for generations. The tea used in LongLeaf is hand-picked, as opposed to machine cut. Hand-picking ensures that only the tender leaves, which consist of two leaves and a bud from the very top of a tea bush, are plucked for use, leaving out the mature leaves, stems, and branches, which reduce the quality of the tea produced. The desirable tender leaves are long and narrow, hence the name “LongLeaf” that pays tribute to this age-old art of hand-picking tea leaves.

The journey culminates with LongLeaf’s master distiller crafting an all natural tea infused vodka using traditional methods, in small batches only to maintain quality and consistency, to create a distinct flavour characterised by its smooth, crisp tea finish with a touch of sweetness.

Alternatively, the entirety of LongLeaf’s tea flavour is enhanced when mixed with a touch of sweetness. Sweet, fruit based liqueurs bring out the bold black tea flavour of LongLeaf; try with a peach or lychee liqueur, or with muddled sweet fruits like strawberries, raspberries or apples.

FLAVOUR PROFILE:

Finally, sweet mixers with complementary flavours work well with LongLeaf’s black tea flavours. Mix LongLeaf with ginger beer or lemonade and a dash of bitters for an innovative creation.

Imagine tasting genuine Ceylon tea, premium organic vodka and a touch of sweetness all at the same time. The best way to enjoy LongLeaf would be on the rocks with a dash of soda and a lemon wedge. This brings out the crisp tea flavour along with the smooth finish of pure artisanal spirit.

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- VODKA -

Stolichnaya Premium Vodka

STOLICHNAYA’S (OR STOLI AS MANY KNOW IT) ORIGIN, HISTORY AND ICONIC REPUTATION ORIGINATES FROM THE EARLY 20TH CENTURY. TODAY THE OLDEST TRADITIONS ARE HONOURED TO GUARANTEE THE VODKA IS UNIVERSALLY PRAISED FOR THE SMOOTH CHARACTER IT BRINGS TO EVERY DRINK.

STOLI CAN PROUDLY SAY THEY HAVE complete control from grain to glass, unlike many other vodka brands. To maintain Stolichnaya’s original character; ultramodern distilling of the highest quality Alpha spirit in Russia, combined with century old traditions of charcoal filtration in Latvia, maintain legendary purity which is unique to Stolichnaya. Distilled just three times to retain the subtle taste and smooth character of fine Russian wheat before filtered through super-fine Quartz sand, Russian Birch Wood charcoal and fine cloth, Stoli is then finally blended with natural spring water from the Balzams’ artesian well. Only the highest quality vodka leaves the distillery gates. Not only was Stoli the first vodka in space and the first to open trade between the

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East and the West during the Cold War, it was the first vodka to introduce flavours, and it was the first to define the ultraluxury vodka category by producing elit by Stolichnaya.

FLAVOUR PROFILE Stolichnaya Premium Vodka lends itself well to cocktails that aim to show off the flavour of the vodka itself, and not try to hide it. Stoli’s versatile flavour profile can be enjoyed in anything from a dry martini to a citrus, sour and sweet caipiroska. elit by Stolichnaya features a visible luminosity in the glass and a weighty, rolling mouthfeel. elit is best served in a classic martini, or neat on the rocks, in order for the drinker to truly appreciate its smooth and velvety texture.

Russian Standard Vodka

RUSSIAN STANDARD VODKA WAS CREATED BY ROUSTAM TARIKO - A PASSIONATE RUSSIAN ENTREPENEUR WHO WENT ON A MISSION TO CREATE A HIGHER STANDARD OF VODKA THAT WAS NATURALLY PURE AND GREAT TASTING - THE RUSSIAN STANDARD.

THIS STANDARD WAS ACHIEVED IN the frozen north of Russia: the city of St Petersburg, where scientist Dmitri Mendeleev discovered the perfect balance of alcohol and water, a balance that would eventually be written into a law by Tsar Alexander III as ‘The Russian Standard’ in 1894. Russian Standard Vodka utilises water from Lake Ladoga, a freshwater lake just outside Saint Petersburg whose glacial origins and lack of mineral impurities make it some of the finest vodka making water in the world. Combined with Russian winter wheat grown to Russian Standard’s exact specifications gives Russian Standard its unique sensory profile and taste. Produced exclusively at the distillery in St Petersburg, Russian Standard provides the perfect combination of nature and science. The result - an authentically Russian premium vodka - vodka as it should be.

FLAVOUR PROFILE Every bottle of Russian Standard is distilled and bottled using authentically Russian ingredients. The result is vodka with the perfect balance between smoothness and flavour. The natural wheat flavour makes it a great base for all classic vodka cocktails such as the Moscow Mule, while the sweetness and acidity of fresh fruit and juice also complement the flavour profile. Russian Standard Gold has the unique addition of ginseng extract which adds lovely vanilla and cinnamon notes. These flavours are best enjoyed the traditional way, neat with zakuski. It can also be enjoyed in a large range of cocktails that highlight Russian Standard Gold’s delicate flavours.

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- VODKA -

Ultimat Vodka ULTIMAT IS AN ULTRA-PREMIUM VODKA PRODUCED IN POLAND - THE LOCATION THAT HAS BEEN LONG CONSIDERED THE BIRTHPLACE OF VODKA. PRODUCTION OF POLISH VODKA DATES BACK TO THE 15TH CENTURY, A TIME WHEN THE NOW-RENOWNED SPIRIT WAS KNOWN AS ‘OKOWITA’, OR ‘WATER OF LIFE’. TODAY, POLAND IS EUROPE’S LEADING PRODUCER OF POTATOES AND RYE, AS MORE THAN HALF OF THE COUNTRY’S LAND IS DEDICATED TO AGRICULTURE. THE MOST FERTILE AND MINERAL-RICH SOIL IN THE COUNTRY CAN BE FOUND IN WEST-CENTRAL POLAND, PARTICULARLY IN THE WIELKOPOLSKA REGION: IT IS HERE THAT ULTIMAT SOURCES ITS HIGHQUALITY WHEAT, RYE AND POTATO. ULTIMAT VODKA IS THE ONLY VODKA worldwide that is distilled from wheat, rye, and potato, resulting in a distinctive, pure spirit. Ultimat is distilled four times, filtered with pure artesian well water and bottled in a hand-crafted, cobalt blue crystal decanter.

FLAVOUR PROFILE When making vodka cocktails, there generally are other ingredients that mask and over power the spirit. When using Ultimat Vodka, you are allowing the cocktails to be highlighted with a clean, refreshing taste, through the use of a uniquely crafted, textural spirit. The unique flavour profile of Ultimat Vodka, provides a definite characteristic that acts as a vehicle for any number of cocktails. Being a luxury product, the best use of this vodka is in a classic Martini. This showcases the purity of the vodka and its elements. With a wellchosen vermouth this makes a silky smooth Martini. Along with the creamy notes the vodka delivers, there is a spiciness that works well with a selection of long, fruit-driven cocktails, and flavours such as ginger, lemongrass and kaffir lime are a perfect match. An Ultimat Vodka raspberry flavoured Mule is a tough act to follow. Other favourites include the ever popular Ultimat Cosmopolitan and the Ultimat Bloody Mary. Na Zdrowie!

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Apple Grass

Cucumber & Elderflower Buck

GLASS: Coupette INGREDIENTS: 40ml Zubrowka 10ml Vanilla liqueur 10ml Ginger juice 15ml Lemon juice 20ml Apple juice

GLASS: Highball INGREDIENTS: 50ml Vodka 20ml Lime juice 15ml Sugar syrup 4 to 8 Mint leaves 2 cm Peeled cucumber 10ml Elderflower cordial Top with Fever-Tree Ginger Ale

METHOD: Shake and strain into a chilled glass. GARNISH: Apple slice

METHOD: Muddle mint and cucumber. Add remaining ingredients except ginger ale, then shake and pour. Top with ginger ale

Black Russian

GARNISH: 2 Mint sprigs Cucumber fan

GLASS: Rocks INGREDIENTS: 30ml Vodka 30ml Coffee liqueur 50ml Cola (optional)

Esquire Cocktail

METHOD: Build ingredients over ice in a glass and stir gently.

GLASS: Martini INGREDIENTS: 30ml Vodka 30ml Raspberry vodka 10ml VOK Parfait Amour Liqueur

Bryans Dutch Courage

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GLASS: Rocks

GARNISH: Blackberry

INGREDIENTS: 50ml Vodka 20ml Maraschino liqueur Four Fresh Lemon wedges 10ml Honey syrup

Fa’afafene GLASS: Highball

METHOD: Shake and pour into ice filled glass.

INGREDIENTS: 50ml Passionfruit vodka 15ml Honey syrup 10ml Lime juice 40ml Apple juice 3ml Grenadine 3ml Passionfruit syrup 4 Mint leaves

GARNISH: Lemon twist

METHOD: Shake and strain into an ice filled glass. GARNISH: Apple Fan

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Apple Martini Makes 1 drink GLASS: Martini INGREDIENTS: 40ml Zubrowka Bison Grass vodka 10ml Dry vermouth 10ml Apple juice METHOD: Combine all ingredients with ice in a cocktail shaker, shake and strain into a martini glass. GARNISH: Apple slice fan

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- VODKA -

Apple Zu Makes 1 drink GLASS: Highball INGREDIENTS: 50ml Zubrowka Bison Grass Vodka 100ml Pressed apple juice METHOD: Build ingredients in an ice filled glass and stir. GARNISH: Apple slice fan and sprinkle of cinnamon

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Bloody Mary Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Finlandia Vodka Classic 5ml Lemon juice 120ml Tomato juice 1 Dash of tabasco 2 Dashes of Worcestershire sauce 2 Pinches of salt and pepper 1/2 Bar spoon of horseradish (optional) METHOD: Build ingredients in a highball over ice, stir well and add seasoning to taste. GARNISH: Celery stick, salt and pepper

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Caipiroska Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml 666 Pure Tasmanian Vodka 30ml Sugar syrup 6 Lime wedges METHOD: Muddle lime wedges and sugar syrup, add remaining ingredients then stir with crushed ice.

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Cîroc Madras Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Cîroc Ultra-Premium Vodka 45ml Cranberry juice 45ml Orange juice METHOD: Build all ingredients in a tall glass over ice and stir. GARNISH: Lime wheel and skewered cherry

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The Cîroc No.15 Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Cîroc Ultra-Premium Vodka 15ml Campari Top with sparkling blood orange METHOD: Build ingredients over lots of ice, top with sparkling blood orange and stir. GARNISH: Orange slice

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Cîroc Rocs Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 30ml Cîroc Ultra-Premium vodka 10ml Cointreau 10ml Lime juice 50ml White grape juice or apple juice Top with Fever-Tree Soda Water or sparkling wine (to taste) METHOD: Shake all ingredients. Fine strain into chilled champagne flute and top up with soda water. GARNISH: White grapes

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Cîroc Seabreeze Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Cîroc Ultra-Premium Vodka 45ml Pink grapefruit juice 45ml Cranberry juice METHOD: Build all ingredients in a tall glass over ice and stir. GARNISH: Lime disks

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Cîroc Southern Breeze Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Cîroc Ultra-Premium Vodka 30ml Cranberry juice 3 Lime wedges 20ml Sugar syrup 30ml Fever-Tree Soda Water METHOD: Muddle the three lime wedges. Add in vodka, sugar syrup and cranberry juice and ice. Shake all ingredients, and strain into tall glass full of ice. Top up with soda water. GARNISH: Lime twist

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Flames of Love

Hairy Navel

GLASS: Martini

GLASS: Highball

INGREDIENTS: 70ml Vodka 10ml Sherry (to rinse glass)

INGREDIENTS: 45ml Vodka 30ml Peach schnapps To Top Orange juice

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a sherry rinsed glass.

METHOD: Build ingredients into a glass filled with cubed ice and stir.

GARNISH: Flamed orange twist

GARNISH: 1/2 Orange wheel

Golden Gibson

Honey-Berry Sour

GLASS: Martini INGREDIENTS: 60ml Vodka 5ml Bénédictine 2 Orange twists 2 Lemon twists

GLASS: Rocks INGREDIENTS: 50ml Vodka 20ml Lemon juice 15ml Honey syrup 10ml Chambord 2 Blackberries 2 Raspberries 2 Grapes 2 Strawberries

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: 3 Cocktail onions

METHOD: Muddle fruit. Add remaining ingredients then shake and strain.

Grapefruit Julep

GARNISH: Strawberries and seasonal fruits

GLASS: Highball INGREDIENTS: 50ml Vodka 10ml Lime juice 15ml Honey syrup 10ml Grenadine 40ml Grapefruit juice 4 to 8 Mint leaves

Hong Kong Phuey GLASS: Hurricane/Highball

METHOD: Shake and strain into an ice filled glass.

INGREDIENTS: 20ml Vodka 20ml Gin 15ml Rum 15ml Tequila 20ml Melon liqueur 5ml Green chatreuse 15ml Lime cordial 20ml Lime juice

GARNISH: Mint sprig

METHOD: Shake and strain into an ice filled glass. GARNISH: Lime Wedge Cherry

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Cosmopolitan Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Finlandia Vodka Classic 20ml Cointreau 30ml Cranberry juice 5ml Lime juice METHOD: Shake all ingredients with ice and strain into a chilled glass. GARNISH: Flamed orange peel

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Crimson Monsoon Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml LongLeaf Tea Vodka 15ml House red wine 30ml Fresh lemon juice 15ml Sugar syrup 1 Dash of bitters METHOD: Add all ingredients to Boston glass. Add ice then shake and fine strain into a rocks glass. GARNISH: Lemon spiral For a more complex taste try adding an egg white to the ingredient mix, shake and serve over ice.

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Espresso Martini Makes 1 drink GLASS: Martini INGREDIENTS: 60ml Stolichnaya Premium Vodka 30ml Espresso 30ml Tia Maria METHOD: Pour Tia Maria, vodka and espresso into a cocktail shaker filled with ice, then shake vigorously. Strain into a chilled martini glass and serve. Garnish: Three coffee beans

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Ivy Fizz

Miss Martini

GLASS: Highball

GLASS: Martini

INGREDIENTS: 50ml Vodka 20ml Lime juice 20ml Sugar syrup 4 to 8 Mint leaves Top with Fever-Tree Soda Water

INGREDIENTS: 40ml Vodka 20ml Chambord 15ml Raspberry puree 10ml Sugar syrup 20ml Cream

METHOD: Add all ingredients except soda water. Shake and strain into an ice filled glass and top with soda water.

METHOD: Shake and strain into a chilled glass. GARNISH: Raspberry float

GARNISH: Mint sprig

Mitch Martini

Jade Garden

GLASS: Martini

GLASS: Martini INGREDIENTS: 50ml Zubrowka 10ml VOK Peach Liqueur 5ml Passionfruit syrup 40ml Apple juice

INGREDIENTS: 40ml Vodka 10ml Apple juice 10ml Sugar syrup 1/2 Kiwi fruit 1/2 Apple

METHOD: Shake and strain into a chilled glass.

METHOD: Muddle fruit. Add remaining ingredients then shake and strain.

GARNISH: Lemon twist

GARNISH: Kiwi slice

Mudslide

Long Island Iced Tea

GLASS: Hurricane or highball INGREDIENTS: 30ml Vodka 30ml VOK Coffee liqueur 30ml Cream Liqueur 30ml Cream

GLASS: Highball INGREDIENTS: 10ml Vodka 10ml Gin 10ml Light rum 10ml Tequila 10ml Cointreau 20ml Lemon juice 10ml Sugar syrup To Top Cola

METHOD: Shake and strain into an ice filled glass. GARNISH: Chocolate syrup Cherry

METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with cola. GARNISH: Lemon wedge

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- VODKA -

Godmother Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Finlandia Vodka Classic 30ml Amaretto METHOD: Build ingredients in a rocks glass over ice and stir well. GARNISH: Orange wedge

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LongLeaf Peach Ice Tea Makes 1 drink GLASS: Pilsner INGREDIENTS: 30ml LongLeaf Tea Vodka 15ml Peach liqueur 15ml Apricot brandy 30ml Lime juice 30ml Apple juice 30ml Cranberry juice METHOD: Add all ingredients to a shaker, add ice and shake. Fine strain into a pilsner glass. GARNISH: Peach fan and dried apricots

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- VODKA -

Neat with Zakuski Makes 1 drink GLASS: Rocks or shot INGREDIENTS: 30ml Russian Standard Gold A selection of authentic Russian Zakuski METHOD: Chill Russian Standard Gold to 5º-7º C. Serve on the rocks or in a shot glass. Accompany with zakuski such as pickled cucumbers or caviar for a traditional Russian experience.

Extreme temperatures undo the distillation process and overpower the natural bready aroma that make Russian Standard an authentically Russian vodka. Best served between 5º -7º C.

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Sex on the Beach GLASS: Highball

“Vodka is our enemy, so we’ll utterly consume it!” Russian Proverb

INGREDIENTS: 40ml Vodka 20ml Peach schnapps 2 parts Orange juice 1 part Cranberry juice METHOD: Build ingredients into a glass filled with cubed ice. GARNISH: 1/2 Orange wheel

Pear & Rosemary Martini

Sunflower GLASS: Martini

GLASS: Martini

INGREDIENTS: 30ml Orange vodka 30ml Orange juice 15ml Lemon juice 15ml Passionfruit syrup 15ml Egg white

INGREDIENTS: 40ml Vodka 30ml Pear puree 15ml Apple juice 5ml Lemon juice 10ml Sugar syrup 2 Rosemary sprigs 1 Dash tabasco (optional)

METHOD: Add all ingredients and shake hard for a minimum of four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass.

METHOD: Muddle herbs. Add remaining ingredients then shake and strain.

