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4 ° DRINKS WORLD CONTRIBUTORS ADAM DOW The Ivy CHAU TRAN Burrow Bar HAYDEN LAMBERT Above Board OLIVIA KELLY Bar Rochford ALEX BOON Pearl Diver DARREN LEANEY Aru INDRA SARYANI 18th Amendment SARAH MYCOCK Old Mates Place ALEX GILMOUR Cantina OK! DEAN BUCHANAN Clarences KAYLA REID Nick & Nora’s SHIRLEY YEUNG Foxtrot Unicorn ALEX JOHNSTON Smoke & Oak EMMA COOKSON Whisky and Alement KAYLA SAITO Leonardo’sPalacePizza ZACH MYNOTT La Costa ANNELIESEGRAZIOLI Hanky Panky Lounge EMMA CRISP Si Paradiso MILLIE TANG The Gresham ANTONELLOARZEDI Wills EVAN STROEVE RE NATALIE NG Door Knock CARA DEVINE Bomba GRACE RAWLINS Memphis Slims House of Blues NICK TESAR Bar Liberty Cocktail Consultant PENNY SIPPE Public Relations BEN GOTTO-SMITH Photography NSW – TOM YAU VIC – GEELONG – THOMAS MURRAY VIC – MELBOURNE - DOMINIC XAVIER SA – TALIS HEGGART WA – KRZYSZTOF BARSZCZEWSKI ACT – LUCY PALLETT-JONES QLD – MILLIE TANG NT - SEAN GRAZIOLI Publishing Editor ASHLEY PINI ashley@top25.com.au Assistant Editor MELISSA PARKER melissa@hipmedia.com.au Editorial Assistant CODY PROFACA cody@hipmedia.com.au SELINA PINI selina@hipmedia.com.au Art Director RYAN ‘RACS’ SALCEDO ryan@hipmedia.com.au COCKTAILS FOR THE HOME BARTENDER is published by HIP Media. The views expressed in COCKTAILS FOR THE HOME BARTENDER 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. Cocktails
AshleyCheers!Pini
FOREWORD
CHEERS TO COCKTAIL PARTIES, DINNER PARTIES AND BBQ’S – BASICALLY ANY CHANCE TO CELEBRATE WITH FRIENDS, AS IT NEVER SEEMS TO COME AROUND OFTEN ENOUGH. WHEN IT DOES, USE THIS BOOK AS THE GO-TO MANUSCRIPT TO DAZZLE WITH SOME DELICIOUS CREATIONS STRAIGHT FROM THE COCKTAIL LISTS OF AUSTRALIA’S BEST BARS.
The authors of many of the drinks are the Top25 Bartenders in Australia, as voted by their peers during 2021. These are bartenders that have won all the major competitions and impressed the experts with their creativity, dedication, and talent behind the bar. They’ve put down their top tips to help you entertain – professional recipes adapted for your bar at home.
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A note of thanks to the drinks brands who have supported the creation of this book: allowing all the profits to be returned to the bartenders. The T25 Bartender Awards are the Bartenders’ Bartender Awards, and this cocktail book is their creation. Enjoy!
Inside you’ll find cocktails with varying degrees of difficulty. You can challenge yourself to make your own syrups, puree and reductions – or set out some simple two and three step drinks that make your entertaining easy. Either way, you can navigate the book via your favourite spirit and explore how the professionals create quality cocktails.
DRINKS WORLD ° 7 8 Selection 10 Cocktail Culture 12 Tools of the Trade 18 Shaken or Stirred 32 Bitters 34 Syrups 38 Ice 40 Booze Free 44 Strocking your Bar 50Bartenders ACT 52 Olivia Kelly 56 NSW 58 Adam Dow 62 Alex Gilmour 66 Antonello Arzedi 70 Chau Tran 74 Evan Stroeve 78 Natalie Ng 82 Sarah Mycock 86 NT 88 Alex Johnston 92 Anneliese Grazioli 96 QLD 98 Millie Tang 102 Zach Mynott 106 SA 108 Grace Rawlins 112 VIC 114 Alex Boon 118 Cara Devine 122 Darren Leaney 126 Emma Cookson 130 Hayden Lambert 134 Indra Saryani 138 Kayla Reid 142 Kayla Saito 146 Nick Tesar 150 WA 152 Dean Buchanan 156 Emma Crisp 160 Shirley Yeung 164Cocktails Brandy and Calvados 169 Gin 180 Liqueurs 185 Rum 190 Tequila 196 Vodka 200 Whiskey 212 The Classics 240 Classic Twists 242 Sundowner COCKTAIL PHOTO: “The Kaiju Martini”BY: CARA DEVINE Using Roku Gin, sherry, sake and bitters. FULL RECIPE ON PAGE 121 CONTENTS
Ashley Pini
Ash launched the T25 Bartender Awards in Hong Kong, Singapore and Dubai before bringing the awards to Australia in 2015.
Danilo Migliorini is the Asia Pacific Brand Ambassador for Disaronno and Tia Maria, a role he began after 3 years’ experience working in one of Australia’s most iconic bars: Eau de Vie. It was here that he cultivated his passion for the cocktail industry and honed his skills crafting unique infusions. First visiting Australia in 2014 on holiday, the vibrant cocktail culture took him by surprise, and ever since he’s been unable to leave.
THE SELECTION
An award-winning bartender himself earlier in his bartending career, some of Loy’s accolades include: • 2-time World Cocktail Flair Champion • First ever IBA World Champion in Flair • 7 times Australian National Cocktail Flair Champion Danilo Migliorini
Loy Catada is an internationally acclaimed, award-winning bartender who has managed some of the best bars in Sydney, Australia. He has been a brand ambassador for Bacardi Martini Australia Brands for over 10 years and considered one of the most influential hospitality talents in the Loyindustry.hasmentored
To be selected in the Top 25 Bartenders you must first be nominated. The process began in April as a panel of industry experts was formed to put forward Australia’s bartending talent. A list of over 300 bartenders was submitted, eventually brought down to the Top100. The Top100 list were then asked to vote on each other in a 3-2-1 format, creating a cohort of bartenders voted as the best in the industry, by their peers. The bartenders’ bartender award.
Editor of Explore WHISKY magazine and publisher of the drinks industry’s leading title, Drinks Trade, Ash has been in the industry for 25 years. During that time, he has published for the Australian Hotels Association, the Drinks Association, Masterchef and Better Homes and Gardens.
many hospitality professionals including all past Bacardi Legacy winners in Australia with exceptional results at the global stage: Australia have placed top 8 in the world 6 times and 3 times in the top 3.
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He has judged cocktail competitions in Kuala Lumpur, Singapore, Hong Kong, Taiwan, Dubai and here in Australia.
Loy Catada
Gorge Camorra
Alice Newport Alice Newport is the Brand Specialist for Pernod Ricard in charge of their gin, agave, and craft spirits portfolio. She brings over 15 years of experience to events, venues and marketing and has an undeniable love and passion for all things hospitality.
Stuart Reeves has been involved in the drinks industry for 24 years and now works for BrownForman, stewarding their brand portfolio with a focus on their Scotch and Irish whiskey collection in Australia. He started his hospitality career in the United Kingdom before moving to Sydney in the early 2000’s, and since then has worked in a variety of roles.
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Hayley Morison
Hayley ‘Milkshakes’ Morison is the Beam Suntory Trade Advocacy Manager in charge of The Blend program. With nearly 20 years in the industry, she has worked in venues all over the globe, including Canada, Hong Kong, London, Jakarta and Sydney. Hayley is also the current Asia Pacific Co-Chair for Tales of the Cocktail and was ranked 9th in Australia in the Bartender Magazine’s list of Most Influential Bartenders.
Gorge has represented Australia many times in international cocktail competitions and hosts the successful YouTube channel “Let’s Talk Drinks.”
Stuart Reeves | Brand Manager, Scotch & Irish Whiskies portfolio
Fred Siggins
Fred Siggins is Brand Manager for the Mighty Craft spirits portfolio and a 20+ year veteran in the hospitality and drinks industry. Over the years, he has worked as a bartender, manager, chef, brand ambassador and spirits educator. His articles on drinks culture can be regularly found in both national and international publications and he is both a judge and panel chair at the Australian Distilled Spirits Awards and Drink Easy.
Gorge Camorra has 18 years of experience in the hospitality industry and is the owner of four separate venues: the award-winning 18th Amendment bar Geelong, 18th Amendment bar Ballarat, Manhattan Bar Geelong, and the soon to open Non Disclosure bar in Geelong.
10 ° DRINKS WORLD COCKTAILS HISTORY OF ° MAKING COCKTAILS °
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, “Cocktail 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 ringJusttrue.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.
10 years later in 1998, Sex and the City first aired, and the cocktail scene was all about the twisted Martini, namely the Cosmopolitan.Australiawas a bit slow off the mark in the world of mixology, with British and American expats in the 50’s and 60’s being the first to start building a cocktail culture on our shores. Arguably the most influential of these figures was New York born Eddie Tirado, who had a diverse career encompassing bartending, education, television, and book-writing. His 1972 book cocktails and Mixed Drinks can still be bought today.
The Sydney Olympics in 2000 further boosted Australia’s cocktail culture, with English bartenders arriving in spades to match the additional demand. While most flew back to England when the games were done, much of their workethic, knowledge and skills remained.
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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 1919the 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, anda cocktail revolution began.
Melbourne born Sam Ross became an international name in 2005 with his invention of the Penicillin, now regarded as a Modern-Day Classic. Since then, Australia’s bar scene and cocktail culture have continued to develop into what we have today: a style reminiscent of British and American heritage but with a distinctive Australian flair.
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.
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.
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Aprofessional 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, but like any trade, the correct tools are essential to achieving the best possible outcome. Whatever that may be.
MUDDLER
Starting with the basics, the jigger, or bar measure, is the measuring tool for liquids in your cocktail, usually holding around 15-30ml. 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. Consider how easy it is to do a heavy pour and give your guests more standard drinks than they want. Plus, it’s much easier to control your recipe when making multiple cocktails.
DRINKS WORLD ° 13 JIGGER
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.
KNIFE This one is straight forward; use a quality, sharp knife to cut your fruit, rinds, and zests for garnishing your drinks.
14 ° DRINKS WORLD ° MAKING COCKTAILS ° 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.
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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 3-piece Cobbler Shaker Boston Shaker
16 ° DRINKS WORLD ° MAKING COCKTAILS ° Hawthorne Strainer
Strainer
Julep
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.
STRAINERS
Fine Strainer
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Some of the recipes in this book may seem complicated, however the process is very simple for any at-homee bartender, and these steps will make it as easy as possible for you. Before you have a go yourself, have a read through and familiarise yourself withy the fundamental steps of cocktail making.
SHAKEN Stirredor
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CHILL A fundamental step in cocktail making, great restaurants serve their hot meals on warm plates, and 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 te mperature 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 remaining drops of water.
20 ° DRINKS WORLD ° MAKING COCKTAILS ° 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 muddler 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 intense and only a dash is required.
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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.
SHAKE 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. 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.
DRINKS WORLD ° 23 STRAIN 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.
FINE STRAIN 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
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STIR 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 xthe 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.
THROW 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.
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26 ° DRINKS WORLD ° MAKING COCKTAILS °
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.
RIM 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.
ROLL
DRINKS WORLD ° 27 BUILD 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, 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.
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LAYER 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.
DRINKS WORLD ° 29 GARNISH
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
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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.
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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.
32 ° DRINKS WORLD ° MAKING COCKTAILS ° WHAT SPICES ARE TO A CHEF, BITTERS ARE TO A BARMAN
Many brands of bitters began as medicinal tonics and soon found a home in cocktails as concentrated flavour stimulants that add a nice kick to the mix even though they are only used by the dash. Bitters were considered a necessity in the early definition of a cocktail, but were left out of many drinks until their recent comeback thanks, in part, to an interest in classic Formulascocktails.areoften closely guarded secrets and include a variety of herbs, fruits, spices, and roots distilled in a base liquor. In today’s bar, bitters are essential, and each brings its own qualities to a cocktail, so don’t be afraid to experiment.
Gone are the days when a lonely bottle of yellow topped bitters held court behind the bar. A cocktail renaissance has swept across the globe, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make a cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters (see Thomas Parson’s Bitters: A Spirited History of a Classic Cure-All)
When you immerse yourself in the world of bitters, there’s no better place than the world’s “largest collection of bitters”: The Bitters Lab, located at Shop 9, 397 Smith St, in Fitzroy (www.onlybitters. com). We like to experiment with limited releases such as “The Dispensary – Whisky Bitters” made by the good people at The Gospel Distillers in Brunswick. This is a twist on traditional bitters with steeped orange peel, cinnamon, cloves, cardamon, star anise, vanilla, and other botanicals in barrel strength – highly recommended for a spicey oldfashioned.
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MINT SYRUP • 1 Cup water
• 13 Sprigs fresh mint Method: 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.
• 1 Cup granulated white sugar
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. 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:
More than a few cocktails in this book contain some form of syrups, and, depending on time and your confidence in creating these sticky liquids, you may want to delve into the world of home-made syrups. The best bartenders in the country spend hours preparing their very own syrups (many of which are in the cocktail recipes themselves), and all of them are well versed in the most popular and essential syrups behind the bar.
Keep in mind you can still make delicious cocktails with high quality ingredients by setting yourself up with a range of pre-made syrups and mixers, so don’t be put off by complicated syrup concoctions. They are here for you to try, but there are always alternatives.
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SYRUPS
SIMPLE SYRUP/ SUGAR SYRUP/GOMME
• 1 Cup granulated white sugar
• 1 Cup water Method: 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.
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•
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 Method: 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.
FIG AND HONEY SYRUP 1 Cup honey • 1 Cup water • 2 Tablespoons fig preserve Method: Combine all ingredients in a small saucepan and let simmer for 10 minutes. Allow to cool, then fine strain before bottling.
•
HONEY AND GINGER • 2 Cups scrubbed fresh baby ginger • 4 Cups water • 3/4 Cups raw honey Method: 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 Method: 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. 36 ° DRINKS WORLD ° MAKING COCKTAILS °
DRINKS WORLD ° 37 AGAVE SYRUP
• 1 Litre of strong black tea • 4 Cups sugar Method: 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.
• 1 Cup agave nectar • 1 Cup hot water Method: Combine equal parts agave nectar and hot water and stir to dissolve. Let cool completely.
BLACK TEA SYRUP
The first point to note is the ratio between ice and drink in the glass. A higher proportion of ice will slow down its rate of melting because it has a higher thermal mass. This means that it will cool the drink down more and the drink will warm it up less. As the ice melts, the drink’s temperature will stay around 0 degrees until the ice has fully melted. The longer a drink is left, the more diluted it will become. This is important to note, as higher proof cocktails will generally be drunk slower resulting in more dilution, while lower proof cocktails will be drunk faster. Most cocktails rely on some degree of ice-melt for balance: the important point to note is that ice melt should be controlled and in balance with the rest of the drink. Buying perfectly made ice removes any air-bubbles and ensures a consistent density and size: hence mixologists are presented with a greater level of control over how the ice develops in the glass. Equally important is the shape of the ice. The crushed ice in a Mojito has a much larger surface area than a collins spear in a Gin and Tonic, and will melt a lot faster. Further than that, the perfectly spherical ice used to chill neat whisky has the lowest surface area to volume ratio of all and will be the slowest to melt. The shape of ice also significantly changes the mouthfeel of the cocktail. The texture of crushed ice is vastly different to a solid cube, and the clinking and its size in the glass are both essential elements to the drinking experience. Ice also plays a major role in a cocktail’s appearance. One way mixologists can individualise their drink is by using custom ice: whether it is infused with an ingredient, carved or engraved.
One group that is looking to change the way ice is viewed in Australia is Navy Strength Ice Co, Australia’s first bar-focused hand cut ice program. This company creates their ice over a period of 4 days from water filtered 5 times, which they then cut with ice saws and tools to achieve glass-ready blocks. This attention to detail is time consuming and expensive, but results in perfectly transparent, pure and dense blocks of ice that can be cut, engraved and carved to suit client’s exact specifications. So how do different types and qualities of ice affect the cocktail experience?
While Navy Strength Ice Co and various other Australian companies offer these services, it is the Japanese that dominate the world of ice-carving, where it is common to see hand-carved ice even in working-class bars. So how can you go about making cocktail-worthy ice at home? One simple way is to set your freezer’s temperature as close to zero as possible. This will slow the cooling time of the ice, something essential for eliminating all air from the water during this process, removing the bubbles and white streaks. If this isn’t an option, placing ice trays inside an Esky or cooler bag
° MAKING COCKTAILS °
38 ° DRINKS WORLD Ice has long been the unsung hero of cocktail making. While it can account for up to half of a finished drink, it is usually the last thing that mixologists and consumers alike pay attention to. This trend is changing, however, and ice is now being treated as much more than just a way to make drinks cold: it has become a component integral to the overall drinking experience.
DRINKS WORLD ° 39 inside your freezer will achieve similar results. Boiling water prior to freezing it is another way to achieve this, which directly evaporates the air-molecules from the liquid. Also, if you make ice ahead of time or if you have lots of pungent food in your freezer, secure your ice inside a plastic bag, otherwise you might find your Old Fashioned tastes like lasts weeks Butter Chicken. To make your ice restaurant-quality, custom moulds for all common ice shapes can be readily purchased online. Many cocktails call for crushed ice. This can be made by wrapping ice inside a tea-towel and crushing it with a rolling-pin until a desired texture is achieved. The tea-towel absorbs any water made, meaning only ice is being added to your drink. With complicated cocktails where ice is added to the shaker, it’s often beneficial to replace this ice with fresh cubes when pouring the final drink. This is because the original ice has warmed up and will now melt at a faster rate. Replacing this with fresh ice will slow down the drink’s dilution.Iceisbest treated as just another ingredient in a cocktail. Instead of following traditions and norms, it’s something that should be experimented with and adjusted to suit personal preference. Have fun and explore how variations in ice can transform common cocktails into something new.
40 ° DRINKS WORLD ° NON-ALC °
BOOZE FREE OPTIONS
Entertaining at home doesn’t have to be all about the booze. You want everyone to enjoy themselves and more and more people are choosing to enjoy non-alcoholic drinks. Just as you look to offer quality cocktails with alcohol, your non-alcoholic drinks list should be more than a 12 pack of Sprite cans. No and low alcohol cocktails are taking off. It’s logical really, you want to ensure all your guests can be a part of your cocktail soiree or shindig, and now there are options to create delicious cocktails without the booze. Here are six options the experts at Lyre’s non-Alcoholic Spirits created to put on the back bar at home and on the party’s drinks list.
DRINKS WORLD ° 41 LYRE’S AMERICANO INGREDIENTS: • 45 ml Lyre’s Apéritif Rosso • 45 ml Lyre’s Italian Orange • 90 ml Fever – Tree Mediterranean Tonic METHOD: Add ingredients in glass. Fill with cubed ice. Stir GARNISH: Orange Slice ICE: Cubed Ice GLASS: Small Highball
LYRE’S NEGRONICONTESSA INGREDIENTS: • 30 ml Lyre’s Apéritif Dry • 30 ml Lyre’s Italian Spritz • 30 ml Lyre’s Dry London Spirit • 2 Drops Tonic Bitters (optional) METHOD: Stir briefly over large ice block. ICE: Large Block Ice GARNISH: Lemon Slice GLASS: Old Fashioned LYRE’S OLD CUBAN INGREDIENTS: • 60 ml Lyre’s White Cane Spirit • 15 ml Fresh Lime Juice • 15 ml Sugar Syrup (made 1:1) • 8-10 Plump Mint Leaves • 2 Dashes Aromatic Bitters • 30 ml Lyre’s Classico METHOD: Shake all ingredients with ice EXCEPT Lyre’s Classico. Fine strain into glass. Add Classico slowly. ICE: Cubed Ice GARNISH: Neat Mint Leaf GLASS: Cocktail Coupette COLADAPASSIONFRUITLYRE’S INGREDIENTS: • 60 ml Lyre’s White Cane Spirit • 15 ml Fresh Lime Juice • 90 -120 ml Unsweetened Pineapple Juice • 10 ml Monin Coconut Syrup • 1/2 Fresh Passionfruit Flesh (30 ml) METHOD: Dry shake all ingredients briefly. Add small scoop of ice, shake hard briefly. Strain into glass, fill with fresh ice. ICE: Cubed Ice GARNISH: Mint Sprig & Passionfruit Shell GLASS: Tiki / Colada/ Pineapple Goblet 42 ° DRINKS WORLD ° NON-ALC °
METHOD: Add all ingredients in glass. Stir, fill with fresh cubed ice. ICE: Cubed Ice GARNISH: Blood Orange Slice & Rosemary Sprig GLASS: Large or Stemless Wine Glass
LYRE’S MARGARITATOMMY’S
INGREDIENTS: • 60 ml Lyre’s Agave Reserva • 30 ml Fresh Lime Juice • 15 ml Monin Agave Syrup • Pinch Malden Salt (optional) METHOD: Shake all ingredients briefly. Strain over block ice. ICE: Cubed Ice GARNISH: Lime Wedge GLASS: Old Fashioned
LYRE’S ORANGEBLOODSPRITZ
INGREDIENTS: • 30 ml Lyre’s Italian Orange • 30 ml Lyre’s Orange Sec • 90 ml Fever – Tree Blood Orange Soda
DRINKS WORLD ° 43
Choosing the spirits, liqueurs, mixers, vermouth, and bitters to adorn your back bar can be a daunting exercise; you’ve got the tools to make great drinks, now you need the ingredients. Here are some of the drinks you can start to collect and use in your home bar. We’ve highlighted the products that have made this project possible and have supported the bartenders through the lockdown year. All quality products.
YOURSTOCKINGBAR
44 ° DRINKS WORLD ° SHOPPING LIST °
AVALLEN Avallen is a floral, fruity, and completely natural Calvados. Apples are the heart using 40 different varieties used from 300 different orchards. Produced entirely in the West of Normandy, Avallen is aged for two years in French oak before being bottled with no added sugar, caramel or boisé.
ST-RÉMY SIGNATURE BRANDY Subtle and round palate. Virgin woody notes are enriched with honey, nut and butter flavours. Fruity aromas start fresh and then become candied. Sweet spices bring strong roundness and balance.
DRINKS WORLD ° 45
FERNET BRANCA Manufactured by Fratelli Branca and formulated in Milan in 1845, it is one of the best known of Italian bitters. Made from a number of herbs and spices, with a base of grape distilled spirits, and coloured with caramel colouring. A bartender favourite call.
BITTERS An essential behind all bars; you may only use it in dashes, but it imparts a key flavour to numerous drinks in this book. You can opt for the tried and tested brands, or you can look further to explore bitters from numerous producers. See page 34 for more on bitters.
APERITIF & DIGESTIF Originated from service either before (aperitif) or after (digestif) a meal. These are some of the most historical of drinks, and a bartender favourite.
SUZE 1889 In France Fernand Moureaux had the idea of distilling gentian roots while trying to create an original aperitif based on something other than wine. Since then, Suze has been made using the same traditional methods, with maceration and distillation being the key stages in producing its unique taste. This famous aperitif forms an ideal base for cocktails with its golden colour and hint of bitterness.
JAGERMISTER Blending 56 botanicals, the highestgrade herbs, blossoms, roots and fruits from around the globe are crafted into 4 distinct macerates, then combined in modern-day alchemy into the herbal spirit.
BRANDY / COGNAC / CALVADOS Brandy is the English translation of ‘brandewijn’ – the Dutch word for burnt wine, referring to the grape based distillation before aging. Cognac is specifically from the Cognac region in France and adheres to the national laws controlling production, much as Champagne is to sparkling wine. Brandy is a must-have behind the bar as it forms the base of many famous cocktails: the Sidecar for example. Calvados is similar in style but comes from apples rather than grapes, giving it a unique flavour.
ABSINTHE Absinthe is not your typical alcohol, and despite its use in the resurgent popularity of the Sazerac, you do not have to use absinthe in the drink. Absinthe can be enjoyed in several ways, one of which is to pour the spirit over a sugar cube and light it on fire, so it caramelises, followed by ice cold water to put it out. Not a must-have but an interesting addition none the less. Check the thujone and wormwood content.
CHARTREUSE Chartreuse is an aromatic French liqueur flavoured with 130 herbs. Naturally green colour, it can be served cold or as a fragrant base to cocktails. Possibly the most-famous liqueur with a tightly held secret recipe and still to this day made in
DISARONNO Disaronno Originale is a type of amaretto—an amber-colored liqueur with a characteristic almond taste. Flavoured by a combination of herbs and spices that are then soaked in apricot kernel oil, the final product is delightfully rich yet delicate.
The flavours in this bright, aromatic gin are led by an undercurrent of citrus with a dominance of juniper, followed by the classic coriander seed. The addition of wattle seed adds a depth to the mid palate and introduces a creamy texture to the gin. Perfect as a classic G&T with lemon to release the intricacies of this uniquely styled gin. Look out for the Plum variant as a unique take on the overall style.
“Eau De Vie” (known as “water of l ife” in France) dates back centuries. France is revered as its birthplace, but Eau De Vie also stems from Southern Germany, Austria, Switzerland, and Northern Italy. It’s the base spirit that comes from the process of distilling grapes to create alcohol, similar to the first stages of brandy and/or cocgnac. Known for its velvety mouthfeel and exceptional blending qualities.
ROKU GIN Roku Gin is a journey through the four seasons with six unique Japanese botanicals. Sakura Flower, Sakura Leaf, Yuzu Peel, Sencha Tea (Green Tea), Gyokuro Tea (Refined Green Tea), and Sansho Pepper. Each harvested at their peak of season to extract the best flavour to fully embody The Blessings of Nature.
The magical category of the drinks cabinet, with secret recipes dating back centuries to monks and herbal medicines. Blends of oils, extracts, creams, fruits and herbs: liqueurs are usually lower in alcohol but full of flavour.
Feels are the newest and spirited kids to hit the space. This eau de vie drinks like a good Tequila – only much smoother and made from grapes. Less filtration for a natural, cloudy outlook.
EAU DE VIE
FEELS BOTANICAL
46 ° DRINKS WORLD ° SHOPPING LIST °
LIQUEURS
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 of the spirit. However, as simple as it may seem, it is one of the most complex spirits you can buy and is used in a lot of classic based cocktails. NO. 3 GIN Bright, crisp, and fresh with an uplifting welcome of juniper. Palate: Juniper to the fore, supported by floral notes and spicy, warm cardamom. Plenty of citrus ‘zing’ complemented by the gingery spiciness of coriander. Finish: The earthy dryness of angelica kicks in.
THE WEST WINDS GIN (PLUM)
FORDS GIN The gin, a mix of 9 botanicals, starts with a traditional base of juniper and coriander seed and is balanced by citrus (bitter orange, lemon & grapefruit peel), florals (jasmine flower & orris) and spices (angelica & cassia).
HENDRICKS GIN The iconic medicine bottle shape of Hendrick’s Gin lets you know that you’re in for a quality gin experience. It is an unexpected infusion of cucumber and rose petals that results in a most iconic gin. Mix with Indian tonic water for the classic G&T or use it in your next martini.
MOUNT GAY BLACK BARREL RUM Aged in charred, American oak barrels for a minimum of two years, producing a marvellous, semi-sweet Rum that has flavours of apricot, banana and vanilla. The barrel ageing gives the Rum a lightly smoked, long lasting finish.
Created in 1987 as a tribute Mr Jack Daniel himself, Gentleman Jack is known as “the smoother side of Jack”. Gentleman Jack is charcoal mellowed not once, but twice for ultimate smoothness. Our hand-crafted barrels are matured exclusively on the lower floors of the barrel house where the climate is less intense for a softer, lighter flavour.
TEQUILA & MEZCAL
VODKA
SESIÓN Sesión is produced by Mexico’s most revered Tequila distilleries, providing authentic flavour, premium taste, and a luxury experience to those who enjoy it. Produced from 100% blue agave from the fields of Jalisco, Mexico
American Whiskey GENTLEMAN JACK
DRINKS WORLD ° 47 a monastery in the mountains of France by the order of monks that own it.
The term vodka derives from the Slavic word for water ‘voda’. Like any spirit, vodka is produced to suit varying palates across all corners of the globe, so choose your spirits widely.
PATRÓN Patrón Tequila is produced in Mexico from the “maguey” of the blue agave plant. Everything including the barrels, corks, and bottles are handcrafted at their distilleries.Herradurra HERRADURA Herradura was founded by Feliciano Roma in 1870, and is the Spanish word for horseshoe; which Roma saw as good luck when setting up the distillery. Since that time Herradura has built a reputation as a Premium Tequila that is said to have introduced ‘rested Tequila’s’ to the world.
Famously Russian, Polish, Swedish and French – big brands dominate the vodka market.
The hero of so many well-known cocktails, it’s important to know your Bourbon’s from your Rye and your Scotch from your Irish. The flavour profile and mouthfeel, spice and wood finish all contribute to the overall drink and in the end, contribute a lot more to the character of our cocktail than you may think. Consider if the whisky is blended and the base grain to determine the flavour profile fit for your cocktail.
WHISK(E)Y & BOURBON
TIA MARIA Tia Maria is a Premium Coffee Liqueur made with 100% Arabica Coffee Beans, Madagascar Vanilla and Jamaican Rum. This combination gives Tia Maria a strong coffee flavour and a complex aromatic structure. Tia Maria is best enjoyed on ice or in any coffee cocktail, such as the iconic Espresso Martini. RUM At the end of the 15th century, sugar cane made its way to the Caribbean – the world’s prime rum producing region. Widely planted around the European travels, sugar cane flourished best in the warm climes of the Caribbean. Mill workers discovered that when mixed with water and left in the sun, cane-extracted molasses would ferment. And the rest is history…as they say.
The hottest of spirits right now with a resurgence in popularity of drinks such as the margarita. Lockdown saw ‘walking margaritas’ secreted in sport drinks bottles and a new appreciation of the different styles of Tequila that contribute to the cocktail experience. Well made, not overly extracted, Tequila can be appreciated like a fine whisky.
WATERS & MIXERS
American Rye MICHTERS
MONIN Monin Gourmet Flavoured Syrups add exceptional flavour to any beverage and is made with premium ingredients. They are available in more than 150 flavours and in nineteen different formats.
The Starlino range evokes the simple, relaxed elegance of Italian aperitivo hour. Each product is light, fresh, low ABV, mixable and sessionable. A rich red vermouth aged in Kentucky bourbon barrels, with notes of warm fig and dried cherries, and faint hints of spiced gingerbread and bitter orange peel.
Rarely the star of the show, but essential when creating quality cocktails, most noteably in a Negroni or a Manhatten. Churchill famously would glance at a bottle of vermouth as his nod to its role in a classic martini.
OLD FORESTER Old Forester delivers a genuine bourbon experience, with rich full flavour and a smooth character that is ideal for sipping neat, on the rocks, with a splash of water or in a classic cocktail. Old Forester - The authentic bourbon without a drop of hype.
VERMOUTH Possibly the best ‘supporting actor’ on the backbar. This fortified wine is prevalent in numerous classic cocktails as it adds body and complexity to the drink.
HOTEL STARLINO
SLANE Smooth, complex and robust. Slane Irish Whiskey marries toasted grain and malt whiskeys with the distinctive flavours of each cask. It is aged in three varieties of casks: Virgin and Seasoned casks raised by hand at the venerated BrownForman Cooperages – and Oloroso sherry casks by way of Jerez in Spain. Once the liquid has been aged to perfection, it is masterfully blended to create an exceptional Irish whiskey.
Waters and mixers are just as important as the quality spirit you base your drink around, and the last few years have seen more and more quality products to choose from. Recipes through the book give you the option to make your own purees and syrups, but it’s always nice to have an option where others have done the hard work for you.
48 ° DRINKS WORLD ° SHOPPING LIST °
Made with select American rye, and flavours of spice with peppery notes, citrus, butterscotch and oak. At 42.4% each bottle comes from a single barrel and is excellent for cocktails.
Bourbon MAKERS MARK Maker’s Mark is a unique and fullflavoured, hand-made Bourbon, made using the old-style sour-mash method and sealed with the iconic red wax.
Irish TULLAMORE DEW First blended in 1829 in the small Irish town of Tullamore in County Offaly, Tullamore DEW takes its name from one of the earliest influencers of the newly established distillery, Daniel E Williams (DEW). It is still one of the most famous Irish whiskeys due to its light and elegant flavours that are best savoured over ice.
DRINKS WORLD ° 49 GRAPES INGREDIENTS: • 45ml Hotel Starlino Rosso Vermouth • 10ml Pisco • 10ml Blanco Verjuice METHOD: Build all ingredients in mixing glass over ice, stir to dilute and chill. Strain into cold rocks glass. GARNISH: Dried orange wheel ICE: Cubed for stirring GLASS: Rocks
ACT NOMINATED BARTENDERS FROM THE AUSTRALIAN CAPITAL TERRITORY
• Olivia Kelly Bar Rochford • Michael 'Swizz' Nguyen Molly • Noriel Calub High Jinks • Eamon Rooney Hippo Co
52 ° DRINKS WORLD Bar Manager @ Bar Rochford, 1st/65 London Ct, Canberra aka Liv OLIVIAKelly
LIV’S NIGHT OFF BAR:
There is a big mulberry tree in my backyard, and I wanted to make something to drink underneath it all year round. I think most tart berries would work if mulberries aren’t available, so it’s versatile, not too fussy and something I could drink a few of.
