Shaken and stirred

Shaken & STIRRED

In our ongoing quarantini series, here we present two cocktails that are perfect for the cooler weather. Any weather, really…

Never Never Ginache Sour

Awarded for making the World’s Best Classic Gin, among other accolades, South Australia’s Never Never Distilling Co. knows a thing or two about making tasty gin cocktails.

Ingredients Serves one • 60ml Never Never Ginache Gin • 30ml lemon juice • 20ml sugar syrup • Egg white • Orange peel twist

Method

Shake all ingredients in a cocktail shaker without ice to emulsify the egg whites. Add ice and shake hard. Strain into a rocks glass. Garnish with orange twist.

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Tea Party for One

Dreamed up by the mixologists at Lord Lygon within Melbourne’s Zagame’s House hotel, this multilayered cocktail is as sophisticated as it is sippable.

Ingredients Serves one • 45ml Hennessy VSOP Cognac • 30ml lemon Juice • 15ml Earl Grey tea syrup • Mumm champagne

Method

To make syrup, boil 1 cup of caster sugar with 1 cup of water until sugar dissolves. Add 3 Earl Grey tea bags and set aside to cool. Shake cognac, lemon juice and syrup over ice in a Boston shaker. Strain into a martini glass or coupe. Top with champagne. Garnish with lemon wheel.

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01 Never Never Distilling Co.’s delish Ginache Sour 02 A Tea Party for One at Zagame House’s Lord Lygon