GARNISH: Star anise

GARNISH: Rosemary sprig

Velvet Fog

Pineapple & Thyme Martini

GLASS: Martini INGREDIENTS: 50ml Orange vodka 10ml Lime juice 2 Dashes Angostura Bitters 10ml Velvet Falernum Syrup 20ml Orange juice

GLASS: Martini INGREDIENTS: 40ml Lemon vodka 40ml Pineapple juice 5ml Lemon juice 10ml Sugar syrup 4 Thyme sprigs

METHOD: Shake and strain into a chilled glass. GARNISH: Flamed orange twist and grated nutmeg

METHOD: Muddle herbs. Add remaining ingredients then shake and strain. GARNISH: Thyme sprig

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Passionfruit Caipiroska Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Stolichnaya Premium Vodka 30ml Monin Passionfruit Syrup 1/2 Muddled lime 1 Muddled jalepeno or chilli Splash of sparkling mineral water METHOD: Muddle chillies and half a lime in a shaker. Add vodka and passionfruit syrup, shake with ice and twice strain over crushed ice. GARNISH: Chilli slit lengthways

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Pure Pash Makes 1 drink GLASS: Martini INGREDIENTS: 30ml 666 Pure Tasmanian Vodka 30ml Vanilla sugar syrup 30ml Pink grapefruit juice 30ml Passionfruit pulp (1/2 passionfruit) Dash of egg white METHOD: Shake all ingredients with ice, double strain into chilled martini glass. GARNISH: Float a passionfruit wheel on top

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Russian Mule (Moscow Mule) Makes 1 drink GLASS: Copper Mug/Highball INGREDIENTS: 50ml Russian Standard Original 150ml Fever-Tree Ginger Beer METHOD: Build ingredients over ice. GARNISH: 2 lime quarters

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Smoke on Water Makes 1 drink GLASS: Martini INGREDIENTS: 90ml Elit by Stolichnaya 15ml Ledaig Scotch, for rinsing the glass 3 Flamed orange peels METHOD: Rinse a chilled martini glass with Scotch; add ice and vodka to a mixing glass and stir until chilled, strain into the martini glass. Flame 3 orange peels over inside of the glass to season. GARNISH: Flamed orange peel

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Stoli Original Lemonade Makes 1 drink GLASS: Highball INGREDIENTS: 60ml Stolichnaya Premium Vodka 30ml Fresh lemon juice 30ml Sugar syrup Fever-Tree Soda Water METHOD: Shake and strain all ingredients, except soda water, into an ice-filled Highball glass. Add a splash of soda water as needed. GARNISH: Several lemon wheels

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Victoria’s Secret GLASS: Martini INGREDIENTS: 30ml Vodka 20ml Pineapple juice 15ml Passionfruit puree 15ml Crème de Fraise 10ml Passionfruit syrup 10ml Lemon juice 2 Strawberries

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”, Ron White

METHOD: Shake and strain into a chilled glass. GARNISH: Strawberry

Vodka Dry Martini GLASS: Martini INGREDIENTS: 60ml Vodka 10ml Dry vermouth METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist or two olives

White Cosmo GLASS: Martini INGREDIENTS: 30ml Raspberry vodka 40ml Apple juice 15ml Cointreau 10ml Lime juice METHOD: Shake and strain into a chilled glass. GARNISH: Flamed orange twist

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- VODKA The Vodka Martini achieved its legendary status as the signature drink of debonair spy James Bond. The drink made its silver screen debut alongside Sean Connery in his first appearance as 007 in Dr. No

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Ultimat Lychee Martini Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Ultimat Vodka 30ml Lychee juice 30ml Cloudy apple juice 10ml Lemon juice METHOD: In a shaker muddle the lychees with the lemon juice. Add all other ingredients with ice. Shake and strain into a chilled martini glass. Garnish: Fresh lychees on a cocktail stick

Lychees can transport you to tropical Southeast Asian islands, and also inspire many fantastic tropical Asian combinations. Try also muddling some fresh ginger root to add a touch of spice.

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Whisky & Bourbon SCOTLAND

IRELAND

Blended Scotch had been the dominant whisky style in Scotland during the 1800s. However, advances in technologies post-WWII saw an increase in production and consumption of malt whisky; styles grew lighter, cleaner and more consistent. Significant for the flavour and character of malt whisky at this time was the widespread use of American oak ex-bourbon barrels; “the wood makes the whisky” was the old saying. But by the mid-1970s, production was outweighing demand and companies began to promote their whisky as single malt, which helped to pick sales back up. This also leant to companies offering a range of aged whiskies as many had been bottled at 10, 12 and 15 years and had built up surplus during slow sale periods, while a few also offered whisky at cask strength.

From the late 18th century, Irish whiskey was an export powerhouse, originally famous for its consistent high quality at a time when other whiskies were unpredictable. The secret to its success today is its use of unmalted barley with malted barley, cured in smokeless kilns to prevent ‘peet-reek’. The Irish triple distil in large copper pots, then blend this pot still whiskey with grain whiskey.

Today, blended and malt whiskies continue to be among the most popular Scottish whiskies. Stock built up from the 70s and early 80s is now coming to market as super de luxe blends and long-aged single malts. Distinguished writer and whisky sage, Serge Valentin, describes today’s whisky flavour profile as being modern. “Modern whiskies are usually good, sweet, spicy, fruity and compact, quite straightforward but not too complex”, he writes. Relatively recent scientific understanding of wood has also led to far greater control of consistency and overall control during production, also resulting in a more reliable product.

As all whiskey is distilled from beer, the Irish combine the two barleys with triple distillation to create their distinctive Irish pot still flavour, resulting in a signature spirit that is lighter and oilier, fruitier and sinfully easy to drink. The leading Irish brands are blended whiskies, using a high proportion of Irish pot still, mixed with Irish grain whiskey.

JAPAN From humble beginnings in the early 20th century, the Japanese whisky industry began an aggressive expansion in the 1970s. By the mid-1980s Japan was selling 35 million cases, with almost all of it in Japan. And now, due to growing popularity in their home market, Japanese whiskies are becoming harder to find in Australia. Japanese distilleries have pioneered different flavour approaches such as incorporating new yeasts, different wood programs and blending stratagems. The use of different yeast strains is aptly

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demonstrated by the addition of the local shochu yeast into the fermentation process, which helps to produce different flavours during distillation. The Japanese have tended to be sparing with flavour as whisky is often drunk with meals, replacing sake at the table. Therefore the whisky needs to be more subtle – lightness over bold flavours – to complement the more delicate seafood, vegetable and rice dishes.

AMERICA The most important ingredient in American whiskey is neither grain, nor water, nor yeast. It is the barrel. The alcohol, of course, comes from the grain, but most of the flavour comes from the wood. American whiskey-makers are required by law and tradition to use only new barrels. Another distinction is that virtually all American whiskey is straight whiskey, while the industry in every other country is dominated by blends. Bourbon whiskey is all about is the sweetness and body provided by corn, and the sweetness and rich flavours provided by the fresh, new barrel. The dominant flavours are vanilla, caramel, and tannins. Rye is the flavour of grain in most bourbons and American rye whiskey is a style in its own right, made much like bourbon except with rye as the primary grain. Rye provides earthiness, spice, mint, fruit, flowers, and a satisfying heat at the back of the throat.

Becoming alienated in Japan can certainly have its merits, particularly when you have a glass of whisky in hand, as Bill Murray’s character in Lost in Translation discovered.

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Buffalo Trace

Straight Kentucky Bourbon BUFFALO TRACE STRAIGHT KENTUCKY BOURBON IS THE FLAGSHIP WHISKEY FROM THE MOST AWARDED DISTILLERY IN THE WORLD.

BUFFALO TRACE IS THE LONGEST running distillery in the U.S, which has been in production for over 225 years, through two World Wars and Prohibition. The distillery was founded by American pioneers, who were led by ancient buffalo herds across the Kentucky River, where a settlement was made and the distillery still stands today. Buffalo Trace Straight Kentucky Bourbon pays tribute to the pioneers who first founded the brand’s roots. Only whiskey aged 8-10 years makes the grade for Buffalo Trace Straight Kentucky Bourbon, which is selected in small batches. Each barrel is tasted and approved by an expert panel including the Master Distiller, Harlen Wheatley, before being bottled and hand corked for final approval. The recipe for Buffalo Trace is simply known as Rye Mash #1 – a proprietary mash of plump corn, distillers grade rye and a small amount of malted barley. After the mash is fermented for 3-5 days, it is distilled

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twice - the second in a pot still or ‘doubler’ to produce the Buffalo Trace flavour profile. The new make spirit is then poured into new, charred oak barrels, typical of bourbon, at 62.5 per cent ABV where in its first year, ten per cent of its original fill is lost. Seven per cent goes into the wood and three per cent is lost to evaporation, affectionately called ‘The Angel’s Share’.

FLAVOUR PROFILE Buffalo Trace Straight Kentucky Bourbon balances the four S’s: sweet, spicy, smoky and smooth. In terms of enjoying this whiskey, its strong character stands up to any mixer but is also great just on the rocks. Or if you’re a fan of a classic cocktail then try Buffalo Trace in a Manhattan or Old Fashioned, which both accentuate the whiskey’s four S’s.

Jim Beam Devil’s Cut

THE JIM BEAM LEGACY HAS SPANNED AN IMPRESSIVE 200 YEARS, DEVELOPED AND NURTURED UNDER THE WATCHFUL EYE OF THE BEAM FAMILY FOR SEVEN GENERATIONS TO CREATE A CONSISTENT AND SATISFYING BOURBON. THE STORY BEGAN IN 1788 WITH JACOB BEAM, WHO HAD SETTLED IN THE BLUEGRASS HILLS OF KENTUCKY. THE ENVIRONMENT WAS RICH WITH RESOURCES FOR BOURBON DISTILLING; THERE WAS FRESH SPRING WATER, GRAIN, CORN AND PLENTY OF OPEN FIELDS. SHORTLY AFTER, JACOB FOUNDED THE FIRST DISTILLERY THERE, AND THE LEGEND WAS BORN.

THE BEAM FAMILY TOOK THEIR BUSINESS seriously, passing down techniques and recipes from father to son. Jacob’s son David took over in 1820 at the ripe old age of 18, followed by David M. Beam, both of whom sought to grow the business by taking advantage of newly constructed railways and moving the distillery to Nelson county where it took the name Clear Springs Distillery. With the outbreak of the American Civil War in 1861 and tension gripping the country, the distillery remained strong and the Beam family managed to maintain their bourbon production during these times of unrest. In fact, the Beam family’s bourbon became a staple among soldiers as well

as a commodity that was easily traded as currency. With the end of Prohibition in 1934, Colonel James B. Beam led the business out of a long dry spell at the age of 70, the bourbon adopting his name and officially becoming Jim Beam. Colonel Beam’s grandson Booker Noe continued the family tradition and became master distiller in 1960, developing his own special brew Booker Brew. His son Fred Noe is the seventh generation distiller, and in 2005 filled the 10 millionth barrel of Jim Beam. The bourbon that had started in the simple Blueberry hills has now become an icon of high quality bourbon whiskey and is enjoyed all around the world.

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FLAVOUR PROFILE THE DEVIL’S CUT As bourbon ages, a portion of liquid is lost from the barrel due to evaporation. This is known as the “Angel’s Share”. When the bourbon is taken from the barrel, a certain amount is left trapped within the wood. It’s this liquid, and the rich, bold flavours from deep within the barrel wood that Beam extract using its proprietary method to create the “Devil’s Cut.” Beam then blend it to taste with some of its finest Kentucky Straight Aged Bourbon, producing the wicked 90 proof, Jim Beam Devil’s Cut.

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Maker’s Mark AFTER SETTING FIRE TO THE OLD FAMILY WHISKY FORMULA IN 1953, BILL SAMUELS SR. NEVER REALISED THAT HIS MISSION TO CRAFT A BOURBON WHISKY THAT WOULD BE SMOOTH, FULL FLAVOURED AND EASY ON THE PALATE, WOULD REVOLUTIONISE THE BOURBON CATEGORY.

SAMUELS’ NEW, GRAIN FORMULA eliminated rye and replaced it with red winter wheat, establishing the bourbon we know and love today. The handcrafted qualities of Maker’s Mark are evident from start to finish - from rotating each barrel through the ageing process, to hand dipping every bottle with the signature Maker’s Mark red wax. The bourbon in the Maker’s Mark barrel is tasted and tested by an expert panel no fewer than five times before being bottled and hand dipped, making each bottle of Maker’s Mark unique. In 2010, Bill Samuels son, Bill Samuels Jr., decided he too wanted to leave his own legacy, so together with Adam Smith,

the Maker’s Mark Master Distiller, found a unique way to remove fully matured bourbon straight from its barrel, creating a slightly bolder, spicier interpretation of the classic handcrafted bourbon – now known as Maker’s 46. Maker’s 46 begins by removing fully matured Maker’s Mark straight from the barrel. Ten French oak staves are then affixed to the inside of the barrel, and the original liquid is poured back in to age further. It is the origin of this process that gives Maker’s 46 its name. After testing over 100 ‘wood recipes’, the Maker’s Mark team found the perfect ‘recipe’ to create the flavour they were looking for - seared French oak #46.

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Just like the original, Maker’s 46 is also aged to taste, not time. Only when it tastes exactly right is Maker’s 46 removed from the barrel, bottled, corked and hand dipped with the signature red wax seal. With a rich, creamy seared-oak flavour, Maker’s 46 boasts caramel and vanilla notes that linger on the front of the palate and a big, mouthwatering oaky finish.

FLAVOUR PROFILE Maker’s Mark has a bright, deep amber colour, bringing aromas of caramel, vanilla and charcoal on the nose before a palate of blended fruit and vanilla and a smooth and subtle finish.

Woodford Reserve IN 1797, ELIJAH PEPPER BEGAN CRAFTING SMALL BATCHES OF WHISKEY BEHIND THE WOODFORD COUNTY COURTHOUSE IN VERSAILLES, KENTUCKY. IN 1812, AS DEMAND GREW, PEPPER MOVED HIS OPERATION IN SEARCH OF FRESH SPRING WATER, FINDING AN ABUNDANT SOURCE ON THE BANKS OF GLENN’S CREEK. IT WAS HERE THAT THE FIRST AND SMALLEST OPERATING DISTILLERY IN KENTUCKY, WOODFORD COUNTY DISTILLERY, WAS ESTABLISHED.

FOLLOWING ELIJAH’S DEATH IN 1831, his son Oscar took over operation of the distillery and hired Dr. James C. Crow, a Scottish trained physician and chemist, as the head distiller. Through his 29 years of work for Pepper, Dr. Crow made several landmark discoveries and innovative practices such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. These methods have had a lasting impact on the entire American Whiskey industry, defining Bourbon and Rye Whiskey as they are known today. In 1878, Leopold Labrot and James Graham bought the legendary Pepper distillery, determined to continue to improve on Pepper and Crow’s legacy. While other distillers in Kentucky were shifting to ironclad barrel houses to age whiskey, Labrot & Graham retained the unique limestone architecture of their barrel houses, insisting that these smaller houses with thick stone walls allowed whiskey to mature more smoothly and consistently over time. In 1994, Brown-Forman meticulously

restored the distillery to its former glory. It is this restoration that actually influenced both the bottle shape, base flavour and aroma of Woodford Reserve. The bottle shape is inspired by the shapes of the shadows that form on the east side of the stillhouse, a result of the stones in the wall and boarded windows coming together in this space. The introduction of copper pot stills as a further part of the re-construction bring a signature bright floral aroma and flavour to the whiskey and make Woodford Reserve the first and only triple pot distilled bourbon in the industry today. The distillery was renamed Woodford Reserve Distillery in 2004. Today under the care of Master Distiller Chirs Morris and the other craftsmen who honour the original legacy by using those same innovative and time-honoured methods, Woodford Reserve Distillery continues to lead the way with a range of small craft, pot-distilled whiskeys, which are even more rich and complex in their range of flavours as those of a time gone by.

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FLAVOUR PROFILE The flavour profile of Woodford Reserve is determined by five main flavour sources – fruit, spice, wood, grain and sweet aromatics. The top note of orange and fruit is achieved mainly through the pot still and high rye recipe, it carries a spicy backbone supported by the typical bourbon flavours of vanilla, brown sugar and caramel, the result of new charred oak maturation. This fruit and spice combination of Woodford Reserve is best suited to spirit-forward cocktails where the bourbon is allowed to shine through as the hero of the drink such as the Old Fashioned and Manhattan. Furthermore, any cocktail with a heavy part of bitters or spicy vermouths is well suited to Woodford Reserve, as the whiskey has a bold profile to both marry and complement these ingredients, without getting overrun or lost. Woodford Reserve also pairs well with citrus, notably lemon and orange and is perfectly suited to the ‘Sour’ family of cocktails where again the quality of the base bourbon is crucial.

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Yamazaki YAMAZAKI WAS JAPAN’S VERY FIRST WHISKY DISTILLERY, AND WHEN SHINJIRO TORII FOUNDED THE YAMAZAKI DISTILLERY IN 1923 IT WAS ALWAYS HIS INTENTION TO CREATE A WHISKY THAT REPRESENTED THE HEARTS AND MINDS OF THE JAPANESE PEOPLE. AT THE TIME, THE JAPANESE KNEW LITTLE ABOUT WHISKY AND THE ONLY LABELS AVAILABLE WERE IMPORTED AND PROHIBITIVELY EXPENSIVE TO EVERYONE, EXCLUDING THE WEALTHY ELITE. YAMAZAKI WAS THE FIRST DISTILLERY OF ITS KIND OUTSIDE OF SCOTLAND, AND IT WAS ORIGINALLY MODELLED ON THE BENCHMARK OF SCOTCH WHISKY.

THE DISTILLERY WAS BUILT AT THE meeting point of three rivers: the Katsura, Kizu and Uji. These waters are some of the most sacred in Japan, and the region, which sits in the shadow of Mt. Tennozan just outside Kyoto, is known as Mizu Seichi or ‘pure water soul place’. Suntory distilleries have pioneered different flavour approaches such as incorporating new yeasts, different wood programs and blending stratagems. The use of different yeast strains is aptly demonstrated by the addition of wild and cultivated yeast into the fermentation process, which allows distillers to coax out more flavours.

The blenders at the Yamazaki distillery produce a variety of different styles of whisky by manipulating production combinations. You could say the ‘secret’ to Suntory whisky is in the use of Mizunara: a local and very rare Japanese whisky that adds additional spicy, sandalwood-like notes to the whisky. There is a fastidious drive for perfection in every facet of Yamazaki’s production, down to the serving style. Yamazaki is traditionally served over hand-chipped, crystal clear ice that has been carved into a diamond or sphere.

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FLAVOUR PROFILE Yamazaki single malt whisky has multilayered aromas with fruit and Mizunara. Try Yamazaki with a classic cocktail: the Rob Roy is traditionally made with Scotch whisky, sweet vermouth and bitters, but you can give it a Japanese twist by adding Yamazaki’s complementary fruit and spice characteristics, balanced with the floral and herbal notes of sweet vermouth and bitters. Yamazaki whisky is subtle, refined, yet complex, and suits this classic cocktail.

Drambuie DERIVING FROM THE SCOTTISH GAELIC PHRASE AN DRAM BUIDHEACH, WHICH TRANSLATES TO “THE DRINK THAT SATISFIES”, DRAMBUIE HAS A RICH HISTORY THAT STRETCHES BACK OVER 250 YEARS.

THE STORY BEGINS IN 1746, A TIME when Scotland was an unsettled land ruled from Westminster as part of a now-united Great Britain. After Captain John MacKinnon offered Charles Edward Stuart, known as Bonnie Prince Charles, a safe place to sleep, the prince bequeathed MacKinnon his prized recipe for Drambuie in gratitude. From here, the recipe was passed on from the MacKinnon family to James Ross, who ran the Broadford Hotel on Skye. Ross further honed the treasured recipe until he felt it was ready and on his passing, his widow Eleanor sold it to the firm of

W. Macbeth & Son. When their business faltered, a clerk by the name of Callum McKinnon convinced the trustees to let him keep the recipe. Fortunately, they agreed, and the rest, as they say, is history. Callum McKinnon went on to set up the Drambuie Liqueur Company and under the guidance of three successive generations of the McKinnon family it became the worldwide business it is today. Despite its original production run of only 12 cases, Drambuie has cemented its reputation as a time-tested classic.