DRINKS WORLD ° 53 I grew up in Canberra; I love it here. I fell into bartending accidentally like so many of us do. I’d been travelling for a while and ran out of money; a friend suggested I come and bar back at Hippo Co, a Canberra institution. I learned so much about whisk(e)y and cocktail service there and fell in love with the industry pretty quickly. I have no comp experience at all, maybe something to explore in the future! Bar Rochford is in Canberra’s city centre; we like sharp cocktails, fun wine, beautiful food, spinning vinyl and of course, fine times. It is candlelit and casual with respectful dinner service, reflective of the food, wine and cocktail selection. 10 pm is aprons off, the records get louder, and the lights get dimmer. My favourite spot is always at the bar, right next to the turntable, but every spot in the venue feels like you’re in a good friend’s living room.
DREAM
As a very lazy at-home bartender, I would say that highballs are your friend. Cook down a fun ingredient with sugar and water and throw in a spirit you like with soda. Garnish with a slick slice of fruit, and you’re done!
LIV’S T25 COCKTAILHERO
1.Penicillin INGREDIENTS: • 50ml blended whisky • 7.5ml peated whisky • 30ml lemon • 10ml ginger syrup • 10ml honey METHOD: Shaken, fine strain ICE: Ice for shaking and serving GLASS: Rocks glass 3. Daiquiri INGREDIENTS: • 60ml white rum • 30ml lime • 15ml simple syrup METHOD: Shaken, fine strain ICE: Ice for shaking GLASS: Coupe 2. Fallback INGREDIENTS: • 25ml rye • 25ml Applejack • 15ml Punt e Mes • 15ml Amaro Montenegro METHOD: Stirred GARNISH: Orange twist ICE: Ice for stirring GLASS: Nick and Nora 4. Wet Martini INGREDIENTS: • 50ml gin • 20ml dry vermouth METHOD: Stirred GARNISH: Grapefruit twist ICE: Ice for stirring GLASS: Nick and Nora LIV’S TOP 4 COCKTAILS ABOUT LIV
LIV’S COCKTAILS AT HOME TIPS
LIV’S BAR: Anywhere in New Orleans LAST NIGHT OF LIV’S LIFE BAR: Cantina OK! Council Place, Sydney LAST NIGHT OF LIV’S LIFE DRINK: An overpoured shot of mezcal Church Neighbourhood Goods, 22 Odgers Lane, Canberra and Sideway Level 1/21 E Row, Canberra
The building is faded, the white paint peeling off. Large archways frame the restaurants of the street, but it is only a chalk sign and a red-on-white lightbox stating “wine bar” that reveals what is hidden just one level up. What does the sign say? Bar Rochford, with an arrow pointing to the stairs. Found just a little north of Lake Burleigh Griffin, Bar Rochford has been turning heads since first opening in 2016 due to its unique selection of drinks and sophisticated food. The vintage styling of green leather booths and white painted brick walls gives it a casual but classy air, and classic jams always fill the speakers. Olivia Kelly is the woman rocking the bar, churning out some awesome original cocktails while also adding twists to the classics. If cocktails aren’t your thing, Bar Rochford also boasts a long list of natural wine, showcasing the best of Australia alongside lesser-known styles from Europe. They also have an impressive selection of dry Sherry and dessert wines, along with offering a variety of Grappa, Armagnac and unique liqueurs.
BAR ROCHFORD
Food is likely to be the focal point of your time at Bar Rochford. It is high quality and presented beautifully: expect a classy restaurant experience with interesting liquor to match. Bar Rochford is located at 65 London Circuit, Canberra, and is open Tuesday - Saturday, 5pm - late. For more information or for bookings, email hello@barrochford.com or call 02 6230 6222
54 ° DRINKS WORLD
DRINKS WORLD ° 55 BY: OLIVIA KELLY | BAR ROCHFORD SPONSOR: GREEN CHARTREUSE MOON SWOON I love drinking something with a simple structure and punchy flavours. The ginger and shiso play really nicely with the Green Chartreuse, and a bit of Scotch adds a base to round it out. A good all-the-time kind of drink! INGREDIENTS: • 1 ripe mulberry • 30ml Scotch Whiskey • 20ml Green Chartreuse • 20ml lemon juice • 15ml Ginger & Shiso Syrup* METHOD: Muddle mulberry into boston tin. Add remaining ingredients to tin and shake. Fine strain over ice. GARNISH: Caramelised ginger and mulberry ICE: Large rock GLASS: Rocks *GINGER & SHISO SYRUP • 300g water • 200g sugar • 100g finely & evenly sliced ginger • 1x bunch red shiso (approx. 60g) Method: Place sugar and water over medium heat until sugar dissolves. Add ginger and allow to simmer for 3 minutes. Add shiso, leave on medium heat for a further 7-8 minutes, or until the ginger appears caramelised and the shiso has wilted. Strain, hold onto the bits of ginger for garnish!
NOMINATED BARTENDERS FROM NEW SOUTH WALES • Evan Stroeve RE • Natalie Ng Door Knock • Alex Gilmour Cantina OK! • Sarah Mycock Old Mates place • Adam Dow The Ivy • Chau Tran Burrow Bar • Antonello Arzedi Coogee Pavillion / Wills • Michael Cheim PS40 • Daniel Hilton Lobo Bar • Harrison Kenny Cantina OK! • Kurtis Bosley Corretto • James Irvine Four Pillars Laboratory • Alissa Gabirel Hinchcliff House • Alex Gondzioulis Liquid & Larder • Tom Price The Baxter Inn • Mary White The Lobo • Ross Appleby The Swinging Cat • Anna Nguyen Door Knock • Kelham Waterfield The Duke of Clarence • Daniel Nobel Old Mates Place • Lee Potter Cavagnaugh Rosenbaum & Fuller • Yoshi Onishi Bancho Bar • Andrea Gauldi Maybe Sammy • Ben Walsh The Duke of Clarence • Harriet Leigh Archie Rose • Pauric Kennedy Barangaroo House • Alexandra Dahlenburg Barrelhouse Group • Dedik Suarjana Bodhi Restaurant Bar • Paula Tarrago Corretto • Sion Roberts Dead Ringer • Christine Lam Employees Only • Minh Le Loft Byron Bay • Will Oxenham Maybe Sammy • Jacob Ransom NOLA • Jacob Wicks Sarino’s • Steve McDermott The Duke of Clarence • Jared Huk Births and deaths • Petr Dvoracek The Cumberland NSW
58 ° DRINKS WORLD
Head of Bars @ Ivy Precinct aka Dow ADAMDow
DOW’S NIGHT OFF BAR: Shady Pines Saloon, 4/256 Crown St, Darlinghurst, Sydney
COCKTAILS ABOUT DOW
DOW’S TOP
3. SgroppinoLimoncello INGREDIENTS: • 20ml vodka • 20ml Limoncello • 15ml mandarin Juice • 10ml lemon juice • 15ml sugar syrup • 60ml Prosecco METHOD: Blender ingredients with a good handful of ice cubes until a frozen slushie consistency. GARNISH: Finely grated lemon zest ICE: Cubed for blending GLASS: Coupette
DRINKS WORLD ° 59 Like most, I began working in hospitality in pubs for a little money to get me through university. I made my first cocktails at Northies in Cronulla and was hooked! I moved to London in 2012 and the rest is history. I spent five years working at Dead Ringer, won Bacardi Legacy and recently moved to Merivale, where I am lucky to have an incredible role. I think what has kept me in the industry is the energy I feel in venues when I come into work each day. At the end of the day, we are paid to ensure our guests have a great time and to be able to be involved in delivering that experience is incredibly rewarding. My role comprises all of the bars within the Ivy Precinct - and each venue is known for different things! Jimmy’s Falafel is probably my favourite bar to sit at - it has incredible Middle-Eastern influenced food and fun, playful drinks and great beers on tap. Bar Topa is well known for great tapas and delicious mini Negronis and Martinis. Pool Club is incomparable though when the sun is out - what a venue to sit at and sink a few Withspritzes!suchavariety of venues from nightclubs, to hatted restaurants, cocktail bars, and casual dining, the crowd is a real mix between corporates letting their hair down after work, business lunches, special occasion dinners and those just after a few casual drinks. Like every venue, the Precinct is busiest on weekends but most venues reserve space for walk-ins, and with so many great venues, you can always nab a seat Isomewhere.oftenhearpeople say that you can always tell when you walk into a Merivale venue. A lot of that has to do with the consistent product and detail that goes into the venues, but what’s really common across all of them is the atmosphere - it’s always festive! Everyone is in our venues to celebrate, see their friends and have a good time. That’s the experience of a Merivale venue.
DOW’S DREAM BAR: Attaboy, 134 Eldridge St, New York LAST NIGHT OF DOW’S LIFE BAR: La Bodeguita del Medio, Empedrado, Havana, Cuba LAST NIGHT OF DOW’S LIFE DRINK: I’d put Tim Philips-Johansson, Adi Ruiz and Evan Stroeve behind the bar and request a very large Jack Daniels and Coke. Rob Sloan would be on the floor with Dave Hobbs typing furiously on his laptop in the corner
DOW’S COCKTAILHOMETIPS Put your glassware in the freezer! It costs nothing, looks really slick and makes almost all cocktails taste better. The guys from Bare Bones now sell their ice in Dan Murphy’s at Alexandria, nice blocks of clear ice go a long way too!
4. Cafe Menta INGREDIENTS: • 35ml Fernet Branca Menta • 35ml cold brew coffee • 5ml sugar Syrup METHOD: Shake vigorously with ice then strain. GARNISH: Chocolate powder ICE: Cubed for shaking GLASS: Mini-coupette 4
1. Obligatory INGREDIENTS: • 30ml Anejo Tequila • 25ml Punt E Mes • 20ml cold drip coffee • 5ml maple syrup METHOD: Stirred. Serve over large block ice. GARNISH: Orange twist ICE: Cubed for stirring and large block ice to serve GLASS: Rocks glass
2. Rosé Spritz INGREDIENTS: • 50ml Hotel Starlino Rosé Vermouth • 100ml tonic water METHOD: Build in glass and add ice. GARNISH: Grapefruit Wedge ICE: Cubed ice GLASS: Wine Glass
Few places command an aura of sophistication like the Ivy. A demonstration of casual elegance and meticulous attention to detail, it is as versatile as it is luxurious. Ivy’s Head of Bars Adam Dow is one of the men behind the precinct’s success, tailoring cocktails and drinks to each venues’ Thetheme.Felix restaurant and Little Felix Bar follow a 1920’s French style, and as a result boast a large selection of French-themed cocktails and wine to compliment the traditional food.
60 ° DRINKS WORLD THE IVY PRECINCT
The Ivy precinct is a smart-casual affair and is located at 330 George St, Sydney. Each venue has different operating hours, visit merivale.com/ venues/ivy/ for full hours. For more information, contact call (02) 9114 7306
Other restuarants include the Europeanthemed Ash St. Cellars, Italian fine-dining Uccello, English style pub food at The Royal George and classic French pastries at Lorraine’s Patisserie. If quality drinks are what excites you, the Ivy’s rooftop Pool Club can’t be beat. Whether you’d prefer to spend a lazy afternoon by the poolside or to attend one of their regular club-nights, this venue will deliver you world-class cocktails and an awesome atmosphere.
Bar Topa embodies the essence of Spanish Tapas culture, designed as a quick and casual eatery where one can share good food with friends. Traditional food is paired with Spanish wine, and the cocktails highlight Spanish liquors and flavours. Similar in style, Bar Totti’s looks to offer an authentic slice of Italian culture through both food and drink.
BY: SKIN SYRUP Blend watermelon until 200ml of is achieved. Infuse with peeled cucumber skins for 24 hours. Strain before adding 100g of sugar. Return cucumber and stir until dissolved. Method: Add equal parts white sugar, apple cider vinegar and water and cook until dissolved. Store leftover cucumber in pickling solution.
ADAM DOW | THE IVY PRECINT SPONSOR: HOTEL STARLINO PADDINGTON END This cocktail shares its name with the northern end of the Sydney Cricket Ground, where the Members Pavilion lies. It is a drink well suited to Australia’s summers: a light, refreshing, lower ABV cocktail to drink four of while watching Australia flog England in the Ashes. You beauty! INGREDIENTS: • 45ml Hotel Starlino Rosso Vermouth • 15ml Japanese gin • 15ml verjuice • 15ml Watermelon & Cucumber Skin Syrup* • 30ml tonic • 60ml Prosecco METHOD: Builld in glass over ice GARNISH: Pickled cucumber skin ICE: Cubed GLASS: Wine Glass or Stemless Wine Glass *WATERMELON & CUCUMBER
juice
Method:
skins
Garnish
skins
62 ° DRINKS WORLD General Manager @ Cantina OK!, Council Place, Sydney aka Happy ALEXGilmour
HAPPY’S COCKTAILHOMETIPS
Make your life easy, prebatch and chill your drinks so you can spend more time with your friends.
LAST NIGHT OF HAPPY’S LIFE DRINK: Campari on ice with a slice of orange HAPPY’S NIGHT OFF BAR: Tio’s Cerveceria, 14 Foster Street, Surry Hills and Double Deuce Lounge, 6 Bridge Street, Sydney I am Sydney, born and raised via some extensive exploring in Mexico. I love to stand at the bar and chat with guests, share experiences of the venue or hilarious stories of travels. I love competing in cocktail comps as they introduce me to some of my closest friends all over the world. At Cantina OK! we showcase Mexican spirits and the people who made them. We visit the producers and listen to their lives. We make a banging margarita!
INGREDIENTS: • 60ml Patron Silver Tequila • 30ml lime juice • 15ml agave syrup • 3 fresh raspberries METHOD: Shake with ice. Strain over fresh ice. ICE: Cubed ice for shaking and serving GLASS: Highball
HAPPY’S TOP 4 COCKTAILS ABOUT HAPPY
4. Sazerac INGREDIENTS: • 30ml Cognac • 30ml rye whiskey • 10ml sugar syrup • 3 dashes Peychaud’s Bitters METHOD: Rinse glass with ice and absinthe and discard. Stir ingredients with ice. Strain into prepared glass and garnish. GARNISH: Lemon twist ICE: Cubed for stirring GLASS: Rocks
LAST NIGHT OF HAPPY’S LIFE BAR: Any with a view of the sea!
HAPPY’S DREAM BAR: Little Red Door, 60 rue Charlot, Paris and Quimet & Quimet, Poeta Cabanyes 25, Barcelona
DRINKS WORLD ° 63
1. MargaritaTommy’sRaspberry
3. Grasshopper INGREDIENTS: • 30ml creme de cacao • 30ml creme de menthe • 30ml heavy cream METHOD: Hard shake with ice and strain. Garnish GARNISH: Grated dark chocolate ICE: Cubed ice for shaking GLASS: Coupette
2. Americano INGREDIENTS: • 30ml Campari • 30ml sweet vermouth • Soda METHOD: Build over ice and top with soda. Garnish GARNISH: Slice of orange ICE: Cubed ice GLASS: Highball
Cantina OK! is located at the end of Council Place, Sydney, and is open all week, 4pm – 12am. For more information, more@cantinaok.com.auemail
64 ° DRINKS WORLD In a quiet alley of inner-city Sydney wedged between three tall office buildings lies a small slither of Mexico. In this space a Latin spirit thrives: there are no seats, the walls are painted bright pink and purple and the cramped space can only fit about 20 sweaty people. Passion is high and the mood is light. It is a place of experiences, of great times, but most importantly, of incredible drinks. The founding story is simple: colleagues Alex Dowd, Jeremy Blackmore and Alex (Happy) Gilmour went on a road-trip together across Mexico and wanted to showcase all the incredible spirits they had found. They arrived back in Sydney with 140 bottles, and, from that, Cantina OK! was born.
Behind the bar is an awesome variety of liquor: Mezcal from all across Mexico, Tequila, Raicilla and even Sotol: a spirit made by distilling the Desert Spoon plant. Some of the more expensive drams available aren’t for the faint of heart: think Mezcal distilled with rattlesnake heads! The cocktail menu is kept fresh and exciting with weekly specials available on top of a seasonal selection. All Cantina OK! drinks feature a Mexican spirit base. A 68 page guidebook is on hand to help patrons navigate the extensive drinks selection, and you can be sure you’ll learn something new about Mexican liquor with every visit.
CANTINA OK!
DRINKS WORLD ° 65 I love the bitter grapefruit and spice flavours and how they pair with the richness of the cherries. This is an awesome match for the subtle vanilla and spice of Patron Reposado. Fresh Lime is always best. INGREDIENTS: • 50ml Patron Reposado • 30ml fresh lime juice • 20ml cherry, grapefruit and pasilla syrup* • 2 dashes umeboshi METHOD: Shake it up and drink it down. GARNISH: Lime leaf ICE: Cubed ice for shaking GLASS: Martini coupe *CHERRY, GRAPEFRUIT AND PASILLA SYRUP • 200g pitted fresh cherries • 100ml fresh ruby grapefruit juice • 20g finely chopped grapefruit rind and pith • 3 dried pasilla • 1kg white sugar Method: Boil all ingredients in 1.5L of water and reduce until 1L. Strain and allow to cool. Keep refrigerated. BY: ALEX GILMOUR | CANTINA OK! SPONSOR: PATRON FUNNY AND FEARFUL
66 ° DRINKS WORLD Bar Manager@ Will’s at the Coogee Pavilion, 130A Beach Street, Coogee aka Lello ANTONELLO Arzedi
1. Spritz Thyme
LELLO’S COCKTAILHOMETIPS
*FIG LEAF COGNAC: • 35g chopped fig leaves • 700ml Cognac Method: Combine ingredient in a sealed jar and leave overnight (10 hours). Strain and bottle. Fig leaf Cognac will stay fresh for up to 3 months.
Will’s at the Coogee Pavilion is equally a counterpart to Mimi’s restaurant and a destination unto its own. Will’s combines the best of classic luxury and contemporary elegance both through design and service. Will’s menu draws on influences from the coastal surroundings and heroes recognizable ingredients and intelligent use of nature’s offering from the foreshores of Coogee, producing elegant, approachable, and beautiful drinks.
2. Rose’ Rosita INGREDIENTS: • 40ml Sesión Resposado Tequila • 25ml rosé vermouth • 15ml Martini bitter • 1 dash aromatic bitter • 2 dash salt solution* or a pinch of salt METHOD: Stir with ice and strain over fresh ice. GARNISH: Grapefruit zest ICE: Cubed ice for stirring and serving GLASS: Old Fashioned *SALT SOLUTION: • 25g salt • 100ml water Method: Combine and stir until salt dissolves into water.
3. Oolong Tea Punch
INGREDIENTS: • 250ml dark oolong tea • 150ml lemon juice • 42gr caster sugar • 200ml dark rum • 150ml full fat milk METHOD: Mix sugar with lemon juice, tea and rum. Add milk to jug and pour in rum mixture. The milk will curdle quickly. Once the solids have settled, strain mixture and bottle. This mixture will last up to 2 weeks and is best served in 90ml portions with a lemon zest garnish. GARNISH: Lemon zest ICE: Cubed ice for serving GLASS: Old Fashioned
DRINKS WORLD ° 67 The industry sparked my interest when I was a child in Sardinia, Italy. I saw the art and magic of bartending in a hotel I visited with my parents. I was captivated by the bartender’s skills, personality and grace in his craft. I decided to go to the hospitality school of Alghero. After my first year of school, I started to work at hotels in Sardinia every year; I did so until I completed my study and began my career. I have done a few competitions, won some but didn’t lose the others because competition allows you to evolve your knowledge, practice your skills and continue to learn. Competing is the best way to expose yourself to what your peers are doing and get new ideas for what you can do back in your bar.
INGREDIENTS: • 40ml fig leaf Cognac* • 30ml coffee liquor • 10ml palo cortado sherry • 3 dashes salt solution or pinches of salt METHOD: Stir with ice before straining into an icefilled glass. GARNISH: Dried Sultana Cluster ICE: Cubed ice for serving GLASS: Old Fashioned
ABOUT LELLO LELLO’S DREAM BAR: Tayer elementary 152 Old Street, London LAST NIGHT OF LELLO’S
INGREDIENTS: • 60ml honey vermouth* • 60ml tonic water METHOD: Combine in glass, add ice, and garnish GARNISH: Grapefruit wedge and thyme ICE: Cubed ice GLASS: Wine Glass *HONEY VERMOUTH: • 100ml raw honey • 150ml Earl Grey tea • Peels from 2 grapefruit • 30g lemon thyme • White vermouth Method: Combine the tea, honey, grapefruit and lemon thyme and refrigerate in an airtight container overnight. Mix in the vermouth.
LELLO’S TOP 4 COCKTAILS
Use good quality ice, fresh produce and do not overcomplicate. Follow the recipes and have fun.
LELLO’S T25 HERO COCKTAIL After being in a lockdown, I found myself creating this drink while in my kitchen without my usual bar tools. I decided to make an easy and replicable cocktail, but at the same time with a complex combination of flavours. I chose strawberries to add fruitiness and support the local farmers while the Fig leaf and geranium grow around my house. I decided to go for an easy methodmaceration. This technique is simple and accessible to anyone from home. This drink has fruity and nutty notes with a powerful floral aroma. LIFE BAR: Any beach bar in Jamaica LAST NIGHT OF LELLO’S LIFE DRINK: Mai tai at that beach bar in Jamaica
4. Un Figo
68 ° DRINKS WORLD
The décor is elegant, boasting a high ceiling, sand-coloured leather booths and deep mahogany wood on the bar and floor. Patrons have a choice between tables or couches, the latter being a great option if you’re looking to settle in for a comfortable afternoon or evening with friends. Will’s does not have a dress-code but encourages smart casual attire.
WILL’S (COOGEE PAVILLION)
An effortless class shrouds this bar with a view, and yet still it manages to remain pragmatic, fresh, and without any air of elitism. Dolphins Point in the distance, Coogee beach before it, and the scent of the sea lingering long in the air; these are as much components of the Will’s experience as the cocktails it is famous for. That is exactly how head bartender Antonello Arzedi views it. With a philosophy to use locally sourced ingredients wherever possible, the connection to land is evident, both through the drinks and through the restaurant meals prepared below. With three different cocktail menus, Arzedi demonstrates his ability to champion local ingredients in a distinctly Italianthemed way.
While cocktail focused, Will’s boasts all the usual diversity of a high-end bar. Expect a large selection of spirits, fine wine and artisanal beers, all matched with the Coogee Pavilion’s decadent meals. Will’s is open Wednesday 12pm-late, Thursday 12pm-10pm, Friday and Saturday 12pm-12pm and Sunday 12pm-9pm; and is located on the middle level of Coogee Pavilion, 130A Beach Street, Coogee. For more information, phone (02) 9114 7382.
SPONSOR: SESIÓN
DRINKS WORLD ° 69 BY: ANTONELLO ARZEDI | WILL’S
INGREDIENTS: • 35ml Sesión Reposado Tequila • 45ml kitchen wine*
*KITCHEN WINE • 200ml Sake • 150ml dry vermouth • 100ml verjuice • 20g caster sugar • 150g finely chopped fresh strawberries • 10g fig leaf • 4g geranium leaf Method: Combine ingredients into a 450ml jar and stir until all the sugar is dissolved. Store at room temperature for 12 hours then strain through a paper towel or through a coffee filter. Kitchen wine should be kept refrigerated and will last for about 2 weeks.
**FIG LEAF MACADAMIA OIL • 20g fig leaf • 200ml macadamia oil Method: Blend ingredients for 5 minutes. Place mixture into a jar and refrigerate for 12 hours. Strain through a coffee filter.
METHOD: Stir with ice for 5 seconds to chill and add dilution. Pour over ice and garnish.
GARNISH: 1 drop of fig leaf macadamia oil** ICE: Cubed ice GLASS: Half Nick & Nora (120ml)
CLOSE TO YOU I invented this drink while stuck at home in lockdown with limited bar tools. It is an easy and replicable cocktail, but still has a complex combination of flavours. Strawberries add fruitiness that marries nicely with the fig and geranium leaves: ingredients that I grow at my house. It is a fruity and nutty drink with a powerful floral aroma.
70 ° DRINKS WORLD Chief Hug Officer and Head Dishie @ Burrow Bar, Basement, 96 Clarence Street, Sydney, and Cash Only Diner, 1 Barack Street, Sydney aka Mumma Chau CHAUTran
1. Fluffy Emu
EARL GREY ELIXIR Method: Steep earl grey tea in 100ml of vodka. Strain after 3 days and put into an atomiser
LAST NIGHT OF MUMMA CHAU’S LIFE DRINK: Dealer’s Choice MUMMA CHAU’S NIGHT OFF BAR: Jangling Jack’s, 175 Victoria Street, Potts Point, Sydney
MUMMA CHAU’S DREAM BAR: Aguardiente, Bologna, Italy
ABOUT MUMMA CHAU
DRINKS WORLD ° 71 I grew up in Western Sydney, in a small suburb called Miller. My mother is a superstar and raised five kids on her own after migrating from Vietnam after the war. I started bartending at a sticky carpeted pub/nightclub during university. I thought I was terrible. I felt awkward behind the bar. I couldn’t wait for my shifts to end. But I had an amazing manager that showed me the methodical, mentoring, creativity, numbers, business, back of house side of the industry. It was an industry that could find you your groove, whatever that groove might be. That’s when it all clicked into place. I finally had that clear north. Make them smile. Make them laugh. Make them think. Make their downtime your first priority. I wanted to make unforgettable experiences that could start before you set foot in the venue and last long after you’ve left it. It can be a gruelling and selfless job but utterly rewarding. I love the psychology behind it all and the task of making it work fiscally. I won the Gin Mare Global finals in 2019, and it’s been an incredible journey. Burrow Bar is located on the corner of Barrack and Clarence street underneath the Vietnamese restaurant Cash Only Diner. It’s a small boutique cocktails and spirits bar hidden in the heart of the Sydney city. We’re a wonderful basement bar, bathed in candlelight. The best seat is at the bar or one of our cosy booths.
2. Southeast Side INGREDIENTS: • 2 shiso leaves • 15ml palm sugar syrup • 30ml fresh pressed cumquat and yuzu juice (50:50) • 60ml Nep Moi (Vietnamese sticky rice spirit) METHOD: Shake with ice and double strain. GARNISH: Float a small shiso leaf on top ICE: Cubed ice for shaking GLASS: Coupette MUMMA CHAU’S TOP 4 COCKTAILS
LAST NIGHT OF MUMMA CHAU’S LIFE BAR: Bar Nayuta, Osaka, Chuo Ward, Nishishinsaibashi, 1 Chome-6-7
INGREDIENTS: • 45ml Gin Mare • 50ml or 45g bergamot curd* • 30ml fresh pressed Saville orange juice – sweet oranges • Top with Australian sparkling wine (90ml) METHOD: Shake with ice and strain. Top with Australian sparkling wine and pour into glass. Add fresh ice GARNISH: Spritz with earl grey elixir** ICE: Cubed ice for shaking and serving GLASS: Highball *BERGAMOT CURD • 200g bergamot puree (boiron) • 200g eggs • 180g caster sugar • 200g unsalted butter, cubed • 1 Lemon Method: Combine eggs and sugar and whisk until foamey. Add bergamot puree and simmer over a BainMarie, continuing to whisk. Remove from heat and blend cubes of butter. Finely grate a lemon, and, once cooled, add the lemon oleo to the mixture. Vacuum seal and chill in fridge until **required.
MUMMA CHAU’S HOME COCKTAIL TIPS Pre-make some syrups, pre-cut fruit, juice, any citrus you’ll be using and prebatch drinks so that you can enjoy the night with your pals, and all you need to do is build a drink over ice or pour into a glass and garnish. Keep it simple and maximise the time with your friends; life’s too short to spend it locked up busting out drinks and not enjoying the night.
MUMMA CHAU’S T25 HERO COCKTAIL My earliest and fondest memories as a kid was helping mum in the kitchen, chopping board on the lino floor and mum wielding the cleaver with her jade bracelet, catching the rays that filtered through the window. I would pluck the pretty leaves and discard the manky ones or peel the many layers of spring roll paper delicately apart. My drink is a bit of a homage to the wonderful tutelage I received as a kid, appreciating flavours and food in all its forms, but most of all to my incredibly strong mother. The drink has a lovely finish, the pandan lingering long after you’ve finished the sip. The salt, sugar and sesame (Muoi Me Dau Phong) rim are hugely nostalgic for me, a common sprinkle on most Vietnamese desserts. It’s wonderful.
While the decor is simple, every small detail has been thought out. Coloured lighting and bare wood paint an oldschool vibe and the cozy environment means patrons are right alongside bartenders as they prepare their drinks.
BURROW BAR
Top with fresh ice and sparkling wine. GARNISH: Blueberry leather and fresh thyme leaves** ICE: Cubed ice for shaking and fresh cubed ice for serving GLASS: Rocks glass *BLUEBERRY AND THYME Method:SYRUP
A quiet cozy respite away from the city bustle, a small haven of nostalgia; this bar dances the fine line between quaint and fiery and it does so in style. Hidden underground away from prying eyes, Burrow Bar is envisioned by its creators to be the perfect drinking experience.
72 ° DRINKS WORLD 3. ObsessionBlueberry INGREDIENTS: • 20ml blueberry and thyme syrup* • 30ml coconut fat washed Bacardi • 20ml lemon juice • 20ml fino sherry
4. Tickled Dill INGREDIENTS: • 30ml cucumber and dill shrub* • 30ml Genepi • 20ml gin • 100ml ginger ale METHOD: Build in a tall glass and top with ice GARNISH: Fresh cucumber ribbon and a sprig of dill ICE: Cubes for serving GLASS: Highball *CUCUMBER AND DILL Method:SHRUBFresh press cucumbers and combine with equal amounts of sugar and champagne vinegar. Add fresh dill and age for 2 weeks, keeping refrigerated.
• 15ml egg white • Top with sparkling wine METHOD: Shake without ice. Add ice and shake briefly before straining into glass.
Equal parts of blueberries, sugar and water in grams. Simmer with thyme for 15mins. Strain out solid parts and reserve syrup. **BLUEBERRY AND THYME Method:LEATHER: Blend leftover solids from the syrup in and roll out onto parchment. Dehydrate.
Despite the impressive cocktail list, it retains the feeling of a classic, old-school bar, with a focus on quality drinks and good company.
Chau Tran is the mastermind behind the cocktail menu, which features a mixture of classic drinks, reimagined drinks, and entirely new creations. A must try is the team’s Negroni, which they barrel age themselves in house. Cocktails are only one aspect of their extensive menu, though. Burrow Bar also boasts a large selection of artisanal beer and wine. Though renowned for their bar-nuts, they have now begun to provide more substantial food offerings from the neighboring Vietnamese restaurant Cash Only Diner. To find Burrow Bar go to 96 Clarence Street and look for a non-descript door. Look for the iron gate and the golden Burrow“B”.Bar is open Tuesday to Sunday, 4pm until 12am, and can be contacted at curious@burrowbar.com.au or on 0450 466 674
DRINKS WORLD ° 73 BY: CHAU TRAN | BURROW BAR SPONSOR: SLANE IRISH WHISKEY JADE MEMORIES My fondest childhood memories are of helping my mum in the kitchen. With my chopping board on the lino floor I would help her peel the layers of spring roll paper apart, and would look up to see her jade bracelet catching the sun. My drink is a homage to the wonderful tutelage I received as a kid, appreciating flavours and food in all its forms, but most of all to my strong AF mother. The drink has a lovely finish, the pandan lingering long after you’ve finished the sip. INGREDIENTS: • 50ml Slane Irish Whiskey • 40ml pandan and coconut cream* • 25ml lime juice • 3 drops of pineapple bitters METHOD: Shake with ice and double strain before garnishing. GARNISH: A half rim of Muoi Me Dau Phong ** ICE: Cubed ice for shaking GLASS: Nick & Nora *PANDAN COCONUTANDCREAM • 400ml coconut cream • 100g pandan leaves or 3 drops pandan extract • 2tsp caster sugar Method: Steep pandan leaves and sugar in coconut cream over a low heat. Blitz in a blender, then strain. **MUOI ME DAU PHONG (a topping commonly found on various sticky rice dishes and desserts): • 3 tbsp toasted sesame seeds • 3 tbsp sugar • 1 tsp salt Method: Add sugar, salt and toasted sesame seeds and pulse for 5-6 seconds
74 ° DRINKS WORLD Operations Manager @ Re 8/2 Locomotive St, Eveleigh, Sydney aka Ev EVANStroeve
Buy more ice. You’ll always need it. If you run out, you’re making drinks the right way.
