Cocktail Club

WANDERLUST

By Ryan Snedden

INGREDIENTS:

• 50ml Bacardi Carta Blanca • 20ml Lemon Juice • 20ml Pineapple Juice • 20ml Grapefruit Syrup • 10ml Crème De Mure • 7.5ml Pedro Ximenez

METHOD: Add all ingredients to a shaker before shaking hard. Shake and double strain into a chilled Nick & Nora glass.

GARNISH: Lemon Zest

Celebrating our hero spirit for this issue, rum, we took a look some new school rum-based cocktails courtesy of some of DW’s T25 Class of 2017 from both Hong Kong and Australia. And, as an ode to Bacardi Legacy Australia topthree finalist and one of our favourite Scots, Ryan Snedden, we have included his wonderful Wanderlust creation. #dontforgettherum

GLASS: Nick & Nora

SHMANGO SHMAQUIRI

By Harriet Leigh

INGREDIENTS:

• 60ml Diplomático Planas • 20ml Bergamot Juice • 10ml Sugar Syrup • 5ml Absinthe • 20ml Messina Mango Gelato

METHOD: Add all ingredients into a shaker, if the gelato is too cold it may need to be muddled to break it up. Shake and fine strain into a Nick & Nora glass.

GARNISH: Mango Fruit Leather or Dried Mango

JAMAICAN JOURNEY

By Paul Gurung

INGREDIENTS:

• 50ml Appleton Estate Signature Blend • 25ml Fresh Apple Juice • 10ml Liqueur de Mirabelle • 5ml Ginger Syrup • 5ml Wray & Nephew OP Rum • 1 x Dash Lemon Bitters

METHOD: Add all ingredients to a shaker. Shake and double strain.

GARNISH: Lime Twist with Orchid Flower

GLASS: Martini

PINEAPPLE RUCKUS

By Dim Rtshiladze

INGREDIENTS:

• 40ml Plantation O.F.T.D. • 20ml Le Fruit de MONIN Pineapple • 15ml Le Sirop de MONIN Falernum • 20ml Becherovka • 30ml Fresh Lime Juice • 3 x Dash Aromatic Bitters • Top with American Style Pale Ale

METHOD: Add all ingredients except pale ale to a shaker. Shake and strain over ice, top with pale ale.

GARNISH: Pineapple Leaf and Dehydrated Lime Wheel

GLASS: Pineapple