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FLAVOUR PROFILE A complex drinking experience with rich herbal, spicy and sweet honey flavours mixed with a deep malt whisky body. Drambuie’s secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies, works as an excellent base for a wide selection of cocktails such as the classic Drambuie cocktail ‘Rusty Nail’ and the ‘Rusty Spritz’. You can also add it to your Espresso Martini for a spicy kick.

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Johnnie Walker Scotch Whisky

KNOWN FOR THEIR BIG AND BOLD FLAVOURS, THE WHISKIES IN THE JOHNNIE WALKER FAMILY SHARE A COMMON CORE OF POWER AND DEPTH OF FLAVOUR, ALL THE WHILE RETAINING A DISTINCT CHARACTER TO PLEASE ALL OCCASIONS FOR WHISKY.

IN PARTICULAR, JOHNNIE WALKER Gold Label Reserve is a specially blended Scotch Whisky based on the craftsmanship of the current Master Blender, Jim Beveridge, and the seven generations of blending skill before him. To create Johnnie Walker Gold Label Reserve, Beveridge selected his favourite whisky reserves, including casks of Clynelish Malt Whisky, whose water source flows from the Kildonan Hills; the very place gold was discovered in 1868.

FLAVOUR PROFILE According to Luke Ashton, Diageo Reserve World Class Australia 2013 winner, “Johnnie Walker Gold Label Reserve…[combines] floral, orchard fruits with unctuous creamy honey and gentle integrated peat. Johnnie Walker Gold Label Reserve works fantastically well with acidic tropical fruits like pineapple and orchid fruits of apple, pear and nectarine. Johnnie Walker Gold

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Label Reserve shines in classic cocktails, both stirred and shaken, that call for whisky and at the same time provides bartenders with a new palate of flavours with which to create new flavour experiences for customers. Johnnie Walker Gold Label Reserve is perfect as a primary or secondary base spirit in cocktails adding luxury through its texture and richness of flavour.”

Monkey Shoulder Triple Malt Scotch

MONKEY SHOULDER WAS THE FIRST TRIPLE MALT SCOTCH WHISKY; A BLEND OF THREE RENOWNED SPEYSIDE SINGLE MALTS. THE TEAM AT MONKEY SHOULDER DON’T TEND TO REVEAL WHICH DISTILLERIES THE THREE SINGLE MALTS ARE FROM AS THEY WANT PEOPLE TO ENJOY MONKEY SHOULDER FOR ITS AWESOME TASTE AND NOT GET BOGGED DOWN BY THE TRADITIONAL PRECONCEPTIONS ABOUT DISTILLERIES. THEY ARE THEREFORE AFFECTIONATELY REFERRED TO AS THE ‘KGB’ (DISTILLERY INITIALS), AS THE NAMES ARE SO SECRET. THESE THREE DISTILLERIES IN THE SMALL TOWN OF DUFFTOWN, SPEYSIDE - THE HEART OF THE SCOTTISH HIGHLANDS - ARE ALL OWNED BY THE AWARDED, INDEPENDENT FAMILY COMPANY, WILLIAM GRANT & SONS. FIRST RELEASED IN 2005 IN THE UK, THIS cheeky and irreverent whisky is certainly a product of its generation, with its easy going palatability, accessible taste and versatility. The team at Monkey Shoulder want to share their brew with drinkers everywhere. They don’t want those unfamiliar with Scotch whisky to be put off by all the jargon, by formality, or by an overbearing flavour. The unusual name ‘Monkey Shoulder’ harks back to whisky-making heritage. The skill of the malt man is demonstrated when he turns the malting barley by hand with a shiel (wooden shovel). Years ago, distillery workers would shovel tonnes of malting barley hour after hour for long shifts. This hard work would sometimes cause a sore shoulder and their arm to hang down, a bit like a chimpanzee’s. The men called this temporary affliction ‘monkey shoulder’ and William Grant & Sons named this whisky in their honour and their hard graft. Fortunately, working practices have changed, and though one of the three distilleries is among the remaining few in Scotland that still floor malt, this condition no longer exists.

FLAVOUR PROFILE Monkey Shoulder is a free-spirited, fun-loving triple malt whisky with an approachable flavour (smooth, rich, nonpeated/smoky) and an easygoing vanilla deliciousness. Monkey Shoulder is made from 100 per cent malt (not a drop of grain whisky is used) and is aged in first-fill bourbon barrels. The time spent in these barrels helps to ensure the spirit is rich and smooth, slightly sweeter on the palate and incredibly versatile. Monkey Shoulder can be enjoyed neat, on the rocks, mixed, or in both classic and contemporary cocktails. Monkey Shoulder is perfect in an Old Fashioned or a Rob Roy; its flavour profile of rich brown sugar, creamy toffee and vanilla sweetness, which is balanced with oak notes, a hint of cinnamon and nutmeg spice, means that it pairs well with most stone, berry and tropical fruits, as well as drier styled Amaro or richer sherries. Monkey Shoulder is a malt for all occasions, it is just as happy in a rich and

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sweet Bobby Burns as it is in a bone dry Boulevardier. It also mingles exceptionally well with tart citrus flavours in a Jam Sour cocktail or in Monkey Shoulder’s signature drink, Apes and Apples, with fresh mint and sparkling apple juice.

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Talisker Single Malt ®

TALISKER IS THE ONLY SINGLE MALT SCOTCH WHISKY CRAFTED ON THE ISLE OF SKYE; ONE OF THE MOST REMOTE, RUGGED, YET BEAUTIFUL LANDSCAPES IN ALL OF SCOTLAND. THE DISTINCT AROMA AND PALATE OF TALISKER INSTANTLY CONNECTS ITS DRINKER WITH THE WILD AND STORMY ISLE OF ITS ORIGIN.

TALISKER SINGLE MALT SCOTCH whisky’s distillation process has been virtually the same since its inception 175 years ago. Not even a raging fire in the 1960s that tore apart the distillery was enough to cease the traditional production method of Talisker. Instead, the unique wash stills were painstakingly recreated, following the original design meticulously to reflect the characteristic Skylan triumph of “quiet perseverance over adversity”.

FLAVOUR PROFILE Talisker Single Malt Scotch Whisky’s maritime characteristics are spread across eight different expressions, each with traces of brine on the nose and a dark smoky and peppery finish. According to Luke Ashton, Diageo Reserve World Class 2013 Australian winner, “with such big bold smoky and savoury flavours, one could be forgiven for thinking Talisker 10 would be polarising in

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a cocktail. Use smartly in a classic whisky sour or a big peaty Old Fashioned. Talisker 10 can also be used like a seasoning, as a secondary base spirit, a rinse or a float, providing additional complexity and length to a remixed classic cocktail or an entirely new creation. With such a distinct flavour profile, Talisker works best with a ‘less is more’ philosophy and will need some trial and error to find the right balance in a cocktail.”

Affinity

Bluegrass Sour

GLASS: Martini

INGREDIENTS: 50ml Scotch 15ml Dry vermouth 15ml Rosso vermouth 2 Dashes Angostura Bitters

INGREDIENTS: 50ml Bourbon 20ml Lemon juice 10ml Apricot brandy 10ml Orange curacao 10ml Egg white

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled glass.

Artist’s Special

GARNISH: Orange zest

GLASS: Coupette

Boulevardier

INGREDIENTS: 35ml Scotch 30ml Sherry 10ml Grenadine 10ml Lemon juice 5ml Sugar syrup

GLASS: Rocks INGREDIENTS: 30ml Bourbon 20ml Antica Formula 20ml Campari

METHOD: Shake and strain into a chilled glass.

METHOD: Build ingredients over ice in a glass and stir gently.

Black Mystery

GARNISH: Orange twist

GLASS: Rocks

BP Smash

INGREDIENTS: 50ml Scotch 2 Lemon wedges 2 1/2 Orange wheels 2 Grapes 20ml Honey syrup

GLASS: Rocks INGREDIENTS: 50ml Bourbon 3 Lemon wedges 4 to 8 Mint leaves 2 Peach slices 20ml Sugar syrup

METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass.

METHOD: Muddle fruit. Add remaining ingredients then shake and strain into a glass filled with crushed ice.

GARNISH: Lemon wedge and grapes

GARNISH: Mint sprig, lemon wedge and peach slice

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Apes and Apples Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Monkey Shoulder Triple Malt Whisky 4 - 6 Mint leaves (fresh) 90ml Sparkling apple juice METHOD: Smack the mint to release flavour and place in a highball glass. Add whisky, fill with ice and top with sparkling apple juice; then to finish stir briefly. GARNISH: Mint sprig

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Apple Cooler Makes 1 drink GLASS: Highball INGREDIENTS: 35ml Johnnie Walker Gold Label Reserve 20ml Lemon juice 15ml Sugar syrup 60ml Cloudy apple juice Dash of lemon bitters METHOD: Shake all ingredients and strain over cubed ice. GARNISH: Lemon wedge and mint sprig

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Black Apple Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Jim Beam Devil’s Cut 60ml Fresh pressed apple juice 30ml Fresh lemon juice METHOD: Add all ingredients to a mixing glass, shake and strain into a chilled martini glass. GARNISH: Lemon wheel or apple wedge

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Blood and Sand Makes 1 drink GLASS: Martini INGREDIENTS: 40ml Monkey Shoulder Triple Malt Whisky 20ml Cherry liqueur 20ml Sweet vermouth 20ml Fresh orange juice METHOD: Shake all ingredients together and double strain into chilled martini glass. GARNISH: Maraschino cherry

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Bobby Burns Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Old Pulteney Scotch Whisky 30ml Rosso vermouth 15ml DOM Benedictine METHOD: Add ingredients to a mixing glass with ice, stir until chilled but not too diluted. Strain into a chilled coupette glass. GARNISH: Lemon twist

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Bueller

De Rigueur

GLASS: Rocks

GLASS: Coupette

INGREDIENTS: 40ml Bourbon 20ml Lemon juice 20ml Brown sugar syrup 5ml Grand Marnier 5ml VOK Peach Liqueur Dash Angostura Bitters

INGREDIENTS: 50ml Scotch 20ml Honey syrup 20ml Ginger juice 1 Lemon twist METHOD: Shake and strain into a chilled glass. Zest lemon twist and discard.

METHOD: Shake and strain into an ice filled glass.

Eggnog

GARNISH: Orange slice Lemon slice

GLASS: Punch Bowl With Cups INGREDIENTS: 6 Eggs 4 Cups milk 500ml cream 200ml Bourbon 100ml Spiced rum 3/4 Cup of sugar 50ml Galliano

Compass Club GLASS: Martini INGREDIENTS: 50ml Lowland Scotch 20ml Lemon juice 15ml Sugar syrup 15ml Egg white 1 Raspberry

METHOD: In saucepan, beat egg yolks with 1/2 cup of caster sugar. Add dairies and alcohols while stirring. In separate bowl, beat egg whites with sugar until stiff, fold 3/4 of this mixture into the saucepan and stir, ladle into cups and top with remaining stiffened whites.

METHOD: Shake all ingredients hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled glass.

Craigs List

GARNISH: Grated nutmeg Cinnamon stick

GLASS: Highball INGREDIENTS: 40ml Bourbon 40ml Grapefruit juice 30ml Falernum syrup 20ml Lime juice 15ml Cointreau 15ml Apricot liqueur 2 Dashes Angostura Bitters

Ginger Lily GLASS: Rocks INGREDIENTS: 50ml Irish whisky 20ml Lemon juice 10ml Ginger syrup 15ml Sugar syrup 3 Pineapple chunks 4 to 8 Mint leaves Top with Fever-Tree Ginger Beer

METHOD: Shake and strain into an ice filled glass. GARNISH: Orange slice Grapefruit slice Lime wedge

METHOD: Muddle fruit and herbs, add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer. GARNISH: Mint sprig

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Bourbon Smash Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Jim Beam Devil’s Cut 30ml Simple syrup 1/4 Lemon, cut up into 2-3 pieces 3 to 4 Full sprigs of spearmint METHOD: Muddle the mint, lemon and simple syrup in the bottom of the glass. Add ice and bourbon, shake and strain into a rocks glass filled with crushed ice. GARNISH: Mint sprig

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Devil’s Krewe Punch Makes 1 drink GLASS: Hurricane / Coupette INGREDIENTS: 60ml Jim Beam Devil’s Cut 30ml Pomegranate liqueur 60ml Pineapple juice 30ml Cranberry juice METHOD: Build ingredients over ice and stir. GARNISH: Squeezed lemon or lime wedge dropped in

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Devil’s Share Cocktail Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Jim Beam Devil’s Cut 20ml Fresh orange juice 30ml Fresh lemon juice 15ml Maple syrup 2 Slices fresh root ginger METHOD: Muddle ginger, add other ingredients, shale with ice, and fine strain into an ice-filled glass.. GARNISH: Orange zest twist

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French Manhattan Makes 1 drink GLASS: Martini INGREDIENTS: 60ml Woodford Reserve 30ml Chambord Liqueur 2 Dashes Angostura Bitters METHOD: Add all ingredients to a cocktail shaker with ice and shake well, then strain into a martini glass. GARNISH: Orange twist

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Godfather Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Bunnahabhain Islay Single Malt Scotch Whisky 30ml Amaretto METHOD: Shake all ingredients and strain over cubed ice. GARNISH: Lemon wedge and mint sprig

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Honey Gold Fizz Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Johnnie Walker Gold Label Reserve 30ml Lemon juice 15ml Honey Top with Fever-Tree Soda Water METHOD: Add whisky, lemon juice and honey into shaker and shake vigorously. Add cubed ice to a tall glass, then pour mixture into glass and top with soda water. GARNISH: Lemon wheel and lemon twist

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Johnnie Walker Flower Makes 1 drink GLASS: Rocks INGREDIENTS: 35ml Johnnie Walker Gold Label Reserve 20ml Fresh lemon juice 15ml Elderflower cordial 1 Dash of egg white METHOD: Shake all ingredients and fine strain over cubed ice. Garnish with a golden (edible) flower or a lemon twist. GARNISH: Lemon twist

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Gold Rush

Kings Gunner

GLASS: Rocks

GLASS: Highball

INGREDIENTS: 50ml Bourbon 20ml Lemon juice 20ml Honey syrup 2 Dashes Angostura Bitters

INGREDIENTS: 30ml Scotch 20ml Kings Ginger 30ml Fever-Tree Ginger Ale 30ml Fever-Tree Ginger Beer 2 Dashes Angostura Bitters

METHOD: Shake and strain into an ice filled glass.

METHOD: Build ingredients over ice, top with equal parts ginger ale and ginger beer, then stir gently.

GARNISH: Lemon wedge

GARNISH: 2 Lime wedges

Irish Coffee

Little Old Reserve

GLASS: Coffee Glass INGREDIENTS: 50ml Irish Whiskey 2-3 Sugar cubes 2 Serves of espresso 50ml Hot water 30ml Cream (float)

GLASS: Martini INGREDIENTS: 40ml Bourbon 15ml Grand Marnier 3 Clapped mint leaves 5ml Honey syrup Dash orange bitters

METHOD: Add all ingredients, except cream, in handled glass and stir. Float cream.

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

James Joyce

GARNISH: Mint leaf float

GLASS: Martini

Loch Mex

INGREDIENTS: 50ml Irish Whiskey 15ml Rosso vermouth 10ml Dry vermouth 2 Dashes Angostura Bitters

GLASS: Coupette INGREDIENTS: 25ml Mezcal 25ml Vatted Malt Whisky 20ml Lime juice 10ml Honey syrup 10ml Agave syrup

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist

METHOD: Shake and strain into a chilled glass. GARNISH: Lime wheel

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Johnnie Walker Walk On Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Johnnie Walker Gold Label Reserve 200ml Apple juice 20ml Vanilla syrup 10ml Lime juice METHOD: Build all ingredients in a tall glass over ice and stir. GARNISH: Apple wedges

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Johnnie Ginger Makes 1 drink GLASS: Highball INGREDIENTS: 60ml Johnnie Walker Red Label 120ml Fever-Tree Ginger Ale METHOD: Add ice until it sits just above the rim of the glass. Add ingredients to a tall glass, and then stir three times to the right and once to the left. GARNISH: Ginger ribbons

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Kentucky apple Makes 1 drink GLASS: Collins INGREDIENTS: 45ml Woodford Reserve Bourbon 15ml Elderflower cordial 60ml Cloudy apple juice 15ml Fresh lime juice 6 ‘Clapped’ mint leaves METHOD: Gently clap mint leaves together to release the aroma, careful not to bruise or break the leaves. Add to a shaker with the rest of the ingredients and shake together. Strain over an ice-filled glass, and top with crushed ice. GARNISH: Bushy mint sprig and lime twist. Best served with tall straws

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Kentucky Lemon Drop Makes 1 drink GLASS: Martini INGREDIENTS: 45ml Jim Beam Devil’s Cut 25ml Limoncello 30ml Fresh lemon juice 5 to 6 Fresh spearmint leaves METHOD: Shake all ingredients with ice. Strain into a chilled martini glass with an optional sugared rim. GARNISH: Lemon wheel Please note that the little pieces of mint that should be floating around in the cocktail are little bursts of flavour that are considered good luck if you get one.

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Maker’s Mark Mint Julep Makes 1 drink GLASS: Julep Cup/Rocks INGREDIENTS: 60ml Maker’s Mark Bourbon Fresh mint 2 Tablespoons simple syrup muddled with mint Splash of distilled water Powdered sugar METHOD: Muddle the mint leaves with simple syrup, add bourbon and distilled water. Fill glass with crushed ice and pour mixture over the top, then stir briefly. Garnish with a mint sprig and sprinkle the top of the ice with powdered sugar. GARNISH: Lemon wheel or apple wedge

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Louisianna Jam

Morning Glory Fizz

GLASS: Rocks INGREDIENTS: 50ml Bourbon 20ml Apricot jam 20ml Lemon juice 20ml Sugar syrup 8 Mint leaves

GLASS: Highball INGREDIENTS: 50ml Scotch 20ml Lemon juice 20ml Sugar syrup 10ml Egg white Top with Fever-Tree Soda Water 10ml Absinthe (to rinse glass)

METHOD: Muddle herbs and jam. Add remaining ingredients then shake and strain into an ice filled glass.

METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled, absinth rinsed glass. Top with soda.