2. Margarita INGREDIENTS: • 45ml blanco Tequila • 5ml Espadin mezcal • 30ml lime juice • 10ml cane sugar METHOD: Shake and strain over shaved ice ICE: Shaved ice GLASS: Coupette 3. The Best Glass of Water You’ve Ever Had INGREDIENTS: • 70ml London Dry gin • 10ml dry French vermouth • 2 drops orange bitters METHOD: Stir until very cold and pour into a refrigerated glass GARNISH: lemon twist or olive ICE: cubed ice for mixing GLASS: Refrigerated martini glass
4. New York Sazerac INGREDIENTS: • 30ml rye whisky • 30ml Cognac • 10ml sugar syrup • 6 dashes Peychauds Bitters • Absinthe rinse METHOD: Stir with ice until very cold and pour into a refrigerated absinthe-rinsed glass GARNISH: Discarded lemon twist ICE: Cubed ice for stirring GLASS: absinthe-rinsed glencairn glass
ABOUT EV EV’S
DRINKS WORLD ° 75 I grew up in a country town called Bathurst, in Wiradjuri country, that I still make an effort to get back to as much as I can. Bartending started as a means to an end while studying journalism and soon became a legitimate career. I’m the current Australian World Class Champion and placed third in the world at the recent 2021 finals. Re is a neighbourhood bar in the heart of Eveleigh. We’re known for aspiring to, one day, become zero waste. Intersecting with this is a love of people, drinks with bubbles in the sun, and genuine care for everything we do. We’re a bar first, a philosophy second. The atmosphere celebrates sunlight until it becomes a little darker, moodier and punctuated by a lot more bass. Bankers, corporates, to Inner West locals, everyone is catered for in exactly the same manner. We are busiest from 4-9, book online and I’m sure you’ll be fine. Doggos are encouraged and welcomed.
1. DaiquiriMango INGREDIENTS: • 50ml white rum • 15ml lime juice • 20ml KP mango purée • 20ml sugar syrup METHOD: Blend until silky smooth and pour into a wellchilled glass. GLASS: Frozen cocktail glass
EV’S T25 HERO COCKTAIL Cafe Calva is inspired by the great French tradition of consuming coffee and Calvados at the end of a meal (as well as drinking awesome wine and smoking ciggies). This recipe sees you head to your local independent bottle shop, grab a really nice bottle of French Grenache to use some for this drink and get red wine pissed on the rest, maybe dance on some tables. The best drinks are obviously delicious, yet they also tell a story and weave flavours that simultaneously complement and challenge one another. Avallen, the world’s most sustainable spirit, delivers beautifully classic digestif flavours and tells a story of waste minimisation. The result is a take on something traditional but at the same time reflective of a more considerate future. TOP 4 COCKTAILS
EV’S COCKTAILHOMETIPS
EV’S DREAM BAR: Hawksmoor Spitalfields, 157A Commercial St, London LAST NIGHT OF EV’S LIFE BAR: Bulletin Place, First Floor, 10-14 Bulletin Place, Sydney LAST NIGHT OF EV’S LIFE DRINK: Martini EV’S NIGHT OFF BAR: Shady Pines, 4/256 Crown Street, Surry Hills
76 ° DRINKS WORLD Reduce, reuse, recycle. Many take steps to minimize their environmental footprint, but very few embody sustainability like Re. Touted as the worlds first zero-waste cocktail bar, the team behind the counter has taken every step to decrease their environmental impact without letting it affect quality. In fact, it is the care and love for every single item that defines their food and drink: quality produce is always at centre-stage. Evan Stroeve is the mastermind behind the drinks, blending traditional with quirky in his own signature style. Repurposed ingredients are used wherever possible: whether that be spent beer grains from Yullis Brewing or Murray Cod fat from Saint Peter. Stroeve’s cocktails are excitingly fresh and challenge the stereotypes of what can be put into a glass. Equally exciting is their food menu. The ingredients Re uses are sourced from venues and suppliers that have eliminated all waste from the running of their businesses. The bar rocks an industrial modern-chic theme and is located in the repurposed old Eveleigh Locomotive Workshop. The faux-leather seating is made of pineapple leaf fibre, while the tabletops, staircase and bar are made from recycled milk Despitebottles. being core to Re’s ethos, the team does not want their focus on sustainability to get in the way of having fun. They’ve made a light-hearted bar that allows for high-quality, sustainable produce to shine. Re is open Tuesday-Saturday 4pm9pm, and is found at 2 Locomotive Street, Shop 8, Eveleigh. For more information call (02) 8377 1877. RE
DRINKS WORLD ° 77 BY: EVAN STROEVE | RE SPONSOR: AVALLEN CALVADOS CAFÉ CALVA Inspired by the French tradition of consuming coffee and Calvados at the end of a meal, this recipe sees you head to your local independent bottle shop to grab a bottle of quality French Grenache. Use some for this drink, and then polish the rest off afterwards. INGREDIENTS: • 40ml Avallen Calvados • 20ml French Grenache • 5ml dark chocolate distillate* • 15ml smoked coffee syrup ** • 4g salt solution METHOD: Combine all ingredients in a mixing glass and stir until ice cold GARNISH: Lemon myrtle leaf ICE: Cubed ice for stirring down GLASS: Nick & Nora *DARK Method:DISTILLATECHOCOLATE Blend a bottle of vodka and block of dark chocolate. Put the mixture in a takeaway container and freeze for 24-48 hours. Poke a hole in the layer of chocolate and pour out over a coffee filter. Alternatively, a quality bottle of Crème de Cacao can be used. **SMOKED COFFEE SYRUP Method: Head to Bunnings, your local BBQ shop, or a good cooking shop and buy some BBQ chips and fire starters. Outside, line a big pot with 1 fire starter, and the oak chips. Fill a bowl with either freshly ground coffee or leftover grinds and place it into the pot. Light the wood and fire starters and place a lid over the pot. Leave for 10 minutes and then repeat a few more times. Infuse smoked coffee in sugar syrup for a day and then strain through a coffee filter.
78 ° DRINKS WORLD Owner/Operator @ Door Knock, Basement, 70 Pitt Street, Sydney aka Nat NATALIENg
NAT’S TOP 4 COCKTAILS
• Dash aquafaba
Method:INFUSED*STRAWBERRYCAMPARI
NAT’S NIGHT OFF BAR: Hubert’s, 15 Bligh Street, Sydney or Baxter’s Inn, 152-156 Clarence Street, Sydney
Always get more ice than you think you’ll need, and always have a bottle of sugar syrup already made up and/or agave syrup on hand.
• Top up with chilled soda water METHOD: Hard shake all ingredients except soda water. Strain into glass and top up with chilled soda water. GARNISH: Glazed plum skin GLASS: Slim fizz glass *LEMON WATERINFUSEDTHYMEHONEY(MAKES1
CUP) • 1 tsp dried thyme (or small handful fresh thyme) • 1 lemon slice • 1 spoonful honey Method: Boil water and leave to rest for 30 seconds. Pour hot water over thyme and allow to brew for 5-10 minutes. Add lemon and honey.
METHOD: Shake hard with ice and strain GARNISH: Half salt rim ICE: Cubed ice for shaking GLASS: Coupe 4. AndersonPaloma INGREDIENTS: • 40ml blanco Tequila • 10ml mezcal • 20ml guava nectar • 20ml lemon juice • 10ml agave syrup
Infuse 700ml Campari with 700g strawberries for 24 hours, keeping refrigerated. Strain using cheesecloth.
1. MyNegroniWay INGREDIENTS: • 30ml gin • 30ml strawberry infused campari* • 30ml Punt E Mes vermouth • 1 pinch of sea salt METHOD: Stir then strain over ice GARNISH: Orange slice ICE: Large block ice for serving GLASS: Double rocks
DRINKS WORLD ° 79 I grew up in Malaysia and moved to Australia when I was a teenager to attend boarding school. I started bartending as a job when I was studying radiology and quickly realised I was better and happier in hospitality that in hospitals. I’ve been in a few competitions as a finalist for World Class, and also won Bacardi Lion’s ‘Mix It To Fix It’ and placed in Bacardi Legacy’s Top 3. I was ALIA’s Bartender of the Year in 2019 and winner of Australia’s Most Outstanding Contribution to the Industry at the 2021 Bar Awards. Door Knock is hidden away in the middle of Sydney’s CBD. Best known for cocktails, great wine, truffle popcorn and good tunes. It’s a cozy hideaway from the hustle and bustle of the world, reminiscent of a ski lodge or chalet. We always recommend booking for one of the comfy booth seats, but of course the best seats are at the bar, closest to the booze! NAT’S COCKTAILHOMETIPS
2. Fizzy Bubbly INGREDIENTS: • 40ml gin • 20ml Campari • 15ml lemon juice • 20ml davidson plum juice • 15ml lemon thyme infused honey water*
• Top with Strangelove Salted Grapefruit Soda METHOD: Shake all ingredients except for soda. Strain and serve in salt rimmed glass. Fill with soda and ice. GARNISH: pink murray salt rim and a grapefruit slice GLASS: Collins
3. Toreador INGREDIENTS: • 45ml blanco Tequila • 15ml apricot brandy (Joseph Catron) • 20ml fresh lime juice
ABOUT NAT NAT’S DREAM BAR: Next Door, The Crescent, George Town, Cayman Islands LAST NIGHT OF NAT’S LIFE DRINK: A Tommy’s Margarita and a neat pour of Talisker
80 ° DRINKS WORLD
Open Monday, Tuesday, Wednesday and Saturday from 4pm until late; and open Thursday and Friday from 12 pm until late. For more information, knockknock@doorknock.com.auemail
Door Knock also boasts an impressive natural wine selection along with a plethora of Spanish sherry. The food is rustic and homely and well suited to the ambience. Expect classic bar snacks like bbq wings and schnitzel, but be prepared for a certain Door Knock twist.
DOOR KNOCK
70 Pitt Street. Walk through the fire-escape door to the left of the coffee shop. Down the stairs and along the corridor, keep walking until you start to second guess yourself. It is then that a door will appear, and on it, a brass pineapple door knocker. Knock. Then Whilewait.itis the mystery and aura of this speakeasy cocktail bar that first draws people in, the quality of the drinks and the comfortable atmosphere is what keeps them coming back. It embodies homeliness, with armchairs around a fireplace, tables set up for comfortable conversation, and gentle, soft lighting that makes it feel like you’re in an underground cave. Which, in many ways, you are! The cocktails are a representation of the whole team, new or old, regardless of experience. The more technical ones come from Nat and the senior staff but there are also cocktails that are stand outs, where simple yet interesting twists in classic flavours are more apparent.
DRINKS WORLD ° 81 BY: NATALIE NG | DOOR KNOCK SPONSOR: GENTLEMAN JACK TALL TALE If a Whisky Highball or Lynchburg Lemonade walked into a bar after colliding with each other in an orchard, this would be the result. A tall, fresh and vibrant drink enhanced by a delicate aroma of Eucalyptus and citrus oils. INGREDIENTS: • 40ml Gentleman Jack • 10ml apricot brandy • 20ml fresh lemon juice • 10ml smoked apricot & agave syrup • 20ml Arinto natural wine (if not available use Riesling or a natural white wine) • 30ml filtered water • 3-4 drops Mr Bitters Smoked Apricot & Hickory bitters METHOD: Combine ingredients and charge with CO2 using a carbonation rig. Pour over cubed ice & cap with crushed ice. GARNISH: Eucalyptus & lemon wedge ICE: Cubed and crushed ice GLASS: Collins Glass
82 ° DRINKS WORLD Manager @ Old Mate’s Place Level 4, 199 Clarence Street, Sydney aka Saree SARAH Mycock
SAREE’S COCKTAILHOMETIPS Trust your palate! If you’re making a drink to spec and it doesn’t quite taste right, don’t be scared to change it. And just have fun. Don’t take it too seriously! Part of being a good bartender or host is just making people feel comfortable and welcomed. SAREE’S T25 HERO COCKTAIL I have a massive sweet tooth, and whenever it starts to get a bit warm, all I can think about is a boysenberry ice cream in a waffle cone, so I made one in drink form. This drink works because it is wellbalanced, and the ingredients really work with the botanicals in the gin.
1. Daiquiri
4. Dry MartiniGin
INGREDIENTS: • 50ml gin • 20ml dry vermouth METHOD: Stir with ice until extremely cold. Serve in a chilled glass and garnish. GARNISH: Three skewered olives ICE: Cubed for stirring GLASS: Martini
SAREE’S NIGHT OFF BAR: Ramblin’ Rascals Tavern Basement/60 Park Street, Sydney ABOUT SAREE
SAREE’S DREAM BAR: Native, 52a Amoy Street, Singapore or Two Schmucks, Carrer De Joaquin Coast, 52, Barcelona, Spain LAST NIGHT OF SAREE’S LIFE BAR: Jumbos Clown Room, 5153 Hollywood Boulevard, Los Angeles LAST NIGHT OF SAREE’S LIFE DRINK: A heap of rye shots
INGREDIENTS: • 50ml white rum • 15ml sugar • 25ml fresh lime juice METHOD: Shake until very cold and double strain ICE: Cubed for shaking. GLASS: Nick and Nora 3. Melody INGREDIENTS: • 20ml gin • 20ml sake • 20ml fino sherry • 30ml fresh lemon • 60ml watermelon juice • 10ml sugar syrup METHOD: Shake with ice until cold and strain over fresh ice ICE: Cubed for shaking and fresh cubed ice for serving GLASS: Tall 2. East 8 Hold Up INGREDIENTS: • 45ml vodka • 15ml Aperol • 10ml sugar • 15ml lime • 30ml pineapple juice • 20ml passionfruit METHOD: Shake with ice and strain over fresh ice GARNISH: Fruit garnish or mint sprig ICE: Cubed ice for shaking and fresh cubed ice for serving GLASS: Rocks
SAREE’S TOP 4 COCKTAILS
DRINKS WORLD ° 83 I grew up on the Central Coast but moved to Sydney when I was 15. I started working in bars because I just really needed a job. What kept me in t his industry was the welcoming sense of community. I have been working in this industry for about nine years, with the last three of those spent bartending. A couple of years ago, I was lucky enough to take out the Hot Talent award for Time Out and Rookie of the Year for Australian Bartender. Nothing gives me the good old-fashioned sweats more than thinking about cocktail competitions. I’m a pretty shy person. I got pressured to enter Speed Rack by Alice Newport, though that was equally fun as it was Oldanxiety-inducing.MatesPlace is on Clarence Street in the CBD. We are best known for our great service, great chat and our stunning rooftop. Remember back to when you were in high school. It’s a Friday afternoon, and you are about to start the Christmas holidays. It’s like that but with booze. The great thing about our bar is that we don’t have a set demographic. We get so many different kinds of people through the doors. Get in early to make sure you secure the perfect spot on the rooftop!
Old Mates Place is open TuesdayThursday 4pm-2am, Friday 12pm-2am and Saturday-Sunday 2pm-2am. For more information seeyou@oldmates.sydneyemail
The food is a rustic but high quality affair well suited the homely vibe. This is a great place to unwind with friends after a long work week. Expect all the standard beers and an interesting range of fine wines as well. So how to find this cocktail bar? Walk through the front door of 199 Clarence Street, Sydney and either take the stairs or the lift to level 4.
84 ° DRINKS WORLD A place to escape. Modest and welcoming, antiquated but with such an effortless class. The bartenders have their bowties draped loose around their necks and the interior follows an oldschool bookshop theme, with old books and obscure trinkets covering the walls. You’d almost be scared to raise your voice if it wasn’t for the smiling staff. This isn’t a shake-down, this is a humble abode. And if you feel like a bit of fresh air, try the rooftop bar just one level up. Leafy foliage hides this secret-spot from the street while Sydney’s skyline stands tall all Twoaround.different cocktail menus are available: the Classic and the Signature. The Classic is full of all the drinks you know and love while the Signature is an ode to creativity and experimentation, encompassing a broad range of styles. With bartender Sarah Mycock behind the shaker you can be sure that you’re in for an exciting evening.
OLD MATES PLACE
DRINKS WORLD ° 85 BY: SARAH MYCOCK | OLD MATEES PLACE SPONSOR: NO. 3 GIN THE VELVET UNDERGROUND I have a massive sweet tooth and whenever it starts to get a bit warm all I can think about is a boysenberry ice cream waffle cone, so I decided to make one in drink form. I like this drink because it is well-balanced and the ingredients really hit it off with the botanicals in the gin. INGREDIENTS: • 60ml No.3 London Dry Gin • 60ml boysenberry, tonka bean and rosemary syrup* • Topped with waffle cone soda** METHOD: Shake syrup, gin and ice until cold. Top with waffle cone soda and strain into a refrigerated glass. Garnish. GARNISH: Waffle cone shard and rosemary ICE: Cubed ice for shaking and fresh ice for the glass GLASS: Highball glass *BOYSENBERRY SYRUP • 500g frozen boysenberries • 500g sugar syrup • 4 sprigs of rosemary • 1/4 micro planed tonka bean • 1/2 vanilla bean pod • 10g lactic acid powder Method: Add ingredients (except acid) to a pot and bring to boil. Simmer for 15 minutes or until rosemary becomes fragrant. Strain off solids and leave to cool. Add acid and blitz to combine. **WAFFLE CONE SODA • 250ml sugar syrup • 1 waffle cone • 1/2 vanilla bean pod Method: Add vanilla to sugar syrup and bring to the boil. Break the waffle cone into small pieces (don’t crush) and add it to the boiling syrup. Once waffle cone is fragrant throughout the syrup cool and strain off. Add syrup 2:1 with water and carbonate.
NOMINATED BARTENDERS FROM THE TERRITORYNOTHERN • Anneliese Grazioli Hanky Panky Lounge • Alex Johnston Smoke & Oak Darwin • David Robinson Snapper Rocks • Ollie Howe Mindil Beach Casino • Ahad Hussain (Sunday) Phat Mango • Niccolo Maffezzoni The Trader Bar NT
Manager @ Smoke & Oak 14 Dashwood Cresent, Smith Street, Darwin City aka Bubba ALEX Johnston
• 30ml soda water • 1 dash black walnut bitters METHOD: Combine all ingredients (except bitters) and chill to 0 degrees. Force carbonate at 45 psi, BUBBA’S TOP 4 COCKTAILS
BUBBA’S T25 HERO COCKTAIL I wanted to create something that shows off Tia Maria, but at the same time what we do at Smoke & Oak. It’s this approach I took to making Likkle More. Tia Maria is a rum-based coffee liqueur but a lot more subtle, more refined, less dense and less syrupy than most liqueurs. I wanted to make a drink to complement Tia Maria, not just add a coffee flavour to an existing flavour profile. I wanted to create a drink with coffee being the prominent flavour backed up with a hit of vanilla and a tiny bit of spice and fruit, finished with zesty cream.
BUBBA’S DREAM BAR: Byrdie, 211 La Trobe Street, Melbourne LAST NIGHT OF BUBBA’S LIFE BAR: Coupette London, 423 Bethnal Green Rd, London LAST NIGHT OF BUBBA’S LIFE DRINK: Champagne Pina Colada
• 20ml milk • 5ml Fernet Branca
ICE: Large block ice for serving GLASS: Rocks 2. Whisky Apple
• 10ml lemon juice
INGREDIENTS: • 30ml Japanese whisky • 15ml raspberry dry vermouth • 7.5g fresh raspberries • 15ml vanilla syrup (1:1 simple syrup with a ½ barspoon vanilla essence can be used instead)
1. WingedOne Angel
ABOUT BUBBA I was born and bred in Tottenham, North London. I grew up around pubs and bars with my family working in and running them. I got my first hospo job in a small pub just down the road from White Hart Lane football stadium. My first shift behind a bar was a home game with 35,000 people coming to watch and my pub being the only one that let the 5,000 away fans in. We got ‘slammed’ to put it nicely. “You’ll either sink or swim,” my first pub landlord’s Pete & Di told me. I was hooked. I moved over here in 2013 and started doing comps to challenge myself and learn. I was fairly shy, and it forced me to come out of my shell and express myself more. I’ve been lucky enough to be part of great competitions, local and national, although my highlight would be one with Dale De Groff judging, serving him a mezcal twist on a Cosmo and winning! Smoke & Oak is the only cocktail bar in Darwin, focusing on dark spirits that’s table service. We have a very small bar, so we only employ bartenders with everyone doing every job; glassy, runner, waiter etc. This way, we are able to bring the knowledge of the bar to the table and give that extra bit of service too. We’re very laid back. Our whole ethos is to be somewhere to go for a relaxing vibe where you can have a conversation with a good drink. Wednesday through to Saturday are pretty relaxed. We have a live jazz band every Saturday that we alternate between a few local bands. We’re at our busiest after dinner, so after 10 pm really, especially on a Friday or BestSaturday.seatin the house? If you’re into it, we only have two bar seats in the courtyard in front of an old service window at the side of the bar. This is the front row seat to the bartenders shaking tins, and a few Fernets passed over.
GARNISH: Raspberry coral tuille or a fresh raspberry.
DRINKS WORLD ° 89
BUBBA’S NIGHT OFF BAR: Darwin Waterfront, 19B Kitchener Dr, Darwin City
BUBBA’S COCKTAILHOMETIPS
Batch, batch, batch. And the day or morning before too. You’re more than likely going to be busy with food or hosting, so this way, drinks are sorted and consistent. It means you can do more advanced techniques like a milk punch or carbonated drink (cream guns work great) and then store them in the freezer for an hour or two before you serve. They’ll be ice cold. Just don’t forget roughly 30ml of water per drink for dilution (up to you how much). For glasses, op shops are great for glassware on a budget, well coups at least, someone’s Grandma is always throwing some out!
• 20ml orange juice
METHOD: Muddle berries before mixing in all ingredients. Cover and allow to rest at room temperature for 3 hours before placing in freezer overnight. Cloth strain until the liquid pours clear. Pour 90ml over ice and garnish. This recipe can be made in bulk and frozen for later consumption.
INGREDIENTS: • 45ml Japanese whisky (Suntory Toki)
• 70ml clarified Granny Smith apple juice • 15ml lemon myrtle citric acid (4%) or approximately 0.5g citric acid powder • 10ml vanilla syrup (1:1 simple syrup with a ½ barspoon vanilla essence can be used instead)
GARNISH: Orange zest & brandied cherry garnish ICE: Cubed ice for stirring GLASS: Coupette
ICE: Cubed ice for stirring. Large block ice for serving GLASS: Rocks 4. 1910 INGREDIENTS: • 20ml mezcal • 20ml Cognac • 10ml maraschino liqueur • 25ml sweet vermouth • 2 dash Peychaud’s bitters
METHOD: Stir with ice and strain into coupette once at desired dilution
90 ° DRINKS WORLD repeating 3 times. Serve in a clear glass filled with ice and add a dash of black walnut bitters.
SMOKE AND OAK
GARNISH: Green apple paint ICE: Cubed ice for serving GLASS: Clear Highball glass 3. Sazerac INGREDIENTS: • 20ml rye whiskey • 20ml Cognac • 10ml Islay single malt whisky • 10ml sugar syrup • 3 dash Peychaud’s bitters • 1 dash Angostura bitters
METHOD: Chill a rocks glass with 5ml of green chartreuse and ice. Combine ingredients in a separate mixing glass. Discard chartreuse and ice, and strain cocktail into prepared glass over fresh ice. GARNISH: Lemon zest garnish
Smoke and Oak: where grunge meets cocktail, soul meets Darwin. A place of energy and atmosphere, where nobody is going to bat an eyelid if you decide to let your hair down for a night. But above all, it is a place of passion. While specializing in breathtaking cocktails and quality whisky, it is the ambience that defines this place. Jazz, soul and indie music is guaranteed to be pumping loud, and if you’re lucky there’ll be a local band taking to the stage. The rustic wooden furniture and red-painted walls are bathed in patchy fluro light in a very dive-bar-esque like way, striking a stark contrast to the extensive whisky selection on hand. For lovers of dark spirits this place is goldmine, with plenty of unique and rare drams to choose from. For the cocktail inclined, Alex Johnston and the team have you covered. Despite taking incredible pride in their work there is nothing pretentious here: it’s all taste, smiles and rock & roll. Smoke and Oak also offers a variety of craft beer and wine. If you’re feeling adventurous, their Absinthe fountain lounge is an awesome experience! Food is a fusion of classic pub snacks and Vietnamese dishes, or eat at the neighbouring Nirvana Restaurant for a more traditional, but equally tasty, affair. Smoke and Oak is open TuesdaySaturday 5pm-2am, and is found at 14 Dashwood Crescent, Larrakeyah Darwin, by walking through the Nirvana Restaurant. For more information, orinfo@nirvanarestaurantdarwin.com.auemailcall(08)89812025
DRINKS WORLD ° 91 BY: ALEX JOHNSTON | SMOKE AND OAK SPONSOR: TIA MARIA LIKKLE MORE “Likkle more” is a Jamaican patois phrase used when saying goodbye to a friend. The basic meaning is “I’ll catch you later” and it is the perfect name for our end of the night tipple. We serve this Irish Coffee twist ice cold, and it is our way of saying goodbye to our guests. INGREDIENTS: • 20ml Tia Maria • 20ml Barbados dark rum • 7.5ml Demerara syrup (2:1) • 45ml cold brew coffee • 2 bar spoons blackberry jam • 10ml jerk washed Zucca Rabarbaro (or other lighter-style sweet vermouth)* METHOD: Combine ingredients well and refrigerate before serving. Strain 115ml into glass. GARNISH: Top with marshmallow & lemon zest cream** & jerk dust* GLASS: Chilled spirits snifter *JERK WASH/DUST Wet: • 100g spring onion • 100ml soy sauce • 40ml olive oil • 40ml red wine vinegar • 20g molasses • 2 red chilli deseeded • 10g Australian garlic Dry: • 10g thyme leaves • 7g salt • 4g all-spice • 6g black pepper • 5g cinnamon • 5g nutmeg • 100g Zucca Rababrbaro Method: Combine all dry ingredients and set aside 1 tablespoon (for garnish). Blend all remaining ingredients except the Zucca and chilli. Gradually add in chilli checking spice levels as you go. Combine 30g of jerk paste with 100g of Zucca Rabarbaro and place in a freezer friendly container.Leave to rest at room temperature for 3 hours before freezing overnight. Strain through a coffee filter. Alternatively, combine 50g of a storebought jerk seasoning with 2 teaspoons olive oil & 3 teaspoons soy sauce. Add 30g of this to 100g of Zucca Rabarbaro and leave covered at room temperature for 24 hours. Strain through a coffee filter **MARSHMALLOW & LEMON ZEST CREAM • 10ml toasted marshmallow syrup*** • 100ml cream • ½ a lemon zest Method: Mix all ingredients into a small plastic sauce bottle and refrigerate. Before use, leave the cream outside of the fridge for a few minutes and shake well. Slowly pour over the back of a barspoon. MARSHMALLOW***TOASTED SYRUP • 250g sugar • 250g water • 8 large white marshmallows • 1 tsp vanilla extract Method: Bring sugar and water to simmer, stirring occasionally, until sugar is completely dissolved. While syrup is simmering, toast skewered marshmallows using a kitchen torch of gas stove until browned all over with some scorched patches. Stir marshmallows into the hot syrup and cook until marshmallows have dissolved. Remove from heat and strain through a fine mesh strainer. Once cooled, stir in the vanilla extract.
°
92 DRINKS WORLD General Manager - Owner @ Hanky Panky Lounge, 32 Mitchell Street, Darwin ANNELIESE Grazioli
ANNALIESE’S T25 HERO COCKTAIL Pompasettin’ was created with the theme that has been on my mind constantly for the past six months. The Art Deco theme of Hanky Panky was a new way of thinking for me and was exactly the right cocktail to serve at Hanky Panky Lounge upon its opening.
ANNELIESE’S DREAM BAR: American Bar, The Savoy, London LAST NIGHT OF ANNELIESE’S LIFE BAR: Tommy’s Restaurant, 5929 Geary Blvd, San Francisco LAST NIGHT OF ANNELIESE’S LIFE DRINK: Tommy’s Margarita ANNELIESE’S NIGHT OFF BAR: Smoke & Oak, 14 Dashwood Crescent, Smith St, Darwin ANNELIESE
Preparation is key. Two things that usually get less love when making home cocktails is glassware and ice. You don’t need to buy anything expensive, just don’t use servo ice. Buy silicon ice moulds that you can get anywhere these days, even Kmart. The glassware selection at Kmart is also good, but I love going to thrift stores like Salvos & St Vinnies. There are usually the cutest coupettes and rocks glasses, no need to get matching ones as a little variety presents well!
• Zest of 1 lime Method: Infuse for 24 hours in fridge before cloth straining.
TOP 4 COCKTAILS
DRINKS WORLD ° 93 I have been into Darwin my entire life. I was lucky enough to be offered a management role at Hot Tamale upon opening in 2012 after I finished school. It began as my ‘gap year’ job before I went off to university and deciding this was what I wanted to do. Becoming Restaurant Manager at 19, I enjoyed all aspects of managing the venue, the agave spirits and bartending. I have been lucky to be part of some great competitions through the years, and each one making me a better bartender and manager. My new bar, the Hanky Panky Lounge, is art-deco inspired with a large range of cocktails that are twists on classics. Whisky and brandies get their fair share of space on the back bar, and we have a good range of rum, amaro, gin and of course, agave spirits. We also source some fun champagnes and offer a good representation of Aussie wines. We will have a training focus for the Darwin bartending community, offering training and an in-depth program for the team.
ABOUT
2. Over & Above INGREDIENTS: • 50ml anejo Tequila • 10ml mango Tequila • 20ml mango skin vermouth* • 5ml Campari METHOD: Stir with ice before straining into glass GARNISH: Garnish with 3ml lemon myrtle infused oil ICE: Cubed ice for stirring GLASS: Nick and Nora *MANGO VERMOUTH • 300ml dry vermouth • 50g mango flesh • 10ml agave syrup • 3g lemon myrtle • 2g pepperberry
1. Hot MargaritaTamale INGREDIENTS: • 60ml reposado Tequila • 30ml orange oleo saccharum • 30ml fresh lime juice METHOD: Shake ingredients with ice. Strain and serve with fresh ice. GARNISH: Half salted rim and lime wheel ICE: Ice for shaking and fresh ice for serving GLASS: Rocks *ORANGE SACCHARUMOLEO
3. Martini INGREDIENTS: • 60ml mango gin • 10ml dry vermouth METHOD: Stir ingredients in mixing glass over ice. Strain into glass. GARNISH: Lemon Twist GLASS: Martini 4. Bloody Maria INGREDIENTS: • 50ml blanco Tequila • 90ml sangrita* METHOD: Add Tequila & sangrita into shaker tin. Add ice and throw the liquid between tins. Strain into a garnished glass with fresh ice. GARNISH: Chipotle salt rim, along with a grapefruit and jalapeno slice ICE: Block ice for throwing and fresh block ice for serving GLASS: Tall *SANGRITA • 450ml Tomato Juice • 180ml Orange Juice • 180ml Grape Juice • 120ml Lime Juice • 60ml Habanero salsa (or your preferred hot sauce) • 3 x Jalapenos Sliced • 60g Sea Salt • 10g Cracked Pepper • 5g Dried Chipotle Dust (or smoked paprika) Method: Mix together well.
• 3 x orange peel (no pith) • 250g white sugar • 250g filtered water Method: Combine orange peel with sugar and leave at room temperature (25-28 degrees) for 24 hours. Add water and dissolve all sugar before cloth straining.
ANNELIESE’S
ANNELIESE’S HOME COCKTAIL TIPS
94 ° DRINKS WORLD In hot and humid Darwin a new watering hole is making people thirsty. No windows to let the sun in and with a front door hidden from street view, this is the place to go to take a step backwards from day-to-day life. With the 1920’s themed interior, soft mood lighting and incredible drinks, you might even take a step backwards in time. Anneliese Grazioli is the mastermind behind Hanky Panky Lounge, which encapsulates her vision of bringing small bar culture to Australia’s most northern city. Keeping the venue small, Grazioli has created a space where patrons can freely ask questions and begin to learn about the difficult world of mixed drinks. To help this along, Grazioli focuses on modern style cocktails done in an approachable way. In addition to the seasonal cocktail list, five or so more adventurous drinks are also available. These are rotated every few days to ensure that visiting Hanky Panky remains a new and exciting experience. Grazioli and her small team are always more than eager to help talk customers through what is in their glass. Also behind the bar is a wide range of spirits, a few different beers, and a variety of wines with a strong focus on Champagne. An assortment of light meals and bar snacks are also available.
Hanky Panky Lounge is open SundayWednesday 4pm-12am and ThursdaySaturday 12pm-2am; and is located at 3/32 Mitchell St, Darwin. For more information hello@hankypankylounge.com.email
HANKY PANKY LOUNGE
DRINKS WORLD ° 95 BY: ANNELIESE GRAZIOLI | HANKY PANKY LOUNGE SPONSOR: MOUNT GAY BLACK POMPASETTIN’ Pompasettin’ follows the art deco theme that has constantly been on my mind for the past 6 months. With my new bar opening up, this theme has given me a new way of thinking after having spent the last decade creating agave-spirit base tropical cocktails. Pompasettin’ is exactly the right cocktail to serve at Hanky Panky Lounge’s opening. INGREDIENTS: • 50ml Mount Gay Black Label • 3ml Fernet Branca • 15ml Antica Formula vermouth • 10ml pineapple & wattleseed orgeat* METHOD: Add ingredients to a mixing glass with ice and stir 14-16 times. Strain into glass and garnish. GARNISH: Lime peel, expressed and as garnish. ICE: Cubed Ice GLASS: Nick & Nora or coupette *PINEAPPLE & WATTLESEED ORGEAT • 280g coconut water • 200g cold pressed pineapple juice • 100g blanched almonds • 50g roasted wattleseed • 30g sugar • 2g mahlab or cardamon • 2g lime zest • 5g citric acid • 20g cold pressed ginger • 4g orange blossom water • 4g rose water Method: Soak almonds in water for 1-2 hours then add everything into a blender and blend on high until a thin grainy texture is achieved. Use a cheesecloth or coffee filter to strain liquid. Using a cheesecloth/ coffee filter strain liquid Alternatively, mix 300g orgeat, 50g pineapple juice and 10g roasted wattleseed OR 8g coffee grounds. Leave to infuse in fridge for 3-4 hours before straining with a cheesecloth or coffee filter.
