THE ROOK FEAT. SIPSMITH

Sipsmith Winter Escape

at The Rook

THE ROOK, LOCATED ON YORK STREET AND ONE OF SYDNEY’S LEADING ROOFTOP BARS RECENTLY HAD A MAKEOVER. IN CELEBRATION OF THE FRESH NEW LOOK AND THE RECENT WINTER MONTHS, THE VENUE PARTNERED WITH SIPSMITH TO LAUNCH ‘HOT GIN ROOF’ - AN EXCLUSIVE GIN MENU FEATURING TEA-INSPIRED COCKTAILS. READ ON AND BE INSPIRED BY THESE SIPSMITH WINTER WARMERS.

VACUUM POT COCKTAILS

Add all liquid ingredients to the bottom flask and all solid flavouring agents to the top infusion chamber.

Method: Using the blow torch, heat the base of the Vacuum Pot continuously. The liquid will siphon into the infusion chamber and begin to infuse. A barspoon may be used to mix and encourage infusion. After 30 seconds, remove the heat and allow the cocktail to siphon back down into the lower chamber. Remove the infusion chamber being careful not to burn yourself and pour into a teacup. Garnish cocktail.

BERRYLICIOUS

Garnish: Grapefruit peel

Ingredients:

45ml Sipsmith London Dry Gin 20ml Sugar syrup 100ml Boiling water

Infusion Chamber:

Small handful of mint, slightly bruised 2 x Slices of ginger 1 x Grapefruit peel 2 x Heaped barspoons T2 Very Berry Fruitea

HOT GINSMITH

Garnish: Dash of cream and a square of Lindt sea salt caramel chocolate

Ingredients:

30ml Sipsmith London Dry Gin 15ml Banana liqueur 20ml Salted caramel syrup 100ml Boiling water

Infusion Chamber:

1 x Tea bag of Twinnings vanilla emptied 1 x Large pinch of cacao nibs 2 x Slices dehydrated banana

TEA TIME

Garnish: Half a dehydrated orange wheel and star anise

Ingredients:

30ml Sipsmith London Dry Gin 15ml Sipsmith London Cup 20ml Sugar syrup 100ml Boiling water

Infusion Chamber:

2 x Heaped Bsp. T2 French Earl Grey Tea 1 x Cinnamon quill 1 x Star anise 1 x Slice of orange

CUPPA JOE

Garnish: Raspberry cream from cream siphon and dehydrated raspberries

Ingredients:

15ml Sipsmith Sloe Gin 15ml Sipsmith London Dry Gin 15ml Belsazar Red Vermouth 20ml Sugar Syrup 100ml Boiling water

Infusion Chamber:

3 x Heaped Bsp. coffee 3 x Crushed raspberries

BLAZERS

Non-classic approach to the original Blue Blazer - served over crushed ice, served in a brandy balloon glass.

Method: Add all ingredients except garnishes into a blazing pot. Best to keep all ingredients at room temperature to make ignition easier. Take a Brandy Balloon, add a handful size of crushed ice and place the garnish on top of the ice. Using the blow torch ignite the cocktail in the blazing tin, if the mixture doesn’t stay alight use the torch to heat the tins from the base and try again. Once steadily alight, carefully pour cocktail from one tin to the other 3-5 times before carefully pouring the flaming drink onto the crushed ice and garnish inside the glass. Stir it to chill the ingredients and present to the customer.

WILD FIRE

Garnish: Edible flowers

Ingredients:

30ml Sipsmith London Dry Gin 15ml Massenez Poire Williams 15ml Dolin Chamberyzette 10ml Elderflower cordial

FIRE & ICE

Garnish: Grapefruit peel

Ingredients:

30ml Sipsmith London Dry Gin 15ml Ginger Vermouth 30ml Raspberry Campari 20ml Green Chartreuse 10ml Rosemary syrup

COLD COCKTAILS

GINGER APPLE FIZZ

Glassware: Ribbed Rocks

Garnish: Grated nutmeg

Ingredients:

15ml Sipsmith London Dry Gin 15ml Sipsmith Sloe Gin 15ml Sipsmith London Cup 15ml Ginger syrup 20ml Fresh lime juice 30ml Apple juice 1 x Egg white Dirty Tonic to top

Method: Add all ingredients except tonic and nutmeg to shaker. Dry shake hard then add ice and shake to chill. Double strain into a chilled rocks glass. Top with tonic. Garnish with a few grates of nutmeg over the top of the foam.

SPICED PLUM

Glassware: Coupe

Garnish: Dehydrated plum

Ingredients:

30ml Sipsmith London Dry Gin 15ml Sipsmith Sloe Gin 15ml Bols White Cacao Liqueur 20ml Fresh lemon juice 15ml Spiced syrup 3 x Bsp. plum puree 3 x Dash plum bitters

Method: Add all ingredients to shaker and shake over ice. Double strain into a cinnamon sugar-rimmed coupe glass.

MR & MRS SMITH

Glassware: Coupette

Garnish: Fresh lavender flower

Ingredients:

15ml Sipsmith V.J.O.P. 10ml Sipsmith London Cup 25ml Averna 10ml Cherry Heering 15ml Fresh lemon juice 15ml Blueberry shrub 7.5ml Sugar syrup 1 x Dash lavender bitters 10-15ml Egg white

Method: Add all ingredients to a cocktail shaker and dry shake to develop a creamy foam with the egg white. Add ice and shake again to chill. Fine strain into a chilled coupette glass.

COLD BUTTERED GIN

Glassware: Ribbed Rocks

Garnish: Orange peel

Ingredients:

60ml Brown Butter Sipsmith London Dry Gin 10ml Spiced Syrup 2 x Dash black walnut bitters

Method: Stir all ingredients over ice and strain into a chilled glass over a large block of clear ice.

GRANMA’S KISS

Glassware: Ribbed Rocks

Garnish: Tarragon sprig

Ingredients:

45ml Sipsmith London Dry Gin 15ml Sipsmith London Cup 10ml Fresh lemon juice 20ml Tarragon syrup 1 x Bsp. Absinthe

Method: Add all ingredients to shaker and shake over ice. Double strain over ice into a chilled rocks glass. Top with berry foam*

*Foam Method: Take 300mls of 1:1 sugar syrup and place over medium-low heat. Once the syrup reaches 80 degrees, add 20g of a fruity hibiscus tea (we prefer T2s Very Berry Fruitea) and allow to infuse in sugar syrup for 10 minutes on heat and a further 10 minutes off heat until syrup takes on a deep red colour and fruity aroma. Add 45ml of fresh lemon juice and mix well.

Once the temperature has dropped to room temperature, fine strain syrup. Dissolve 3.2g of gelatine powder in 100ml of hot water and strain into hibiscus berry syrup. Pour all ingredients into a cream siphon and charge twice with 2 x NO2 bulbs. Chill preparation and use as instructed.