GARNISH: Lemon wedge Mint leaf

Lynchberg Lemonade

New York Flip

GLASS: Highball

GLASS: Small Wine Glass

INGREDIENTS: 50ml Jack Daniel’s 20ml Lemon juice 20ml Cointreau 1 Dash Angostura Bitters Top with Fever-Tree Lemonade

INGREDIENTS: 40ml Bourbon 20ml LBV Port 20ml Fresh cream 10ml Sugar syrup 1 Egg yolk

METHOD: Add all ingredients except lemonade. Shake and strain into an ice filled glass and top with lemonade.

METHOD: Shake hard for minimum four minutes to ensure the egg emulsifies. Strain into a chilled glass.

GARNISH: Lemon wedge

GARNISH: Nutmeg dust

Millionaires Manhattan

Power Sour

GLASS: Martini

INGREDIENTS: 50ml Irish Whiskey 2 1/2 Orange wheel 20ml Lemon juice 20ml Sugar syrup 2 Dashes orange bitters

GLASS: Martini

INGREDIENTS: 30ml Vatted malt 15ml Grand Marnier 10ml Orgeat syrup 30ml Pineapple juice

METHOD: Muddle fruit. Add remaining ingredients then shake and strain.

METHOD: Shake and strain into a chilled glass.

GARNISH: Flamed orange twist

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Buffalo Trace Manhattan Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Buffalo Trace Kentucky Straight Bourbon 20ml Sweet vermouth 1 Dash Angostura Bitters 1 Dash Orange bitters METHOD: Add all ingredients to an ice filled mixing glass. Stir until desired dilution is reached. Strain into a pre-chilled glass. GARNISH: Orange twist and a single bourbon soaked cherry

The Manhattan created in 1874 for Lady Randolph Churchill (Winston Churchill’s mother) at the Manhattan Club in New York. Originally a Rye Whiskey based cocktail, Bourbon is now the most favourable and the flavours of Buffalo Trace lend themselves perfectly to the sweet vermouth and orange bitters.

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Maple Old Fashioned Makes 1 drink GLASS: Rocks INGREDIENTS: 60ml Woodford Reserve 15ml Real maple syrup 2 Dashes Angostura Bitters 1 Slice of orange METHOD: Measure maple syrup into a mixing glass. Add some ice; pour in bourbon, gradually, stirring in between pours to ensure you’ve properly combined with the maple syrup. Then add the 2 dashes of bitters. Rub an orange slice around a rocks glass and add ice, then strain the bourbon mixture on top of the ice. GARNISH: Orange twist

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Mint Julep Makes 1 drink GLASS: Rocks INGREDIENTS: 90ml Woodford Reserve 2 Tablespoons of mint syrup 1 Sprig of fresh mint METHOD: Press the mint leaves into the syrup and add bourbon. Fill glass with crushed ice and stir gently. GARNISH: Sprig of mint

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Old Fashioned Makes 1 drink GLASS: Old Fashioned INGREDIENTS: 60ml Buffalo Trace Kentucky Straight Bourbon 2 Dashes Angostura Bitters 2 Dashes orange bitters 1 Brown sugar cube Splash of Fever-Tree Soda Water METHOD: Soak sugar cube with bitters in rocks glass and add splash of soda water. Crush sugar with base of bar spoon. Add half a glass of rock ice and half the bourbon. Stir for 1 min top up ice and add the rest of the bourbon and stir for 1 minute more. Continue to stir to desired temperature and more importantly, dilution. GARNISH: Orange twist and bourbon soaked cherry

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Penicillin Cocktail Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Auchentoshan Whisky 15ml Bowmore 12 Year Old 10ml Lime juice 10ml Honey and ginger syrup METHOD: Shake all ingredients with ice and strain into a rocks glass. GARNISH: Candied ginger

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Rob Roy Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Yamazaki 12 Year Old 30ml Sweet vermouth Dash of aromatic bitters METHOD: Add ingredients to a mixing glass, stir and strain into a coupette glass. GARNISH: Orange twist or a cherry

Historically, Scotch whisky is used to create the Rob Roy, the component differentiating it from the Manhattan. In this version we’ve been a little creative- we believe the sweet, smooth flavour of Yamazaki 12 year old is a unique yet ideal substitution for the traditional ingredient- whichever whisky you prefer is always up to you.

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Rusty Apple Toddy Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Drambuie 90ml Hot apple juice Juice of 1 lemon wedge METHOD: Add all ingredients to a rocks glass and stir well. GARNISH: Cinnamon stick

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Rusty Mule Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Drambuie 90ml Fever-Tree Ginger Beer 2 Lime wedges METHOD: Build ingredients over ice, add lime wedges and stir.

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Rusty Nail Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Bowmore 12 Year Old Scotch 30ml Drambuie METHOD: Build ingredients over ice and stir. GARNISH: Lemon twist

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Presbyterian

Scotch Sour

GLASS: Highball

GLASS: Rocks

INGREDIENTS: 50ml Bourbon 20ml Lemon juice 20ml Ginger syrup 2 Dashes Angostura Bitters Top with Fever-Tree Soda Water

INGREDIENTS: 50ml Scotch 25ml Lemon juice 25ml Sugar syrup 2 Dashes Angostura Bitters 10ml Egg white (optional)

METHOD: Add all ingredients except soda. Shake and strain into an ice filled glass and top with soda.

METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled rocks glass.

GARNISH: Lemon wedge

Red Hook

Silver Lining

GLASS: Martini

GLASS: Highball

INGREDIENTS: 50ml Rye Whiskey 10ml Rosso vermouth 10ml Maraschino Liqueur 1 dash Angostura Bitters

INGREDIENTS: 50ml Bourbon 20ml Lemon juice 10ml Vanilla liqueur 10ml Sugar syrup 10ml Egg white Top with Fever-Tree Soda Water

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass. Top with soda.

GARNISH: Orange twist

Scofflaw

St Lawrence

GLASS: Martini INGREDIENTS: 50ml Rye Whiskey 25ml Dry vermouth 5ml Lemon juice 10ml Grenadine 2 Dashes orange bitters

GLASS: Rocks INGREDIENTS: 50ml Bourbon 20ml Cinnamon and vanilla infused maple Syrup 2 Dashes lemon juice Angostura Bitters

METHOD: Shake and strain into a chilled glass.

METHOD: Shake and strain into an ice filled glass.

GARNISH: Orange twist Lemon twist

GARNISH: Orange twist

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Rusty Royale Makes 1 drink GLASS: Champagne Flute INGREDIENTS: 10ml Drambuie 120ml Champagne

METHOD: Add ingredients to a chilled champagne flute and stir gently. GARNISH: Blackberry or raspberry and an orange twist

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San Francisco Makes 1 drink GLASS: Coupette INGREDIENTS: 45ml Bols Genever 20ml Drambuie 15ml Fresh lemon juice 10ml Fig honey syrup 1 Dash of Angostura Bitters METHOD: Combine all ingredients into an iced shaker, shake and strain into a coupette glass. GARNISH: Orange peel

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Sazerac Makes 1 drink GLASS: Rocks INGREDIENTS: 10ml Herbsaint Original 10ml Chilled mineral water 60ml Sazerac Straight Rye Whiskey 5ml Sugar syrup 3 Dashes Peychaud’s Bitters 3 Dashes orange bitters METHOD: Pour first two ingredients into ice filled rocks glass and set aside. In a mixing glass filled with ice, add all other ingredients and stir until ice cold. Discard the contents of the rocks glass, strain contents of mixing glass into chilled, rinsed glass.

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Talisker Apple Makes 1 drink GLASS: Highball INGREDIENTS: 45ml Talisker 10yr Old Scotch Whisky 20m Vanilla syrup 10ml Lime juice 45ml Apple juice METHOD: Add all ingredients to a shaker with ice, shake and strain into a highball. GARNISH: Apple fan

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Talisker Pear Drop Makes 1 drink GLASS: Martini/Coupette INGREDIENTS: 50ml Talisker 10yr old Scotch Whisky 15ml Peach liqueur 15ml Pear puree 20ml Lemon juice 10ml Sugar syrup 1 Dash of egg white METHOD: Shake all ingredients and strain into chilled glass. GARNISH: Crushed cardamom seeds or pear slice

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Talisker Perfect Serve Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Talisker 10yr Old Scotch Whisky METHOD: Pour 45ml of Talisker into a chilled rocks glass. GARNISH: Orange peel and enjoy with dark chocolate

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Talisker Smoked Honey Makes 1 drink GLASS: Coupette INGREDIENTS: 50ml Talisker 10yr Old Scotch Whisky 5ml Dry vermouth 10ml Honey 50ml Fresh orange juice 10ml Fresh lemon juice METHOD: Shake all ingredients and fine strain into chilled coupette glass. GARNISH: Orange twist

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The Broadmoor

Vieux Carre

GLASS: Martini

INGREDIENTS: 60ml Scotch 10ml Chartreuse 5ml Sugar syrup 2 Dashes orange bitters

INGREDIENTS: 20ml Rye Whiskey 20ml VSOP Cognac 20ml Rosso vermouth 10ml Benedictine 4 Dashes Pimento Bitters

METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.

GARNISH: Flamed orange twist GARNISH: Cherry

The Hackney Zombie

Ward Eight GLASS: Rocks

GLASS: Hurricane/Highball

INGREDIENTS: 50ml Bourbon 15ml Lemon juice 10ml Sugar syrup 5ml Grenadine 10ml Orange juice 15ml Egg white

INGREDIENTS: 20ml Blended whisky 20ml Lowland whisky 20ml Peated whisky 20ml Lemon juice 15ml Honey syrup 10ml Ginger juice 5ml LBV Port 15ml Benedictine 15ml Orange curacao 1 Egg White Top with Fever-Tree Soda water

METHOD: Shake hard for minimum 4 minutes to ensure the egg whites emulsify. Strain into an ice filled glass. GARNISH: 1/2 Orange wheel

METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice filled glass. Top with soda.

Woopsy Daisy GLASS: Coupette INGREDIENTS: 50ml Bourbon 15ml Lime juice 10ml Crème de Mure 5ml Ginger juice 1 Blackberry Top with Fever-Tree Ginger Beer

The Weegie GLASS: Highball INGREDIENTS: 40ml Lowland Scotch 20ml Cointreau 25ml Lemon juice 10ml Syrup d’Orgeat 30ml Pineapple juice 1 Dash Angostura Bitters

METHOD: Add all ingredients except ginger beer. Shake and strain into a chilled glass and top with ginger beer.

METHOD: Shake and strain into an ice filled glass. GARNISH: Pineapple leaf

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The Apple Maker Makes 1 drink GLASS: Highball INGREDIENTS: 30ml Maker’s Mark Bourbon 15ml Cointreau Top with fresh apple juice METHOD: Add bourbon and Cointreau to an ice filled glass, top with fresh apple juice and stir gently. GARNISH: Apple or orange slice

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The Scottish Sultan Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Drambuie 15ml Scotch Whisky 15ml Cointreau 1 Dash orange bitters 3 Dashes chocolate bitters Sugar cube METHOD: Add the sugar cube, bitters and Drambuie to a rocks glass and stir. Gradually add 2-3 cubes of ice at a time and dilute. Once the drink reaches half way up the glass, add the scotch, add Cointreau and continue adding ice and stirring to dilute. GARNISH: Orange twist and maraschino cherry

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Whisky Sour Makes 1 drink GLASS: Rocks INGREDIENTS: 45ml Maker’s Mark Bourbon 45ml Lemon juice 20ml Simple syrup METHOD: Shake all ingredients with ice, strain into a chilled rocks glass. GARNISH: Maraschino cherry

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Whisky Mac Makes 1 drink GLASS: Rocks INGREDIENTS: 30ml Stone’s Original Green Ginger Wine 30ml Scotch Whisky METHOD: Add ingredients to glass and then stir. Add water and ice to suit tastes if desired.

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Cool, classy, and smooth to the touch. Ryan Gosling in Crazy, Stupid Love is all those things. The Old Fashioned he drinks isn’t too bad either.

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Woodford Reserve Old Fashioned Makes 1 drink GLASS: Old Fashioned INGREDIENTS: 60ml Woodford Reserve 2 Sugar cubes (or 15ml sugar syrup) 2 Dashes Angostura bitters Dash cold water 2 Large orange zests METHOD: Rub one orange zest around the inside of the glass and rim then discard orange zest. Crush sugar cubes with two dashes of bitters and add a dash of water, then add 30ml bourbon with two cubes of ice and stir until combined. Add the remaining 30ml of bourbon, add two more ice cubes and stir down. Top with ice to fill the glass. GARNISH: Orange zest

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Time honoured cocktails

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Bellini

AFTER A LONG, HOT DAY, SOMETIMES SOMETHING SIMPLE IS ALL YOU NEED. A BELLINI, WITH ITS HUMBLE COMBINATION OF PEACH PUREE AND SPARKLING WINE, WILL NEVER FAIL TO HIT THE SPOT.

THE BELLINI WAS SAID TO BE CREATED at Harry’s Bar in Venice, Italy - a famous watering hole that drew the likes of Ernest Hemingway, Sinclair Lewis and Orson Welles. Drawing inspiration from the Italian tradition of marinating fresh peaches in wine, the bar’s founder, Giuseppe Cipriani, created the drink in the late 1930s. Legend has it that the colour of the cocktail reminded Cipriani of the colour palette used by 15th century painter Giovanni Bellini, and so the cocktail was named after him. The original Bellini is made with Prosecco, an Italian sparkling wine, white peaches and a dash of raspberry or cherry juice for colour. It is best served without ice in a chilled Champagne flute, with the puree in first and the wine added on top. At the time, however, both Prosecco and white peaches had a very limited availability, which led to the birth of many variations of the cocktails. In the alternative versions, white peaches are often substituted for yellow peaches or other stone fruits, but Bellini purists see this as an abomination. The puree is also occasionally replaced with nectar or fruit flavoured liqueur. Other sparkling wines are sometimes used in place of Prosecco, though the bright,

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fruity flavour of the Bellini tends to not mix well with the rich flavours of Champagne. For a virgin cocktail, replacing the wine with sparkling juice or seltzer has become a popular trend. The expansion of international shipping for fresh produce in the mid-20th century meant that the drink was eventually enjoyed all year round in Italy and the US. A counterpart Harry’s Bar in New York also aided the global spread of the cocktail, and today the Bellini is drunk around the world. If you’re after the true Venetian experience, however, the Cipriani family now make a Bellini cocktail mix, which is shipped internationally. The lightly carbonated juice base is made entirely from Italian white peaches, so everyone can enjoy the original Bellini at home. If you intend to make the puree yourself though, always remember to never use a food processor as it aerates the fruit – a cheese shredder and a strainer is best. If the fruit is too sour, a bit of sugar or simple syrup will do the trick. To recreate the Bellini, see page 158 for the recipe.

Bloody Mary BLOODY MARY, BLOODY MARY, BLOODY MARY. LEGEND HAS IT THAT WHEN YOU REPEAT THE NAME INTO THE MIRROR THREE TIMES, THE CORPSE OF BLOODY MARY WILL APPEAR BEFORE YOU IN THE REFLECTION. WHILE THIS STORY REMAINS A FOLKLORE MYTH, YOU CAN BE SURE THAT IF YOU DRINK THREE BLOODY MARYS, YOUR REFLECTION IN THE MIRROR THE NEXT MORNING WILL PROBABLY BE JUST AS TERRIFYING.

THE BLOODY MARY HAS EARNED A reputation as being one of the most complex and customisable drinks in the world. Every bartender, amateur or professional, will tell their own little tricks or twists that make their own version the best. At its most basic, the Bloody Mary consists of vodka, tomato juice, spices (usually salt, black pepper and cayenne) and other flavourings (usually Worcestershire sauce and celery). The origin of the cocktail is a hotly debated topic. The commonly accepted story is that late comedian George Jessel dreamed up the combination of tomato juice and vodka in New York’s 21 Club in the 1930s. The Parisian counterpart of Harry’s Bar (the Venetian venue is famous for creating the Bellini), however, is said to be the birthplace of the Bloody Mary as we know it today. Harry’s bartender Fernand Petiot told The New Yorker magazine: “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.” He reportedly was the first to add salt, pepper, cayenne, Worcestershire sauce and lemon juice to the mix in the late 1930s. The name “Bloody Mary” is also attributed to a number of different sources, particularly to Queen Mary I of England,

due to the high frequency of miscarriages and false pregnancies that she experienced. Some believe the inspiration came from a waitress called Mary from Chicago restaurant Bucket of Blood, who had developed a reputation as a kind of muse for the hospitality locals. Others attribute the naming to a simple mispronunciation of a drink called ‘Vladimir’. Fresh, rich, pulpy juice from ripe tomatoes is the key ingredient in a great Bloody Mary. Some bartenders insist that making the drink a week beforehand and leaving it to infuse creates an intense flavour unparalleled by a regular Bloody Mary. A Bloody Mary should never be shaken, as this makes the juice too foamy - to mix the drink it’s better to ‘roll’ it, i.e. pour it back and forth between two glasses. Many folk claim that the Bloody Mary is the best cure for a hangover. The vodka is said to numb any pain, while the combination of tomato juice and spices hydrates and replaces lost electrolytes. Whether or not the presence of tomatoes makes the Bloody Mary acceptable to drink in the morning, though, is all in the eye of the beholder. To recreate the Bloody Mary, see page 203 for the recipe.

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Caipirinha BRAZIL IS BEST KNOWN FOR FOUR THINGS: FOOTBALL, WOMEN, CARNIVALS AND COFFEE. BUT BRAZIL HAS BEEN HIDING ITS MOST IMPORTANT TREASURE OF ALL: THE CAIPIRINHA (KAI-PUR-EEN-YA), BRAZIL’S NATIONAL COCKTAIL.

A CAIPIRINHA IS MADE WITH CACHAÇA (ka-shah-sa), a distilled spirit made from sugarcane juice, lime, ice and sugar. Cachaça contains between 38% and 48% ABV and is Brazil’s most popular alcoholic beverage. Majority of the cachaça in the world is brewed in Brazil, and only 1 per cent is exported, mostly to Germany. Like many cocktails, the exact origins of the Caipirinha are unknown. The most well-known story attributes the drink’s beginnings to a popular early 1900s home remedy for the Spanish flu: a mixture of lemon or lime, garlic, honey and a little rum to speed up the healing process. Somewhere along the line a fussy Brazillian must have removed the garlic, ice was added to remove the heat, and the rest, as they say, is history. In Portugese, the word ‘caipirinha’ is the diminutive version of the word ‘caipira’, meaning someone from a rural or regional area. The word was originally used as a derogatory term much in the same way that ‘hillbilly’ or ‘bogan’ is used today. The connection to the cocktail is said to come from the drink’s roots in herbal remedies. The word’s popularisation through the drink has helped eliminate many of its associated negative connotations, and multiple

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Brazilians now happily self-identify as caipiras. The increasing international availability of top-rate brands of cachaça has made the Caipirinha more popular outside Brazil in recent years. The International Bartender’s Association now lists it as one of its Official Cocktails for use in the annual World Cocktail Competition. Many variations of the drink have also surfaced, such as Caipisake, which replaces the cachaça with sake, Caipiroska, which replaces the cachaça with vodka, and Caipifruta, which contains crushed fruit and ice instead of lime. Common fresh fruits used in a Caipifruta are kiwifruit, passionfruit, tangerine, watermelon, pineapple, grapes, lychee, mango and caju (cashew fruit). Some bartenders also enjoy adding herbs such as mint, coriander or basil, and the drink can be made long by topping it up with club soda. The Caipirihna has come a long way from its medicinal roots, and can be found in bars and restaurants all over the world today. We’re all just thankful that one of Brazil’s best-kept secrets is a secret no more. To recreate the Caipirinha, see page 132 for the recipe.