• Zach Mynott La Costa, Brisbane • David Brosnan Saville Row • Millie Tang The Gresham • Aaron Clark Ghanem Group, Brisbane • Dan Gregory Canvas & Electric Avenue • Peter Hollands The Gresham • Liam Shepard Bisou Bisou • Edward Quartermass Maker • David Aznar Rosella's • Daniella Darakis The Gresham • Rebecca Bayley Cielo Rooftop • Loic Mouchelin Sante • Tayla O'Dea Three Wolves • Matthew Portillo Dawn On Spencer • Jacob Cohen Saville Row NOMINATED BARTENDERS FROM QUEENSLAND QLD
98 ° DRINKS WORLD Bartender @ The Gresham aka Millie MILLIE Tang
INGREDIENTS: • 25ml dry vermouth • 25ml fino sherry • 20ml Dom Benedictine • 2 dashes absinthe METHOD: Stir with ice. Strain, and garnish. GARNISH: Lemon twist ICE: Cubed for shaking GLASS: Coupe 2. Me Oh My INGREDIENTS: • 45ml white rum • 5ml crème de violette • 10ml fresh lime juice • 7.5ml honey water [1:1] • 15ml Coco Lopez cream of coconut METHOD: Combine ingredients in a cocktail shaker and shake vigorously. Fine strain into a glass and garnish. GARNISH: Sprig of fresh lavender ICE: Cubed ice for shaking GLASS: Cocktail glass
MILLIE’S
TOP 4 COCKTAILS
1. Sunnyboy INGREDIENTS: • 50ml coconut vodka • 50ml fresh pineapple juice • 15ml passionfruit pulp • 15ml vanilla sugar METHOD: Shake vigorously with ice. Garnish glass, then strain. GARNISH: Coconut sugar rim (1:1 white sugar and desiccated coconut) ICE: Cubed ice for shaking GLASS: Cocktail glass
3. Chrysanthemum
MILLIE’S NIGHT OFF BAR: The breakfast bar in my house, open 24/7 and serves all the ice-cold water I can drink. MILLIE
MILLIE’S COCKTAILHOMETIPS Drinks, atmosphere such as music & lighting, service. Preparation and curation are Batchingeverything.upcocktails beforehand and using multi-purpose ingredients equals more facetime with guests and less stress and mess as a host.
The Gresham resides in the heritagelisted National Australia Bank building located in the middle of the Brisbane CBD. It’s the only bar to hold a heritage license in Queensland and is renowned for cocktails and an impressive whisky selection. The Gresham has always been an “every person’s” bar. Doors open from 7am during the week to accommodate day trade as a cafe so the venue sees a hugely diverse range of clientele. Heritage surrounds with relaxed, friendly service. The location in the middle of the Brisbane CBD makes it a popular afterwork drinks venue. Friday has always been our busiest day of trade.
MILLIE’S T25 HERO COCKTAIL I’m quite a fan of pairing American Whisky with tropical flavours and the Early Retirement extends the notes I perceive in Old Forester; rounded edges, sticky golds and bright yellows. Honey for a rich, nutty sweetness to carry the oak in the whisky, pineapple for a quirky brightness and spice and black walnut bitters for depth. The coconut water lengthens the drink without thinning and contributes a fat, shiny chewiness to the mouthfeel contrasting with the effervescence that keeps the whole thing light and fun.
DRINKS WORLD ° 99 I was born and grew up in Brisbane and have lived here all my life bar a short stint in Taiwan as a toddler. I first got into bartending as a way to free up my days to pursue photography. I fell in love with the industry in 2012 and have been working in bars ever since. During that time I have become the 2019 Licor 43 Bartenders & Baristas Global Champion, 2019 Speed Rack Australia Winner, 2019 Bacardi Legacy National Finalist, 2021 Hennessy My Way Global Winner and in 2019 I was awarded as the ALIA Bartender Of the Year.
ABOUT
MILLIE’S DREAM BAR: Two Schmucks, Carrer de Joaquin Costa, 52, Barcelona, Spain LAST NIGHT OF MILLIE’S LIFE BAR: The bar doesn’t matter, so long as it’s filled with my favourite people LAST NIGHT OF MILLIE’S LIFE DRINK: An ice-cold glass of water.
4. Montana INGREDIENTS: • 40ml Cognac • 15ml Dry Vermouth • 15ml Pedro Ximenez sherry • 1 dash orange bitters METHOD: Stir with ice. Strain, and garnish. GARNISH: Orange twist ICE: Cubed ice for shaking GLASS: Cocktail glass
100 ° DRINKS WORLD
The Gresham is a place of yesteryear, but also of tomorrow. It is a place that toasts to its history but is focused on the future, holding its Heritage Bar License proud but is always experimenting with something new. With four Gresham bartenders placing in Drinks World’s Top 116, this is a place that will undoubtedly leave an impression. Arriving onsite is an experience upon itself. Picture red-leather barstools, chesterfield couches and creamcoloured walls covered in old, framed photographs. While walking across old rugs, floorboards creaking underneath, your gaze will eventually become transfixed on the centrepiece: the bar. It is a site that will stir a fire in any spiritlover. 10 shelves high, spreading the length of the counter; there are enough bottles on display to both intimidate and excite even the most seasoned spirit drinker. A sliding ladder rests idly in the centre, ready to help a bartender retrieve the higher drops. While the impressive spirit selection forms the crux of The Gresham, what Millie Tang and the team do with it is equally impressive. The cocktail menu is a blend of carefully crafted classics and entirely original creations. Just like any good bar, a good selection of late night bites are also available.
The Gresham Bar is open MondayFriday 7am-2am and Saturday 5pm2am. It can be found at 308 Queen St, Brisbane City. For more information info@thegresham.com.au.email
THE GRESHAM
DRINKS WORLD ° 101 BY: MILLIE TANG | THE GRESHAM SPONSOR: OLD FORESTER KENTUCKY BOURBON EARLY RETIREMENT INGREDIENTS: • 40ml Old Forester Kentucky Bourbon • 10-20ml pineapple spiced honey* • 1 dash black walnut bitters • Topped with carbonated coconut water (soda can be substituted)** METHOD: Build over ice and top with carbonated coconut water. Stir briefly to combine before garnishing. GARNISH: Fresh lemon ICE: Cubed ice to build drink over GLASS: Highball *PINEAPPLE SPICED HONEY • 250g fresh local honey • 250g fresh pineapple (use both flesh and skins. A slightly over-ripe pineapple works best) • 2 cinnamon quills • 4 cardamon pods • Pinch of salt Method: Cut pineapple into chunks, separating skins and flesh, and add both to honey. Gently press apart pineapple with a muddling stick. Add cinnamon quills and whole cardamon pods. Vacuum cook at 60 degrees for 4 hours OR heat on stove until it begins to simmer. Remove from heat and leave to cool at room temperature. Repeat. Once cooled, strain off honey and store cooled in an airtight container. Leftover pineapple can be repurposed in various desserts or even made into Tepache! Method:COCONUT**CARBONATEDWATER This is highly recommendd for this highball and is easily made by carbonating organic coconut water via a SodaStream or similar.
100 ° DRINKS WORLD Group Bar Manager @ La Costa, Cielo Rooftop, The Parlour, Fortitude Valley, Brisbane aka Papa Delie ZACH Mynott
DREAM BAR: Dead
3. Americano INGREDIENTS: • 50ml Campari • 50ml Cinzano 1757 rosso vermouth
1. JungleMezcalBird
INGREDIENTS: • 40ml mezcal • 15ml Campari • 30ml pineapple juice • 10ml lime juice • 10ml simple syrup (1:1) METHOD: Shake with ice and single strain into glass. Add fresh ice and garnish. GARNISH: Charred pineapple piece & mint sprig ICE: Cubed ice for shaking and fresh cubed ice for serving GLASS: Tumbler
INGREDIENTS: • 45ml reposado Tequila • 10ml Esprit de Figues (Fig Liqueur)
4. Missy Figgins
• 20ml lemon juice • 5ml simple syrup (1:1) • 1 tsp fig jam • 2 dashes rhubarb bitters
Well, obviously, the chat has to be of premium quality but in terms of flavour, bring fresh citrus (lemon and lime). It offers you such an excellent opportunity to make versatile classics with things around the house. Next up is always equipment, spend the $50 one time to get a few essentials, and you’re guaranteed to bring some magic home from the bars. Last but not least, don’t be afraid to experiment, throw your keys in the bowl, and mess around with some flavours you wouldn’t usually play with.
ABOUT PAPA DELIE
PAPPA D’S T25 HERO COCKTAIL
COCKTAILS
• Top up with soda METHOD: Shake all ingredients except soda with ice. Double strain and add fresh ice. Top up with soda and garnish. GARNISH: Ruby red grapefruit slice ICE: Cubed ice for shaking and fresh cubed ice for serving GLASS: Highball 4
PAPA D’S COCKTAILHOMETIPS
Our bars are in the Fortitude Valley, and we specialise in Aperol Spritz, Negroni and some wildly tacky slushies. The atmosphere is upbeat with a wide variety of guests. Everyone is welcome, and we cater to everyone. Peak times are Friday and Saturday night and Sunday afternoons, with a 20-35 crowd being the major players during peak times. Bookings are essential for the booths, which are the premium seats during peak times. In saying that, it never hurts to try your luck.
My T25 drink, Feels Arousing was a tip of the hat to Feels Botanical, located in South Australia. Blake and Steve have worked to create full flavour with a brand always focusing on sustainability and a better, less wasteful planet. It inspired me to look at things I would constantly waste without thinking twice. I use old wine, flat champagne, and, of course, Feels Botanical Eau De Vie Rouse to create a refreshing and delicious highball. These subtle flavours allow the Davidson Plum and Horny Goat Weed to offer sweet and herbal subtleties. It’s a style of drink that is constantly trending during summer. It’s refreshing, served tall, pink, and simplistic enough to cater to those who love a good snap of their drink and those who will be making them consistently.
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PAPA D’S TOP
DRINKS WORLD ° 101 Born and raised in Brisbane, I grew up as a southside punk/hardcore gangster/ influencer/local arcade bad boy. I am known to lie about my past compulsively. The bar industry drew me in for offering continuous learning and creativity. I have always loved a challenge, and as a bartender, you never know who will walk in and ask for a forgotten classic or about a bottle tucked away in the back bar you’ve never poured before. What’s more challenging than that? I made top 3 for Bacardi Legacy, Australian winner of Wild Turkey Spirit of the Wild.
2. Barbara West INGREDIENTS: • 45ml gin • 15ml fino sherry • 25ml lemon juice • 10ml simple syrup (1:1) • 2 dashes Angostura bitters • 2 dashes orange bitters METHOD: Shake with ice and double strain into glass. Garnish. GARNISH: Zest rim of glass and place lemon twist ICE: Cubed ice for shaking GLASS: Coupe
PAPA D’S Rabbit, Water St, New York LAST NIGHT OF PAPA D’S LIFE BAR: Smugglers Cove, 650 Gough Street, San Francisco LAST NIGHT OF PAPA D’S LIFE DRINK: Jungle Bird PAPA D’S NIGHT OFF BAR: Cobbler, 7 Browning Street, West End, Qld
• Top up with soda METHOD: Build over ice and garnish GARNISH: Orange Slice ICE: Clear cubed ice GLASS: Highball
102 ° DRINKS WORLD Elegant, simple, easy-going; this venture feels like a Meditteranean escape, where time moves a bit slower and nothing is more important than having a good time with friends. Things here are a bit more polished and refined than on the Italian coastline but the essence remains the same. While the team would love for you to stop by for a quick passing drink, to truly appreciate this place a meandering afternoon of awesome food, good company and great cocktails is Splitessential.intomultiple sections, La Costa takes a bit to understand. The restaurant on the lower floor offers an authentic but fresh take on Italy’s Meditteranean cuisine, focusing mostly on seafood. After a meal and a drink, stop by The Parlour, a poetry-inspired cocktail bar with 1950’s European styling located in the same building. The cocktail menu is divided into signature-mixes and literature-inspired, theatrical twists on classic drinks. The next stop is the classy Cielo Rooftop bar. Managed by Zach Mynott, this is a great place to relax on the brightly coloured couches and take in the view. There is a real bustling energy to the space, something boosted by the fresh night air and the complicated, beautifully theatrical cocktails they’ve become famous for.
Opening hours are different for each section of La Costa, but the Cielo Rooftop Bar is open Thursday 4pm10pm and Friday-Sunday 12pm-late, and can be found at 209 Brunswick St, Fortitude Valley. For more information email info@lacosta.com.au or call 07 3184 6738.
LA COSTA
INGREDIENTS: • 50ml Feels Botanical - Rouse (Eau De Vie)
FEELS AROUSING
Method: Infuse 500ml spoilt sparkling wine with the peel of one orange. Combine this with orange bitters and the poached peach syrup to taste.
• 25ml oxidised pomegranate wine* 10ml poached peach syrup**
*POMEGRANATE WINE Method: Infuse spoilt white wine with 50g pomegranate seeds. Leave for 48 hours and strain off.
GARNISH: Caramelised ginger and mulberry
***CHAMPAGNE PEACH BITTERS
This drink was created to ensure we don’t pour quality products down the drain! It combines common household ingredients and encourages delicious flavours with an excellent and unique base spirit. It’s a light, delicious highball with soft floral notes that are exceptionally easy to balance!
•
METHOD: Build over ice and garnish.
ICE: Cubed ice GLASS: High Ball
DRINKS WORLD ° 103
**POACHED PEACH SYRUP Method: Infuse 500ml spoilt sparkling wine with the peel of one orange. Combine this with orange bitters and the poached peach syrup to taste.
• Top up with soda • 2 dashes Champagne peach bitters***
BY: ZACH MYNOTT | LA COSTA SPONSOR: FEELS BOTANICAL
NOMINATED BARTENDERS FROM SOUTH AUSTRALIA • Grace Rawlins Memphis Slims House of Blues • Matthew Blyth Shotgun Willie's • Nicholas Favaro Bar Torino • Talis Heggart Memphis Slims House of Blues • Nicola Dean Maybe Mae • Vanessa Rech Paloma • Georgia Edmonds Bank Street Social • Marcus Pascoe Bank Street Social • Vini Wang Bar Peripheral • Chad Hanson Electra House • Thomas Sykes Extra Chicken Salt • Kayla Grigoriou Bar Torino, Adelaide SA
108 ° DRINKS WORLD Assistant Venue Manager @ Memphis Slims House of Blues, 22 Gilbert Place Basement Level, Adelaide aka G GRACERawlins
TIPS
***MAGIC ACID: • 2 parts malic acid
G’S COCKTAILHOME
1. Never Never Dry, MartiniDirty
JUICE: Method: Juice watermelon and add 10% Magic Acid***. This allows for flavours other than the classic lemon/lime base to serve as the acid base.
GARNISH: Olive ICE: Ice for stirring GLASS: Chilled Nick & Nora 2. CloverThreefoldClub INGREDIENTS: • 40ml Threefold Aromatic Gin • 15ml Lillet Blanc • 40ml acidulated watermelon juice* • 15ml lemon oleo** • Egg Whites
LAST NIGHT OF G’S LIFE BAR: Connaught Bar, Carlos Place, Mayfair, London
When I am home-entertaining, I tend to stick to classics so having all the staples is a must; good base spirit selection, a solid vermouth option or two, some amaros and of course bitters. If you want to make it more exciting for your guest, up your glass and garnish game; maybe try out some things you’d like to see in your venues.
G’S NIGHT OFF BAR: Memphis Slims or any bar in Peel and Leigh Street, Adelaide
My favourite go-to drinks are sophisticated, booze forward stir downs, and when creating drinks, I like to focus on more savoury flavours. I was fortunate enough to have Suze as my hero brand and immediately wanted to make a drink that showcased all of my favourite things, and this was an excellent opportunity to do so. Being the only representative of South Australia, I wanted to include some of the amazing products and produce available at my doorstep. The name was inspired by my hometown, named after my Nanna Elaine, who I grew up with and remember fondly. I think this cocktail works well as the ingredients included in this creation pair really brilliantly together. Suze shines through all the way to the lingering finish of this elegant stir down. The rounded sweetness of the gentian pairs beautifully with the toasted sweet spice notes of 78 Degrees Whiskey while also offering a bitter finish and backbone to the overall offering. The Lilly Pilly shrub made with locally sourced Chardonnay Vinegar provides a subtle fruity sweetness and pleasant tang to the midpalate. Garnishing with Peanut Oil allows further lengthening of the palate, and the nutty aromas accent all the other flavours within the cocktail.
METHOD: Shake in a circular motion to froth the egg whites before straining into a chilled glass. Garnish. GARNISH: Lemon coin ICE: Pebble ice for shaking GLASS: Chilled coupe WATERMELON*ACIDULATED
G’S TOP 4 COCKTAILS
INGREDIENTS: • 60ml Never Never Triple Juniper Gin • 10ml dry vermouth • 10ml olive brine METHOD: Stir gin and vermouth over ice. Pour in olive brine to desired level of dirtiness. Stir, then single strain into a chilled glass.
**LEMON OLEO: • 1kg lemons • 1kg caster sugar • 500g filtered water Method: Zest lemons into caster sugar and combine well before leaving to sit for 1-2 hours. Juice the lemons and add both the juice and water to the zest mixture, combining thoroughly. Strain.
G’S DREAM BAR: Death & Company, 433 E 6th St, New York
Memphis Slim’s House of Blues is a distressed and broody dive bar with an appreciation for the temptations of being immersed in a good time while the distractions of the world melt away. The blues culture is forever present, but for the most part, people are free to be themselves, free of judgement. Always get in early as once the live music kicks off, the crowd is there to stay.
G’S T25 HERO COCKTAIL
DRINKS WORLD ° 109 ABOUT G I’m originally from Port Pirie; I moved to Adelaide four years ago to explore different career paths and see where life could take me. Hospitality was originally just a casual job as I worked full time at Woolworths; little did I know I would fall in love with it. As I’ve only been in the hospitality industry for just under two years, my first competition was World Class in February 2021; from then, I made a promise to myself that I would attempt to enter every competition in the industry to help me gain more knowledge and experience for my Memphiscareer.Slim’s House of Blues is located basement level 22 Gilbert Place in Adelaide CBD, South Australia. Stepping into Memphis Slim’s is entering a world of incredible live music, a vast range of whiskeys - specialising in American whiskey, monthly cocktail lists and offering a fresh and exciting take on what true hospitality means.
LAST NIGHT OF G’S LIFE DRINK: A dry, very dirty gin martini with extra olives on the side
MEMPHIS SLIMS HOUSE OF BLUES
METHOD: Shake vigorously with ice. Served in a chilled ceramic glass with no ice.
110 ° DRINKS WORLD Welcome to New Orleans: with live blues oozing from the walls and from the floor. Neon lights fall on lavish cocktails, red booths and stools a step backwards in time. It is a bar, but it is so much more than that. It is a place of feeling free, of connecting to music and to each other.
GARNISH: Black sesame seeds ICE: Cubes for shaking GLASS: Ceramic Cup or Single Old Fashioned Glass
*BLACK Method:INFUSEDSESAMETOKIWHISKY: To make 100ml of whisky, toast 10g of black sesame seeds at a mediumhigh heat. Once they start popping like popcorn pour them into an insulated container and pour Toki whisky over the top. Allow the mixture to cool to room temperature then fine strain. ** COCONUTMATCHA
Memphis Slims House of Blues is a space created to reflect the very essence of New Orleans blues. Truly a step to another time and culture, this cocktail bar reflects that blues is only one part music and two parts flair. Located down in a basement, the bare brick walls, neon lights and old-school furniture all shake as live bands play every Friday and Saturday night. But the real highlight of the evening is the cocktails. Grace Rawlins and the team are masters at putting unique spins on American classics, along with making their own original creations. They change the cocktail menu once a month as well, so there’s always something new to try. Food is a simple affair, with only four items available that’ll keep you grooving when you develop a hunger. A selection of old-world wines is also on offer, along with some bottled beer.
TOASTED BLACK SESAME ORGEAT: • 1 part black sesame seeds
• 4 parts caster sugar • 4 parts water Method: Toast black sesame seeds in pan on medium-high heat. Once they start popping like popcorn add to a blender with the other ingredients and blitz a few times. Oil filter immediately after. 4. BreakfastBootleg INGREDIENTS: • 30ml Buffalo Trace • 30ml smoked paprika vermouth*
• 1 part citric acid • 1 part tartaric acid 3. Komorebi
• 10ml Southern Comfort Black • 5ml maple syrup METHOD: Stir until desired dilution is reached. Single strain into a chilled glass and garnish.
Memphis Slims House of Blues is open Tuesday-Sunday 5pm-2am and can be found at the basement level of 22 Gilbert Place, Adelaide. For more information contact, send them a message via their website www.memphisslims.com.au/contact-usat
CREAM: • 400g coconut cream • 100g caster sugar • 10g matcha powder Method: Heat coconut cream and caster sugar over a medium heat. Whisk to combine. The coconut cream should steam, not bubble. Once combined and steaming, remove from heat and sieve in matcha powder. Whisk ***thoroughly.
GARNISH: Truffle Oil Dripper ICE: Cubes for stirring GLASS: Chilled Nick and Nora *SMOKED Method:VERMOUTH:PAPRIKA Vacuum seal in a sous vide bag 10g of smoked paprika for every 100ml of white vermouth. Sous vide at 60 degrees Celsius for 2 hours then oil filter and leave to cool.
INGREDIENTS: • 45ml toasted black sesame infused Japanese Toki whisky* • 30ml Verjuice • 30ml matcha infused coconut cream** • 15ml toasted black sesame orgeat***
DRINKS WORLD ° 111 BY: GRACE RAWLINS | MEMPHIS SLIMS HOUSE OF BLUES SPONSOR: SUZE ELAINE In this sophisticated stir down, Suze shines through as the hero of the drink complimented by the broad depth of flavour in 78 degrees Australian whiskey. The subtle sweetness of the Lilly Pilly shrub and the saltiness of the peanut oil finish off this creation. INGREDIENTS: • 15ml Suze • 45ml 78 Degrees Australian whiskey • 22.5ml lilly pilly Chardonnay vinegar* METHOD: Stir with ice until chilled. Single strain into a chilled glass and garnish. GARNISH: A drop of peanut oil ICE: Cubes for shaking GLASS: Rock *LILLY PILLY CHARDONNAY VINEGAR • 1kg fresh Lilly pilly • 1kg Caster sugar • 500g Filtered water • 250g Chardonnay vinegar Method: Cook lilly pillys, sugar and water in a medium saucepan until sugar dissolves and a syrup-like consistency is achieved. Strain liquid and discard lilly pillys. Once cooled, add the Chardonnay vinegar and mix well to combine.
NOMINATED BARTENDERS FROM VICTORIA • Shay Chamberlain Black Pearl • Darren Leaney Aru • Nick Tesar Bar Liberty • Alex Boon Pearl Diver • Kayla Saito Leonardo's Pizza Palace • Emma Cookson Whisky and Alement • Kayla Reid Nick & Nora's • Cara Devine Bomba • Indra Saryani 18th Amendment Geelong • Hayden Lambert Above Board • Damien Kos-Beckwith 18th Amendment Bar • Tom Gibbs Bar Clara • James Burchett Lover • Kelvin Low The Elysian • Yao Wong The Elysian • Surekha Krishnan Union Electric • Kris Leombruni Dessous • Miriam Wahlhuetter Lover • Olivia Newlove Bar Liberty • Tracy Gardner John Doe • Ava Govanstone Mjolner • Michael Calamante 1806 • Oska Whiteheart Bad Frankie • Jordan Tredinnick Lisa Mona • Corina Retter Capitano • Aiden Rodriguez Eu de Vie • Sascha Leonard Lay Low • Josh Hampshire QT • Pez Collier Pearl Diver VIC
114 ° DRINKS WORLD
@ Pearl Diver Cocktails & Oysters, 56 Little Bourke St, Melbourne aka Boonie
Owner/Operator ALEXBoon
LAST NIGHT OF BOONIE’S LIFE DRINK: HSL Special served by Hayden Lambert at Above Board
3. Irish Coffee INGREDIENTS: • 40ml Irish whiskey • 10ml turbinado syrup • 40ml filter drip coffee • 20ml twice whipped cream METHOD: Mix whiskey, syrup and coffee together in a Georgian Irish coffee glass and layer cold cream on top. The garnish optional: I like grated nutmeg on mine. GARNISH: Grated nutmeg GLASS: Georgian Irish coffee glass
BOONIE’S COCKTAILHOMETIPS
4. Sazerac INGREDIENTS: • 30ml Cognac • 30ml rye whiskey • 15ml sugar syrup • 2 dashes aromatic bitters • 2 dashes Peychaud’s bitters • 2.5ml absinthe METHOD: Stir all ingredients together and strain into a chilled glass. Garnish, then give it another spray of absinthe for good measure. GARNISH: Lemon twist ICE: Cubed for stirring and more for chilling the glass GLASS: Chilled rocks glass
BOONIE’S NIGHT OFF BAR: Kent St, 201 Smith Street Collingwood, Melbourne ABOUT BOONIE
Genuine hospitality is just that, being genuine. There is no secret formula or tricks of the trade. When you are comfortable, happy and having a great time as a host, it will rub off on the people around you. When I first started, I thought being a good bartender was about creating a great drink; it’s pretty much the last thing I think about now. It’s about making people comfortable and being empathetic to people’s needs. Not to say making drinks isn’t important, it’s just a small part of the overall experience. You’re in charge of the music levels, the temperature, the lighting. You are hyper-aware of everything and everyone, and when you’re good a`t it, it’s poetry in motion. Just have a good time, and the rest will follow.
BOONIE’S DREAM BAR: Nauticus, 142 Duke Street, Edinburgh, Scotland
BOONIE’S
TOP 4 COCKTAILS
LAST NIGHT OF BOONIE’S LIFE BAR: Above Board, 360 Smith Street, Collingwood, Melbourne
DRINKS WORLD ° 115 Growing up in Brisbane, I was drawn to the hospitality industry when I became an apprentice chef. I gravitated towards the bar because it was a fun, crazy and wondrous place where you could entertain people. Something I wasn’t getting in the kitchen was seeing the reactions to whatever you made, so I jumped ship! I worked hard at honing my skills as a bartender and a host, working with different mentors at different bars and absorbing everything they had to teach. I started entering competitions, not so much for the notoriety but more to learn from the people I competed against. Competitions have helped me become a better bartender and afforded me some great opportunities. Most importantly, they have blessed me with some amazing friendships.
1. The CallingLondon INGREDIENTS: • 40ml London Dry gin • 15ml fino sherry • 15ml lemon juice • 15ml sugar syrup • 2ml dash orange bitters METHOD: Shake hard with ice and strain into a chilled glass. Garnish GARNISH: Caramelised ginger and mulberry. ICE: Cubed ice for shaking GLASS: Chilled coupe 2. Daiquiri INGREDIENTS: • 60ml white rum • 30ml fresh lime juice • 2.5 bar spoons granulated sugar METHOD: Shake ingredients with extra ice for 25 seconds or until your hand is frozen to the shaker. Strain into a chilled glass and drink fast. ICE: Cubed ice for shaking GLASS: Chilled coupe
PEARL DIVER
It’s important to note though that Pearl Diver is first and foremost a cocktail bar: the quality mixed drinks definitely take centre stage. The cocktails are split into Signature and Market menus. The former is changed every six months or so and focuses on idolizing difficult bartending techniques, while the latter aims to highlight whatever fresh and local ingredients the team can get their hands on and is changed about once a month.
116 ° DRINKS WORLD When two bartending legends decide to start their own bar, you can be sure that the result is going to be something pretty special. Specializing in world-class cocktails and oysters plucked straight from the sea, this is one dining experience that lives up to the Alexhype.Coon and Perryn Collier are the brains behind the operation, and they have created a bar that imbibes a feeling of easy-going luxury that lets its quality food and drink speak for itself.
While fresh oysters are a major part of Pearl Diver the team recognizes that it’s a divisive food, and as a result a variety of other wine-bar inspired dishes are also offered. Likewise, if cocktails aren’t really your thing, there is also a decent selection of beer and wine on offer, with a focus on fun and lively drops.
Pearl Diver is open Tuesday-Thursday 5pm-12am and Friday-Saturday 3pm1am; and can be found at 56 Little Burke St, Melbourne. For more information melbourne@pearldiver.com.auemail or call (03) 8393 9367.
DRINKS WORLD ° 117 BY: ALEX BOON | PEARL DIVER SPONSOR: FORDS GIN TUESDAYRHUBY I wanted to create an approachable cocktail that epitomises Pearl Diver’s drink philosophy: vibrant, fresh and fun! Fords Gin instantly had me thinking of rhubarb, so I started by creating a fresh and flavoursome rhubarb and vanilla cordial. The white jasmine infused Aperol provides a floral and bittersweet element and a splash of grapa adds some complexity and structure. Although there are some big flavours in this cocktail the gin shines through with a distinct juniper and bright spice finish. INGREDIENTS: • 40ml Fords Gin • 20ml white jasmine infused Aperol • 5ml grapa • 20ml salted rhubarb and vanilla syrup* • 20ml lemon juice • 2 dashes orange bitters METHOD: Shake vigorously with ice. Double strain into a chilled glass and garnish. GARNISH: Rhubarb leaf GLASS: Chilled Coupe *SALTED RHUBARB AND VANILLA SYRUP Method: Rest thinly sliced rhubarb in sugar overnight. Place this in a sous vide bath with sliced vanilla pods. Strain the syrup and add a touch of salt.
118 ° DRINKS WORLD Venue Manager @ Bomba Tapas Bar and Rooftop, 103 Lonsdale St, Melbourne aka Cara CARADevine
• 20ml apple and ginger cordial • 20ml lemon juice
CARA’S TOP 4 COCKTAILS
ABOUT CARA 1. Bomba #4 Cup INGREDIENTS: • 60ml Bomba Cup batch* • 20ml lemon juice • Cucumber ribbons • Mint • Fill with Ginger Beer METHOD: Add mint leaves and cucumber ribbons to a glass. Then add the Bomba Cup Batch and lemon juice before topping the glass up with ginger beer and ice. If serving in a jug, use the same ratio of ginger beer as as Bomba Cup batch.
CARA’S COCKTAILHOMETIPS Batching is your friend, as are drinks which can just be ‘built,’ i.e. no shaking or stirring required - having a bit of forethought will mean you get to spend more time with your guests. Herbs are a cost-effective and easy garnish that will elevate something simple (even just a G&T) to feeling like a special occasion drink. Think about the alcohol content of what you’re serving if you’re planning on a long night - lower ABV bases like fortified wines won’t have anyone under the table before dinner!
The Jabberwocky is a Martiniesque favourite of mine, which uses manzanilla sherry and Lillet Blanc. Here, I switched out the Lillet for Yuzushu (a yuzu sake) to match the Japanese elements of Roku and used Aphrodite bitters which include ginger, chilli and ginseng, to add spice and tie the whole drink together. It’s fruity but elegant, with an awesome umami savouriness that keeps you coming back for more. Dangerous, like its namesake.
CARA’S NIGHT OFF BAR: Gerald’s Bar, 386 Rathdowne St, Carlton North and Black Pearl, 304 Brunswick St, Fitzroy
METHOD: Shake aggressively with ice. Use a hawthorne strainer to hold back ice while fine straining into glass. Garnish. GARNISH: A dehydrated apple wheel or fresh apple fan. ICE: Ice for shaking GLASS: Coupe or Martini glass *APPLE AND GINGER CORDIAL • Apple and Ginger Cordial: • 1 inch ginger, sliced • 1000ml cloudy apple juice • 500g sugar Method: Add ingredients
DRINKS WORLD ° 119 I’m from Glasgow in Scotland but fell in love with the bar industry while on a working holiday in Vancouver, Canada. I stumbled into a hostess job in a high-end cocktail bar. I watched the bartenders craft amazing experiences for guests night after night and got hooked. I’ve done one or two competitions, but I’ve never done that well - I’m more servicefocused, to be honest. I would rather crack you a beer and have a chat! Our bar is a Spanish-inspired restaurant and rooftop bar. We have a great selection of vermouth, sherry and Spanish wine and often build our cocktails around them. And there’s tapas, of course! We have a restaurant on the ground floor where we take bookings and have a larger food menu - even before I worked here I loved propping up at the bar there for a Perfect Marriage montadito and a glass of manzanilla. The Rooftop is more relaxed bar vibes, just walk in and order at the bar. We’re open from 3 pm every day, so we transition from spritzes in the sunshine to pre-theatre cocktails, afterwork beers and wines and (if the mood is right) on to pumping beats and shots of tequila. We do a lot of functions as well; it’s a beautiful spot for a long lunch.
*BOMBA CUP BATCH (makes 1 cocktails)batch/16 • 480ml white vermouth • 240ml gin • 160ml orange curacao • 80ml maraschino liqueur • 15ml orange bitters • 2tbsps fennel seeds • 1 lemon, sliced • 1 orange, sliced Method: Add ingredients to a large container and leave to infuse overnight. Start with a little bit less of each liqueur to ensure that the final product is not overly sweet. Strain.
CARA’S DREAM BAR: Gerald’s Bar, Iparragirre 13, San Sebastian, Spain LAST NIGHT OF CARA’S LIFE BAR: The Pot Still, 154 Hope St, Glasgow LAST NIGHT OF CARA’S LIFE DRINK: 2004 Ledaig Artist Series bottling from La Maison du Whisky with a half of Tennent’s
CARA’S T25 HERO COCKTAIL
GARNISH: If serving individually, an orange wedge and a mint sprig. If in a jug, add orange slices and mix through with mint and cucumber. ICE: Cubed ice for jugs and glasses GLASS: Jug and/or highballs
2. Mile Rye Club INGREDIENTS: • 30ml rye whiskey • 30ml cream Pedro(alternativelysherryuse15-20mlXiminez)
BOMBA
120 ° DRINKS WORLD to pot and bring to boil. Reduce heat and simmer until reduced by about half. For extra spice, leave the ginger in as it cools (or even overnight). Strain.
ICE: Cubed ice for glass GLASS: Highball MANDARIN*SPICED
Bomba is open: Sunday-Thursday 3pm-midnight, Friday-Saturday 3pm1am and can be found at 103 Lonsdale St, Melbourne. For more information, (03)info@bombabar.com.auemailorcall96505778.
SHRUB
4. MandarinaThe INGREDIENTS: • 30ml blanco tequila • 30ml oloroso sherry • 45ml mandarin juice (can be store bought) • 15ml spiced mandarin shrub • Splash soda water • 5-10ml mezcal METHOD: If using, rim your glass with mandarin sherbet. Add tequila, sherry, spiced mandarin shrub and juice, then fill with ice. Add soda until the drink is almost full then top with mezcal. GARNISH: Mandarin sherbet (optional) and a sprig of thyme
GARNISH: An orange twist ICE: Cubed for mixing and large block ice for serving GLASS: Rocks
3. Cariño INGREDIENTS: • 30ml rich dark rum • 30ml Amaro Nonino • 30ml Cocchi Americano • 2 dashes chocolate/nut bitters METHOD: Stir with ice until chilled and diluted, then strain over large block ice.
Method: Peel 8 mandarins and cover skins and flesh with sugar. Add a handful of pink peppercorns and a cinnamon stick and muddle gently. Cover and leave overnight. In the morning, add some mandarin juice and stir until sugar is dissolved. Strain off the syrup and add apple cider vinegar to taste (it provides the acid in this drink so should be quite present but not overpowering). Additionally, the mandarin peel and flesh can be dried out in an oven on low or in a dehydrator and blitzed to make sherbet.
Stylish, laid-back and absolutely delicious. This central-Melbourne venture has managed to capture what the Spanish do best: awesome food and drinks without letting it get too serious. With a tapas-inspired menu downstairs and Spanish-fusion cocktails on the roof, this is one place that is extremely difficult to leave. Though the building is elegant and spacious, Bomba is always packed with life and draws in a diverse crowd. You’ll see young professionals out on first dates, foodies sharing protein-heavy Spanish delights, and cocktail-lovers who have come to try the latest offerings from Cara Devine and her team. Featuring a subtle tendency towards Spanish flavours and ingredients, the cocktails are exciting, fresh and always well made. The rooftop bar also features Sangria on tap alongside a collection of crafty and traditional beers. If wine is more your thing expect to discover some unique Spanish gems. Bomba’s parent company owns their own import business which means there are some bottles of wine and vermouth behind the bar you’d be hard-pressed to see anywhere else in Australia! The rooftop bar has a view out over central Melbourne that sets the tone no matter who you’re drinking with.
DRINKS WORLD ° 121 BY: CARA DEVINE | BOMBA SPONSOR: ROKU GIN THE MARTINIKAIJU I knew my drink had to contain sherry, and I knew it had to be a twist on a classic: most of my drinks are! I took inspiration from a spicyelementsJabberwocky—andfavourite—thetheJapaneseofRokugintocreateafruity,andumamiaperitif. INGREDIENTS: • 30ml Roku gin • 30ml manzanilla sherry • 20ml Yuzushu • 2 dashes Dr Elmigrab’s Aphrodite bitters METHOD: Stir briefly with ice. Strain into a chilled glass and garnish. GARNISH: A pickled ginger ‘rose’. Pickled ginger is found at most Asian grocery stores. Roll the slices up and skewer it so that it looks like a flower and place it on the edge of the glass. ICE: Cubes for stirring GLASS: Coupe or Martini glass Method:*YUZUSHU If you cannot find Yuzushu, substitute a bright and juicy vermouth, or blend any white vermouth or savoury sake with yuzu juice found in most Asian grocery stores. Otherwise, steep a citrus fruit skin such as mandarin or tangerine in vermouth or sake overnight.
122 ° DRINKS WORLD Groups Bar Manager @ Aru Restaurant, 268 Little Collins Street, and Sunda_ 18 Punch Lane, Melbourne aka Daz DARRENLeaney
DAZ’S TOP 4 COCKTAILS
DRINKS WORLD ° 123 I am originally from South Australia. I was hustled into a Saturday night glassie shift by some friends. Within thirty minutes I was hooked. From Adelaide I moved to London where I was fortunate enough to work at some fairly snazzy places before moving to Melbourne in 2015. My current goals are to patent the Leaney Martini, and to run a five-minute mile. Aru is a modern Asian / Australian restaurant serving Asian-inspired dishes with native Australian ingredients, most of which have been touched by fire. We have a sizeable wine list showcasing Old and New World wines and our cocktail list is designed around fun. We like fruity, funky, sweet and sour drinks with a bent towards, gin, rum and tequila. A large, warm and multi-leveled room, we cater for all from the business lunch to the family dinner and everything in between. Best time to come is just as lunch is winding down or pre- or postdinner rushes. We only have five stools at the bar, and these are first come, first served, and are in my biased opinion the best seats in the house.
DAZ’S COCKTAILHOMETIPS Other than buying the best you can afford I truly think using fresh ingredients and using good ice will do more for your home game than a lot of people realise. Let’s be honest, you’re probably not going to go to the effort of making cordials or fermenting fruits at home, but you can go to a market and grab some of the most delicious produce in the world. Shake that with the best spirits you can afford over some good quality large cubes of ice and strain over some more of that good ice and Robert’s your mother’s brother.
DAZ’S DREAM BAR: Harry’s Bar, Calle Callaresso 1323, 30124 Venice LAST NIGHT OF DAZ’S LIFE BAR: Dukes Bar, 35 St James’s Place, St James, London LAST NIGHT OF DAZ’S LIFE DRINK: A dry Plymouth Martini with a twist of Amalfi lemon DAZ’S NIGHT OFF BAR: The Napier Hotel, 210 Napier Street, Fitzroy ABOUT DAZ
1. MartiniFreezer INGREDIENTS: • 50ml gin (or vodka) • 2.5ml dry vermouth • 5ml water METHOD: Put gin or vodka in freezer ahead of time. Stir with garnish in final serving glass, then express the lemon twist oils over drink. GARNISH: Lemon twist GLASS: Frozen small coupette 2. Americano / Negroni INGREDIENTS: Americano: • 25ml Campari • 25ml red vermouth • 100ml soda water (Vichy Catalan or another mineral forward water Negroni: • 25ml Campari • 25ml vermouth • 25ml gin (25ml yuzushu if using) METHOD: Build over ice and stir to combine. These are easy recipes to experiment with. Play around with different amaro or vermouth or grab that bottle of freezer gin! GARNISH: Americano: orange slice. Negroni: orange slice + zest discard ICE: Americano: cubed ice Negroni: cubed ice and larger block ice for serving GLASS: Americano: Highball Negroni: Rocks 3. MargaritaFrozen INGREDIENTS: • 50ml blanco Tequila • 30ml lime • 20ml 2:1 sugar syrup • approx 6 ice cubes METHOD: Blend with ice until it is the consistency of a frozen Coke. Pour into a salt rimmed glass and enjoy.
DAZ’S T25 HERO COCKTAIL I was inspired for my drink by the two hero and standout ingredients of Hendrick’s, cucumber and rose and how these two botanicals can be linked in taste via their aroma compounds. Building off the creamy green nature of cucumber, honeydew melon lends a creamy and floral note, while wasabi reinforces the overall green and creamy feel of cucumber. A touch of Umeshu adds sweetness and mouthfeel, but also a tart floral note, all balanced and cut with green and grassy lime. Hendrick’s was introduced in 1999 and the name of this drink Pretend Marriage is taken from Prince’s 1982 album, 1999.
GARNISH: Salt rim and lime wheels ICE: 6 pieces cubed ice GLASS: Rocks 4. Old Fashioned and a Hot Bath INGREDIENTS: • 50ml bourbon • 5ml gomme syrup (2:1) • 3 dashes Angostura bitters • Small pinch sea salt. METHOD: Build over cubed ice and stir for 30 seconds. Strain over large block ice. GARNISH: Orange zest ICE: Cubed for stirring and block ice for serving GLASS: Rocks
Equally impressive is Darren Leaney behind the bar. With a cocktail list directly influenced by the precolonial Asian fusion theme, expect exciting and unique drinks that highlight traditional, age-old ingredients like calamansi (Filipino lime) and banh chuoi (Vietnamese banana cake). Also on offer is a choice of almost 400 wines ranging from Burgundy magnums to Australian skin-contact naturals.
124 ° DRINKS WORLD Aru is a place of tradition and technique, of authentic flavours and artful presentation. It is a place where quality always warrants the time and effort, and what appears on the plate sings of refinement, experimentation, and care.
Aru is open Tuesday-Saturday from 12pm-late, and can be found in The Walk Arcade at 268 Little Collins St, ForMelbourne.moreinformation email info@aru.net.au or call (03) 9939 8113.
The Aru fine-dining experience takes its influence from South-East Asian precolonial trading routes. The period’s flavours and techniques have been studied, learnt and adapted, and as a result Aru boasts a dedicated cool-room complete with hearth for preparing cured meats, along with a fermentation room for preparing traditional sauces. The dishes on offer are all modern renditions on the precolonial flavours of China, Japan, Indigenous Australia, and SouthEast Asia. Aru is an elegant and roomy restaurant, and the seats at the bar are a great option for a bit of solo indulgence. The clear view of the kitchen reveals just how much effort goes into each dish, and it’s pretty cool to watch the best in the business work together so seamlessly.
ARU
DRINKS WORLD ° 125 BY: DARREN LEANEY | ARU SPONSOR: HENDRICK’S GIN MARRIAGEPRETEND Sweet and creamy honeydew melon, floral Umeshu and a whiff of wasabi work harmoniously to make for a refreshingly bright take on the gin sour. Throw some crushed ice into the mix and you’ve got yourself your next spring fling! INGREDIENTS: • 35ml Hendricks Gin • 15ml umeshu • 20ml honeydew syrup* • 25ml lime juice • 2 dashes (or a small pinch) of salt • very small squeeze of Wasabi paste METHOD: Shake hard with cubed ice. Double strain over shaved ice and garnish. Top with more shaved ice. GARNISH: Cucumber slices around the rim and two short straws. ICE: Cubed ice for shaking and shaved ice for service GLASS: Large coupe *HONEYDEW SYRUP Method: In a large container coat thin slices of honeydew melon with sugar and cover. Leave to macerate for a couple of days at room temperature until all the sugar has dissolved. Strain and bottle. Alternatively, use a juicer to extract the juice from a honeydew melon. Measure the volume, and add that weight in caster sugar, stirring to dissolve.
126 ° DRINKS WORLD Bartender @ Whisky & Alement, 270 Russell St, Melbourne EMMA Cookson
DRINKS WORLD ° 127 ABOUT EMMA I grew up in a small town in the Bay Area of California called Cupertino, but my family moved back to our home country of Australia when I was eight. I started out, as most people do, working in a nightclub as a way to make money through university, but soon I found out about tastings and hospo events, meeting ambassadors, distillers, and fellow bartenders. I was inspired and made my way into working at cocktail bars. It wasn’t long before I found myself competing in bar comps of all varieties: gin, vodka, Chartreuse, and of course, whisky! Whisky & Alement is hidden in plain sight at 270 Russell St in Melbourne CBD. As the name might suggest, we specialise in whisky and craft beer from all over the world; we also have the largest collection of Scotch Malt Whisky Society (SMWS) bottlings on pour in Australia. We get such a wide range of customers, from whisky first-timers to seasoned experts and, of course, our old faithful regulars. When Brooke and Julian opened Whisky & Alement, the aim was to take the snobbery out of drinking whisky and to educate consumers through the experience of a delicious dram with friends. Friday and Saturday tend to pack out, with everyone clamouring for a bar seat. Otherwise, I recommend visiting on a Sunday as the bar staff typically have more time to chat about whisky and either help you learn something new or find a new favourite dram.
Ask your local cocktail bartender about their favourite entertaining cocktails and batch, batch, batch! The magic is in finding your favourite drinks, whether they’re shaken or stirred, and making it look effortless. Making cocktails for friends is great and you can save time by pre-batching as many of the ingredients as possible, that way you can enjoy yourself too! It’s a trick I often use at home, and it also makes for great gifts because you can create pre-prepared cocktails for your friends and family to make at home too.
BAR: American Bar, The Savoy, London LAST NIGHT OF EMMA’S LIFE BAR: Lily Blacks, 12 Meyers Place, Melbourne LAST NIGHT OF EMMA’S LIFE DRINK: Lily Blacks’ rum-based Espresso Martini EMMA’S NIGHT OFF BAR: Bar Clara, 87 Little Bourke Street, Melbourne 1. Paper Plane
EMMA’S T25 HERO COCKTAIL Often when we think of whisk(e)y we think of simple, clean, threeingredient cocktails sipped by old men in leather armchairs, but the origins of drinking American whiskey in cocktails belong to the Speakeasy bars of the prohibition era. We got the Old Fashioned, the French 75, and most underrated of all, the Rickey. Originally designed in the 1880’s with locally produced American bourbons and ryes, it was the basis of my inspiration, bringing whiskey back into the light and refreshing style of drinks, all while imprinting my American heritage on it. When I think of California, I think of warm summer days, palm trees, and coconut tan lotion so I wanted to incorporate that vibe in my drink using the toasted coconut and lime juice, showing that rye whiskey suits those more tropical flavour profiles. In order to bring in an earthy balance to the drink I brought in Oloroso sherry, another nod to whisky considering the long and abundant history of sherry cask maturation in whisky.
DREAMEMMA’S
INGREDIENTS: • 20ml bourbon whiskey • 20ml Aperol • 20ml Amaro Nonino • 20ml lemon juice METHOD: Shake with ice and fine strain ICE: Cubed ice for shaking GLASS: Coupe 2. Mint Julep INGREDIENTS: • 60ml bourbon whiskey • 10ml sugar syrup • A large handful of fresh mint leaves METHOD: Fill the glass with as much mint as will fit without forcing (or less if you’re not mint-obsessed). Pour sugar and bourbon over the mint and stir with a spoon, pressing the mint leaves against the sides. Add crushed ice to the glass, stirring down and refilling any empty space in the glass with more crushed ice. GARNISH: Mint sprig ICE: Crushed ice GLASS: Metal Julep cup or a Highball Glass 3. ReviverCorpse#2
EMMA’S TOP 4 COCKTAILS
INGREDIENTS: • 20ml Gin • 20ml Cointreau • 20ml Lillet Blanc • 20ml lemon juice • 5ml Pernod Pastis METHOD: Shake with ice then fine strain into a coupe glass GARNISH: Lemon twist ICE: Cubed ice for shaking GLASS: Coupe 4. Metaxa Sour INGREDIENTS: • 60ml Metaxa Brandy • 25ml lemon juice • 10ml rose syrup • 1 egg white METHOD: Shake without ice for about 10 seconds then add ice and shake again. Fine strain over ice GARNISH: Dried Rose petals ICE: Cubed ice for shaking and fresh for serving GLASS: Tumbler/Rocks
EMMA’S COCKTAILHOMETIPS
WHISKY AND ALEMENT
128 ° DRINKS WORLD An ever-changing selection of over 500 whiskies, some of the world’s rarest and most exclusive bottles available by the glass, and a stacked calendar of special events and educational sessions. This might well be whisky heaven, but that’s not all Whisky and Alement has to offer. With some top-quality cocktails and an extensive selection of craft beer, this venue holds all the ingredients to a very enjoyable night. Whether you’re a whisky afficionado or not, the team is only too happy to guide you through the extensive menu and help you find your perfect dram. Their educational sessions are another great way to come to terms with all things scotch, and the comfortable but intimate seating area is perfect for the Andtask.ifyou do know your Speyside from your Islay, you’ll feel like a kid in a candy shop. The menu offers up some infamously rare drams, great value quaffers, and everything in between. Keep an eye out for some of the more unique bottles on offer. Ever tried whisky from WhiskySweden?andcocktail expert Emma Cookson has put together the highquality mix of House and Classic drinks, most of which champion a whisky base. Whisky and Alement also has an extensive craft-beer menu complete with boilermaker options. Bar-snacks and charcuterie boards are also available. Whisky and Alement is open Wednesday-Thursday 4pm-12am, Friday-Saturday 4pm-1am, Sunday 4-11pm and is located at 270 Russell St., Melbourne. For more information call (03) 9654 1284.
DRINKS WORLD ° 129 BY: EMMA COOKSON | WHISKY AND ALEMENT SPONSOR: MICHTER’S RYE WHISKY RICKEY GOES TO HOLLYWOOD One of the most overlooked classic cocktails is the Rickey: a simple mix of lime, sugar, soda and spirit (often Bourbon). I was inspired to put my own Californian twist on this drink using coconut and sherry. It’s a cocktail I’d want to drink while relaxing under a palm tree! INGREDIENTS: • 30ml Michter’s Rye Whiskey • 15ml oloroso sherry • 15ml toasted coconut falernum • 15ml lime juice • Top up with Soda METHOD: Shake the rye, sherry, falernum and lime juice with ice. Strain into a highball glass over fresh ice. Top up with Soda water. GARNISH: Sprig of Mint ICE: Cubed ice to shake and serve GLASS: Highball glass *TOASTED Method:FALERNUMCOCONUT Gently toast shaved coconut in a saucepan. Add equal parts coconut water and raw sugar, along with a pinch of salt. Simmer on low until syrup thickens (approximately 20mins). Allow to cool to room temperature and strain. Alternatively, Coconut Orgeat can be used.
130 ° DRINKS WORLD Owner/Head Bartender/Manager @ Above Board, Level 1, 306 Smith Street, Collingwood, Melbourne aka Hayds HAYDEN Lambert
DRINKS WORLD ° 131 I was born and raised in Wellington, New Zealand. But I spent a lot of time between Melbourne and Wellington. I think I was drawn to the industry by its vibrancy and lifestyle. The job itself translates well internationally and can provide some fantastic opportunities across the Someglobe.ofthose opportunities came in the form of international bartending competitions. Having competed in a couple of major ones, such as Bacardi Legacy and 42 Below, I would say that bartending can be an extraordinary career path for those drawn to it. I also won Ireland’s Best Bartender two years running at the Theme Magazine Bar Awards. Above Board is best known for its Bad Banter and great tasting cocktails. The atmosphere is always electric. For a small space, it packs a big punch. On any given night, it has such a mixture of wonderful people. Sometimes you get people on their way home from work stopping in for a quick one or come dressed to impress, heading out for the night, a lot of people on first dates and everything in between. You never know what to expect. We don’t have a dress code; we like you as you are. Peak times are usually Thursday, Friday and Saturday night between 7-11 pm. The best tip to get a spot at the bar is always to come early!
HAYD’S DREAM BAR: The Painters Room, Claridge’s Hotel, Brook St, London LAST NIGHT OF HAYD’S LIFE BAR: Duke of York Belfast, Northern Ireland LAST NIGHT OF HAYD’S LIFE DRINK: Cold pint of Guinness and enjoying the craic!
HAYD’S COCKTAILHOMETIPS Keep it simple. Pre-batch most of your drinks so that you don’t have to stress when your guests turn up and store them in the fridge or freezer to serve when you’re ready. Simply pour when needed. Keep it cost-effective! Have great ice at the ready and some nice glassware to impress. A great garnish can always compliment a drink and, most importantly, create something that tastes great with a side of bad banter! The best way to bring magic from Above Board to home is by buying our take-way cocktails and playing them off as their own! If you can’t be the best, then buy the best. In all seriousness, though, at Above Board, we keep our drinks simple by using minimal ingredients and adding that little bit of flair and confidence to what we do.
3. K.F.C.
1.H.S.L. Special INGREDIENTS: • 35ml Amaro Montenegro • 15ml creme de mureblackberry liqueur • 25ml fresh lime juice • 7.5ml sugar syrup • 1 dash of absinthe METHOD: Shake with cubed ice and strain over cracked ice GARNISH: A blackberry dusted with icing sugar ICE: Cubed ice for shaking and cracked ice for serving GLASS: Rocks
HAYD’S NIGHT OFF BAR: The Elysian Whisky Bar in Fitzroy ABOUT HAYDS
INGREDIENTS: • 30ml Midori • 25ml Fernet Branca • 15ml creme de mureblackberry liqueur METHOD: Stir with ice then strain GARNISH: Lemon twist ICE: Cubed for stirring GLASS: Rocks
• 1 dash of orange bitters METHOD: Stir with ice then double strain GARNISH: Lemon twist ICE: Cubed for stirring GLASS: Small Martini or Sherry Glass
2. P&G INGREDIENTS: • 35ml fino sherry • 25ml St. ElderflowerGermainliqueur • 7.5ml fresh lemon juice
4. Corrective Cup INGREDIENTS: • 25ml Tequila • 15ml Amaro Montenegro • 15ml Le Birlou • 20ml fresh lemon juice • 7.5ml sugar syrup • 1 dash of Angostura bitters METHOD: Shake with ice and strain over fresh cubed ice GARNISH: Grapefruit twist ICE: Cubed for shaking and serving GLASS: Rocks
We don’t take bookings, so it’s first-come, first-served. Walk-ins only.
HAYD’S T25 HERO COCKTAIL. My long-term friend, top-class chef a nd business partner, Casey Wall, inspired my cocktail. He is co-owner of an amazing bakery called Falco Bakery, and they make this amazing peanut butter and miso cookie. It tastes awesome! So, I thought the salty richness of red miso paste would pair well with a delicious banana liqueur that I have in the bar. I wanted to create a Fernet cocktail that was rich, bold, floral and had just the right amount of sweetness to balance out the beautiful bitterness that characterises Fernet Branca. Hence, I came up with Salty Boi.
HAYDS’ TOP 4 COCKTAILS
ABOVE BOARD
132 ° DRINKS WORLD An ode to intimacy. To connection. A bar both incredibly simple and yet with so much to offer, one that doesn’t try to do too much but perfects all that it does. With only 16 seats available and a strict no standing policy, Above Board is as personal as it gets. There are no quiet corners here, just a pair of twoperson tables next to the twelve seats behind the huge timber bar. The venue is simple and stylish, with a small array of contemporary art across the back wall and some leafy bouquets dotting the Haydentables.Lambert is the man responsible for this intimate affair, and it very much reflects his take on what a small bar should be. This is evident in the cocktail menu, which is comprised of 25 signature-drinks and revised classics. Don’t ask for a bottle to be swapped out. Lambert is here to serve you only what he has perfected. Similarly, don’t expect anything in the way of food. Above Board keeps things simple and focuses on its strength: cocktails. Above Board is open Monday-Sunday 5pm-1am and can be found on Level 1 at 306 Smith Street Chopper Lane, Collingwood, through the unlabeled door at the back of downstairs Beermash Bar. Once through the door, just walk up the stairs. When Beermash is closed, you will find Above Board through the laneway just off Smith and Perry St, directly behind the bar. For more information contact Above Board via social media.
DRINKS WORLD ° 133 BY: HAYDEN LAMBERT | ABOVE BOARD SPONSOR: FERNET-BRANCA SALTY BOI I really wanted to create a drink that showcased Fernet Branca’s versatility, which I did by pairing it with Banana Liqueur infused with red Miso, along with Australian Oloroso Sherry. Fernet’s bitter peppermint flavour compliments the sweetness of the salted banana caramel. Great as an after-dinner delight! INGREDIENTS: • 20ml Fernet-Branca • 20ml banana liqueur infused with miso* • 20ml Pennyweight Oloroso Sherry METHOD: Stir with ice and strain over fresh ice. GARNISH: Fat lemon twist ICE: Cubed ice for stirring and fresh cubed ice for serving GLASS: Rocks *BANANA LIQUEUR INFUSED WITH MISO Method: For every 100mls of banana liqueur add 10mls of red miso paste. Combine together and allow to infuse for 24 hours. Filter using a coffee filter.
134 ° DRINKS WORLD Bar Manager @ The 18th Amendment Bar, 82A Little Malop Street, Geelong aka Indy INDRASaryani
DRINKS WORLD ° 135 I was born and raised in Singapore. My passion for cocktails started while I was working at one of the best bars in the world - Singapore’s 28 Hong Kong Street, before moving to Australia in 2014 and continuing my journey in hospitality.
INDY’S TOP 4 COCKTAILS4.
1.
INDY’S COCKTAILS AT HOME TIPS Start with some basic spirits and liqueurs, fresh ingredients (most importantly lemon and lime), lots of ice and the tools (cocktail shaker, jigger and strainer) to make a great drink. Dress up like the Great Gatsby, have fun and put on some classic tunes.
3 T’s INGREDIENTS: • 60ml Tullamore Dew Original Triple Blend Irish whiskey • 30ml earl grey tea syrup* • 20ml malic acid** • 2 dashes of Peychaud’s bitters • 2 Dashes of Pedro Ximinez • 90ml Fever Tree Premium Indian Tonic Water METHOD: Stir down ingredients in a teapot or mixing glass. Pour into a tea cup. Garnish and serve. GARNISH: Viola flower GLASS: Tea Cup` *EARL GREY TEA
INDY’S NIGHT OFF BAR: Manhattan Bar, 9 James Street, Geelong ABOUT INDY Old Fashioned INGREDIENTS: • 60ml bourbon 10ml sugar syrup • 2 dashes Angostura bitters • 1 dash orange bitters METHOD: Stir, then pour over ice and garnish. GARNISH: Orange peel ICE: Cubed ice for stirring and fresh for service GLASS: Rocks 2. SlingSingapore INGREDIENTS: • 30 ml dry gin • 15ml Cherry Heering • 10ml Cointreau • 10ml Dom Benedictine • 15ml lime juice • 30ml pineapple juice • 5ml grenadine • 2 dashes of Angostura Bitters METHOD: Shake well with ice. Strain over fresh ice and garnish. GARNISH: Pineapple and cocktail cherry ICE: Cubed for shaking and serving GLASS: Highball
Method:SYRUP Steep 1 earl grey tea bag in hot water for 30 minutes. Blend with 100 ml sugar syrup. **MALIC ACID Method: 10g of Malic Acid Powder with 100ml of water. Whisk to dissolve.
Over the past few years, I have competed in several cocktail competitions across the country, including The Perfect Blend Comp, Opihr Oriental Spiced Gin Competition, the Southern Comfort Showdown, and the Camorra Cup Competitions. I also had the opportunity to represent Australia in Licor 43s Most Passionate Bartender Competition in the Canary Islands in Spain. One of my highlights was meeting Matthew McConaughey in Sydney during the Wild Turkey (Spirit of the Wild) Comp. The 18th Amendment Bar is best known for its theatrics and innovative twists on classic cocktails. It’s a Speakeasy style bar from the 1920-1933 prohibition era; the space is cosy, dimly lit and feels like you have just stepped back in time. There is always a good crowd of different ages. First come, first served when it comes to getting the best seat in the bar (Chesterfield lounge complete with a bathtub table).
INDY’S DREAM BAR: Bar High Five, Tokyo, Chuo City, Ginza, 5 Chome-4-15 Efflore Ginza5 Bldg, B1F LAST NIGHT OF INDY’S LIFE BAR: 28 Hong Kong Street, 28 Hong Kong Street, Singapore LAST NIGHT OF INDY’S LIFE DRINK: A beer and a shot (Boilermaker)
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3. Speakeasy Sour INGREDIENTS: • 20ml spiced rum • 20ml dark rum • 15ml Pampelle • 20ml sugar syrup • 30ml lemon juice • 2 dashes cherry bitters METHOD: Shake well with ice. Strain over ice and garnish. GARNISH: Orange wedge. ICE: Cubed for shaking and serving GLASS: Rocks
18TH AMENDMENT
18th Amendment is open Wednesday 5pm-12am, Thursday-Saturday 5pm1am and Sunday 5pm-12am, and can be found at 82a Little Malop St, ForGeelong.more information contact the team via their website or social media.
136 ° DRINKS WORLD In Prohibition-era Chicago, cocktails were crafted to disguise the taste of alcohol from snooping policemen. The bars were hidden in basements and front doors remained shut, but even so, every drink was paired with the exhilaration that the hideout could be discovered at any 18thmoment.Amendment is one cocktail bar that has managed to replicate this feeling. While the bright red door is unlikely to ward off any curious cop, the greenvelvet couches, old-school wallpaper, and shelves of antique memorabilia feel like a step backwards in time. This place is authentic and raw: everything and everyone seems to be moving a little bit quicker, the music a little bit louder, and the cocktails are always flowing fast. Though that’s just a testament to their flavour. With a stacked team headed by Indra Saryani, the prohibition-themed cocktail list has something for everyone. With a pictorial legend describing the style of each drink, choosing from the six-page menu becomes a little bit less daunting. The cocktails are split into subsections of signature drinks, in-house inventions, twists on Prohibition classics, barrel-aged cocktails and non-alcoholic mixes. While cocktail focused, an extensive spirits selection is also at hand, along with a variety of unique beers, ciders, and wine. An assortment of bar snacks are also available for purchase.
INGREDIENTS:
DRINKS WORLD ° 137 BY: INDRA SARYANI | 18TH AMENDMENT
SPONSOR: THE WEST WINDS GIN BEESIDE Influenced by my love of classic cocktails and music, this drink was inspired by the B-side of a vinyl record, bee pollen, and the Southside. The big, earthy and warm tones of The West Winds Wild Plum Gin is balanced with a tart, sweet and rounded finish. This cocktail will be enjoyed all the way through its playlist of flavour! • 60mls The West Winds Wild Plum Gin • 20mls simple syrup infused with fresh fennel fronds* • 30mls lime juice • 1 sprig of fennel frond • 3 dashes orange bitters (Regans Orange Bitters)
METHOD: Shake ingredients with ice. Double strain into bee pollen rimmed glass. GARNISH: Rim glass with bee pollen and a sprig of fennel frond ICE: Cubed ice for shaking GLASS: Nick and Nora *SIMPLE SYRUP INFUSED WITH FRESH FENNEL FRONDS • 1 cup sugar • 1 cup water • ½ bunch fennel fronds Method: Steep for 30 minutes in hot water. Strain to remove fronds.
138 ° DRINKS WORLD Bar Manager @ Nick & Nora’s, 11 Benson Walk, 80 Collins Street, Melbourne aka Kayla KAYLAReid
3. Jabberwocky INGREDIENTS: • 25ml gin • 25ml manzanilla sherry
KAYLA’S T25 HERO COCKTAIL
• 25ml Lillet Blanc • 2 dashes orange bitters METHOD: Stir with ice until dilution is achieved. Strain into glass and express lemon twist over top. GARNISH: Lemon twist ICE: Ice for stirring GLASS: Martini glass 4. New York Sazerac INGREDIENTS: • 30ml Cognac • 30ml rye whiskey • 7.5ml sugar syrup • 4 dashes Peychaud’s bitters
• 1 Dash Angostura bitters
GARNISH: Sugar rim ICE: Ice for shaking GLASS: Coupe KAYLA’S TOP 4 COCKTAILS
1. Daiquiri INGREDIENTS: • 60ml white rum • 30ml lime juice • 2.5 barspoons caster sugar METHOD: Stir sugar in lime juice in shaker to dissolve. Add rum and ice and shake. Double strain into glass. No garnish necessary! ICE: Ice for shaking GLASS: Coupe 2. Sidecar INGREDIENTS: • 40ml Cognac • 20ml Cointreau • 20ml lemon juice METHOD: Prepare sugar rim. Shake with ice and double strain into glass.
KAYLA’S COCKTAILHOMETIPS I think something that people often look past for their home bars is the versatility of low ABV products such as sherry, vermouth, amaro etc. These products are gold and can often be looked past or under-utilised in the home bar. They can add depth and complexity to your classics/homemade concoctions or are great just enjoyed on their own with ice and a slice of fruit/citrus.