Caipiroska IT STARTED AS A VARIATION OF THE CAIPIRINHA, BUT THE CAIPIROSKA HAS BLOSSOMED INTO ITS OWN DISTINCT COCKTAIL. THE INCLUSION OF VODKA IN THE CAIPIROSKA HAS SEEN THE DRINK COME FROM ITS BRAZILLIAN ORIGINS AND EXPLODE ONTO THE WESTERN MARKET WITH ITS MORE PALATABLE AND FAMILIAR TASTE.

THE BASIC CAIPIROSKA RECIPE USES vodka instead of cachaça, and uses half white sugar and half turbinado sugar (unlike the Caipirinha, which uses all white). Turbinado is a type of Brazillian brown sugar made by crystallising raw sugar cane juice, then removing water and impurities by spinning it in a centrifuge. Natural turbinado brown sugar is used in the Caipiroska because of its higher mineral content and smooth, mellow, caramel taste, which complements the vodka well. Some variations of the drink use only white sugar, resulting in a clearer, crisper drink, or only turbinado sugar, resulting in a darker, richer drink. Caipiroska first found popularity in Brazil’s neighbouring countries, and quickly spread throughout the continent. The combination of the drink’s approachability and the growing availability of international vodkas in South America made the drink the perfect new offering during warm summer nights. Pre-made Caipiroska bases are now commonplace in South American liquor stores. The specifics of how to make the besttasting Caipiroska is a favourite topic around the table for bartenders. Some advocate the juice from half a lime should be squeezed

into the drink, but that only one wedge is to be muddled in the glass with the sugars. Other bartenders say all the wedges should be placed in the glass, and that the muddling process will release the juice and essential oils. Others claim that over-muddling the lime may release too many essential oils and make the drink bitter. Just like its older brother, the Caipiroska has many variations. Most also involve different combinations of muddled or pureed fruit, such as kiwi, passionfruit, strawberry, mango, orange, lemon and grapefruit. Sometimes brown sugar is substituted with agave nectar for extra sweetness and a stronger caramel flavour. Also like a Caipirinha, the Caipiroska can be made tall in a Collins glass topped with soda. The Caipiroska provides the perfect bridge between the Western familiarity of vodka and the more foreign, more intense taste of cachaça. It retains the cultural significance of the Caipirinha in an easier, more refreshing way, delivering a cocktail sure to please everyone. To recreate the Caipiroska, see page 204 for the recipe.

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There is something truly magical about a pair of icons brought together, like Dustin Hoffman and Robert DeNiro with a pair of Tom Collins’ in Meet the Fockers

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Tom Collins OFTEN REFERRED TO AS ‘WHAT PEOPLE DRANK BEFORE AIR CONDITIONING WAS INVENTED,’ THE TOM COLLINS IS A PERFECT REFRESHING SUMMER GIN PUNCH. THE COCKTAIL IS MADE FROM LEMON JUICE, SUGAR, GIN, AND SODA, AND IS TYPICALLY SERVED IN A COLLINS GLASS ON THE ROCKS. BUT FOR ALL ITS LOVE AND POPULARITY, THE ORIGIN OF THE TOM COLLINS’ NAME REMAINS A MYSTERY TO US ALL.

ONE STORY TRACES ITS ORIGINS TO John Collins, the head waiter at Limmer’s Old House on Conduit Street in London. During the 1860s a rhyme was written about Collins by some regulars, which mentioned his famous gin punch. Then, in 1869, The Steward and Barkeeper’s Manual published a recipe for a John Collins, but cited Old Tom Gin as the spirit of choice. The specification for Old Tom Gin is one likely cause for the name change in the book’s 1876 version, and in popular culture thereafter. Another story cites the Tom Collins Hoax of 1874 as the drink’s namesake. In 1874, people in the United States would ask their friends and relatives: “Have you seen Tom Collins?” After the listener explained they did not know a Tom Collins, the speaker would then insist a man by that name was “just around the corner in a local bar” spreading gossip about the listener. This absurd trick was known as a ‘hoax of exposure’ – a prank that makes a person act foolishly because of incorrect information given by someone else. Many newspapers even proliferated the hoax by reporting several false sightings of the elusive Tom Collins. Since bartenders would often get people coming in asking for a Tom Collins,

it became something of an in-joke to whip up a John Collins for them instead. The 1876 version of The Steward and Barkeeper’s Manual would have been written during this time, and thus many attribute the prank to the change of name. By 1878, the Tom Collins had spread to the US and was recognised as a favourite drink in high demand by the Modern Bartender’s Guide. In the 1890s, sugar was often replaced by gomme syrup to eliminate sugar crystals in favour of a smoother drink. The Tom Collins also has two cousins – the Gin Fizz and the Gin Rickey. The Gin Fizz uses a few dashes of lemon juice instead of half a lemon, and ‘fizzes’ the juice by shaking it with carbonated water. The Gin Rickey is almost the same as a Tom Collins, but has less sugar and is served in a highball glass. There is no doubt that the Tom Collins will remain a classic behind the bar for years to come. It’s simple and refreshing nature means that even an amateur can easily whip some up for a hot summer evening with friends. To recreate the Tom Collins, see pages 87, 92 and 137 for recipes.

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Cosmopolitan IF YOU’RE A FAN OF THE COSMOPOLITAN, YOU’RE PROBABLY ALSO A FAN OF CARRIE BRADSHAW FROM SEX AND THE CITY, OR MADONNA. DESPITE THE COCKTAIL’S ROOTS IN THE 70S AND 80S, IT ONLY TRULY CAME TO LIGHT IN THE 90S, WHEN THESE ICONIC FEMALE FIGURES WERE FREQUENTLY SEEN WITH A COSMOPOLITAN IN HAND.

LIKE MOST COCKTAILS, THE EXACT origin of the drink is highly contended. Because of this, many have simply agreed that different bartenders around the world must have created it independently since the 1970s. One account claims that it was created in Massachusetts, another in Minneapolis, another in San Francisco and another in Florida. One thing these stories do have in common, however, is the drink’s link to two other popular cocktails at the time – the Kamikaze (equal parts vodka, triple sec and lime juice), and the Martini. Many bartenders claim that their inspiration for the creation of the Cosmopolitan came from wanting to create a slightly sweeter, more feminine version of the Kamikaze. The popularity of Martinis in the late 70s and throughout the 80s influenced bartenders to serve the Cosmopolitan in a martini glass, as a pretty, female alternative to this classic cocktail. The Cosmopolitan is made with vodka or citrus vodka, triple sec, cranberry juice and freshly squeezed lime juice served in a chilled martini glass. The official International Bartender’s Association recipe cites the use of citrus vodka, even though it was only introduced to the drink in the mid 90s by Dale DeGroff; notable master mixologist of New York’s

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Rainbow Room. The cranberry juice is mainly to add colour, and should not dilute or sweeten the drink too much. Too much cranberry juice, especially if it is sweetened juice, can overpower the other ingredients and result tartiness. Usually a piece of orange is flamed across the top of a Cosmopolitan to release the oils, and garnishing with a lemon twist or lime wedge is also popular. Because it is served in a martini glass, sometimes the Cosmopolitan is miscategorised as a type of martini. The Cosmopolitan has gone in and out of fashion over the years. It all started with Madonna, who was seen drinking one at a Grammy party in the mid 90s. The cocktail resurged in popularity again in the early 2000s with Sex and the City, making it wildly popular among young women. Carrie Bradshaw is famously quoted in the TV show’s film adaptation as having stopped drinking Cosmopolitans “because everyone else started.” Despite the Cosmopolitan’s fluctuation in popularity, it will always be a staple at a girls’ night out as the pretty, classic cocktail favoured by stylish women. To recreate the Cosmopolitan, see page 212 for the recipe.

Daiquiri WHEN AN ELEGANT YET EFFORTLESS COCKTAIL IS DESIRED, YOU CAN’T GO PAST A PERFECTLY PUTTOGETHER DAIQUIRI, A SIMPLE AMALGAMATION OF RUM, SUGAR CANE AND LIME JUICE, SERVED MODESTLY OVER ICE. IT’S A DRINK TO BE ENJOYED AT ANY OCCASION, A CONVICTION SHARED BY WRITER ERNEST HEMINGWAY AND FORMER US PRESIDENT, JOHN F.KENNEDY, BOTH CLAIMING TO BE PARTIAL TO THE COCKTAIL THAT ALLOWS ITS BASE LIQUORS TO SUBTLY SHINE THROUGH WITHOUT UNNECESSARY LAYERS OF COMPLEXITY. WHILE WE HAVE THE CARIBBEAN TO thank for introducing the world to the cocktail’s spirit component, rum, this region also lays claim to the Daiquiri’s essential origins. Like all cocktails, various accounts exist in relation to its invention. In the case of the daiquiri, the most likely story implicates a Mr Jennings Cox, an American engineer and expatriate, working in Cuba in the late nineteenth century. In the midst of entertaining his dinner guests, it is said that Jennings’ supply of gin ran dry; local rum was the only alternative, but wary of the taste, sugar cane and lime juice acted as enhancements. A US Navy medical officer, by the name of Admiral Lucius W. Johnson took such a great liking to Jennings’ creation, it was brought back with him to the States, where it was introduced to the Navy Club in Washington DC and its speedy uptake ensued. Tremendously popular in the US, the daiquiri today is available in near endless

variety. In New Orleans, it is somewhat of a novelty, spawning numerous daiquiriinspired liquor shops, where versions of the cocktail are dispensed like slushies, taken away in Styrofoam cups and enjoyed out in the open (legally of course). The daiquiri in this form seems more of an emulsified fruit and ice concoction, an entirely altered version to how it was traditionally conceived. While the addition of fruits, other liquors and syrups is part and parcel of the experimentation associated with mixology, the daiquiri that celebrates the harmonious marriage of rum, citrus and sugar is one that shouldn’t be swept under the rug just yet. A simple daiquiri, made with precision, finesse and a good-quality spirit can transport you to the white-sand coastlines of the Caribbean in minutes. And that is the beauty of simplicity. To recreate the Daiquiri, see pages 135, 137 and 151 for recipes.

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Julep ANY HORSE RACING FAN WORTH HIS SALT KNOWS THAT YOU CAN’T ENJOY THE KENTUCKY DERBY WITHOUT A COOL MINT JULEP IN HAND. THIS COCKTAIL HAS BECOME SO SYNONYMOUS WITH “THE MOST EXCITING TWO MINUTES IN SPORT” THAT IT IS AS MUCH A STAPLE OF THE KENTUCKY DERBY AS THE ACTUAL RACE. FOR A TASTE OF THE AMERICAN SOUTH YOU CAN’T GO PAST A MINT JULEP. SERVED IN A HIGHBALL GLASS OR perhaps to be enjoyed in the traditional julep cups, the signature of this beverage is the generous amount of mint leaves designed to deliver a sweet pinch to the accompanying spirit. The key to a successful Julep is to keep it nice and cold. The shaker containing the ingredients and the serving glass should be refrigerated for two hours before serving. If any bartender serves you a Julep that isn’t icy cold then they are in the wrong business. Oddly enough the sweetly tinged drink has a mysterious origin as an alcoholic beverage. The earliest recorded mention of the Mint Julep actually appears in medical literature from 1784 where it is prescribed for sickness in the stomach, frequent retching and difficulty swallowing. Deriving from the Persian word for

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rosewater ‘julab’, which has a history of being used for medicine, the Julep is steeped in the history of healing. So on a hot day that leaves your throat awfully dry, don’t worry about making an appointment with your doctor. Instead head on down to your local bar to enjoy the refreshing, and healing, sweet sensations of a Mint Julep. While traditionally made with bourbon and mint, the julep can be enhanced with endless variations. Play around with the base spirit, consider rum, gin, or brandy. Alternatively, muddle fresh fruit with, or in place of mint leaves. There really is no limit to the classic julep, just keep it icy cold and refreshing. To recreate the Julep, see page 211, 258 or 262 for the recipes.

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Long Island Iced Tea IF THERE WERE EVER A COCKTAIL TO BE ENJOYED JUDICIOUSLY, IT WOULD BE THE LONG ISLAND ICED TEA, INFAMOUS FOR ITS ABILITY TO RENDER EVEN THE MOST SEASONED DRINKER WEAK AT THE KNEES. BUT THERE’S MUCH MORE TO THIS TIPPLE THAN HIGH ALCOHOLIC CONTENT; POTENCY IS ONE THING AND DELICIOUSNESS IS ANOTHER. DON’T BE AFRAID TO GO FOR ‘TOPSHELF’ LIQUIDS WHEN CONCOCTING A REFRESHER SUCH AS THIS ONE, OR TO GET CREATIVE WITH SUBSTITUTIONS. BEFORE YOU KNOW IT, YOU’LL HAVE DEVELOPED YOUR OWN SIGNATURE TWIST ON THE CLASSIC. YOUR DINNER-PARTY GUESTS WILL BE MOST IMPRESSED.

BARTENDERS WILL HAPPILY WHIP YOU up a long-island iced tea on request, but might raise an eyebrow if you return for another: equal parts gin, tequila, vodka, rum and triple sec (plus sour mix or sugar syrup and lime juice, topped with cola) the liquor to mixer ratio in this cocktail is worth noting. Don’t make the mistake of confusing one for its non-alcoholic counterpart; if it’s from ‘long island’ it’s definitely not just an iced tea. Notorious? Yes. Boring? Definitely not. The Long Island Iced Tea rose to fame in the USA in the mid-1970s and has since taken the world by storm. A wee tavern in the Hamptons that went by the name ‘Oak Beach Inn,’ is where it is said to have originated. Others will tell you that it in fact cropped up in an era of prohibition. It looked and tasted like tea so of course nobody would’ve suspected a thing. Either way, it doesn’t

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matter; it became subsumed in the wider drinking culture where its ingredients list has been toyed with endlessly. Chances are, if you’re in a city, it has a version of the long island iced tea to match. In Tokyo, they substitute melon liqueur for the cola to suit palates that prefer sweetness. A Tennessee iced tea omits tequila in place of whisky for those partial to the flavour of bourbon. If you go hunting, you will stumble upon adaptation after adaptation, yet with such a standard list of ingredients, substitutions and therefore experimentation is simple. So be creative, just don’t skimp on quality. A cocktail so heavy on the liquor requires the accentuation of its alcoholic flavours. Trust us, your dinner party guests will notice. To recreate the Long Island Iced Tea, see page 215 for the recipe.

Mai Tai

ELVIS PRESLEY AND A MAI TAI COCKTAIL. THESE TWO CLASSIC ICONS CAN BE FOUND TOGETHER SHARING SCREEN TIME IN THE 1961 MUSICAL COMEDY BLUE HAWAII. ALTHOUGH THE FILM HAS RECEIVED MIXED REVIEWS, THE COCKTAIL PROVED TO BE A MONSTROUS HIT. THE MAI TAI WAS ALL THE RAGE IN THE UNITED STATES DURING THE 1940S AND 1950S AS TIKI CULTURE SWEPT THE NATION IN THE AFTERMATH OF WORLD WAR II AND THE MAI TAI WAS THE POSTER CHILD OF THE ERA. LOOK NO FURTHER THAN BLUE HAWAIII TO FIND STAR ELVIS PRESLEY SIPPING THIS SMOOTH COCKTAIL. THAT IMAGE SIMPLY SCREAMS ‘CLASSIC’.

THE ORIGIN OF THE MAI TAI HAS BEEN the subject of a bitter feud. The official story goes that in 1944 Victor Jules Bergeron, the man behind Trader Vic, designed the cocktail for his friends visiting from Tahiti. Upon trying the drink his guest Carrie Guild exclaimed “Mai Tai-Roa Ae”, meaning ‘out of this world, the best!’. Then there is Vic’s rival Ernest Raymond Beaumont-Gantt, owner of Don the Beachcomber, who claims to have invented the Mai Tai in 1933. Leave it to Trader Vic to have the best closing argument on the matter; “Anybody who says I didn’t create this drink is a dirty stinker”. Who was the true inventor of everybody’s favourite tiki-styled beverage? It is hard to say. But what there is to be sure of is the undeniable classic nature of the Mai Tai. If you find yourself in a tiki themed bar then there is no need to look at the menu because it is time for a Mai Tai. To recreate the Mai Tai, see page 139 for the recipe.

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Manhattan

THE MANHATTAN: THE EPITOME OF STYLE AND ELEGANCE, RESERVED EXCLUSIVELY FOR BLACK TIE EVENTS AND OTHER HIGH-CLASS RENDEZVOUS. BUT WOULD YOU EVER EXPECT THE Manhattan to be the fisherman’s drink of choice on a tiny Frisian island off the coast of North Germany?

the cocktail, its popularity ensuing. The validity of this story is controversial, but it remains a widely cited legend with few other alternatives.

Probably not. Yet in Fohr, it is common to find these locals mingling in cafes, Manhattans in hands, served ‘perfect’ (that is, one part vermouth to two parts whisky with a dash of bitters) over ice.

The purists will tell you that there is only one way to truly enjoy a Manhattan, and that’s with rye whiskey just as the good Dr. Marshall did it. Over time the Manhattan has become a flexible drink that has incorporated bourbon, dry vermouth, brandy, dark rum and Anejo Tequila. The Manhattan has maintained its simple yet elegant design for well over 100 years.

Originally Fohr natives had immigrated to New York and took an instant liking to the cocktail; so much so that they decided to make it a thing in their homeland. So, if you’re ever worried that knocking up a Manhattan in the afternoon might seem slightly taboo, rest assured chances there’s a German Fisherman in Fohr who has exactly the same idea as you. The popular story behind the birth of the Manhattan dates back to the early 1870s: Dr. Iain Marshall prepares a drink for Lady Randolph Churchill (Winston’s mother) for a party she is hosting at the Manhattan Club. It is an instant success and so is

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While cocktails are always popular during those warm summer days, having a Manhattan over ice in dreaded winter may seem undesirable. Luckily the Manhattan has a warming effect, and can be enjoyed on frosty nights without leaving your teeth chattering. There’s no reason to doubt why they call this drink the “King of Cocktails”. To recreate the Manhattan, see pages 249, 259 or 260 for recipes.