The first thing that popped into mind when I discovered my hero spirit was this amazing session I helped put together a few years ago with my fellow Hubertus Circle brethren. We wanted to highlight different ways to use Jager in cocktails that weren’t completely alcohol focused. As tea compliments Jägermeister well, we did an extensive tea blending and cupping session. I put together a shared serve with a strawberry tea focus for everyone to enjoy after the session. I wanted to take the inspiration for that crowd-pleaser warm drink and flip it into a fresh summery counterpart. This drink works well because Jäger has such a solid herbaceous backbone that it stands up amazingly with teas, spices and fruits.
DRINKS WORLD ° 139 I’m originally Kiwi but have been in Australia for most of my adult life. I’ve always had a passion for food and flavour, and after being in specialty coffee for around four years, I wanted to broaden my horizons and dip my toe into the bar scene. I ended up giving up the café life and found a love for competing in cocktails competitions. The electric energy that surrounded competing was addictive, and the amazing networking opportunities that came with it were priceless. After competing for a couple of years, I wanted to hone the business and management side of things, and the rest is history. At Nick and Nora’s, we have a strong cocktail and champagne focus and tasty nibbles with an elegant art deco vibe. It is pumping the majority of the time. Weekends look like sabred bottles, nitro martinis, oyster carts, champagne towers, and a line out the door for most of the night. It’s a beauty.
• 5ml absinthe (or 4-5 sprays with atomiser, if you have one)
METHOD: Add absinthe to chilled glass, rinse, and discard. Add remaining ingredients to mixing glass and stir until dilution is achieved. Strain into prepared glass (I often do an absinthe spray over top as well). Express two lemon twists and enjoy. GARNISH: Two express lemon twists. ICE: Ice for stirring GLASS: Old Fashioned
LAST NIGHT OF KAYLA’S LIFE BAR: Dante, 79-81 MacDougal St, New York LAST NIGHT OF KAYLA’S LIFE DRINK: Garibaldi KAYLA’S NIGHT OFF BAR: Black Pearl, 304 Brunswick Street, MelbourneCollingwood, ABOUT KAYLA
140 ° DRINKS WORLD Post-prohibition America. A time where glamour became a currency and bottomless wallets began to lighten. Champagne trickles down glass towers, cocktails disappear into throats and punchbowls are passed around the table. The air is electric, the crowd ecstatic; this is a place you will find yourself staying a little longer than planned.
Nick and Nora’s is a cocktail and Champagne bar that embodies everything glamorous from 1930’s America. Syrupy golden light falls across green velvet booths, and matching curtains separate you from the next crowd. The name Nick & Nora’s takes its inspiration from The Thin Man, and their cocktails follow a similar literary theme. Each set of drinks is based on a different archetypal character. For example, the page labeled Femme Fatale features 5 different spins on the classic Martini. Expect lavishly theatrical drinks, and with Kayla Reid managing the bar, you can be sure that they will taste as sweet as the first drink after Prohibition had lifted. If sparkling wine is your thing than this place is a must visit, with more than 60 bottles on offer. Nick & Nora’s also boasts a large selection of table wine, beer, whisky and Cognac, along with a selection of decadent canapes and small dishes. Nick & Nora’s is open TuesdayThursday 5pm-1am and FridaySaturday 3pm-1am. It can be found at 11 Benson Walk (an arcade connecting Little Collins St to Collins St), ForMelbourne.moreinformation melbourne@nickandnoras.com.auemail or call (03) 8393 9367.
NICK & NORA’S
DRINKS WORLD ° 141 BY: KAYLA REID | NICK & NORA’S SPONSOR: JÄGERMEISTER A SIMPLE SPECIAL TEA A fun, fresh and summery little number that is easy to make and easier to drink! The fruit- forward strawberry and cream tea adds beautiful tannin and a creamy palate. Yellow Chartreuse and ginger play supporting roles in accentuating the already prominent spice notes of Jäger and the citrus brings it all together in perfect harmony. INGREDIENTS: • 40ml Jägermeister • 15ml Aperol • 10ml yellow Chartreuse • 30ml T2 strawberries and cream tea* • 15ml spicy ginger syrup** • 15ml orange juice • 12.5ml lemon juice METHOD: Shake vigorously for a few seconds and pour into glass. Add cubed ice and garnish. GARNISH: A fresh wedge of orange and a few fresh strawberry slices. ICE: Cubed ice for shaking and serving GLASS: Highball/Collins *T2 Method:ANDSTRAWBERRYCREAMTEA 1 tsp is suitable for 100ml of water. Steep for 3-5 minutes before straining **SPICY GINGER SYRUP • Spicy Ginger Syrup: • 200ml fresh ginger juice (a cold press is ideal, but a standard juicer will also work fine!) • 140ml honey • 75ml water Method: Add ingredients to a saucepan and heat until just combined. Remove from heat, cool and bottle.
142 ° DRINKS WORLD Bar Manager @ Capitano Carlton, 421 Rathdowne Street, Carlton aka Kayla KAYLASaito
This year I entered my first bar comp, World Class, and was placed in the Top 3 nationally. What an incredible experience. It allowed me to grow and has encouraged me to continue in bar comps. Bar comps are invaluable; they challenge you to create the best you can and explore concepts, techniques and ingredients.
2. Hopper’s Highball
• 40g organic raw sugar
Method: Steep gingko and tea in boiling water. Strain, and allow to cool to room tempreature. Add sugar and kefir grains and leave to ferment in an open jar for 3 days with a cloth rubber banded around the top to keep debris out.
Like at any great cocktail bar, how your beverage is served to you drastically affects how you enjoy it, and ice and glassware are crucial. At Capitano, we present our drinks clean and simple with no fuss. Besides making sure your liquid is lovely, make sure you have great glassware and ice on-hand. There’s nothing worse than getting all your ingredients for cocktails only to dig out those last two sad ice cubes in the freezer to shake your whiskey sour. For your home bar, I suggest investing in elegant glassware for your cocktails such as Nic and Nora’s or coupes (for your cocktails served up), Gabriel wine glasses (wine of course, or iced bubbly cocktails), straight rocks glasses (for drinks with little or big ice) and small glasses 40-50ml capacity (for shots, sake, sherry etc.). For ice, your corner store bag of ice sometimes leaves things freezer burnt, overdiluted and lacklustre. Directional Freezing ice trays are a great way to freeze crystal-clear ice at home. Getting that ethereal clear ice in your drink will do justice to your precious creation.
**ARCANA WATER KEFIR (makes 750ml)
KAYLA’S TOP 4 COCKTAILS ABOUT KAYLA
GARNISH: Candied ginger and lime wedge. ICE: Single cubed ice for shaking and cubed ice for serving GLASS: Highball
• Top with Sweet Gui Fei tea
METHOD: Squeeze the juice from one mandarin slice and leave at bottom of glass. Add 30ml whisky and top with tea. Add ice. GARNISH: Fresh mandarin slice. ICE: Cubed ice for serving GLASS: Highball 3. Arcana INGREDIENTS: • 45ml Japanese whisky • Top with arcana water kefir* and adjusted green apple juice** mixture***
• 450ml boiling filtered water
*GINGER SYRUP Method: Slice fresh ginger into thin pieces and cover with equal parts water in a blender. Blend, then strain through a fine mesh strainer. Measure strained ginger juice and combine equal parts ginger juice and white sugar until dissolved. Refrigerate in an airtight bottle and use within a week.
DRINKS WORLD ° 143 I grew up in Nashville, Tennessee, with my mom and Hawaii with my father. Since my first step into it ten years ago at a bar in Memphis, I’ve loved working in hospitality. My background is in visual art, and hospitality challenges me to create. You create a positive experience for guests, drinks that bring joy, and re-examines a perspective—all the while making connections between individuals.
• Mandarin slice
• 50g white sugar
KAYLA’S DREAM BAR
The SG Club, Shibuya City, Tokyo LAST NIGHT OF KAYLA’S LIFE BAR Cantina OK! Council Place, Sydney LAST NIGHT OF KAYLA’S LIFE DRINK Shaved ice Margarita KAYLA’S NIGHT OFF BAR Black Pearl, Smith Street, Collingwood, Melbourne`
• 3g fresh ginkgo biloba leaves • 9g jasmine pearls green tea
• 1tbsp water kefir grains (live grains)
METHOD: Build in glass before adding ice and garnish GARNISH: Fresh ginkgo leaves or green apple slices. ICE: Cubed ice for service GLASS: Highball
*ARCANA WATER KEFIR (makes 750ml)
KAYLA’S COCKTAILHOMETIPS
INGREDIENTS: • 30ml Glenfiddich 12
1. El Diablo INGREDIENTS: • 50ml blanco Tequila • 10ml creme de cassis • 15ml lime juice • 20ml fresh ginger syrup* • Top with soda water METHOD: Shake all ingredients (except soda water) with 1 cube of ice until the ice melts and shake is silent (this technique is called whip shaking). Pour into ice-filled glass and top with soda water.
METHOD: Batch the cocktail and rest for 12 hours before racking off sediment. Strain through an oil filter. Add all ingredients and carbonate at 45 psi. Pour into glass and add ice. GARNISH: Fresh Peach Slice encrusted with ‘Corn Dust’**** ICE: Cubed ice for serving GLASS: Collins *JOHNNIE WALKER BLACK LABEL (infused with Makgeolli lees Method:Peaches) Infuse whisky with dehydrated Makgeolli pickled peaches at
Rustic American-Italian cuisine, a twopage wine list, and awesome cocktails: this unassuming street-corner restaurant packs one hell of a good time.
INGREDIENTS: • 45ml Johnnie Walker Black Label* (infused with Makgeolli lees peaches**) • 90ml whole corn oksusu-cha***
****CORN DUST GARNISH Method: Cold-press juice corn. Dehydrate liquid at 60 degrees for 12-24 hours.Blend dried corn juice and dried makgeolli pickled peaches. Add a pinch of salt.
APPLE JUICE MIXTURE Method: Add 750ml arcana water kefir and 200ml adjusted green apple juice and carbonate using a carbonation cap, PET bottle and Co2 rig. Place <3/4 full PET bottle(s) of Arcana into an ice bath and cool. Squeeze all air from bottles before carbonating at 50psi. Shake vigorously and put back in ice bath for 15 minutes. Bleed gas and squeeze all air from bottles. Carbonate again and shake vigorously. Leave in ice bath for 15 minutes before placing in refrigerator overnight.OR Chill Arcana batch in an ice bath and follow instructions on Sodastream to carbonate liquid 2 times.
• 25ml Jocheong rice malt syrup
5% by weight. Rest for 3 hours before straining **MAKGEOLLI LEES
Capitano Carlton is open MondayThursday 5:30-10pm, Friday 5:3011pm, Saturday 12-11pm and Sunday 12-9pm. It can be found at 421 Rathdowne St, Carlton. For more information email eat@capitano.com.au or call (03) 9134 8555.
144 ° DRINKS WORLD • 1/2 bsp malic acid (optional)
***WHOLE CORN OKSUSU-CHA Method: Use a saucepan to roast the dry waste left over from cold-pressed corn kernels until golden brown, stirring constantly. Add corn silk and continue to roast. Add corn obs and greenest young husks and just cover with boiling water. Rest for one hour and strain.
• 1/4 bsp ascorbic acid (optional) Method: Steep gingko and tea in boiling water. Strain, and allow to cool to room tempreature. Add sugar and kefir grains and leave to ferment in an open jar for 3 days with a cloth rubber banded around the top to keep debris out.
PICKLED PEACHES Method: Finely slice young peaches on mandolin. Rehydrate Jighemi (makgeolli lees) cakes in lukewarm water. Soak peaches in mixture in a ceramic pickling urn overnight. Take out meaches, rinse in its own liquid and dehydrate at 60 degrees for 12 hours or until crisp.
• 1g nine-month miso
The first indication of what’s inside are the wine bottles lining the doorways. With only Italian grape varieties on show, it’s clear that the restaurant knows its roots. Inside, the venue feels like a clash between an American diner and an Italian restaurant: White tablecloths and black-aprons are a contrast to the fauxleather booths, red walls, and spotted lino floor.
*
*ARCANA WATER KEFIR AND ADJUSTED GREEN
CAPITANO CARLTON
4. Till & Temper
If at first glance the menu seems a little basic be rest assured it will live up to the hype. The food is a rustic, homely, inviting and wholly delicious affair. Expect generous servings of pizza and pasta along with a variety of sides. To compliment the food is a choice of over 60 wines. About 90% of these hail from Italy while the remainders are all Australian wines made from Italian grapes. The cocktail menu has been carefully crafted by Kayla Saito and the rest of the team to encompass traditionally styled drinks, modern adaptations, and completely original styles. Unique Capitano Carlton specialties included the Tiramisu Milk Punch and the Peanut Butter & Miso Old Fashioned.
***AMONTILLADO SHERRY SOAKED HAZELNUT BRITTLE • Amontillado sherry soaked hazelnuts • 150g white sugar • 4 tbsp water • Pinch of flake salt Method: Dry Amontillado sherry soaked hazelnuts in oven or saucepan on low heat. Line a baking tray with baking parchment then put the sugar and 4 tbsp of water in a heavy-based frying pan and heat without stirring until golden brown. Once the syrup is caramel in colour remove from heat. Stir through the nuts and quickly pour over the parchment, using a rubber spatula to spread out as thinly as possible. The brittle will begin to harden quickly, so make sure to move fast. Immediately sprinkle with 1 pinch of flake salt and leave to set. Once cooled and set, break into manageable pieces and store in an airtight container in the freezer.
DRINKS WORLD ° 145 BY: KAYLA SAITO | CAPITANO SPONSOR: ST-RÉMY SIGNATURE APHRA’S PUNCH This is a creamy and complex clarified milk punch that balances the honey, oaky and nutty flavours of St - Rémy Signature brandy with banana molasses, dry sherry, coconut, toasted hazelnuts and amazake. The milk punch grew in popularity in the 17th century when female writer Aphra Behn included a recipe in one of her plays. INGREDIENTS: • Makes 10 serves • 225ml St-Rémy Signature brandy • 75ml hazelnut infused amontillado sherry* • 70ml banana molasses** • 1 tsp lemon juice • 1 pinch of flake salt • 300ml coconut milk (thin/drinking coconut milk, 5-15% fat) • 100ml Amazake • A pinch of grated nutmeg and cinnamon METHOD: Combine brandy, hazelnut infused amontillado sherry, banana molasses and lemon juice in a large container. Add coconut milk and amazake to a saucepan and heat to 80 degrees celcius. Slowly combine all ingredients and leave at room temperature for one hour before refrigerating overnight. It is important to leave undisturbed for a clearer strain. Strain punch through a coffee filter, wait ten minutes, then strain through filter again. Pour 75ml of punch over a large ice block. GARNISH: Amontillado sherry soaked hazelnut brittle.*** ICE: Large block ice for serving GLASS: Rocks *HAZELNUT AMONTILLADOINFUSEDSHERRY • 100ml amontillado sherry • 20g hazelnuts (toasted) Method: Coarsely chop hazelnuts and toast in a pan. Add toasted hazelnuts to sherry and leave to infuse in a sealed container at room temperature overnight. Strain through a metal strainer and save hazelnuts for garnish. **BANANA MOLASSES • 2 Lady Finger bananas and peels (2 parts) • panela sugar / coconut sugar (1 part) Method: Peel and slice bananas into small chunks. Slice the banana peel and set aside. Weigh the banana fruit and add 25% (weight of fruit) of banana peels. Weigh combined fruit and peels and add 50% (weight of combined fruit and peel) of panela sugar. Gently mix to combine and leave in an airtight container at room temperature. Stir occasionally to extract liquid and flavour from bananas and dissolve the panela sugar. Once the panela sugar has fully dissolved, strain through a fine strainer.
Bar Manager @ Bar Liberty 234 Johnston Street, Fitzroy aka Nick NICKTesar 146 ° DRINKS WORLD
DRINKS WORLD ° 147 I grew up in Brisbane, moving to Melbourne in 2014 to pursue hospitality. I have worked at Gin Palace and Lume prior to my time at Bar Liberty. I’ve been very fortunate to work with fantastic people over this time, helping to shape my love of service, fresh and seasonal produce, as well as well crafted spirits (particularly local), beer and wine! Bar Liberty is a little wine bar/restaurant in Fitzroy, Victoria. We specialise in being a warm yet casual space that can offer you the experience of a bar, dropping in for a drink and maybe a snack or a full restaurant experience, indulging in a Set Menu and plenty of wine. We offer a concise beer and cocktail menu with plenty of interesting, well-made wines. Food is fresh and seasonal, great food to drink with!
NICK’S COCKTAILHOMETIPS
My tips for hosting are the same as for service. Preparation is key. Prepare a simple offering, have everything ready to go, so that when guests are there, time is spent engaging, and it is simple to just top up drinks.
ICE: Ice for stirring GLASS: Coupe 4. Bamboo INGREDIENTS: • 40ml dry vermouth • 40ml dry sherry • 10ml Marionette Groseille • 1 dash orange bitters • 10ml water (if preparing in batch) METHOD: Stir with ice then strain and serve without ice. Can be prepared and bottled in advanced. ICE: Ice for stirring GLASS: Flute NICK’S TOP 4 COCKTAILS
NICK’S NIGHT OFF BAR: Visiting friends at Pearl Diver and Black Pearl ABOUT NICK 1. Old Fashioned INGREDIENTS: • 60ml Australian whisky • 5ml sugar syrup (1:1) • 5ml aged Muscat • 1 dash orange bitters • 10ml water (if pre-preparing a batch) METHOD: Stir, then serve over a large ice cube. Can be prepared and bottled in advanced.
LAST NIGHT OF NICK’S LIFE BAR: Probably a trip up to Sydney, for a visit to 10 William St followed by Cantina OK!
NICK’S DREAM BAR: A local pub that offers all the finer things, in an environment where everyone feels welcome and comfortable
ICE: Large ice cube for serving GLASS: Rocks 2. SlipperJapaneseNo. Blue INGREDIENTS: • 30ml uzushu • 20ml blue curacao • 20ml melon liqueur • 10ml gin • 10ml water (if pre-preparing a batch) METHOD: Stir over ice and serve over a large ice cube. Can be prepared and bottled in advanced. ICE: Large ice cube for serving GLASS: Rocks 3. Rum and Rye INGREDIENTS: • 40ml rye whisky • 20ml rum • 20ml kakadu plum wine • 10ml water (if pre-preparing a batch) METHOD: Stir over ice and strain into glass. Serve without ice. Can be prepared and bottled in advanced.
LAST NIGHT OF NICK’S LIFE DRINK : Bottle of Chenin Blanc, followed by a couple of blue margaritas.
148 ° DRINKS WORLD Bar Liberty is a place of contrasts. The modern-chic styling is at odds with the scissors they give you to cut the bread, and despite the massive selection at hand it is a glass of oxidized wine that is served as an aperitif. In line with this ethos, the venue has a very unique feel. With a bare concrete floor, clean wooden tables, and empty bottles scattered literally everywhere, it is a place that will keep you second-guessing all the way through the night.
Food is well-presented and super high quality, and the menu is changed often to keep the experience fresh.
The wine list strives for diversity and boasts an eclectic mix of styles, with more than 20 different options available by the glass. The cocktail menu is handled by Nick Tesar and displays a healthy blend of traditional drinks and entirely unique creations. Also featuring a range of beers, spirits, sake, and a range of interesting house made nonalcoholic options, this is a place that will cater to just about anyone. Bar Liberty is open Monday-Saturday 5pm-late and Sunday 12pm-5pm, and can be found at 234 Johnston St, ForFitzroy.more information goodtimes@barliberty.comemail or call (03) 9415 9025.
BAR LIBERTY
BY: NICK TESAR | BAR LIBERTY SPONSOR: TULLAMORE DEW STINGERAPPLETOFFEE INGREDIENTS: • 35ml Tullamore DEW • 20ml apple brandy • 10ml Marionette Mure • 10ml creme de menthe • 5ml Fernet Branca METHOD: Combine ingredients in a tin with ice and stir until cold. Strain into a cold glass. No garnish required! ICE: Cubed ice to stir GLASS: Refrigerated coupe
NOMINATED BARTENDERS FROM WEST AUSTRALIA • Shirley Yeung Foxtrot Unicorn • Dean Buchanan Long Chim / Clarences • Emma Crisp Si Paradiso & El Grotto • Charlotte MacMaster Mechanics Institute • Murray Walsh Mechanics Institute • Ben Merchant Lafayette • James Pennefather Republic of Fremantle • Jess Arnott Foxtrot Unicorn • Joe Sinagra Bobeche • Eoin Kenny Long Chim • Trav Launder Tiny's WA
Beverage Director/Bartender/Distiller @ Clarence’s Company Store, 566 Beaufort Street, Mount Lawley, WA aka Eminem or Slim Shady DEAN Buchanan
SLIM’S DREAM BAR: A Bar with Shapes for a Name, 232 Kingsland Road, London LAST NIGHT OF SLIM’S LIFE BAR: Re, Shope 8/2 Locomotive St, Eveleigh, Sydney LAST NIGHT OF SLIM’S LIFE DRINK: Anything Evan Stroeve puts in front of me
The first competition I entered was World Class, and I made it to the Australian Finals, which sparked my interest. I went on to win national and local competitions over the next five years. My most recent win was the Perfect Blend Garden to Glass. In our bar, we focus on guest experience in the form of conversation. We do all our prep when the doors are closed to spend as much time as possible, ensuring the guest has the best time.
I recommend organising all the drinks you want to make beforehand—glassware in the freezer, garnishes prepared, syrups, citrus, juices ready to go. A great book called Batched gives awesome tips on how to pre-batch drinks for any occasion.
SLIM’S COCKTAILHOMETIPS
SLIM’S T25 HERO COCKTAIL There’s a lot of inspiration coming from produce and weather in this drink. WA is luckily enough to have around 300 days of hot weather a year, so spritz season lasts a lot longer than most states. The drink is built around two ingredients accessible throughout the year, with some slight technique added. This drink is easy to create at home with storebought ingredients, strawberry, Makers Mark, mango, black walnut and soda. Not only does it sound good, it is an absolute crushable highball with all the components adding layers of flavour but still remaining light and sessionable.
SLIM’S NIGHT OFF BAR: Foxtrot Unicorn, Basement 101 St Georges Terrace, Perth ABOUT SLIM 1. GimletKimberley
2. Big Cherry Life INGREDIENTS: • 50ml cacao butter and coconut oil Makers mark* • 25ml cherry sweet vermouth** • 5ml Oudh syrup METHOD: Stir with ice for roughly 10 seconds then strain ICE: Cubed ice for stirring GLASS: Nick and Nora *CACAO BUTTER AND COCONUT OIL MAKERS MARK • 80g coconut oil • 80g cacao butter • 700g makers mark • Pinch of salt Method: Vacuum seal ingredients then Place in a water bath at 55 degrees. Cook sous vide for 180 minutes then place in freezer. Strain off liquid once fats and oils have frozen. **CHERRY VERMOUTH • 250g Seppeltsfield aged flor (or other dry sherry)
INGREDIENTS: • 45ml Coconut infused Haiver WA Daily Gin • 45ml mango cordial* • 5ml parsley distillate METHOD: Stir with ice for about 10 seconds then strain ICE: Cubed ice for stirring GLASS: Frozen Nick & Nora *MANGO CORDIAL • 500g water • 200g sugar • 10g citric acid • 4g malic acid • 150g diced fresh mango Method: Stir water, sugar and acids together to dissolve. Add mango and liquid to an airtight container or mason jar and infuse for 24-36 hours before straining off solids.For the parsley distillate please dbuchanan@enigmabc.com.auemail
• 250g sweet vermouth • 200g fresh cherry
Clarence’s Company Store is on Beaufort Street in Mt Lawley Perth is best known for creative cocktails, great food and live jazz. The concept for the bar has taken a lot of inspiration from New Orleans, so the atmosphere is fun and energetic where there is something on the menu for everyone.
DRINKS WORLD ° 153 My parents worked in hospitality. My dad is a chef, and my mum worked in an architecture company and ran a catering company on the side. My cabinet making apprenticeship drew me to hospitality. We built bars and restaurants, and I fell in love with the aesthetics of a venue. From there, my love for the industry grew.
• 50g fresh raspberry Method: Add all ingredients to a mason jar and infuse for 24 hours. Strain, and bottle.
3. Tracker INGREDIENTS: • 20ml Whipper Snapper wheat whiskey • 10ml wattleseed vermouth* • 7.5ml coconut syrup** • 30ml desert oak distillate*** • 1 dash tango • 1 dash saline METHOD: Stir for approximately 10 seconds, then strain into a frozen glass
SLIM’S TOP 4 COCKTAILS
VERMOUTH*WATTLESEED
CLARENCES COMPANY
STORE
METHOD: The pineapple spritz recipe is 3 pages longif you are interested in making this at home please dbuchanan@enigmabc.com.auemail
154 ° DRINKS WORLD and garnish GARNISH: A drop of coconut oil ICE: Cubed ice for stirring GLASS: Chilled Nick and Nora
• 20g wattleseed • 1000ml dry vermouth Method: Infuse in a mason jar for 24 hours then fine strain through coffee filters
Clarences is one bar looking to share this story with Australia and, just like the French Quarter, it displays an eclectic mix of cultures. The traditional influence is clear, with stained-glass lightshades casting a speckled glow across French posters and art, but all this is at odds with the modern-American murals, redleather couches, and clean wood styling. With swooning jazz gracing the speakers and a distinctly Australian beer-garden out back, this venue has a lot to offer. Although a cocktail bar at heart, Clarences also boasts a selection of New Orleans inspired dishes made for sharing with mates. Not to be shared though are the delicious cocktails prepared by Dean Buchanan. Following the same theme, these drinks are an ode to one of the world’s most important cocktail cities and offer up some fresh takes on classics alongside original creations. Also available is a variety of local beer, French and Australian wine, and an impressive spirits range. Clarences is open Sunday, Wednesday and Thursday 4pm-10pm, and FridaySaturday 4pm-12am. It is found at 566 Beaufort St, Mt Lawley, Perth. For more information call (08) 6186 6195.
New Orleans: the French Quarter. The quaint, European-styled streets come alive at night. A baritone harmonises to a horse-hoof beat and the wind carries with it a chorus of laughter. It is a place where the tradition of the old world has become one with America’s passion, and what has resulted is a story of music and style.
**COCONUT SYRUP • 500g coconut water • 500g sugar Method: Stir to dissolve then bottle and refrigerate ***DESSERT OAK Method:DISTILLATEPlease dbuchanan@enigmabc.com.auemail 4. SpritzPineapple INGREDIENTS: • 30ml Maker’s Mark • 70ml Pineapple Wine • 10ml White Chocolate Syrup • 20ml Toasted Sesame Hydrosol • 5 drops citric acid • ( carbonate entire drink )
DRINKS WORLD ° 155 BY: DEAN BUCHANAN | CLARENCES SPONSOR: MAKER’S MARK CLICK BAIT This drink is inspired by the season of bubbly cocktails: summer. This is when many of the fruits are starting to come into peak quality so we thought we’d try to showcase a few of our favourites in a very crushable Makers Mark highball! INGREDIENTS: • 35ml Maker’s Mark Bourbon • 20ml Kensington mango cordial* • 20ml black walnut vermouth (by Saison Vermouth) • 5ml strawberry vinegar • 90ml soda water METHOD: Add all ingredients to a highball glass and top with soda water. GARNISH: Dried mango slice** GLASS: Highball MANGO*KENSINGTONCORDIAL • 450g water • 175g sugar • 7g citric acid • 2g ascorbic acid • 110g diced mango Method: Infuse in an airtight jar for 24 hours before straining through filter paper or cloth. Bottle and refrigerate: this will keep for 7 days. The acids needed are readily available at any decent brew store or online. **MANGO GARNISH: Method: Cut a circle out of a mango slice and sprinkle a pinch of sugar on top. Place this in oven at 60 degrees Celsius for 24 hours or until dried.
Group Beverage Manager and Drinks Creator @ Si Paradiso + El Grotto, 1/446 Beaufort St, Highgate, Perth aka Crispy EMMACrisp 156 ° DRINKS WORLD
El Grotto is an Agave bar that sits comfortably along the beach with one of the best offerings of independent Mezcal and Tequila in Perth and Australia. Independent suppliers are a big focus here, especially when it comes to craft beer, wine and agave products. Si Paradiso the most exciting on a Saturday or Sunday from mid-afternoon through to about 11 pm. Large groups of eclectically dressed individuals catching up in the courtyard and amphitheatre over cocktails, craft beer and magnums of wine. The best spots are on the balcony wings overlooking the amphitheatre and can often feel more secluded with an abundance of pot plants and trees. Get in early to enjoy a seriously good long lunch and then head to the courtyard straight after to catch the afternoon sun. El Grotto peaks at similar times with everyone enjoying the sun over food, wine and beer, with the evening often getting a bit rowdy with trays of tequila and mezcal going out whilst a DJ or band kicks the night off. Again, getting in early to get the best seat - by the big window that still has shade but overlooks the ocean and setting sun.
2. Stargazer INGREDIENTS: • 15ml mezcal (preferably a Cenizo from Durango) • 15ml blanco Tequila • 15ml jasmine syrup • 10ml lime juice • 80ml mandarin soda (Strangelove Very Mandarin Lo-cal) METHOD: Build cocktail in glass and serve over ice. GARNISH: Orange twist ICE: Cubed ice GLASS: Wine glass 3. Amoro Amore INGREDIENTS: • 15ml Cynar Aperitif • 12.5ml Amaro Averna • 12.5ml Joseph Cartron Creme de Mure • 15ml blackberry puree(* • 15ml lemon juice • 60ml soda METHOD: Build ingredients over crushed ice. Swizzle to combine and top with soda. GARNISH: Skewered blackberry ICE: Crushed ice GLASS: Collins
DRINKS WORLD ° 157
CRISPY’S
CRISPY’S DREAM BAR: A Bar with Shapes for a Name, 232 Kingsland Road, London LAST NIGHT OF CRISPY’S LIFE BAR: Creps al Born, Passeig del Born 12, Barcelona, Spain
CRISPY’S T25 HERO COCKTAIL I love working with agave products in cocktails. I particularly like the savoury, cooked agave flavours from tequila and how well it can complement sweet fruit. When creating this drink, I wanted to focus on the flavours of apricot. It’s a complex fruit with stages of savoury, sweet, bitter and sometimes sour with a furry and juicy texture. I wanted to encapsulate this within a drink. The tequila lends those savoury notes, whilst the apricot brandy and agave syrup provide sweetness. Amaro Montenegro gives us bitterness and builds on the complexity of the tequila. Rockmelon juice lengthens the cocktail and provides a lot of the texture that reminds us of the sensation of biting into a juicy apricot.
LAST NIGHT OF CRISPY’S LIFE DRINK: Mezcal Clover Club
Si Paradiso is just outside of the city in a bit of a hipster suburb called Highgate. Best known for catering for almost everyone and everything! We have amazing food and Eurocentric, minimal intervention wine offering in our dining room, a sunny courtyard and amphitheatre for entertainment and socialising as well as a basement that acts as a multipurpose entertainment space (and a bit of rave cave at times!).
CRISPY’S NIGHT OFF BAR: Republic of Fremantle, 3 Pakenham St, Freemantle
ABOUT CRISPY Originally from Ipswich, I grew up in Perth, WA. Up until five years ago, I was a graphic designer and typographer who hated being stuck behind the computer and needed a change. I left for Barcelona for the European Bartender School as I’ve always loved studying whilst abroad - it’s always given me something to focus on. I love making things with my hands, but I didn’t anticipate falling in love with making drinks and the energy of the industry. The lifestyle in Barcelona and hospitality also helped with that!
1. La Granada INGREDIENTS: • 30ml mezcal • 7.5ml Campari • 10ml pomegranate syrup • 5ml sugar syrup (1:1) • 20ml pineapple juice • 15ml lime juice METHOD: Shake vigorously with ice to combine before straining. GARNISH: Grapefruit coin ICE: Cubed ice for shaking GLASS: Wine glass
CRISPY’S COCKTAILHOMETIPS Keep it simple! You don’t need a lot of fancy equipment or products to create a good drink. It really comes down to your ingredients. Making drinks with fresh, flavoursome fruit and veg is where it starts. Syrups and infusions using the best ingredients will be the backbone of any drink! I’m personally into lower ABV drinks that utilise fresh juices, syrup and sodas. Ultimately, it’s better for you too!
TOP 4 COCKTAILS
° DRINKS
*BLACKBERRY PUREE Method: SBlend 500g defrosted blackberries with 300g of simple sugar until smooth. Strain through a fine strainer and store for up to 3 days. 4. Bamboo INGREDIENTS: • 45ml fino sherry • 35ml dry vermouth • 10ml Lillet Blanc • 1 dash orange bitters • 1 dash Angostura bitters METHOD: Stir ingredients in a mixing glass. Strain, and serve over ice.
158 WORLD A place where reality soon fades, food follows and drinks flow! Part bar, part restaurant, part club, Si Paradiso takes inspiration from European summer vacations with an all day/all night drink, dine and dance affair. A long lunch through to sunset aperitivo, bustling dinners and a night that ends somewhere far into tomorrow morning. Nostalgia is in every detail, from 1970’s parquetry to pizza, spritz and negronis on the menu, all served up with a slice of fun. The food and drink is Italian-inspired with a distinct West Australian flair. Sunny days spent in the amphitheater, amidst a sea of greenery, dotted with umbrellas, leading you into a night of performance under the stars or deeper into the subterranean rhythms of the basement. Redefine your expectations of a bar, restaurant, club with the atmosphere of a place that existed in another time, somewhere far closer to the Mediterranean. Si Paradiso is open WednesdayThursday 5pm-11pm, Friday 4pm-1am, Saturday 12:00pm1am and Sunday 12:00pm 10pm. Si 1/446ParadisoBeaufort St Highgate WA 6003
SI PARADISO
GARNISH: Lemon twist ICE: Ice sphere GLASS: Nick & Nora
DRINKS WORLD ° 159 BY: EMMA CRISP | EL GROTTO & SI PARADISO SPONSOR: HERRADURA REPOSADO SLIPPERAPRICOT A drink that uniquely captures the sensation of eating an apricot: from the savoury, bitter and velvety skin to the sweet and tart flavours of the flesh. INGREDIENTS: • 20ml dried tarragon infused Herradura reposado* • 10ml Giffard Abricot (Du Rousillon) Premium Liqueur • 12.5ml Amaro Montenegro • 1 dash agave syrup (adjust measurement to personal taste and sweetness of syrup) • 45ml rockmelon juice • 10ml lemon juice METHOD: Shake vigorously with ice and double strain before serving. No garnish required! ICE: Cubed ice for shaking GLASS: Nick & Nora *DRIED Method:INFUSEDTARRAGONREPOSADO In an airtivght jar, add 1 bottle of Herradura Reposado with 1/4 a small spice jar (approx 2g) of dried tarragon leaves. Leave to sit for 24 hours at room temperature. Use a fine strainer to strain leaves off and keep refrigerated.
Venue Manager @ Foxtrot Unicorn, 101 St Georges Terrace, Perth aka Swirls SHIRLEYYeung 160 ° DRINKS WORLD
3. Americano INGREDIENTS: • 30ml Campari • 30ml sweet vermouth • Soda to top METHOD: Build cocktail in glass over lots of ice GARNISH: Orange wedge, ready to squeeze ICE: Cubed ice GLASS: Highball
INGREDIENTS: • 50ml Tequila • 30ml lime juice • 15ml agave METHOD: Shake well and strain over ice. GARNISH: Dehydrated lime wheel or fresh lime wedge ICE: Cubed ice for shaking and fresh cubed ice for service. GLASS: Double rocks glass
2. Gibson INGREDIENTS: • 60ml juniper forward gin • 10ml dry vermouth • 1 bar spoon of pickled brine METHOD: Stir over ice. Strain, then garnish. GARNISH: Pickled onion ICE: Cubed ice for stirring. GLASS: Coupette or Martini Glass
ABOUT SWIRLS
4. Naked & Famous INGREDIENTS: • 20ml mezcal • 20ml Aperol • 20ml lime juice • 20ml yellow Chartreuse METHOD: Stirred GARNISH: Grapefruit twist ICE: Ice for stirring GLASS: Nick and Nora
SWIRLS’ TOP 4 COCKTAILS
The inspiration for my cocktail was to create something that would showcase the flavours of Disarrano without the sweetness being too overpowering. I wanted to create something between a Godfather and a Naked & Famous, so the flavour inspiration was born. The smokiness from the mezcal balances the sweetness of the amaretto well. The dryness and light spice from the Cynar also balance the marzipan spices from the amaretto and opens it up. All the flavours together with the amaretto create a well balanced and flavourful drink. The simplicity is clear and allows you to easily replicate this drink at home.
SWIRLS’ COCKTAILHOMETIPS
SWIRLS’ T25 HERO COCKTAIL
I’ve been lucky to be involved and compete in a few competitions, but the most memorable one was season one of We’reSpeedrack.asmall bar that makes a lot of cocktails and specialises in nothing and everything. We pride ourselves in making great drinks, having good chats about all things booze and being actively involved in our community as well. We’re an intimate jarrah-cladded small bar that was originally an old bank vault. Anyone is welcome. It’s a nice little escape from the busy streets of the city above. The best spot in the bar is definitely a seat at the bar - get in early on the weekends!
SWIRLS’ DREAM BAR: Byrdi, 211 La Trobe St, Melbourne LAST NIGHT OF SWIRLS’ LIFE BAR: Laphroaig Distillery, Port Ellen, Isle of Islay, Scotland LAST NIGHT OF SWIRLS’ LIFE DRINK: A nip of Laphroaig from a stowaway secret cask sitting on the rocks amongst the salty, peaty breeze SWIRLS’ NIGHT OFF BAR: Mechanics Institute, 222 William Northbridge,Street,WA
DRINKS WORLD ° 161 I was born in Hong Kong and raised in Perth, Western Australia. My first job was in hospitality when I was 14, and I have worked in every other position from waiting, barista, kitchen hand etc. Being behind the bar was the last piece of the puzzle, but it was different from everything else. Like everyone else, I worked behind the bar as a way to make money while finishing my studies. The more I developed my skills and knowledge; I could see a potential future. All this wouldn’t be the case if I didn’t develop a passion and love for this industry, the people in it, and my job.
Make sure to have fresh citrus juice, always. Quality ice - none of that freezerburned ice. Don’t overdo it with flavours and flavoured spirits - keep it simple. Avoid pink Don’tgin.overthink what cocktails to create. Stick with what you like and your favourite classics; don’t be afraid to ask your favourite bartender/bar questions.
1. MargaritaTommy’s
Some places have history. Some places make history. Very few places do both. Foxtrot Unicorn is one such place. Buried beneath the heart of Perth in an old bank vault, this well-concealed speakeasy cocktail bar is a curious and comfortable abode. Decked out with red leather couches and jarrah-wood furnishing, Foxtrot Unicorn feels like a maze with so many different corners to explore. The curious décor feels like a treasure-hunt, and over the course of the night you’ll discover everything from a bottle-green safe to a taxidermized, partyhat wearing fox. A large range of cocktails dominates the drink menu. Bar Manager Shirley Yuen and her team have carefully balanced their own inventions alongside drinks that honour Foxtrot’s past. Also on offer is a selection of vintage spirits and elusive drams. These offer up a truly unique drinking experience and suit the atmosphere of Foxtrot Unicorn perfectly. Food is kept simple with jaffles taking centre stage. The jaffle menu changes frequently with weekly specials on offer. A large variety of local and imported cheeses are also available.
Foxtrot Unicorn is located at 101 St Georges Terrace, Perth. Enter through the sliding glass door furthest to the left. When you see a brass plate engraved with a ‘M’ you’ll know you’re in the right spot. Walk down the stairs and into the basement. Foxtrot Unicorn is open Tuesday-Thursday 4pm-12am, Friday 3pm-1am and Saturday 5pm-1am. For more information party@foxtrotunicorn.comemailor call (04) 0140 7658.
162 ° DRINKS WORLD
FOXTROT UNICORN
DRINKS WORLD ° 163 BY: SHIRLEY YEUNG | FOXTROT UNICORN SPONSOR: DISSARONO LA MADRINA La Madrina is a twist on the classic Godfather cocktail. The mezcal offers a delicious earthy note that balances out the sweetness of the amaretto, while the Cynar offers a strong savoury dryness. This is a drink that warms the heart a little more with each sip, and it feels like a growing tidal wave of excitement and passion. INGREDIENTS: • 40ml Dissarono • 20ml mezcal • 10ml Cynar • 2 dashes saline solution* • 2 dashes barrel aged whiskey bitters METHOD: Stir over ice before straining. GARNISH: Lemon twist & oil ICE: Cubed ice to stir GLASS: Coupette *SALINE SOLUTION Method: 22 parts salt to 100 parts water.
164 ° DRINKS WORLD ° BRANDY & CALVADOS °
INGREDIENTS: • 50ml St Rémy Signature • 25ml Honey syrup • 25ml Lemon juice
INGREDIENTS: • 50ml St Rémy Signature • 20ml Lemon juice • 15ml Maple syrup • 10ml Crème de Mure • 3 Grapes • 20ml Raspberry puree • 50ml Apple juice METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice filled glass. GARNISH: 2 x 1/2 Grapes Apple slice GLASS: Highball Apple Jack Rabbit
METHOD: Shake and strain into an ice filled glass. GARNISH: 1/2 Orange wheel GLASS: Rocks B&B INGREDIENTS: • 30ml St Rémy Signature • 20ml Bendictine METHOD: Add ingredients to a rocks glass with cubed ice and stir. GLASS: Rocks Big Appleberry
Border Rush
INGREDIENTS: • 50ml St Rémy Signature • 5ml Benedictine • 5ml Maple syrup • 2 Dash Angostura Bitters • Eight dark chocolate chunks METHOD: Add ingredients to a rocks glass with cubed ice and stir. GARNISH: Orange twist GLASS: Rocks Between the Sheets
INGREDIENTS: • 40ml St Rémy Signature • 15ml Cointreau • 15ml Benedictine • 20ml Lemon Juice METHOD: Shake and strain into achilled glass. GARNISH: Flame orange twist GLASS: Martini
INGREDIENTS: • 40ml Avallen Calvados • 20ml Lemon juice • 20ml Orange juice • 20ml Maple syrup METHOD: Shake and strain into a chilled glass. GARNISH: Powdered cinnamon and sugar rim GLASS: Coupette After Dark
INGREDIENTS: 30ml Avallen Calvados 30ml Dry Gin 30ml Apricot Brandy Liqueur METHOD: Build all ingredients in mixing glass over ice. Stir to dilute and chil. Strain into cold Coupette ICE: Cubed for stirring GARNISH: Large apple wheel GLASS: Coupette DRINKS WORLD ° 165
AngelAvallenFace
INGREDIENTS: • 60ml St Rémy Signature • 5ml Sugar syrup • 4 to 8 Mint leaves
INGREDIENTS: • 40ml St Rémy Signature • 20ml Orange Curacao • 3 Lemon wedges • 3 1/2 Orange wheel • 3 Pineapple chunks • 10ml Sugar syrup METHOD: Muddle fruit. Add remainingingredients then shake and strain into an ice filled glass. GARNISH: 1/2 Orange wheel Pineapple leaf GLASS: Highball
INGREDIENTS: • 25ml Avallen Calvados • 25ml Brandy • 20ml Sugar syrup • 20ml Lemon juice • 10ml Egg white • 2 Dashes Angostura Bitters METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass. GARNISH: Lemon twist
INGREDIENTS: • 30ml St Rémy Signature • 30ml Port • 10ml Sugar syrup • 1 Whole egg METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Small Wine Glass Concal Sour
INGREDIENTS: • 30ml St Rémy Signature • 30ml VOK Brown Crème de Cacao • 30ml Fresh cream METHOD: Shake and strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Martini Coffee Cocktail
METHOD: Build ingredients over crushed ice in a rocks glass and stir / churn GARNISH: 3 Mint sprigs GLASS: Rocks
166 ° DRINKS WORLD ° BRANDY & CALVADOS °
Coup D’Akuffo
Brandy Cobbler
GARNISH: Orange twist GLASS: Martini Brandy Alexander
INGREDIENTS: • 60ml Avallen Calvados • 15ml Cherry Heering • 15ml Dubonnet • 1 dash Angostura Bitters • 10ml Green Chartreuse (wash in glass) METHOD: Rinse chilled martini glasswith chartreuse, add ingredients to a mixing glass with cubed ice and stir. Strain into the chilled martini glass.
Brandy Julep
INGREDIENTS: 60ml St-Rémy Signature 1 dash Angostura bitters 3 dashes Regans Orange bitters
DRINKS WORLD ° 167
French FashionedOld
METHOD: Combine St-Rémy Signature, Angostura bitters and Regans Orange bitters into a mixing glass, add ice and stir for about ten (10) seconds. Strain the chilled drink into a tumbler full of ice. ICE: Cubed GARNISH: Orange peel GLASS: Tumbler glass
Harvard Manhattan Brooklyn Style
Pisco SOFI Sour
INGREDIENTS: • 50ml Avallen Calvados • 25ml Sugar syrup • 20ml Lemon juice • 5ml Monin Grenadine METHOD: Shake and strain into a chilled glass. GARNISH: Apple fan Fresh cherry GLASS: Martini Punch de Chevalier
GARNISH: Orange twist GLASS: Martini
INGREDIENTS: • 50ml St-Rémy Signature • 15ml Monin Syrup d’Orgeat • 2 Dashes Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Grated nutmeg GLASS: Coupette Star Daisy
Jack Rose
168 ° DRINKS WORLD ° BRANDY & CALVADOS °
INGREDIENTS: • 50ml St-Rémy Signature • 20ml Rosso Vermouth • 5ml Disaronno Liqueur • 1 Dash Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.
INGREDIENTS: • 25ml Avallen Calvados • 25ml West Winds Gin • 15ml Lemon juice • 10ml Sugar syrup • 5ml Monin Grenadine • Splash of Soda Water METHOD: Add all ingredients except soda water. Shake and strain into a chilled glass. Add splash of soda. GARNISH: Apple slices GLASS: Coupette
INGREDIENTS: • 40ml Pisco • 20ml SOFI • 25ml Lemon juice • 20ml Sugar syrup • 2 Strawberries • 15ml Egg white • Top with Soda Water 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. GLASS: Highball
INGREDIENTS: • 25ml Ré Martin VSOP Cognac • 20ml Green Chartreuse • 15ml Monin Crème de Peche • 30ml Lemon juice • 15ml Sugar syrup METHOD: Add all ingredients into a shaker. Shake and strain into an ice filled highball or pre-chilled martini glass. GARNISH: 2 Lemon wedges GLASS: Highball/Martini Japanese Cocktail
James day…aconsumedcreator,Bond’sIanFlemming,sometimesuptobottleofginathiscouldprovidesomereasoningforBond’sfavouritetipple.
Apple & Dill Martini
Bijou
INGREDIENTS: • 50ml No 3 Gin • 20ml Lemon juice • 20ml Sugar syrup • 20ml Monin Red Berry Puree • 15ml Egg white • Top with 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.
INGREDIENTS: • 50ml Hendricks Gin • 20ml Lemon juice • 15ml Sugar syrup • 20ml Egg white • 4 Dashes Absinthe • Top with 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.
INGREDIENTS: • 60ml Roku 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 GLASS: Martini
INGREDIENTS: • 30ml Fords Gin • 30ml Hotel Starlino Vermouth • 30ml Green Chartreuse METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist and a cherry GLASS: Martini Alexander INGREDIENTS: • 30ml West Winds Gin • 30ml Monin White Crème de Cacao • 30ml Fresh cream METHOD: Shake and strain into a chilled glass. GARNISH: Nutmeg dust GLASS: Martini Albermarle Fizz
DRINKS WORLD ° 169 ° GIN °
Artisima Fizz
GARNISH: Lemon twist GLASS: Highball
GARNISH: 2 Raspberries GLASS: Highball
INGREDIENTS: • 50ml Hendricks Gin • 25ml Lemon juice • 20ml Sugar syrup • 5ml Grenadine • 10ml Egg white METHOD: Add all ingredients to shaker. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass GLASS: Martini Bronx INGREDIENTS: • 50ml Gin • 10ml Dry Vermouth • 10ml Hotel Starlino Vermouth • 25ml Orange juice METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini Clover Leaf
INGREDIENTS: • 50ml Hendricks Gin • 20ml Dry Vermouth • 20ml Lemon juice • 4 Fresh raspberries • 10ml Monin Rasberry Puree • 1 Egg white 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: Mint leaf and raspberries GLASS: Martini
Casino INGREDIENTS: • 50ml Gin • 25ml Lemon juice • 25ml Disaronno Liqueur • 2 Dashes orange bitters METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini Dirty Martini
INGREDIENTS: • 60ml Fords Gin • 10ml Dry Vermouth • 5-10ml Olive brine METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: 2 Olives GLASS: Martini
170 ° DRINKS WORLD ° GIN ° Breakfast Martini
INGREDIENTS: • 50ml Roku Gin • 20ml Lemon juice • 20ml Cointreau • 1 Bar spoon of orange marmalade METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini Clover Club
DRINKS WORLD ° 171
CloverNo.3Club
INGREDIENTS: 50ml No. 3 Gin 20ml fresh lemon juice 20ml Raspberry Puree (MONIN) 15ml whites or aquafaba METHOD: Build all ingredients in mixing glass over ice, stir to dilute and chill. Strain into cold Coupette. ICE: Cubed for stirring GARNISH: Speared raspberries GLASS: Coupette
INGREDIENTS: • 50ml Gin • 5ml Lime juice • 2 Dashes Angostura Bitters
° GIN °
• Top with Fever-Tree Ginger Beer METHOD: Build ingredients into your glass filled with cubed ice and stir. GARNISH: 2 Lime wedges GLASS: Highball Gin & It
GARNISH: Redcurrant string GLASS: Rocks
INGREDIENTS: • 40ml Earl Grey Infused Gin • 20ml Lemon juice • 20ml Sugar syrup • 20ml Orange juice METHOD: Shake and strain into a chilled glass. GARNISH: Lemon sugar rim GLASS: Martini Gin Daisy
METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.
Earl Mar-Tea-NiGrey
172 ° DRINKS WORLD Gin-Gin Mule
GARNISH: Orange twist GLASS: Martini Gin Re-Fashioned
INGREDIENTS: • 50ml Roku • 15ml Sugar syrup • 20ml Lemon juice
INGREDIENTS: • 60ml West Winds Gin • 5ml Monin Passionfruit syrup • 2 Dashes orange bitters METHOD: Add ingredients to a rocks glass with cubed ice and stir.
GARNISH: Lemon twist GLASS: Rocks Enzoni INGREDIENTS: • 30ml Fords Gin • 30ml Sloe Gin • 10ml Campari • 10ml Lemon juice • Dash Sugar syrup • 3 Grapes METHOD: Muddle fruit. Add remaining ingredients then shake and strain.
• Top with Soda Water METHOD: Add all ingredients except soda water. Shake and strain into chilled glass and top with soda water. GARNISH: Lemon twist GLASS: Martini
INGREDIENTS: • 50ml Gin • 25ml Hotel Starlino Vermouth • 1 Dash Peychaud’s Aromatic Bitters
INGREDIENTS: 45ml Fords Gin 25ml Fresh Lemon Juice 15ml Chambord Black Raspberry Liqueur 7ml Simple Syrup
METHOD: Add all ingredients except Chambord to a rocks glass. Add crushed ice, churn together and add more crushed ice. Drizzle Chambord over the drink and garnish.
Bramble
ICE: Cubed GARNISH: Blackberries GLASS: Rocks
“Legendary London bartender Dick Bradsell created the Bramble whilst working at Fred’s Bar in London’s Soho in the 1980s. A well-balanced combination of dry gin, lemon, and crème de mûre, the Bramble was intended to be a quintessentially British cocktail inspired by British avours. It rapidly became the go-to gin drink in many bartenders’ repertoire and arguably propelled gin cocktails back into the limelight”.
DRINKS WORLD ° 173
INGREDIENTS: • 50ml Fords Gin • 10ml Dry Vermouth • 10ml Rosso Vermouth • 5ml Cointreau • 1 Dash Angostura Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GLASS: Martini Mandys ‘1793’
INGREDIENTS: • 50ml West Winds Gin • 10ml Hotel Starlino Vermouth • 10ml Grand Marnier • 10ml Lemon juice METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini Journalist
INGREDIENTS: • 50ml Hendricks • 5ml Hotel Starlino Vermouth • 5ml Dry Vermouth • 25ml Orange juice • 1 Dash Angostura Bitters METHOD: Shake and strain into a chilled glass. GLASS: Coupette Hanky Panky
INGREDIENTS: • 30ml West Winds Gin • 30ml Hotel Starlino Vermouth • 2 Dashes Fernet Branca METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini
Leap Year
174 ° DRINKS WORLD ° GIN °
INGREDIENTS: • 40ml Gin • 30ml Apple juice • 15ml Lemon juice • 15ml Honey syrup • 2 Strawberries • 4 Basil leaves METHOD: Muddle fruit and herbs. Add remaining ingredients then shake and strain. GARNISH: Basil leaf float GLASS: Martini Income Tax Cocktail
MartiniKnickerbocker
INGREDIENTS: • 50ml Roku 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: Lemon twist GLASS: Martini
Coupette ICE: Cubed for stirring GARNISH: Fresh citrus oils GLASS: Coupette DRINKS WORLD ° 175
Almost Negronia
Strain
ingredients
INGREDIENTS: West Winds: Plum all in mixing glass over ice, to dilute and chill, into cold
Wild
30ml Campari METHOD: Build
30ml
Stir
CloverHendrick’sClub
° GIN ° INGREDIENTS: 50ml Hendrick’s Gin 25ml lemon juice 20ml raspberry syrup 1 Egg white METHOD: Add all ingredients to a cocktail shaker. Add ide and shake well. Fine strain into a cocktail glass. ICE: Cubed GARNISH: Rasberries GLASS: Cocktail 176 ° DRINKS WORLD
DRINKS
INGREDIENTS: • 25ml Gin • 25ml Sloe Gin • 25ml Monin Pink Grapefruit Juice • 10ml Lemon juice • 5ml Sugar syrup • 5ml Crème de Mure METHOD: Shake and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini Sardi
INGREDIENTS: • 50ml Roku Gin • 20ml Lime juice • 5ml Disaronno Liqueur • 15ml Sugar syrup • 4-8 Mint leaves METHOD: Shake and strain into a chilled glass.
GARNISH: Orange twist GLASS: Martini The Last Word
INGREDIENTS: • 50ml Fords Gin • 1/4 Lemon • 10-15ml Sugar syrup • 4-8 Mint leaves • 2 Grapes • 1/8 Apple METHOD: Muddle fruit. Add remaining ingredients then shake and pour. GARNISH: • Apple fan • Mint sprig • 1 Grape GLASS: Rocks
GARNISH: Mint leaf GLASS: Coupette Singapore Sling
INGREDIENTS: • 25ml Hendricks Gin • 25ml Disaronno Liqueur • 25ml Green Chartreuse • 25ml Lime juice METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini Space Gin Smash
INGREDIENTS: • 25ml West Winds Gin • 25ml Aperol • 15ml Monin Pink Grapefruit Juice • 15ml Lime juice • 20ml Sugar syrup METHOD: Shake and strain into a chilled glass.
WORLD ° 177
INGREDIENTS: • 40ml No 3 Gin • 20ml Cherry brandy • 20ml Cointreau • 25ml Lemon juice • 5ml Grenadine • 50ml Pineapple juice • 1 Dash Peychaud’ Aromatic Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: • Pineapple wedge • 1/2 Orange wheel • Fresh cherry • 10ml Benedictine drizzle GLASS: Highball St. Thomas
The Wibble
•
° GIN ° 178 ° DRINKS WORLD Upper Southside Ingredients: • 50ml Gin • 2 Inch peeled cucumber • 4 Mint leaves • 15ml Lime juice • 15ml Sugar syrup Method: Muddle fruit and herbs. Add remaining ingredients then shake and strain. Garnish: Cucumber slice Glass: Martini
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.
Garnish:
Vesper Martini 45ml Gin 15ml Vodka 10ml Lillet Blanc Method: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. Lemon twist Glass: Martini
•
Ingredients: •
“A
DRINKS WORLD ° 179
INGREDIENTS: 45ml ROKU Gin 90ml tonic water (to taste)
ROKU G&T
METHOD: Build over Ice. Add gin first and let the spritz of the tonic water blend the drink. Stir well. ICE: Block ice GARNISH: Ginger strips GLASS: Highball/Collins gin and tonic has saved more Englishmen’s lives, and minds, thsan all the doctors in the Empire” – Winston Churchill
INGREDIENTS: • 40ml LBV Port • 20ml Monin Crème de Framboise
• 4 to 8 Mint leaves METHOD: Shake and strain into a chilled glass. GARNISH: Mint leaf float GLASS: Martini Pimms Cup
Alan Smithee
INGREDIENTS: • 30ml Campari • 30ml Hotel Starlino Vermouth • Top with Soda Water METHOD: Build ingredients over ice in a glass and stir gently. GARNISH: 1/2 Orange wheel GLASS: Highball June Bug
INGREDIENTS: • 50ml Campari • 1/4 Grapefruit • 15ml Sugar syrup METHOD: Muddle fruit. Add remaining ingredients then stir with cracked ice. GARNISH: Grapefruit segments GLASS: Rocks Americano Highball
INGREDIENTS: • 25ml Melon Liqueur • 25ml Monin Crème de Banane • 25ml Coconut rum • 30ml Lime juice • 15ml Pineapple juice METHOD: Shake and strain into an ice filled glass. GARNISH: Pineapple leaf, Melon slice, Lime wedge GLASS: Hurricane/Highball
180 ° DRINKS WORLD ° LIQUEURS °
CampariniaGrapefruit
INGREDIENTS: • 50ml Pimms No.1 • 1 Part Lemonade • 1 Part Ginger Ale METHOD: Build ingredients over ice in a glass and stir gently GARNISH: Apple slice, Lemon wedge, 1/2 Orange wheel, Cucumber fan, Mint sprig GLASS: Highball
Babo Natale
INGREDIENTS: • 45ml Amaretto • 15ml Sloe Gin • 15ml Lemon juice • 25 Redcurrants METHOD: Shake and strain into a chilled glass. GARNISH: Redcurrant string Lemon twist GLASS: Martini
ICE:
GARNISH: Lemon
INGREDIENTS: fresh lemon juice with soda water
45ml Disaronno 15ml
METHOD: Built. Combine Disaronno and lemon juice into a glass, add ice and then add soda water to fill. Block peel Glass
GLASS: Wine
Top
DRINKS WORLD ° 181
Disaronno Fizz
EmeraldChartreuseSwizzle
INGREDIENTS: 45ml Green Chartreuse 45ml Pineapple juice 10ml Orgeat 45ml Coconut milk METHOD: Add all ingredients into a tall glass with ice. Stir well to combine the ingredients. ICE: Cubed GARNISH: A sprig of mint GLASS: Collins / Highball / Tall glass 182 ° DRINKS WORLD ° LIQUEURS °
DRINKS WORLD ° 183 Reach-Around INGREDIENTS: • 40ml Pimms No.1 • 20ml pineapple juice • 15ml SOFI • 15ml lime juice • 15ml sugar syrup • 5ml Monin Passionfruit Puree METHOD: Shake and strain into an ice filled glass. GARNISH: Pineapple wedge lime wedge GLASS: Rocks Siva’s Classic Cacao INGREDIENTS: • 40ml LBV Port • 15ml Sambucca • 15ml sugar syrup • 1 egg yolk • 10ml melted dark chocolate METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass. GARNISH: Cocoa powder GLASS: Martini Allareliqueursblends
184 ° DRINKS WORLD ° LIQUEURS °
Espresso Martini
INGREDIENTS: 30ml Tia Maria 30ml vodka 30ml coffee METHOD: Combine the ingredients into a shaker, add ice and shake hard for ten (10) seconds. Double strain the cocktail into a chilled glass. ICE: Cubed for shaking GARNISH: Three (3) coffee beans placed on the foam GLASS: Martini NOTES: Sugar syrup recipe Equal parts of sugar and water Combine the two ingredients into a pot and heat on the stove. Once the sugar is completely melted remove from the heat. Bottle the syrup and store it in a fridge up to two weeks.
DRINKS WORLD ° 185 ° RUM °
INGREDIENTS: • 40ml Rum • 20ml Lemon juice • 20ml Sugar syrup • 10ml Egg white • 15ml Port • 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. Strain into an ice filled glass and top with soda water. GLASS: Highball Bahama Mama INGREDIENTS: • 25ml Mount Gay Black Barrel Rum • 25ml Aged rum • 20ml Coconut rum • Three Pineapple chunks • 40ml Orange juice • 2 Dashes Suze Bitters METHOD: Muddle fruit. Add remaining ingredients then shake and pour over ice.
GARNISH: Orange Twist GLASS: Wine Glass
Chicago Fizz
INGREDIENTS: • 40ml Mount Gay Black Barrel Rum • 30ml VOK Coffee Liqueur • 40ml Cream METHOD: Shake and strain into a chilled glass. GARNISH: Nutmeg dust GLASS: Martini Batida Rosa INGREDIENTS: • 30ml Cachaca • 25ml Pineapple juice • 10ml Lemon juice • 10ml Grenadine • Top with Soda Water METHOD: Add all ingredients except soda water. Shake and strain into ice filled glass and top with soda water.
Caipirinha 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. GLASS: Rocks Añejo Highball
INGREDIENTS: • 50ml Aged Rum • 15ml Lime juice • 10ml Orange Curacao • 2 Dashes Suze Bitters • Top with Ginger Beer METHOD: Add all ingredients except ginger beer. Shake and strain into ice filled glass and top with ginger beer.
GARNISH: 1/2 Orange wheel GLASS: Highball
GARNISH: Lime wedge GLASS: Highball Alexandra Cocktail
INGREDIENTS: • 50ml Aged Rum • 1tsp Unsalted butter • 20ml Honey syrup • 10ml Velvet Falernum • 2 Dashes Angostura bitters • 30ml Hot water METHOD: Build ingredients in a handled glass and stir gently. GARNISH: Cinnamon stick, star anise GLASS: Coffee glass
186 ° DRINKS WORLD ° RUM °
Club Cocktail
INGREDIENTS: • 50ml Light Cuban Rum • 25ml Lime juice • 25ml Honey syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
Hot Buttered Rum
DaiquiriHemmingway
Honeysuckle
Elderflower Collins
INGREDIENTS: • 50ml Cachaca • 10ml Elderflower Liqueur • 5 Grapes • 10ml Apple juice • 10ml Lime juice • 10ml Sugar syrup • Top with Soda Water METHOD: Muddle fruit, add all ingredients except soda water. Shake andstrain into ice filled glass and top with soda water. GARNISH: Grapes, lime wedge GLASS: Highball
INGREDIENTS: • 50ml Aged Cuban Rum • 15ml Hotel Starlino Vermouth • 10ml Dry Vermouth • 1 Dash Suze Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini
INGREDIENTS: • 50ml Mount Gay Black Barrel Rum • 15ml Lime juice • 15ml Maraschino Liqueur • 15ml Grapefruit juice • 10ml Sugar syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
Cubanada INGREDIENTS: • 50ml Aged Cuban Rum • 20ml Maple syrup • 20ml Lime juice • 2 Dashes Suze bitters METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Martini
INGREDIENTS: Mount Gay Black Barrel Rum 120ml Pineapple juice
GARNISH:
Add
Pining for a Rum
DRINKS WORLD ° 187
METHOD: Mount Gay Rum and ice into a glass. Top with pineapple juice. ICE: Block or crushed A sprig of mint Highball
60ml
GLASS:
INGREDIENTS: • 50ml White Jamaican Rum • 10ml Benedictine • 10ml Monin Lemongrass Cordial • 15ml Lemon juice • 15ml Egg white • 3 Dashes Grenadine METHOD: Add all ingredients and shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass. GARNISH: Raspberries GLASS: Martini Mulata INGREDIENTS: • 40ml Aged Cuban Rum • 20ml Brown Crème de Cacao • 20ml Lime juice • 10ml Sugar syrup METHOD: Shake and strain into a chilled glass. GLASS: Coupette
Lime Quay
INGREDIENTS: • 50ml Light Cuban Rum • 30ml Pineapple juice • 10ml Grenadine • 2 Dashes Disaronno Liqueur METHOD: Shake and strain into a chilled glass. GARNISH: Maraschino cherry GLASS: Martini
INGREDIENTS: • 60ml Mount Gay Black Barrel Rum • 5ml Apricot brandy • 5ml Orange Curacao • 15ml Green Chartreuse • 5ml Moscovado sugar syrup METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.
Planters Punch
188 ° DRINKS WORLD ° RUM °
INGREDIENTS: • 50ml Aged Jamaican Rum • 25ml Lime juice • 15ml Vanilla Liqueur • 5ml Ginger juice • 10ml Sugar syrup • 2 Kafir lime leaves METHOD: Shake and strain into a chilled glass. GARNISH: Lime wedge GLASS: Coupette Moreno
INGREDIENTS: • 50ml Mount Gay Black Barrel Rum • 20ml Lime juice • 20ml Sugar syrup • 30ml Orange juice • 1 Dash Suze Bitters METHOD: Shake and pour into an ice filled glass. GARNISH: Lime Wedge 1/2 Orange wheel GLASS: Rocks
GARNISH: Lime spiral GLASS: Coupette Mara
Mary Pickford
DRINKS WORLD ° 189
Scorpion 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. GLASS: Coupette Tre INGREDIENTS: • 50ml White Rum • 5ml Chambord • 25ml Apple juice • 5ml Sugar syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini
West YellowbirdIndies 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: 1/2 Orange wheel, Cherry, Pineapple wedge GLASS: Hurricane/Highball
Zombie INGREDIENTS: • 20ml Mount Gay Black Barrel Rum • 20ml Aged rum • 20ml White rum • 10ml Maraschino Liqueur • 2 Dashes Absinthe • 5ml Grenadine • 20ml Lime juice • 20ml Grapefruit juice • 2 Dashes Suze Bitters • 20ml Sugar syrup METHOD: Shake and pour into an ice filled glass. GARNISH: Pineapple wedge, 1/2 Orange wheel, Mint sprig, Fresh cherry GLASS: Highball
Rum has a wealth of nicknames
DeathBarabadosincludingWater,ofSatan,andBloodofNelson
INGREDIENTS: • 50ml Patrón Tequila • 15ml Cointreau • 15ml Monin Crème de Fraise • 20ml Lime juice METHOD: Shake and strain into a chilled glass. GLASS: Martini Apple Mentha
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 specifi c area!