Margarita “MARGARITA: IT’S MORE THAN JUST A GIRL’S NAME”. THESE WERE THE WORDS ADVERTISED BY IMPORTER JOSE CUERVO IN 1945, YET IRONICALLY ENOUGH, MANY HAVE CLAIMED TO BE THE NAMESAKE OF THIS SIGNATURE COCKTAIL. MANY HAVE LAID CLAIM TO THE concoction of this lively cocktail. So many in fact that if you took one shot of tequila for each who have claimed to be the true inventor, a damaged liver would be unfortunately guaranteed. Many of the numerous popular origin stories claim that the drink was made in honour of a Marjorie, or her Spanish counterpart Margarita.

Martinez tinkered with the sugar levels of the cocktail and modified a soft serve ice cream machine to make Margarita slush, which proved to be an instant success for his business and has remained a staple of the Margarita to this day.

The classic Margarita consists of tequila, lime juice and a sweetener such as Cointreau, triple sec or agave syrup, served in the classic flamboyant Margarita glass with the signature salted rim. At the time of its creation, the salted rim was a thing of pure innovation in the bartending world, as adding salt to a drink could do nothing to enrich the flavour.

With its simple recipe and classic sour taste, the Margarita is perfect for those hot summer nights. Nothing beats the Margarita when it comes to being a cocktail icon.

The Margarita can be easily enjoyed in the classic liquid form or frozen; a true testament to this cocktail’s longevity.

To recreate the Margarita, see pages 180, 181, 184 or 189 for recipes.

By the 1970s the Margarita had surpassed the Martini as the most popular cocktail in America, and was further popularised through the invention of the frozen Margarita machine; invented by Mariano Martinez in 1971 – a simple restaurateur.

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Martini

“SHAKEN, NOT STIRRED” - JAMES BOND’S FAMOUS WORDS WERE FIRST SPOKEN IN IAN FLEMING’S BOOK DR. NO, BUT BECAME TRULY ICONIC WHEN SEAN CONNERY UTTERED THEM IN THE FILM GOLDFINGER. FACE IT; ANYONE WHO HAS ORDERED A MARTINI SINCE THEN HAS SECRETLY ASPIRED TO EMBODY THE WORLD’S MOST FAMOUS SPY.

THE ORIGINAL MARTINI IS PURE CLASS. No bright colours, no added sweeteners. All you need is the simple mix of gin, dry vermouth in a chilled cocktail glass with a green olive or twist of lemon peel as a garnish. It is one of the most recognisable cocktails in the world. The secret origin of this drink is shrouded in mystery. Like most timeless cocktails there are many stories regarding the conception of the Martini. One of the best has to go to the story of the miner. The tale takes place in 1860, where a miner in Martinez, California walked into a bar and asked for a refreshing drink after a long day of grueling work. The bartender complied with his invention; a Martinez cocktail, which was concocted with a blend of Italian vermouth, Old Tom gin, bitters, sugar syrup and maraschino liqueur. After a few servings of the drink the miner in question was in such a state that he could no longer pronounce the letter “Z”. Hence the Martini, a drink so synonymous with sophistication, possibly born with the help of a slurring miner. Regardless of which origin story you believe, the Martini’s iconic place in cocktail history is undeniable. In 1934

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Harman Burke’s Cocktail & Drinking Recipes ranked the Martini first in “Most Famous Cocktails”. During the dry era of Prohibition in the United States the Martini rose in popularity due to the ease of illegal gin manufacturing and became the drink of choice for many. By the time prohibition on alcoholic drinks had been lifted the drink had become drier, and had come to be viewed as an old fashioned drink by the 1970s and 1980s. The Martini made a comeback in the 1990s and its proud legacy has continued since then. The Martini has been treated to many reinventions over time, with different variations including the Dry Martini, 50-50, Perfect Martini, Vodka Martini, Dirty Martini, Gibson and James Bond’s personal invention, the Vesper. Many other drinks have borrowed the fame of the Martini such as the appletini or chocolate martini, but these are simply named for using the signature martini glass. For the true experience, nothing is better than the original Martini. To recreate a Martini, see pages 73, 76, 80, 82 or 91 for recipes.

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Mojito HAILING FROM CUBA, THE MOJITO IS ONE OF THE MOST FAMOUS RUM BASED HIGHBALLS. THIS COCKTAILS POPULARITY STEMS FROM ITS DELICIOUS FLAVOUR. THE REFRESHING SWEET SUGAR, ZESTY CITRUS AND MINT COMBINE TO MAKE A COOL, LAID BACK DRINK THAT SIMPLY DEMANDS TO BE CONSUMED WHILE LAZING ON A HAMMOCK IN THE SUMMER SUN. THE EARLIEST INCARNATION OF THE Mojito traces back to a South American remedy for tropical illnesses, earning the name El Draque after British sea captain Sir Francis Drake. In 1586 Captain Drake’s ship was ravaged by an outbreak of dysentery and scurvy. Seeking out Cuban natives who were known for having medicines to combat such disease, Captain Drake successfully returned with a remedy consisting of a form of rum known as aguardiente de cana mixed with lime sugarcane juice and mint to cover up the aguardiente’s harsh taste. These three ingredients formed the first known combination for a Mojito. So if you ever find yourself with a bad case of scurvy on the high seas, seek out the nearest bartender to fix up a sure Mojito remedy. Mojitos are quite easy to make at home - simply crush the desired amount of mint leaves and lime until the juice is released, fill the glass to the brim with ice cubes and then top off with white rum and soda water. The Mojito was said to be the favourite drink of Ernest Hemingway. Over time the Mojito has inspired several different variations with the inclusion of fruitflavoured and spice-based rums, giving birth to drinks like the Raspberry Mojito, the Champagne based Mojito Royal, the tequila infused Mexican Mojito and the Dirty Mojito that uses a spiced rum. To recreate the Mojito, see page 140 for the recipe.

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Moscow Mule IT’S AS SIMPLE AS VODKA, GINGER BEER AND LIME, THE LAST TWO INGREDIENTS WERE ADDED TO THE SPIRIT IN A MOMENT OF COMPLETE AND UTTER GENIUS; IT WAS THEN NAMED A MOSCOW MULE BECAUSE OF COURSE, ALL VODKA IS MADE IN RUSSIA, RIGHT? LEGEND HAS IT THAT THE MULE WAS borne from the creative geniuses of two men, both named John and both unsuccessful businessmen. John Morgan, owner of renowned Hollywood pub The Cock’n’Bull, was trying to spruik his house-style brand of ginger beer; the other, John Martin, was charged with stimulating the uptake of Smirnoff vodka in the states. It was not until together at the bar, both drowning their sorrows over their failing products, that a two-ounce quantity of the spirit happened to be added to the ginger beer. It was all a bit of fun really. But in went a squeeze of lime and voila, the mule was born. The head bartender of the pub, Wes Price, also laid claim to the recipe – he says he was simply trying to offload mostly unsellable goods. Either way, the mule’s rise to fame can most certainly be attributed to the marketing efforts of Martin, who, with Polaroid in hand, journeyed through

Hollywood on his very own pub crawl, snapping photos of bartenders with copper mugs and Smirnoff bottles. He would leave one picture for the bartender to keep and add another to his collection, stockpiling an album to demonstrate how ‘popular’ this drink truly was. The use of the copper mug was clever- this kind of thing hadn’t been seen before - it was a fashionable way to drink while keeping one’s tipple crisp and cool. Undoubtedly, this promotional technique saw sales of Smirnoff soar as the Americans went crazy for this weird and wacky way of enjoying vodka, ginger beer and lime. Consumers are still partial to this absolute classic; it’s pretty hard to come by somebody who hasn’t in fact tried one. If that’s you, a word of advice - it’s as satisfying served traditionally as it is with a twist. Just don’t forget the copper mug; that happens to be the most exciting bit. To recreate the Moscow Mule, see page 222 (Russian Mule) for the recipe.

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Negroni ONE PART GIN, ONE PART SWEET VERMOUTH, ONE PART BITTERS; THAT’S A NEGRONI. YET THIS SEEMINGLY SIMPLE CONCOCTION IS IN FACT HIGHLY COMPLEX. YOU CAN THANK BITTERSWEET, BLOODRED CAMPARI FOR THAT - THE SPIRIT MOST COMMONLY UTILISED FOR NEGRONI’S BITTERS COMPONENT. MORE THAN SIXTY HERBS, FRUITS AND SPICES DERIVE TO CREATE CAMPARI’S UNIQUE FLAVOUR PROFILE; THINK ORANGE PEEL, POMEGRANATE, GINSENG AND RHUBARB; IT’S NO WONDER THEN THAT A SINGLE WHIFF OF A NEGRONI CAN SEND A DELIGHTFUL SHIVER DOWN YOUR SPINE.

WHILE MEDICINAL AND CITRUSY ON the nose, the bitters are subdued by the sweet vermouth rosso before gin cuts through, sharpening the cocktail and generating the definitive Negroni flavour that has taken the world by storm. You might not expect that these three flavour components compliment each other, but they truly do, marrying beautifully in the glass and provoking that delightful pre-meal giddiness a decent aperitif should do. So who can we thank for this aromatic, yet fiery cocktail of joy? Count Negroni of course. In the late nineteenth century, the Italians were right into their Americanos, a cocktail whose recipe called for Campari, sweet vermouth and club soda (it was also referred to as the Milano-Torino with Campari originating from Milan and the brand of vermouth used Cinzano, originating from Turin). Yet it seems for this particular Italian nobleman, club soda wasn’t going to cut it. He ordered an Americano and did something fabulous indeed: he said “hold the soda, put some gin in it.”

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And there we have it, the Negroni was born, ready to grace the palates of cocktail aficionados across the globe before being subsumed by the wider drinking culture who fell for each tantalizing sip. The beauty of aperitifs is that they leave you wanting more: with such a penetrating array of flavours, from sweet to downright bitter, anything following on the palate is sure to be mouthwateringly delicious. But there’s something about the Negroni, with its complex blend of aromas, fruit and spice, flavours that are perfectly balanced by the crispness of gin, that guarantees its suitability for any occasion, be it as an accompaniment to the evening meal or for weekend drinking festivities. So go ahead, break the rules, make a Negroni and enjoy it at whatever time of the day you feel appropriate. It’s precisely what the Count would have wanted. To recreate the Negroni, see page 81 for the recipe.

Old Fashioned THE FIRST TASTE IS ALWAYS THE BEST. THE COMBINED SWEETNESS OF THE SUGARS UNDERCUT WITH THE BITTERS HITS YOU FIRST. AS YOU DELVE FURTHER, THE FULL BODY OF THE WHISKY KICKS IN, THE DRINK’S SUPERIORITY TO THE AVERAGE BOURBON AND COKE COMBINATION BECOMING ABUNDANTLY CLEAR. BEAR IN MIND THIS ISN’T A COCKTAIL TO BE THROWN BACK IN A SINGLE GULP. IT SHOULD BE NURTURED AND GIVEN THE TIME TO BE APPRECIATED. THIS IS THE OLD FASHIONED, AND IT DESERVES YOUR RESPECT.

FOR THOSE CURIOUS TO TRY THEIR HAND at whisky, but need some time to warm up to it, an Old Fashioned is the cocktail for you. It is Don Draper’s drink of choice. It is simple yet firm and gets straight to the point. A true Old Fashioned shouldn’t stray too far from the original recipe that dates back to the 1800s. To truly enjoy the Old Fashioned as it should be, make sure your bartender doesn’t try to get too creative with the cocktail. Many have subjected the Old Fashioned to unnecessary additions, such as soda, helpings of sangria, fruit and over-servings of fruit slices. For this drink, follow the example of all the Old Fashioned purists and enjoy as it is, simple and dignified. In 1806 what was known as a “cock tail” was simply a mixed drink to be enjoyed in the morning, consisting of water, sugar, liquor and a few splashes of bitters. It is from this old recipe that the name Old Fashioned stems from. The traditional concoction of the Old Fashioned features whisky. Garnished with an orange slice or

a maraschino cherry, the Old Fashioned has become a staple of being suave and sophisticated. In the 1960s the drink was vogue, but by the end of the decade anti-establishment culture had turned young people away from this classic cocktail. As the 1970s and 1980s wore on choices in beer, wine and watered down cocktails became more popular as strong drinks like the Old Fashioned had fallen from grace. However, like many other classic cocktails the Old Fashioned has enjoyed resurgence in the last 20 years, thanks to a combination of bartenders seeking out better ingredients, a nostalgia for what is considered “old school” and to match the better quality found in the culinary industry. And of course after becoming the signature drink of fictional character Don Draper, the Old Fashioned can give some thanks to a little show called Mad Men. To recreate the Old Fashioned, see pages 261, 263 and 283 for recipes.

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Piña Colada THE PIÑA COLADA IS SYNONYMOUS WITH GETTING CAUGHT IN THE RAIN. SO YOU ALREADY KNEW THAT, BUT DID YOU ALSO KNOW THAT PIÑA COLADA LITERALLY TRANSLATES TO STRAINED PINEAPPLE IN SPANISH? OR, THAT ITS POPULARITY WAS FUELLED BY THE TIKI COCKTAIL CULTURE TREND THAT SURGED THROUGH AMERICAN BARS IN THE THIRTIES? THOSE CITY SLICKERS SWAPPED MARTINIS AND STRAIGHT SPIRITS FOR FRUITY, CREAMY COCKTAILS RESONANT OF TROPICAL ISLAND HOLIDAYS IN POLYNESIA OR BARBADOS. WHO COULD BLAME THEM? A PIÑA COLADA, MADE PROPERLY WITH GOOD-QUALITY COMPONENTS, IS INCREDIBLY LUSCIOUS. IF YOU CAN GET YOUR HANDS ON ONE, YOU’VE HIT THE TROPICAL COCKTAIL JACKPOT. IF IT STARTS RAINING, WELL THAT’S FATE.

WHILE WE ATTRIBUTE ITS UPTAKE to the cocktail-crazed Americans, we associate the Piña Colada’s origins with that of The Caribbean where it has been the official Puerto Rican beverage since 1978. It is here that its creation is contested as the brainchild of one of three bartenders: Ramón ‘Monchito’ Marrero Pérez, Ricardo Garcia and Ramón Portas Mingot who were all working in Caribbean bars and restaurants in the 1950s and 60s. Yet the truth is, the Piña Colada had already been mentioned in a travel magazine in 1922, this version calling for pineapple juice, lime, sugar and rum. It was the addition of the newly available Coco López (cream of coconut) to the recipe however that set the Puerto Rican’s version in stone.

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You could argue that this nutty addition is indeed the Piña Colada’s secret weapon and that its smooth and luscious texture is what keeps you coming back for more. Or maybe it’s the novelty of being served a rum-laden ‘smoothie’ in a hurricane glass, garnished with a maraschino cherry and a tiny paper umbrella. Whatever the case, those Puerto Ricans were onto something. A Piña Colada is like Barbados in a cocktail, and whether you’re ordering drinks at the bar or whipping up tipples in your own home, any time’s a good time to feel like you’re on holiday with a Piña Colada in hand. To recreate the Piña Colada, see page 142 for the recipe.

Sazerac YOU MIGHT NOT HAVE COME ACROSS THE SAZERAC BEFORE; ONE OF THE LESSER-KNOWN COCKTAILS AMONG THE VAST ARRAY OF CLASSICS. REGARDLESS, WHEN COGNAC, ABSINTHE, BITTERS AND SUGAR MEET, A DRINK OF REFINED SIMPLICITY IS PRODUCED, ALONGSIDE AN EXQUISITE AMALGAMATION OF FLAVOURS AND AROMAS THAT CAN ONLY BE DESCRIBED AS DOWNRIGHT DELICIOUS BY ANYONE LUCKY ENOUGH TO BE IN POSSESSION OF ONE.

IN 2008, NEW ORLEANS CLAIMED THE Sazerac as its own, laying claim to a cocktail that surfaced almost two hundred years prior among a scene of jazz, booze and midnight shenanigans. In the French Quarter’s Royal Street in 1838, an apothecary operated by Antoine Peychaud would host secret nightly rendezvous that saw the daytime pharmacist don his bartending abilities, mixing brandy, absinthe and his house-style bitters recipe. This was much to the delight of his ‘patrons’, a fun-loving crowd that continued to grow. Yet being such a tasty tipple, the operation, as well as Peychaud’s secret recipe, weren’t kept under wraps for long; in 1859, the concoction had made its way onto the menu of the Sazerac Coffee House and it was here that the cocktail acquired its name. Yet alongside its storied history, the Sazerac has developed quite a unique method of preparation utilising two old fashioned glasses, care and attention to detail. The first glass is used to mix a sugar cube, a few drops of water, Peychaud’s

bitters, small ice cubes and spirits, whether it be Peychaud’s original brandy or rye whisky. In the second glass, a few drops of absinthe are to be rolled until the glass is well coated. The excess is removed before the contents of the first glass are strained into the second. Such a preparation method may seem tedious, but it is the tradition and a memento to an absolutely exquisite cocktail. As it is sipped, the Sazerac grants layer after layer of flavour- the warmth and glowing burn of the rye; effused with the aromas of the spice and honey; the bite of the bitters balanced with the sweetness of the sugar; the subtle yet complex flavour of the anise and the perfume of the lemon oil derived from the garnish; each layer combines in a symphony-like manner inside the mouth. Sip it very slowly. Savour it. Take your time with it. To recreate the Sazerac, see page 272 for the recipe.

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Sidecar FOR BARTENDERS THE ‘SIDECAR’ REFERS TO LEFT OVER LIQUOR THAT IS POURED INTO SHOT GLASSES, THEREFORE GIVING A FAIRLY REASONABLE ANSWER AS TO WHERE THE COCKTAIL ORIGINATED FROM. A FAR MORE INTERESTING STORY attributes the Sidecar’s forgery to an anonymous army captain at the time of the First World War. Legend has it that the captain rode in the motorcycle attachment to Harry’s New York Bar in Paris before ordering a pre-dinner drink to relieve the chill he had caught outside. The bartender knew to serve brandy for such an ailment but wasn’t happy to serve what was traditionally enjoyed after dinner at such an early hour of the evening. Instead, he compromised, combining brandy with triple-sec and freshly squeezed lemon; he’d just created what almost any bartender, worth their salt in spirits, knows how to formulate.

As much as the Sidecar’s origin is debatable, so too are the ways in which the drink may be prepared. The French will tell you the proper way to do it requires equal parts Cognac, Cointreau and lemon juice; the British contend two parts Brandy, and equal parts of the latter ingredients. Really there’s no absolute method: it simply comes down to the quality of the ingredients and one’s particular palate.

The Sidecar’s history can be traced back through several generations of tipples. The sugar-rimmed Brandy Crusta, circa 1862, was blended from a set of identical ingredients, and has since, stimulated the emergence of an array of variations, the Sidecar undoubtedly being one of them.

Combined with the notion that it’s a remarkably simple cocktail to create, the sidecar unites the best of both worlds, sweet, sour and bound to be appreciated by anyone who has the pleasure of enjoying it.

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And when it hits that palate, one can’t help but feel they have been served liquid gold in a glass. A perfectly blended sidecar is well-balanced, deliciously potent and slippery smooth in the mouth.

To recreate the Sidecar, see page 60 for the recipe.

Singapore Sling THE SINGAPORE SLING IS UNUSUAL: UNUSUAL BECAUSE ITS ORIGINS ARE CERTAINLY NOT. THERE’S NO MURKY OR MYSTERIOUS PAST SURROUNDING THIS WELL-LOVED TIPPLE; IT’S AS CLEAR CUT AS A STRAIGHT SHOT OF VODKA; ONLY THE SINGAPORE SLING IS MADE FROM GIN. DEVELOPED BY HAINANESE BARTENDER Ngiam Tong Boon at the Raffles Hotel in yours truly, this long drink is now synonymous with South-East Asia and a proud landmark in the Hotel’s history. As the story goes, Ngiam produced the cocktail at the request of a British officer attempting to woo the beautiful daughter of a local silk merchant with a drink just as beautiful as she. After being taken back home by British and American soldiers in the twenties, its popularity spread like wildfire and the rest is now history. In line with tradition, an original Singapore Sling was blended from two measures of gin, one of cherry brandy, one of orange, pineapple and limejuice. Yet since its inception numerous variations have dotted the spectrum, including the addition of grenadine, alternative juice flavours and soda.

While bartenders at the Raffles Hotel serve Singapore Slings from an automatic dispenser using pre-made mix, it is still possible to be served with the cocktail shaken by bartenders. The Singapore Sling has earned its status as a classic cocktail, boasting a refined, balanced nature and an abundance of flavour. There is nothing too complex about this cocktail; the fruity taste means it is easily accessible for all consumers while being quite refreshing on a warm, tropical day. It is bright pink, as the Singapore Sling was originally targeted towards women. But men, don’t let that sway you. The kick this cocktail gives more than makes up for the Singapore Sling’s feminine appearance. To recreate the Singapore Sling, see page 86 for the recipe.

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Sour

THE SOUR HAS A LONG AND STORIED HISTORY, DATING BACK TO THE SIXTEENTH CENTURY.

Sailors in the British navy used to add lime juice to their rum rations in order to prevent the development of scurvy. In order to preserve the juice it would be doctored with rum, gin or whisky as to ensure the sailors’ health, and it wasn’t too long until they realised this combination made for a delicious cocktail. The earliest recorded mention of the Whisky Sour by name wouldn’t appear until 1870 in a newspaper published in Wisconsin. A sour is traditionally a drink that consists of a base liquor such as whisky, lemon or lime juice, and a sweetener. Alongside the Margarita, Sidecar and Daiquiri, the Whisky Sour is the most prominent member of the sour family and one that gave birth to the many other sour cocktails that followed it. The Whisky Sour may be considered old fashioned, but that is simply part of its charm. The cocktail managed to hold its own during the Prohibition era unlike many other cocktails that fell into obscurity, or worse, fell prey to sub-standard recipes. The easy preparation and the simple sour taste has allowed the Whisky Sour to stand the test of time a true classic. It’s refined, has

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class and a lot of history. In fact the Whisky Sour was even the official drink of the 189 year old Jefferson Literary and Debating Society from the University of Virginia, of which Edgar Allen Poe was a member. The make up of a good Whisky Sour doesn’t deviate from the original sour cocktail made by those British sailors, simply involving quality bourbon whisky, lemon juice and sugar. It can be poured over ice, and served with a traditional garnish of half an orange slice and a maraschino cherry. In some circles people enjoy this drink with added egg, otherwise known as a Boston Sour. A simple dash or a whole egg can be added to the mix to give the drink a creamier consistency, a testament to the Whisky Sour’s versatility. Another light variation is the Ward 8, which uses bourbon or rye, with lemon and orange juice, and grenadine syrup as a sweetener. To recreate the Whisky Sour, see pages 269 and 280 for recipes.

- MIXED DRINKS -

WHEN ALL YOU’RE AFTER IS AN EASY AND REFRESHING TIPPLE, SOMETIMES A SIMPLE SPIRIT AND MIXER IS JUST WHAT THE DOCTOR ORDERED, AND IF ALMOST THREE QUARTERS OF YOUR DRINK IS A MIXER, IT NEEDS TO BE QUALITY. HERE ARE SOME SUGGESTED FAVOURITES.

Gin Tonic

30ml Gin 200ml Fever-Tree Spring Indian Tonic Water GARNISH: Lime Slices

Vodka Lemonade

30ml Vodka 200ml Fever-Tree Sicilian Lemonade GARNISH: Lemon twist

Vodka Tonic

30ml Vodka 200ml Fever-Tree Mediterranean Tonic Water GARNISH: Lime wedge

Whisky Dry

30ml Whisky 200ml Fever-Tree Ginger Ale

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Vodka Soda

30ml Vodka 200ml Fever-Tree Spring Soda Water GARNISH: Lime slices

Whisky Soda

30ml Whisky 200ml Fever-Tree Spring Soda Water

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Occasions

- OCCASIONS -

Cocktail party HOSTING A LAVISH COCKTAIL PARTY AT HOME IS EASIER THAN YOU WOULD THINK. HERE’S WHERE I LET YOU IN ON A LITTLE SECRET - IT’S WHAT THE INDUSTRY FOLKS CALL ‘THE ATMOSPHERE TRIANGLE’ - GET THE MUSIC, LIGHTING AND ATMOSPHERE CORRECT AND YOU’RE ALMOST READY TO GO. CHOOSE A THEME AND STICK TO IT, CREATE A GREAT, MOOD-APPROPRIATE PLAYLIST, AND USE WHATEVER YOU HAVE AROUND THE HOUSE TO CREATE THE IDEAL FEELING TO THE NIGHT; TEA CANDLES ARE A GREAT PLACE TO START. WORDS JOE WORTHINGTON

EASY-TO-MAKE DRINKS SUCH AS THE classic bucks fizz are ideal for a drink on arrival, as is the iconic Cosmopolitan if you’re feeling fancy. When it comes to cocktails and cocktail making, remember to clean as you go and not spend all night in a hurry behind the scenes, your guests will want to spend time with their host. Here are some classic cocktail party favourites:

RUM PUNCH Serve your guests without having to bartend all night long. Get yourself a big bowl and enjoy – make sure to resist free pouring when midnight ticks around. Recommendation: Angostura Rum Punch – page 144

MOSCOW MULE A tasty, popular and easy to make drink with a kick. In other words, it’s a no brainer. Recommendation: Russian Mule – page 222

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MARGARITA A true party starter! Recommendation: The Perfect Margarita – page 180

AVIATION A popular cocktail since the early 20th century; the Aviation is a twist on the classic Gin Sour. Recommendation: Bombay Sapphire Aviation – page 70

DEVIL’S SHARE COCKTAIL Want more than your fair share? Who doesn’t – try out a Devil’s Share Cocktail. Recommendation: Devil’s Share Cocktail – page 248

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Dinner party A DINNER PARTY ALWAYS WORKS WITH A THEME, AND OLD-WORLD IS A GREAT ONE IF YOU’RE GOING TO MATCH YOUR COCKTAILS TO SAID THEME. DRINKS SUCH AS THE OLD FASHIONED - A TIPPLE THAT DATES BACK TO 1806 - ARE BARTENDERS’ FAVOURITES, AND WILL HAVE YOUR FRIENDS AND FAMILY ROARING WITH DELIGHT.

INSTEAD OF SERVING TEA OR COFFEE AT the end of the meal, why not an ever-socool Espresso Martini? It tastes great, it’s aesthetically beautiful and is much easier than it looks – a sure fire crowd pleaser. If you don’t have a coffee machine, buy a few double espressos from your local coffee shop and keep them in the fridge, it will work fine. Try throwing a few freshly sliced vanilla beans into your bottle of vodka, shaking well, and screwing the lid on extra tight. Then, and bear with me here, you can run it through the dishwasher or similar. This will force the vanilla to infuse through the vodka and you can step it up to Vanilla Espresso Martinis.

ROCS

Here are a few of our recommendations to get you started:

SOUR

ESPRESSO MARTINI Own an espresso machine? Love coffee? Try this one. Recommendation: Stoli Espresso Martini – page 214

SMOKED HONEY Got some Scotch, dry vermouth, honey, orange juice, and a lemon? Of course you do. Try this out on your guests. Recommendation: Talisker Smoked Honey – page 276

Vodka, triple sec and lemon juice combine in the Rocs cocktail, presented in a Champagne flute for extra class. Recommendation: Cîroc Rocs – page 208

MAPLE OLD FASHIONED Use this sweet twist on the Old Fashioned to one-up your friends at your next dinner party. Recommendation: Woodford Reserve Maple Old Fashioned – page 261

This is the most popular of twists on most drinks in this book – and surprisingly easy to pull off. Recommendation: Disaronno Sour – page 105

LYCHEE MARTINI Some people aren’t partial to the classic Martini, and if this is the case at your dinner party, the Lychee Martini is a refreshing twist is an instant crowd pleaser. Recommendation: Ultimat Lychee Martini – page 227

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Summer days

GETTING GUESTS AROUND FOR A BBQ ON A SUNNY SUMMER DAY IS USUALLY A RECIPE FOR BEER AND WINE. WHY NOT TRY OUT A SUMMERY TOM COLLINS, BUT WOW THEM WITH THE ICE: FILL YOUR CUBE TRAY WITH SODA, LEMON AND A TOUCH OF GIN (NOT TOO MUCH OR IT WON’T WORK) AND FREEZE. WHEN YOU POP THEM IN YOUR TOM COLLINS, THE ICE WILL SIMPLY WATER DOWN YOUR DRINK WITH EVEN MORE OF THE COCKTAIL!

NOW FOR ONE OF MY PERSONAL favourite party tricks: the Daiquiri and Mojito: essentially the same, right? Wrong! These summer favourites can easily be made in bulk and served at parties. Use a Daiquiri base and add fresh mint to make a Mojito… Two cocktails for the price of one!

SEA BREEZE

Here are a few cocktails we can recommend for a sunny summer day:

Recommendation: Cîroc Sea Breeze – page 209

SANGRIA

PIÑA COLADA

Ideal for sharing and always refreshing, the beauty of Sangria is in its versatility - it can be made with pretty much any combination of fruit, juice, liqueur, wine or spirit. Recommendations: MIDORI Sangria – page 116 PAVAN Sangria – page 122

MOJITO The classic Mojito is currently undergoing a resurgence. It is usually made with white rum, but adding a twist to this Cuban classic is simple, try with a golden rum to add some more flavour and texture. Recommendation: Mount Gay Mojito – page 140

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The first record of the Sea Breeze cocktail was in the 1920s, towards the end of prohibition, hitting its peak of popularity in the 1960s. Although it was primarily made with gin in the 1930s, our advice is to try it with grape vodka.

For a background on this all time favourite, check our classics section. For a delicious and refreshing tipple, read on. Recommendation: Bacardi Piña Colada – page 142

SUMMER COLLINS With a name like Summer Collins, how could this one not make our summer cocktail list? This refreshing drink is a twist on the time-tested Tom Collins. Recommendation: Summer Tanqueray Collins – page 87

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Winter warmers WHEN IT GETS DARK AND CHILLY, A GOOD DRINK IS THE PERFECT WAY TO KEEP YOU WARM DURING HIBERNATION. HOW ABOUT SOME MULLED WINE? PLACE HALF A BOTTLE OF WINE IN A PAN, ADD SOME STAR ANISE, CINNAMON AND A LITTLE SUGAR, AND LET IT SIMMER. THE HOUSE WILL SMELL DELICIOUS AND YOU AND YOUR GUESTS WILL BE TOASTY WARM. HERE ARE A FEW OTHERS TO GIVE YOUR GUESTS THE WARM AND FUZZIES:

HOT TODDY

OLD FASHIONED

Traditionally served in cooler weather, the Toddy was a great excuse to relieve some symptoms of the common cold. Famously described by Victoria Moore in her book How to Drink, “the vitamin C is for health, the honey to soothe, the alcohol to numb.”

Enjoy your Old Fashioned with bourbon, whisky or rum? Open your mind to this number. It may just change your perception of tequila all together. Recommendation: Herradura Agave Old Fashioned – page 174

Recommendation: Drambuie Rusty Apple Toddy – page 266

SPICED MOJITO

GINGER

We gave you a Mojito for summer, so why not one for winter? Just spice it up.

Only one thing to say - this is perfect for winter … Or any time, really.

Recommendation: Green Fairy Spiced Mojito – page 53

Recommendation: Johnnie Ginger – page 255

DAIQUIRI Post Ernest Hemmingway and John F Kennedy’s enjoyment of the traditional Daiquiri, Ron Zacapa decided to spice it up… just a little. Recommendation: Ron Zacapa Spiced Daiquiri – page 151

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Cruisy Cocktail Party YOU DON’T NEED TO BE A MIXOLOGIST TO MAKE DELICIOUS, FRUITY COCKTAILS. MASTER OF MIXES IS AN AT HOME COCKTAIL SOLUTION THAT ALLOWS YOU TO SERVE UP CLASSICS SUCH AS THE MARGARITA OR MOJITO WITH EASE. SIMPLY COMBINE THE BASE SPIRIT WITH MASTER OF MIXES AND YOU ARE READY TO GO

Master of Mixes is the perfect at home cocktail solution – bringing real fruit to consumers to enable easy mixing of classic cocktails MASTER OF MIXES ALLOWS CONSUMERS to create their own authentic, premium cocktail creations at home.

FLAVOUR PROFILE Master of Mixes is made with real fruit from the worlds premier growing regions. Master of Mixes use only renowned varieties of fruit, picked at peak ripeness when it is plump, juicy and fragrant. Master of Mixes use an exclusive ‘gentle processing’ method that does not over cook the fruit, but rather results in a fresh, true-to-fruit flavour.

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5 Pepper Extra Spicy Bloody Mary Mix: A unique blend of five savoury peppers, mixed with pure lemon juice and juice from vine-ripened tomatoes.

5 Pepper Extra Spicy Bloody Mary Mix

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Master of Mixes Margarita: An authentic blend of key lime juice harvested from a limited growing area in coastal Mexico, mixed with essential citrus oils and pure agave nectar for a naturally refreshing, authentic flavour.

Strawberry Daiquiri/ Margarita Mix:

Mango Daiquiri/ Margarita Mix:

Loaded with Californian strawberries that are hand-picked at peak ripeness, and blended with pure Mexican key lime juice, this mix is ideal for margaritas and daiquiris.

Sourced from a single growing region in India, premium Alphonso mangos create a unique flavour experience in your cocktails balanced with key lime juice from Mexico.

â&#x20AC;&#x201C; 324 â&#x20AC;&#x201C;

Mango Daiquiri/ Margarita Mix

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Mojito Mix:

Sweet ‘n Sour:

Piña Colada Mix:

Crafted from scratch using ingredients including natural spearmint, cane sugar and lime juice, Master of Mixes Mojito Mix gives you a balanced cocktail, simply add light rum, soda water and enjoy.

One of the most versatile mixers in the world contains juice from only Lisbon and Eureka varieties of California Lemons. Sweet ‘n Sour mix is a home bartender’s must-have, used to a bit of tart sweetness to your favourite cocktails.

An ultra-creamy blend of natural Dominican coconuts, real coconut milk and a refreshing splash of Dole™ pineapple juice.

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Piña Colada Mix

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- EXPLORE BARS -

Explore Bars EXPLORE COCKTAILS WOULD LIKE TO THANK THE BARS THAT HELPED US WITH THE PHOTO SHOOTS AND SVEN ALMENNING, OWNER AND DIRECTOR OF THE SPEAKEASY GROUP.

Eau-de-Vie, Sydney & Melbourne Eau-de-Vie is an intimate, dimly lit, jazz infused speakeasy created for the discerning bon vivant. Let our amicable host and expert team of bartenders transport you back to a much forgotten era where great service, cocktails, tommy guns and good times were king.

EAU-DE-VIE SYDNEY Address 229 Darlinghurst Road, Darlinghurst, 0422 263 226 Open Mon-Sat, 6pm-1am Sun, 6pm-12am

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- EXPLORE BARS -

Eau-de-Vie, Melbourne Address 1 Malthouse Lane, Melbourne, 0412 825 441 Open Mon-Sat; 5pm-1am

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Zeta Bar, Hilton, Sydney Zeta Bar is a progressive cocktail bar and exclusive escape in the Sydney CBD. Stylish, sleek and sophisticated, Zeta is internationally acclaimed as one of the most cutting edge cocktail bars in the Southern Hemisphere. Bringing the most prominent global bar trends to Australia, Zeta mixologists consistently drive Sydney’s cocktail culture forward with fresh, innovative cocktail concepts that push the boundaries. Zeta has won multiple awards year on year for its bartenders, playful drinks, cocktail classics and seasonal, trend setting concepts.

Address Level 4, 488 George Street, Sydney, (02) 9265 8374 Open Mon-Sat, 5pm-late

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The Roosevelt, Sydney Slip back in time to an era when dames drank martinis and men boasted loudly about the number of whiskies they had over lunch. Jazz, cocktails, fine food and great conversation.

Address 32 Orwell Street, Potts Point, 0423 203 119 Open Tues-Sat, 5pm-midnight.