Cats Eye
METHOD: Shake and strain into a chilled glass. GARNISH: Flamed orange twist GLASS: Martini El Diablo no. 2
INGREDIENTS: • 50ml Patrón Tequila • 20ml Lemon juice • 10ml Agave syrup • 40ml Apple juice • 4 to 8 Mint leaves • 40ml Bundaberg Ginger Beer METHOD: 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 GLASS: Highball
INGREDIENTS: • 40ml Sesión Tequila • 20ml Lime juice • 10ml Ginger syrup • 10ml Crème de Cassis • 2 Orange wheels • Top with Bundaberg Ginger Beer METHOD: Muddle fruit, add all ingredients except ginger beer. Shake and strain into ice fi lled glass and top with ginger beer.
GARNISH: 1/2 Orange wheel and lime wedge GLASS: Highball
190 ° DRINKS WORLD ° TEQUILA ° 209 East Cocktail
INGREDIENTS: • 40ml Sesión Tequila • 20ml Sweetened passionfruit puree • 25ml Orange juice
Patrón x PalomaCAPI INGREDIENTS: 45ml Patrón Reposado tequila 100ml CAPI Grapefruit soda 10ml fresh lime juice Salt Rim (optional) METHOD: Add all ingredients to an ice-filled highball glass and stir. Garnish. ICE: Generous and cubed GARNISH: Grapefruit Slice GLASS: Tall DRINKS WORLD ° 191
Tequila Sour 2oz vanilla infused Sesión 1oz lime juice 1 egg white 11/2oz pineapple reduction Add all ingredients to shaker with ice and shake until cold. Double strain into chilled cocktail glass and garnish with basil leaf. ICE: Cubes for shaking only GARNISH: Basil leaf GLASS: Cocktail / Martini / Coupe NOTE: * Pineapple reduction is created by heating pineapple juice until it is reduced by 1/3 Like a rip tide, the sour pulls you in. Complex currents of flavour swirling beneath that pillow-soft surface, like a cashmere blanket laced with lime. You can’t help but surrender to the sheer sensuality of it all.
INGREDIENTS:
192 ° DRINKS WORLD ° TEQUILA °
METHOD:
INGREDIENTS: • 50ml Sesión Tequila • 15ml Lime juice • 15ml Grapefruit juice • 10ml Honey syrup • 10ml Agave syrup METHOD: Shake and strain into a chilled glass. GARNISH: Grapefruit twist GLASS: Martini Soulcar Soulhappiness/ INGREDIENTS: • 50ml Herradura Tequila • 20ml Lemon juice • 20ml Watermelon syrup • 2 Dashes Orange bitters METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini Joe Crow INGREDIENTS: • 50ml Sesión Tequila • 15ml Lime juice • 15ml Sugar syrup • 10ml Lychee juice • 4 Red grapes METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Red grape GLASS: Martini High Spice Margarita
INGREDIENTS: • 50ml Patrón Tequila • 20ml Lemon juice • 10ml Sugar syrup • 10ml Honey syrup • 10ml Egg white METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled martini glass. GARNISH: Nutmeg dust, cinnamon dust and Angostura Drip GLASS: Martini Satin Sheet
DRINKS WORLD ° 193 Silver Smash
INGREDIENTS: • 50ml Harradura Tequila • 20ml Lime juice • 15ml Monin Falernum • 5ml Sugar syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wheel GLASS: Coupette
INGREDIENTS: • 50ml Herradura Plata Tequila • 2 Lemon wedges • 3 Grapes • Grapefruit slice • 4 Mint leaves • 15ml Sugar syrup METHOD: Muddle fruit & herbs. Add remaining ingredients then shake and strain. GARNISH: Mint sprig, lemon wedge and half a grape GLASS: Rocks Peasants Margarita
194 ° DRINKS WORLD ° TEQUILA ° Velvet Voodoo INGREDIENTS: • 40ml Sesión Tequila • 20ml Orange curacao • 20ml Lime juice • 10ml Monin Orgeat • 50ml Pineapple juice METHOD: Shake and pour into an ice filled glass. GARNISH: Lime wedge and pineapple leaf GLASS: Hurricane/highball White (SombreroMexicanStyle) INGREDIENTS: • 30ml Herradura Tequila • 30ml Coffee liqueur • 30ml Cream (layered) METHOD: Build tequila and coffee liqueur in a glass, and float/layer cream on top. GLASS: Martini Sweet Heat INGREDIENTS: • 50ml Sesión Tequila • 20ml Monin 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 GLASS: Rocks If you’re scared of the inThey’redon’tworm,be!foundmezcal,nottequila.
INGREDIENTS: 60ml Herradura Plata 30ml Freshly squeezed Lime Juice 15ml Agave Syrup
MargaritaHorseshoe
ICE: Cubed GARNISH: Salt rim. We suggest to half rim for choice.
WORLD ° 195
GLASS: Rocks DRINKS
METHOD: Add all ingredients into an ice filled cocktail shaker. Shake for 1 minute and pour over an ice filled rocks glass.
Bryans Dutch Courage
INGREDIENTS: • 50ml Vodka • 20ml Maraschino liqueur • Four Fresh Lemon wedges • 10ml Honey syrup METHOD: Shake and pour into ice filled glass. GARNISH: Lemon twist GLASS: Rocks
Apple Grass
INGREDIENTS: • 40ml Vodka • 10ml Vanilla liqueur • 10ml Ginger juice • 15ml Lemon juice • 20ml Apple juice METHOD: Shake and strain into a chilled glass. GARNISH: Apple slice GLASS: Coupette Cucumber Elderflower&Buck
INGREDIENTS: • 50ml Vodka • 20ml Lime juice • 15ml Sugar syrup • 4 to 8 Mint leaves • 2 cm Peeled cucumber • 10ml Elderfl ower cordial • Top with Ginger Ale METHOD: Muddle mint and cucumber. Add remaining ingredients except ginger ale, then shake and pour. Top with ginger ale GARNISH: 2 Mint sprigs, Cucumber fan GLASS: Highball
INGREDIENTS: • 30ml Vodka • 30ml Raspberry vodka • 10ml Disaronno Liqueur METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Blackberry GLASS: Martini Fa’afafene
196 ° DRINKS WORLD ° VODKA °
Esquire Cocktail
INGREDIENTS: • 50ml Passionfruit vodka • 15ml Honey syrup • 10ml Lime juice • 40ml Apple juice • 3ml Monin Grenadine • 3ml Passionfruit syrup • 4 Mint leaves METHOD: Shake and strain into an ice filled glass. GARNISH: Apple Fan GLASS: Highball Black Russian INGREDIENTS: • 30ml Vodka • 30ml Coffee liqueur • 50ml Cola (optional) METHOD: Build ingredients over ice in a glass and stir gently. GLASS: Rocks
INGREDIENTS: • 60ml Vodka • 5ml Bénédictine • 2 Orange twists • 2 Lemon twists METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: 3 Cocktail onions GLASS: Martini Honey-Berry Sour
INGREDIENTS: • 50ml Vodka • 20ml Lemon juice • 15ml Honey syrup • 10ml Chambord • 2 Blackberries • 2 Raspberries • 2 Grapes • 2 Strawberries METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Strawberries and seasonal fruits GLASS: Rocks Grapefruit Julep
Hairy Navel
INGREDIENTS: • 70ml Vodka • 10ml Sherry (to rinse glass) METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a sherry rinsed glass. GARNISH: Flamed orange twist GLASS: Martini
INGREDIENTS: • 50ml Vodka • 10ml Lime juice • 15ml Honey syrup • 10ml Grenadine • 40ml Grapefruit juice • 4 to 8 Mint leaves METHOD: Shake and strain into an ice filled glass. GARNISH: Mint sprig GLASS: Highball Hong Kong Phuey
INGREDIENTS: • 45ml Vodka • 30ml Peach schnapps • To top Orange juice METHOD: Build ingredients into a glass filled with cubed ice and stir. GARNISH: 1/2 Orange wheel GLASS: Highball Golden Gibson
DRINKS WORLD ° 197 Flames of Love
INGREDIENTS: • 20ml Vodka • 20ml Gin • 15ml Rum • 15ml Sesión Tequila • 20ml Melon liqueur • 5ml Green chatreuse • 15ml Lime cordial • 20ml Lime juice METHOD: Shake and strain into an ice filled glass. GARNISH: Lime Wedge, Cherry GLASS: Hurricane/Highball
Long Island Iced Tea
INGREDIENTS: • 40ml Vodka • 20ml Chambord • 15ml Raspberry puree • 10ml Sugar syrup • 20ml Cream METHOD: Shake and strain into a chilled glass. GARNISH: Raspberry float GLASS: Martini
INGREDIENTS: • 50ml Vodka • 10ml Peach Liqueur • 5ml Passionfruit syrup • 40ml Apple juice METHOD: Shake and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini
198 ° DRINKS WORLD ° VODKA °
INGREDIENTS: • 10ml Vodka • 10ml Gin • 10ml Light rum • 10ml Tequila • 10ml Cointreau • 20ml Lemon juice • 10ml Sugar syrup • To Top Cola METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with soda water. GARNISH: Lemon wedge GLASS: Highball Mudslide
Mitch Martini
Ivy Fizz
INGREDIENTS: • 30ml Vodka • 30ml VOK Coffee liqueur • 30ml Cream Liqueur • 30ml Cream METHOD: Shake and strain into an ice filled glass. GARNISH: Chocolate syrup Cherry GLASS: Hurricane/Highball Jade Garden
INGREDIENTS: • 40ml Vodka • 10ml Apple juice • 10ml Sugar syrup • 1/2 Kiwi fruit • 1/2 Apple METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Kiwi slice GLASS: Martini
INGREDIENTS: • 50ml Vodka • 20ml Lime juice • 20ml Sugar syrup • 4 to 8 Mint leaves • Top with Soda Water METHOD: Add all ingredients except soda water. Shake and strain into an ice filled glass and top with soda water. GARNISH: Mint sprig GLASS: Highball Miss Martini
Sex on the Beach
Victoria’s Secret
DRINKS WORLD ° 199 Vodka Dry Martini
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 GLASS: Highball Pineapple & Thyme Martini INGREDIENTS: • 40ml Lemon vodka • 40ml Pineapple juice • 5ml Lemon juice • 10ml Sugar syrup • 4 Thyme sprigs METHOD: Muddle herbs. Add remaining ingredients then shake and strain.
GARNISH: Thyme sprig GLASS: Martini
INGREDIENTS: • 60ml Vodka • 10ml Hotel Starlino Vermouth METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist or two olives GLASS: Martini Sunflower
INGREDIENTS: • 30ml Vodka • 20ml Pineapple juice • 15ml Monin Passionfruit puree • 15ml Monin Crème de Fraise • 10ml Monin Passionfruit syrup • 10ml Lemon juice • 2 Strawberries METHOD: Shake and strain into a chilled glass. GARNISH: Strawberry GLASS: Martini
INGREDIENTS: • 30ml Orange vodka • 30ml Orange juice • 15ml Lemon juice • 15ml Passionfruit syrup • 15ml Egg white 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. GARNISH: Star anise GLASS: Martini White Cosmo INGREDIENTS: • 30ml Raspberry vodka • 40ml Apple juice • 15ml Cointreau • 10ml Lime juice METHOD: Shake and strain into a chilled glass. GARNISH: Flamed orange twist GLASS: Martini
With bitters, a little bit goes a long way. Two or three drops will add much depth to your Old Fashioned.
INGREDIENTS: 60ml Maker’s Mark Bourbon 2 dashes of bitters 1 teaspoon dry brown sugar Orange peel for garnish METHOD: Dissolve or muddle sugar with bitters and a splash of Maker’s Mark in an Old Fashioned glass. Fill glass 3/4 full of ice. Add Maker’s Mark and stir. Express orange peel over your glass to release citrus oils.
SUGAR, SUGAR Adding a teaspoon of dry brown sugar (such as Demerara), rather than a refined white sugar, will give your Old Fashioned a richer flavour.
200 ° DRINKS WORLD ° WHISKEY ° Makers FashionedOld
ICE: Block ice GARNISH: Orange peel GLASS: Old Fashioned PRO TIPS DO THE TWIST Twist orange peel directly over your serving glass to express the oils and add a fresh essence and pleasing aroma to the drink.
Large ice cubes or an ice ball are more than just cool to look at. Large ice melts slower, allowing the flavors to stand up longer.
THE BIG CHILL
A LITTLE BITTER
DRINKS WORLD ° 201 Boulevardier
INGREDIENTS: • 30ml Bourbon • 20ml Antica Formula • 20ml Campari METHOD: Build ingredients over ice in a glass and stir gently. GARNISH: Orange twist GLASS: Rocks Artist’s Special
INGREDIENTS: • 35ml Scotch • 30ml Sherry • 10ml Grenadine • 10ml Lemon juice • 5ml Sugar syrup METHOD: Shake and strain into a chilled glass. GLASS: Coupette BP Smash 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 a glass fi lled with crushed ice. GARNISH: Mint sprig, lemon wedge and peach slice GLASS: Rocks Black Mystery INGREDIENTS: • 50ml Scotch • 2 Lemon wedges • 2 1/2 Orange wheels • 2 Grapes • 20ml Honey syrup METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice fi lled glass. GARNISH: Lemon wedge and grapes GLASS: Rocks
Bluegrass Sour
INGREDIENTS: • 50ml Bourbon • 20ml Lemon juice • 10ml Apricot brandy • 10ml Orange curacao • 10ml Egg white METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass.
GARNISH: Orange zest GLASS: Martini Affinity INGREDIENTS: • 50ml Scotch • 15ml Hotel Starlino vermouth • 15ml Rosso vermouth • 2 Dashes Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GLASS: Martini
INGREDIENTS: • 50ml Tullamore Dew Irish Whiskey • 20ml Honey syrup • 20ml Ginger juice
INGREDIENTS: • 40ml Old Foresters Whiskey • 20ml Lemon juice • 20ml Brown sugar syrup • 5ml Grand Marnier • 5ml VOK Peach Liqueur • Dash Angostura Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Orange slice, Lemon slice GLASS: Rocks ° WHISKEY
GARNISH: Grated nutmeg, Cinnamon stick GLASS: Punch Bowl With Cups Compass Club INGREDIENTS: • 50ml Tullamore Dew Irish Whiskey • 20ml Lemon juice • 15ml Sugar syrup • 15ml Egg white • 1 Raspberry METHOD: Shake all ingredients hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass. GLASS: Martini Ginger Lily
°
INGREDIENTS: • 6 Eggs • 4 Cups milk • 500ml cream • 200ml Slane Irish Whiskey • 100ml Spiced rum • 3/4 Cup of sugar • 50ml Galliano 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.
202 ° DRINKS WORLD Eggnog
INGREDIENTS: • 50ml Slane Irish Whiskey • 20ml Lemon juice • 10ml Ginger syrup • 15ml Sugar syrup • 3 Pineapple chunks • 4 to 8 Mint leaves • Top with Fever-Tree Ginger Beer METHOD: Muddle fruit and herbs, add all ingredients except ginger beer. Shake and strain into ice fi lled glass and top with ginger beer.
GARNISH: Mint sprig GLASS: Rocks Craigs List INGREDIENTS: • 40ml Bourbon • 40ml Grapefruit juice • 30ml Falernum syrup • 20ml Lime juice • 15ml Cointreau • 15ml Apricot liqueur • 2 Dashes Angostura Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Orange slice, Grapefruit slice, Lime wedge GLASS: Highball De Rigueur
• 1 Lemon twist METHOD: Shake and strain into a chilled glass. Zest lemon twist and discard. GLASS: Coupette Bueller
METHOD: and strain all ingredients over an ice-filled tumbler. Cubed GARNISH: Twist of lemon Tumbler
Gentleman Sour
30ml fresh lemon juice sugar syrup (1:1) Dash Angostura bitters
Shake
GLASS:
60ml
ICE:
DRINKS WORLD ° 203
15ml
Half an egg white (optional)
INGREDIENTS: Gentleman Jack Tennessee Whiskey
Old Fashioned by Old Forester INGREDIENTS: 60ml Old Forester 80 Proof 15ml Demerara Sugar Syrup (2:1) 2 dashes Angostura™ Bitters METHOD: Build and stir all ingredients over ice in an ice-filled tumbler ICE: Cubed GARNISH: Garnish with a twist of orange GLASS: Tumbler 204 ° DRINKS WORLD ° WHISKEY °
GARNISH: 2 Lime wedges GLASS: Highball Gold Rush INGREDIENTS: • 50ml Makers Mark Whisky • 20ml Lemon juice • 20ml Honey syrup • 2 Dashes Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Lemon wedge GLASS: Rocks
INGREDIENTS: • 30ml Gentleman Jack Tennessee Whiskey • 20ml Kings Ginger • 30ml Ginger Ale • 30ml Ginger Beer • 2 Dashes Bitters METHOD: Build ingredients over ice, top with equal parts ginger ale and ginger beer, then stir gently.
INGREDIENTS: • 40ml Gentleman Jack Tennessee Whiskey • 15ml Grand Marnier • 3 Clapped mint leaves • 5ml Honey syrup • Dash orange bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Mint leaf float GLASS: Martini Irish Coffee INGREDIENTS: • 50ml Tullamore Dew Irish Whiskey • 2-3 Sugar cubes • 2 Serves of espresso • 50ml Hot water • 30ml Cream (float) METHOD: Add all ingredients, except cream, in handled glass and stir. Float cream. GLASS: Coffee Glass Loch Mex INGREDIENTS: • 25ml Mezcal • 25ml Vatted Malt Whisky • 20ml Lime juice • 10ml Honey syrup • 10ml Agave syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wheel GLASS: Coupette James Joyce INGREDIENTS: • 50ml Tullamore Dew Irish Whiskey • 15ml Rosso vermouth • 10ml Dry vermouth • 2 Dashes Angostura Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini Kings Gunner
DRINKS WORLD ° 205 Little Old Reserve
206 ° DRINKS WORLD New York Flip
ManhattanMillionaires
INGREDIENTS: • 30ml Vatted malt • 15ml Cointreau • 10ml Orgeat syrup • 30ml Pineapple juice METHOD: Shake and strain into a chilled glass. GLASS: Martini
GARNISH: Lemon wedge, mint leaf GLASS: Rocks
Power Sour
GARNISH: Nutmeg dust GLASS: Small Wine Glass Lynchberg Lemonade
Morning Glory Fizz
INGREDIENTS: • 50ml Jack Daniel’s • 20ml Lemon juice • 20ml Cointreau • 1 Dash Bitters • Top with Lemonade METHOD: Add all ingredients except lemonade. Shake and strain into an ice filled glass and top with lemonade. GARNISH: Lemon wedge GLASS: Highball
INGREDIENTS: • 50ml Michter’s Rye Whiskey • 20ml Lemon juice • 20ml Sugar syrup • 10ml Egg white • Top with Soda Water • 10ml Absinthe (to rinse glass) METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice fi lled, absinth rinsed glass. Top with soda. GLASS: Highball
INGREDIENTS: • 50ml Michter’s Rye Whiskey • 20ml Apricot jam • 20ml Lemon juice • 20ml Sugar syrup • 8 Mint leaves METHOD: Muddle herbs and jam. Add remaining ingredients then shake and strain into an ice filled glass.
INGREDIENTS: • 40ml Old Forester Bourbon • 20ml LBV Port • 20ml Fresh cream • 10ml Sugar syrup • 1 Egg yolk METHOD: Shake hard for minimum four minutes to ensure the egg emulsifi es. Strain into a chilled glass.
Louisianna Jam
INGREDIENTS: • 50ml Slane Irish Whiskey • 2 1/2 Orange wheel • 20ml Lemon juice • 20ml Sugar syrup • 2 Dashes orange bitters METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Flamed orange twist GLASS: Martini ° WHISKEY
°
GLASS:
30ml
ICE:
Top with fresh orange juice
120ml
METHOD: Build and stir the whiskey and ginger over a highball glass over lots of ice, stir well. Cubed GARNISH: Fresh wedge of orange Tall glass
Slane & Ginger
DRINKS WORLD ° 207
INGREDIENTS: Slane Irish Whiskey quality ginger ale or ginger beer
Irish Coffee 2.0 INGREDIENTS: 40mL Tullamore D.E.W. Original 60mL Cold Brew Coffee 10mL Honey 10mL Mint Amaro Liqueur Double Cream METHOD: Shake Tullamore D.E.W., chilled cold brew, honey and mint amaro. Double strain over fresh ice in highball glass. Shake double cream vigorously and layer on top. Grate fresh nutmeg over the top. ICE: Cubed GARNISH: Double Cream (with grated nutmeg) GLASS: Highball 208 ° DRINKS WORLD ° WHISKEY °
INGREDIENTS: • 50ml Scotch • 25ml Lemon juice • 25ml Sugar syrup • 2 Dashes • 10ml Egg white (optional) METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass. GARNISH: Lemon wedge GLASS: Rocks Presbyterian INGREDIENTS: • 50ml Old Foresters Bourbon • 20ml Lemon juice • 20ml Ginger syrup • 2 Dashes Bitters • Top with Soda Water METHOD: Add all ingredients except soda. Shake and strain into an ice fi lled glass and top with soda.
DRINKS WORLD ° 209
GARNISH: Orange twist GLASS: Rocks Scofflaw INGREDIENTS: • 50ml Michter’s Rye Whiskey • 25ml Dry vermouth • 5ml Lemon juice • 10ml Monin Grenadine • 2 Dashes orange bitters METHOD: Shake and strain into a chilled glass.
GARNISH: Orange twist Lemon twist
INGREDIENTS: • 50ml Old Forester’s Bourbon • 20ml Lemon juice • 10ml Vanilla liqueur • 10ml Sugar syrup • 10ml Egg white • Top with Soda Water METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice fi lled glass. Top with soda. GLASS: Highball Red Hook INGREDIENTS: • 50ml Michter’s Rye Whiskey • 10ml Rosso vermouth • 10ml Maraschino Liqueur • 1 dash Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass.
GARNISH: Lemon wedge GLASS: Highball
INGREDIENTS: • 50ml Old Forester’s Bourbon • 20ml Cinnamon and vanilla • infused maple Syrup • 2 Dashes lemon juice • 1 Dash of Bitters METHOD: Shake and strain into an ice filled glass.
Silver Lining
St Lawrence
GARNISH: Orange twist GLASS: Martini
Scotch Sour
210 ° DRINKS WORLD ° WHISKEY ° Michter’s US*1 Rye Manhattan INGREDIENTS: 60ml Michter’s US*1 Rye 30ml sweet vermouth 2 dashes bitters METHOD: Combine ingredients in a mixing glass with ice and stir until well chilled. Strain into a coupe glass and serve with brandied cherries. ICE: Cubed for stirring, rock iced for drink GARNISH: Cherries GLASS: Rocks
CLASSIC COCKTAILS DRINKS WORLD ° 211
212 ° DRINKS WORLD ° CLASSICS °
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, 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. Peach Monin puree
Peach
• 150ml Prosecco GLASS: Champagne Flute BELLINI
Liqueur • 30ml
MAKES 1 INGREDIENTS:DRINK • 15ml
214 ° DRINKS WORLD ° CLASSICS ° 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 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 tithe 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.
INGREDIENTS: • 45ml Vodka • 5ml Lemon juice • 120ml Tomato juice • 1 Dash of tabasco • 2 Dashes of Worcestershire sauce • 2 Pinches of salt and pepper • ½ 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 GLASS: Highball BLOODY MARY
GLASS: Rocks
INGREDIENTS: • 50ml Cachaca • 1 Lime (cut into wedges) • 20ml Sugar syrup
The word’s popularisation through the drink has helped eliminate many of its associated negative connotations, and multiple 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 Caipirinha 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.
DRINKS WORLD ° 215 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 (kashah-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 Brazilian must have removed the garlic, ice was added to remove the heat, and the rest, as they say, is history. In Portuguese, 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.
METHOD: Muddle lime in base of glass. Add remaining ingredients then stir with crushed ice.
CAIPIRINHA
MAKES 1 INGREDIENTS:DRINK • 60ml Vodka • 30ml Sugar Syrup • 6 Lime wedges METHOD: Muddle lime wedges and sugar syrup, add remaining ingredients then stir with crushed ice. GLASS: Rocks
CAIPIROSKA 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.
Turbinado is a type of Brazilian 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
216 ° DRINKS WORLD ° CLASSICS ° 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 Brazilian 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).
METHOD: Shake all ingredients with ice and strain into a chilled glass
COSMOPOLITAN
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INGREDIENTS:DRINK •
GARNISH: Flamed orange peel Martini
MAKES 1 45ml Vodka 20ml Cointreau 30ml cranberry juice 5ml lime juice
DRINKS WORLD ° 217 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 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.
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218 ° DRINKS WORLD ° CLASSICS °
DRINKS WORLD ° 219
MAKES 1 INGREDIENTS:DRINK • 60ml Rum • 30ml Lime juice • 15ml Sugar syrup METHOD: Shake ingredients with ice and strain into a coupette glass. GARNISH: Lime wheel GLASS: Coupette 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 daiquiri-inspired 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 goodquality spirit can transport you to the white-sand coastlines of the Caribbean in minutes. And that is the beauty of simplicity.
JULEP
METHOD: Press the mint leaves into the syrup and add bourbon. Fill the glass with crushed ice and stir gently. Rocks
MAKES 1 90ml Bourbon 2 Tablespoons of mint syrup 1 Sprig of fresh mint
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220 ° DRINKS WORLD ° CLASSICS °
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 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.
INGREDIENTS:DRINK •
GLASS:
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MAKES 1
DRINKS WORLD ° 221
INGREDIENTS:DRINK • 10ml Vodka • 10ml Gin • 10ml Light rum • 10ml Tequila • 10ml Cointreau • 20ml Lemon Juice • 10ml Sugar syrup • To top cola
METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with cola.
GARNISH: Lime wedge GLASS: Highball LONGICEDISLANDTEA
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 ‘top-shelf’ 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 nonalcoholic 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 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.
222 ° DRINKS WORLD ° CLASSICS ° 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 Hawaii 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. MAKES 1 INGREDIENTS:DRINK • 60ml 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: mint leaves and pineapple GLASS: Rocks MAI TAI
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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 the cocktail, its popularity ensuing. The validity of this story is controversial, but it remains a widely cited legend with few other alternatives. 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. 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”.
DRINKS WORLD ° 223
MAKES 1 10ml Vodka 10ml Gin 10ml Light rum 10ml Tequila 10ml Cointreau 20ml Lemon 10ml Sugar syrup To top cola METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with cola.
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GARNISH: Lime wedge GLASS: Highball
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? Probably not. Yet in Fohr, it is common to find these locals mingling in cafes, Manhattan’s in hands, served ‘perfect’ (that is, one part vermouth to two parts whisky with a dash of bitters) over ice. 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.
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INGREDIENTS:DRINK •
Juice •
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224 ° DRINKS WORLD ° CLASSICS °
MAKES 1 INGREDIENTS:DRINK • 45ml Tequila • 30ml Fresh lime juice • 15ml 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 GLASS: Margarita or Rocks
MARGARITA
DRINKS WORLD ° 225 “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. 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. 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. 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 Margarita can be easily enjoyed in the classic liquid form or frozen; a true testament to this cocktail’s longevity. 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.
226 ° DRINKS WORLD ° CLASSICS °
MAKES 1 INGREDIENTS:DRINK
DRINKS WORLD ° 227
“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 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.
METHOD: Stir ingredients with lots of ice until very chilled (approx. 18 - 20 times) and strain into a pre-chilled martini glass
GARNISH: Olives GLASS: Martini MARTINI
• 60ml Gin • 10ml Extra Dry Vermouth
METHOD: Gently clap 6 to 8 mint palm of hands to release Then add all ingredients to a highball glass, add crushed ice and stir. Top with soda water.
GARNISH: Mint sprig GLASS: Highball` MOJITO
leaves in the
Hailing from cuba, the mojito is one of the most famous rum based highballs. Thiscocktails 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.
228 ° DRINKS WORLD ° CLASSICS °
MAKES 1 INGREDIENTS:DRINK • 60ml Rum • 30ml Lime Juice • 30ml Sugar syrup • 6 ‘clapped’ mint leaves • Top with soda water
the Aroma.
your
MOSCOW
DRINKS WORLD ° 229
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 MULE (RUSSIAN MULE)
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.
MAKES 1 INGREDIENTS:DRINK • 50ml Vodka • 150ml ginger beer METHOD: Build ingredients over ice GARNISH: 2 lime quarters GLASS: Copper mug/highball
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Orange slice GLASS: Rocks NEGRONI
• 45ml
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• Gin Campari Red Vermouth
45ml
GARNISH:
MAKES 1
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, blood-red 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 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.” 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 mouth wateringly 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. INGREDIENTS:DRINK
• 45ml
METHOD: Build spirits over ice in a rocks glass. Stir gently with a tall spoon
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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 overservings of fruit slices. For this drink, follow the example of all the OldFashioned 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
OLD FASHIONED 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.
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MAKES 1 INGREDIENTS:DRINK • 60ml Bourbon • 2 Dashes of Bitters 2 Dashes of Orange Bitters 1 Brown sugar cube • Splash of soda water
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GLASS: Old Fashioned
GARNISH: Orange twist and bourbon soaked cherry.
METHOD: Soak sugar cube with bitters in a rocks glass and add a 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, add the rest of the bourbon and stir for 1 min more. Continue to stir to desired temperature and more importantly, dilution.
MAKES 1 INGREDIENTS:DRINK • 45ml 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 the pineapple with caster sugar. Add ice and remaining ingredients and shake vigorously. Strain into glass.
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. 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.
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GARNISH: Pineapple wedge and leaves GLASS: Poco Grande
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You might not have come across the Sazerac before; one of the lesserknown 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 housestyle 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. Herbsaint Chilled mineral Sugar
MAKES 1 INGREDIENTS:DRINK • 10ml
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Original • 10ml
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.
syrup • 3 Dashes bitters • 3 dashes orange bitters
water • 60ml Rye Whiskey • 5ml
GLASS: Rocks SAZERAC
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GARNISH: Lemon twist GLASS: Martini
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. 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. 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. 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. 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.
• 45ml 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.
MAKES 1 INGREDIENTS:DRINK
INGREDIENTS:DRINK • 40ml Gin • 20ml Cherry brandy • 20ml Cointreau 25ml Lemon Juice 5ml Grenadine 50ml Pineapple juice 1 dash of bitters
GARNISH: Pineapple wedge, ½ orange wheel , Fresh cherry, 10ml benedictine drizzle
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.
METHOD: Shake and strain into an ice filled glass.
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•
GLASS: Highball SLING
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SINGAPORE
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 lime juice. 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 MAKES 1
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MAKES 1 INGREDIENTS:DRINK • 45ml Gin • 20ml Fresh Lemon juice • 15ml Sugar syrup • Top with soda water METHOD: Build ingredients in a Collins glass with ice and top with soda water, then stir gently
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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 juicedashesGinGinGintwoCollinsdrink.smootherTheTomalsohascousins–theFizzandtheRickey.TheFizzusesafewoflemoninsteadofhalf 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.
GARNISH: Lemon twist GLASS: Collins TOM COLLINS
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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 theothermanysourcocktailsthatfollowed
METHOD: Shake all ingredients with ice, strain into a chilled rocks glass.
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 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 makeup 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.
MAKES 1
GARNISH: Maraschino cherry Rocks
GLASS:
WHISKEY SOUR
INGREDIENTS:DRINK • 45ml Bourbon • 45ml Lemon juice • 20ml Simple syrup
White Negroni INGREDIENTS: 30ml Suze 30ml Dry 30mlVermouthGin METHOD: Combine ingredients in a mixing glass and stir until well chilled. Strain into a rocks glass over fresh ice and garnish with a lemon twist. ICE: Cubed for stirring, rock ice for drink GARNISH: Lemon twist GLASS: Rocks 240 ° DRINKS WORLD ° CLASSIC TWISTS °
Jager Mule INGREDIENTS: 90ml ginger beer 15ml lime juice 45ml Jägermeister METHOD: Build in glass over ice ICE: Cubed GARNISH: Lime wedge GLASS: Highball DRINKS WORLD ° 241 ° CLASSIC TWISTS °
and zest” ° SUNDOWNER °
the
rouse
242 ° DRINKS WORLD Rousing Collins
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INGREDIENTS: 45ml Feels Botanical ROUSE 15ml lemon juice 15ml simple syrup 45ml soda water METHOD: Build over Ice. Add all ingredients to Highball/Collins glass and briskly stir ICE: Block ice GARNISH: Lemon slice and thyme sprig GLASS: Highball/Collins I stir, other times I conjure. Fridays I with refreshing taste of stone fruit, musk
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