â&#x20AC;&#x201C; 334 â&#x20AC;&#x201C;

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- INDEX COCKTAILS -

Index 209 EAST COCKTAIL AFFINITY AFTER DARK AGAVE OLD FASHIONED AIRMAIL ALAN SMITHEE ALBERMARLE FIZZ ALEXANDER ALEXANDRA COCKTAIL AMBROSIA AMERICANO HIGHBALL ANEJO HIGHBALL ANGEL APES & APPLES APPLE & DILL MARTINI APPLE COOLER APPLE GRASS APPLE JACK RABBIT APPLE MARTINI APPLE MENTHA APPLE ZU APPLESINTH ARTISIMA FIZZ ARTIST’S SPECIAL AVIATION B&B BABO NATALE BACARDI COCKTAIL BAHAMA MAMA BASIL GRANDE BATIDA ROSA BEACH CUP BELLINI BERMEJO BETWEEN THE SHEETS BIG APPLEBERRY BIJOU BLACK APPLE BLACK MYSTERY BLACK RUSSIAN BLACK STORM BLOOD & SAND BLOODY MARE BLOODY MARY BLUE MULE BLUEGRASS BOBBY BURNS BORDER RUSH BOSS’ DAUGHTER BOULEVARDIER

178 239 57 174 156 107 73 73 132 156 107 132 156 240 73 241 205 57 201 178 202 51 73 239 70 57 107 130 132 178 132 157 158 178 57 57 73 242 239 205 131 243 71 203 102 239 244 57 133 239

BOURBON SMASH BP SMASH BRAMBLE BRANDY ALEXANDER BRANDY COBBLER BRANDY JULEP BREAKFAST SPECIAL BRONX BRYANS DUTCH COURAGE BUELLER CAIPIRINHA CAIPRIOSKA CASINO CATS EYE CHAMBORD MIMOSA CHICAGO FIZZ CIDER WITH ROSIE CÎROC MADRAS CÎROC NO. 15 CÎROC ROCS CÎROC SEA BREEZE CÎROC SOUTHERN BREEZE CLASSIC CHAMPAGNE COCKTAIL CLOVER CLUB CLOVER LEAF CLUB COCKTAIL COBBLESTONE COFFEE COCKTAIL COINTREAU FIZZ COMPASS CLUB CONCAL SOUR CORPSE REVIVER NO.2 COSMOPOLITON COUP D’AKUFFO CRAIGS LIST CRIMSON MONSOON CUBA LIBRE CUBANADA CUCUMBER & ELDERFLOWER BUCK CUTLASS COCKTAIL DAIQUIRI DARK ‘N’ STORMY DE RIGUER DEATH IN THE AFTERNOON DEVIL’S KREWE PUNCH DEVIL’S SHARE COCKTAIL DIRTY MARTINI DISSARONNO CLOUDY APPLE DISSARONNO SOUR EARL GREY MAR-TEA-NI

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246 239 72 58 58 58 76 76 205 245 132 204 76 178 159 132 156 206 207 208 209 210 156 76 76 137 160 58 103 245 58 156 212 58 245 213 134 137 205 74 135 136 245 162 247 248 76 104 105 79

EGGNOG EL DIABLO EL DIABLO NO. 2 ELDERFLOWER COLLINS ENZONI ESPRESSO MARTINI ESQUIRE COCKTAIL FA’AFAFENE FANTAGRONI FISH HOUSE PUNCH FLAMES OF LOVE FLIRTINI FRENCH 75 FRENCH MANHATTAN FRENCH MARTINI FRUIT BLAZER GARDEN DELIGHT GIMLET GIN & IT GIN DAISY GIN MARTINI GIN RE-FASHIONED GIN-GIN MULE GINGER LILLY GODFATHER GODMOTHER GOLD RUSH GOLDEN GIBSON GRAPEFRUIT CAMPARINIA GRAPEFRUIT JULEP GREEN BEAST HAIRY NAVEL HANKY PANKY HAVARD MANHATTAN BROOKLYN STYLE HEMMINGWAY DAIQUIRI HIGH SPICE MARGARITA HONEY GOLD FIZZ HONEY LUX HONEY-BERRY SOUR HONEYSUCKLE HONG KONG HIGHBALL HONG KONG PHUEY HOOCHIE MOOCHIE HORSESHOE BRAMBLE HOT BUTTERED RUM IBU IBIZA 43 INCOME TAX COCKTAIL IRISH COFFEE IVY FIZZ

245 175 178 137 79 214 205 205 75 138 211 162 77 249 106 61 107 78 79 79 80 79 79 245 250 216 253 211 107 211 52 211 82 61 137 181 251 59 211 137 162 211 109 176 137 161 110 82 253 215

JACK ROSE JADE GARDEN JALISCO HIGHBALL JAMES JOYCE JAPANESE COCKTAIL JAPANESE SLIPPER JOE CROW JOHNNIE GINGER JOHNNIE WALKER FLOWER JOHNNIE WALKER WALK ON JOURNALIST JUNE BUG KENTUCKY APPLE KENTUCKY LEMON DROP KINGS GUNNER KIR ROYALE KNICKERBOCKER MARTINI LATIN LEMONADE LEAP YEAR LIME QUAY LITTLE OLD RESERVE LOCH MEX LONG ISLAND ICED TEA LONGLEAF PEACH ICE TEA LOUISIANNA JAM LYNCHBERG LEMONADE MAI TAI MAKER’S MARK MINT JULEP MANDYS ‘1973’ MANHATTAN MAPLE OLD FASHIONED MARA MARGARITA MARTINEZ MARY PICKFORD MATEUS ROSE CLASSICO MATEUS ROSE TASTE TRIP MEX-JITO MIDORI FIZZ MIDORI HOT LIPS MIDORI MARG MIDORI SANGRIA MIDORI SUMMER SPLASH MILESTONE MILLIONAIRES MANHATTAN MIMOSA MINT JULEP MISS MARTINI MITCH MARTINI MOJITA MOJITO MORENO MORNING GLORY FIZZ MOSCOW MULE (SEE RUSSIAN MULE) MOZART SYMPHONY MUDSLIDE MULATTA NEAT WITH ZAKUSI

61 215 177 253 61 111 181 245 252 254 82 107 256 257 253 162 82 179 82 143 253 253 215 217 259 259 139 258 82 260 261 143 180 83 143 163 164 182 114 115 113 116 117 165 259 162 262 215 215 118 140 143 259 222 119 215 143 218

NEGRONI NEW YORK FLIP OLD CUBAN OLD FASHIONED OLD FLAME PAIN KILLER PALMA FIZZ PALOMA PARFAITINI PASSION FRUIT CAIPRIOSKA PASSIONFRUIT MARGARITA PATRON XO ESPRESSO MARTINI PAVAN MARAGRITA PAVAN SANGRIA PEACH-BLOW FIZZ PEACOCK TAIL PEAR & ROSEMARY MARTINI PEASANTS MARGARITA PEGU CLUB NO. 2 PENICILLIN PIMMS CUP PINA COLADA PINEAPPLE & THYME MARTINI PISCO APEROL SOUR PISCO SOUR PLANTERS PUNCH POWER SOUR PRESBYTERIAN PUNCH DE CHEVALIER PURE PASH RAMOS GIN FIZZ RATHBONE GARDENS REACH-AROUND RED HOOK ROB ROY ROYAL ENGLISH MINT RUM PUNCH RUSSIAN SPRING PUNCH RUSTY APPLE TODDY RUSTY MULE RUSTY NAIL RUSTY ROYALE SAN FRANCISCO SARDI SATIN SHEET SAUVIGNON COOLER SAZERAC SCOFFLAW SCORPION SCOTCH SOUR SEX ON THE BEACH SIDECAR SIERRA SANGRIA SILVER LINING SILVER SMASH SINGAPORE SLING SIVA’S CLASSIC CACAO SLOW GIN FIZZ

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81 259 162 263 83 141 219 183 120 220 184 185 121 122 83 123 219 181 83 264 107 142 219 61 61 143 259 269 62 221 83 83 112 269 265 167 144 166 266 267 268 270 271 86 181 166 272 269 146 269 219 60 187 269 181 86 112 84

SMOKE ON WATER SOULCAR/ SOULHAPPINESS SOUTHSIDE SPACE GIN SMASH SPICED MOJITO ST APPLE FIZZ ST LAWRENCE ST. THOMAS STAR DAISY STOLI ORIGINAL LEMONADE SUMMER TANQ COLLINS SUNFLOWER SWEET HEAT TALISKER APPLE TALISKER PEAR DROP TALISKER PERFECT SERVE TALISKER SMOKED HONEY TANQ BLUSH TANQ QUATTRO TANQ VINE STREET FIZZ TEQUILA AND SANGRITA THE APPLE MAKER THE BROADMOOR THE HACKNEY ZOMBIE THE LAST WORD THE PLAYER THE SCOTTISH SULTAN THE WEEGIE THE WIBBLE TOM COLLINS TOMMEYS MARG TRE TREACLE ULTIMAT LYCHEE MARTINI UPPER SOUTHSIDE VELVET FOG VELVET VOODOO VESPER MARTINI VICTORIA SECRET VIEUX CARRE VODKA DRY MARTINI VODKA MARTINI WARD EIGHT WATERMELON ROSA WEST INDIES YELLOWBIRD WHISKEY SOUR WHISKY MAC WHITE COSMO WHITE LADY WHITE MEXICAN (SOMBRERO STYLE) WOODFOORD RESERVE OLD FASHIONED WOOPSY DAISY ZACAPA CENTENARIO 23 ZACAPA MANHATTAN ZACAPA OLD FASHIONED ZACAPA RUNS FOR PRESIDENT ZACAPA SPICED DAIQUIRIQ ZOMBIE

223 181 85 86 53 63 269 86 62 224 87 219 186 273 274 275 276 88 89 90 188 278 277 277 86 166 279 277 86 92 189 146 145 226 91 219 186 91 225 277 225 227 277 190 146 280 281 225 93 186 283 277 147 148 149 150 151 146

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- INDEX SPIRITS ABSINTHE APPLESINTH GREEN BEAST SPICED MOJITO

BRANDY & COGNAC AFTER DARK APPLE JACK RABBIT B&B BETWEEN THE SHEETS BIG APPLEBERRY BORDER RUSH BRANDY ALEXANDER BRANDY COBBLER BRANDY JULEP COFFEE COCKTAIL CONCAL SOUR COUP D’AKUFFO FRUIT BLAZER HAVARD MANHATTAN BROOKLYN STYLE HONEY LUX JACK ROSE JAPANESE COCKTAIL PISCO APEROL SOUR PISCO SOUR PUNCH DE CHEVALIER SIDECAR ST APPLE FIZZ STAR DAISY

GIN ALBERMARLE FIZZ ALEXANDER APPLE & DILL MARTINI ARTISIMA FIZZ AVIATION BIJOU BLOODY MARE BRAMBLE BREAKFAST SPECIAL BRONX CASINO CLOVER CLUB CLOVER LEAF CUTLASS COCKTAIL DIRTY MARTINI EARL GREY MAR-TEA-NI ENZONI FANTAGRONI FRENCH 75 GIMLET GIN & IT GIN DAISY GIN MARTINI GIN RE-FASHIONED

48 51 52 53

54 57 57 57 57 57 57 58 58 58 58 58 58 61 61 59 61 61 61 61 62 60 63 62

64 73 73 73 73 70 73 71 72 76 76 76 76 76 74 76 79 79 75 77 78 79 79 80 79

GIN-GIN MULE HANKY PANKY INCOME TAX COCKTAIL JOURNALIST KNICKERBOCKER MARTINI LEAP YEAR MANDYS ‘1973’ NEGRONI MARTINEZ OLD FLAME PEACH-BLOW FIZZ PEGU CLUB NO. 2 RAMOS GIN FIZZ RATHBONE GARDENS SLOW GIN FIZZ SOUTHSIDE SARDI SINGAPORE SLING SPACE GIN SMASH ST. THOMAS SUMMER TANQ COLLINS TANQ BLUSH TANQ QUATTRO TANQ VINE STREET FIZZ THE LAST WORD THE WIBBLE TOM COLLINS UPPER SOUTHSIDE VESPER MARTINI WHITE LADY

LIQUEURS

79 82 82 82 82 82 82 81 83 83 83 83 83 83 84 85 86 86 86 86 87 88 89 90 86 86 92 91 91 93

ALAN SMITHEE AMERICANO HIGHBALL BABO NATALE BLUE MULE COINTREAU FIZZ DISSARONNO CLOUDY APPLE DISSARONNO SOUR FRENCH MARTINI GARDEN DELIGHT GRAPEFRUIT CAMPARINIA HOOCHIE MOOCHIE IBIZA JAPANESE SLIPPER JUNE BUG MIDORI FIZZ MIDORI HOT LIPS MIDORI MARG MIDORI SANGRIA MIDORI SUMMER SPLASH MOJITA MOZART SYMPHONY PARFAITINI PAVAN MARAGRITA PAVAN SANGRIA PEACOCK TAIL

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107 107 107 102 103 104 105 106 107 107 109 43 111 107 114 115 113 116 117 118 119 120 121 122 123

PIMMS CUP REACH-AROUND SIVA’S CLASSIC CACAO RUM ALEXANDRA COCKTAIL ANEJO HIGHBALL BACARDI COCKTAIL BAHAMA MAMA BATIDA ROSA BLACK STORM BOSS’ DAUGHTER CAIPIRINHA CHICAGO FIZZ CLUB COCKTAIL CUBANADA CUBA LIBRE DAIQUIRI DARK ‘N’ STORMY ELDERFLOWER COLLINS FISH HOUSE PUNCH HEMMINGWAY DAIQUIRI HONEYSUCKLE HOT BUTTERED RUM LIME QUAY MAI TAI MARY PICKFORD MARA MOJITO MORENO MULATTA PAIN KILLER PINA COLADA PLANTERS PUNCH RUM PUNCH SCORPION TRE TREACLE WEST INDIES YELLOWBIRD ZACAPA CENTENARIO 23 ZACAPA MANHATTAN ZACAPA OLD FASHIONED ZACAPA RUNS FOR PRESIDENT ZACAPA SPICED DAIQUIRIQ ZOMBIE

SPARKLING & WINE AIRMAIL AMBROSIA ANGEL BEACH CUP BELLINI CHAMBORD MIMOSA CIDER WITH ROSIE CLASSIC CHAMPAGNE COCKTAIL COBBLESTONE CORPSE REVIVER NO.2 DEATH IN THE AFTERNOON

107 112 112 124 132 132 130 132 132 131 133 132 132 137 137 134 135 136 137 138 137 137 137 143 139 143 143 140 143 143 141 142 143 144 146 146 145 146 147 148 149 150 151 146

152 156 156 156 157 158 159 156 156 160 156 162

FLIRTINI HONG KONG HIGHBALL IBU KIR ROYALE MATEUS ROSE CLASSICO MATEUS ROSE TASTE TRIP MILESTONE MIMOSA OLD CUBAN ROYAL ENGLISH MINT RUSSIAN SPRING PUNCH SAUVIGNON COOLER THE PLAYER

TEQUILA EAST COCKTAIL AGAVE OLD FASHIONED APPLE MENTHA BASIL GRANDE BERMEJO CATS EYE EL DIABLO EL DIABLO NO. 2 HIGH SPICE MARGARITA HORSESHOE BRAMBLE JALISCO HIGHBALL JOE CROW LATIN LEMONADE MARGARITA MEX-JITO PALOMA PASSIONFRUIT MARGARITA PATRON XO ESPRESSO MARTINI PEASANTS MARGARITA SATIN SHEET SIERRA SANGRIA SILVER SMASH SOULCAR/ SOULHAPPINESS SWEET HEAT TEQUILA AND SANGRITA TOMMEYS MARG VELVET VOODOO WATERMELON ROSA WHITE MEXICAN (SOMBRERO STYLE)

VODKA APPLE GRASS APPLE MARTINI APPLE ZU BLACK RUSSIAN BLOODY MARY BRYANS DUTCH COURAGE CAIPRIOSKA CÎROC MADRAS CÎROC NO. 15 CÎROC ROCS CÎROC SEA BREEZE CÎROC SOUTHERN BREEZE

162 162 161 162 163 164 165 162 162 167 166 166 166

168 178 174 178 178 178 178 175 178 181 176 177 181 179 180 182 183 184 185 181 181 187 181 181 186 188 189 186 190 186

192 205 201 202 205 203 205 204 206 207 208 209 210

COSMOPOLITON CRIMSON MONSOON CUCUMBER & ELDERFLOWER BUCK ESQUIRE COCKTAIL ESPRESSO MARTINI FA’AFAFENE FLAMES OF LOVE GODMOTHER GOLDEN GIBSON GRAPEFRUIT JULEP HAIRY NAVEL HONEY-BERRY SOUR HONG KONG PHUEY IVY FIZZ JADE GARDEN LONG ISLAND ICED TEA LONGLEAF PEACH ICE TEA MISS MARTINI MITCH MARTINI MOSCOW MULE (SEE RUSSIAN MULE) MUDSLIDE NEAT WITH ZAKUSI PALMA FIZZ PASSION FRUIT CAIPRIOSKA PEAR & ROSEMARY MARTINI PINEAPPLE & THYME MARTINI PURE PASH SEX ON THE BEACH SMOKE ON WATER STOLI ORIGINAL LEMONADE SUNFLOWER ULTIMAT LYCHEE MARTINI VELVET FOG VICTORIA SECRET VODKA DRY MARTINI VODKA MARTINI WHITE COSMO

WHISKY

212 213 205 205 214 205 211 216 211 211 211 211 211 215 215 215 217 215 215 222 215 218 219 220 219 219 221 219 223 224 219 226 219 225 225 227 225

228

AFFINITY APES & APPLES APPLE COOLER ARTIST’S SPECIAL BLACK APPLE BLACK MYSTERY BLOOD & SAND BLUEGRASS BOBBY BURNS BOULEVARDIER BOURBON SMASH BP SMASH BUELLER COMPASS CLUB CRAIGS LIST DE RIGUER DEVIL’S KREWE PUNCH DEVIL’S SHARE COCKTAIL EGGNOG

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239 240 241 239 242 239 243 239 244 239 246 239 245 245 245 245 247 248 245

FRENCH MANHATTAN GINGER LILLY GODFATHER GOLD RUSH HONEY GOLD FIZZ IRISH COFFEE JAMES JOYCE JOHNNIE GINGER JOHNNIE WALKER FLOWER JOHNNIE WALKER WALK ON KENTUCKY APPLE KENTUCKY LEMON DROP KINGS GUNNER LITTLE OLD RESERVE LOCH MEX LOUISIANNA JAM LYNCHBERG LEMONADE MAKER’S MARK MINT JULEP MANHATTAN MAPLE OLD FASHIONED MILLIONAIRES MANHATTAN MINT JULEP MORNING GLORY FIZZ NEW YORK FLIP OLD FASHIONED PENICILLIN POWER SOUR PRESBYTERIAN RED HOOK ROB ROY RUSTY APPLE TODDY RUSTY MULE RUSTY NAIL RUSTY ROYALE SAN FRANCISCO SAZERAC SCOFFLAW SCOTCH SOUR SILVER LINING ST LAWRENCE TALISKER APPLE TALISKER PEAR DROP TALISKER PERFECT SERVE TALISKER SMOKED HONEY THE APPLE MAKER THE BROADMOOR THE HACKNEY ZOMBIE THE SCOTTISH SULTAN THE WEEGIE VIEUX CARRE WARD EIGHT WHISKEY SOUR WHISKY MAC WOODFOORD RESERVE OLD FASHIONED WOOPSY DAISY

249 245 250 253 251 253 253 245 252 254 256 257 253 253 253 259 259 258 260 261 259 262 259 259 263 264 259 269 269 265 266 267 268 270 271 272 269 269 269 269 273 274 275 276 278 277 277 279 277 277 277 280 281 283 277

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The Original Piña Colada