Signature Cocktails Volume 7

VOL. 7 – $12.95 INC. GST

FRANGELICO CAIPIROSKA

2010 Featuring 200 pages of cocktails from the world’s leading bartenders and brands.

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3/12/09 11:24 AM

FIRST DRINKS

FOR THE LOVE OF COCKTAILS

ON THE COVER: FRANGELICO CAIPIROSKA PHOTOGRAPHED BY: ANDREW JARVIE RECIPE: P060

As Australia’s love of cocktail bars continues at a rapid pace, so does the passion for unique, bespoke drinks that flourish in each of them. And just like it did in the 80s, the culture of having a home bar to mix your top tipple – almost as well as your favourite establishment – is also on the rise.

To make a good cocktail at home you need the ideal guide and for the eighth time, the team behind bars&clubs magazine and proud to release the latest edition of Signature Cocktails.

Once again, we have called on some of the world’s leading brands and the country’s finest mixologists to assist in producing Australia’s most comprehensive guide to cocktails. Complete with a photo and easy stepby-step recipe for each drink, Signature Cocktails - 2010 Collection features classics like the Margarita, Martini, Negroni, Mai Tai and Bloody Mary, and original drinks like the Concubine, Thai Tonic and Red Rover.

This year, you’ll again find eight pages of bartending tips to help you refine the perfect cocktail making technique and a listing of brands to set your taste-buds off in the right direction.

We trust you will enjoy Signature Cocktails – 2010 Collection, but I do encourage you – like all brands in this book – to drink responsibly.

Cheers,

James Wilkinson, Managing Editor

Rebecca Harris, Editor

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2010

COLLECTION

COCKTAILS

22

34

BRANDY

GIN

24 St Agnes

36 Hendrick’s

28

30 Piper Heidsieck

ABSINTH 8 Green Fairy

12

APERITIFS 14 Aperol 18 Campari

4 signature cocktails

Irish Mist Licor 43 Midori Mozart Paraiso

86

CHAMPAGNE

6

66 70 74 78 82

MIXERS

40

LIQUEURS 42 46 50 54 58 62

Alize Bols Chartreuse Cointreau Frangelico Galliano

88 Schweppes Agrum Blood Orange 92 Schweppes Agrum Citrus 96 Schweppes Agrum White Grape and Passionfruit

100 Schweppes Cordials 104 Schweppes Dry Ginger Ale 108 Schweppes Indian Tonic Water

112

RUM 114 Mount Gay Eclipse

CONTENTS COCKTAILS

ESSENTIALS AND DETAILS

118

160

WHISKEY

186

TEQUILA 120 El Jimador 124 Herradura 128 Jose Cuervo 132 Patron 136 Sauza 140 1800 Tequila

(NTH AMERICAN) 162 Jim Beam Small Batch 166 Makers Mark

188 Cocktails by name 190 Cocktails by ingredient 194 Brand backgrounds 198 Distributor guide and Credits

173 Seamstress, Melbourne 174 The Winery

By Gazebo, Sydney 175 1806, Melbourne

144

VODKA 146 Russian Standard

150

WHISKY (SCOTCH) 152 Bowmore 156 Glenfiddich

DETAILS

170

BARS 172 Low 302, Sydney

176

ESSENTIALS 178 Bartending tips 184 Glassware

173 signature cocktails  5

ABSINTH Absinth, the opaque emerald green liqueur known as the ‘green fairy’, was the drink of favour for Bohemian poets, artists and musicians in 19th century. Few spirits have the intrigue and mystery behind their origins and affects but a green tide of new found popularity means absinth’s green fairy is here to stay.

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Abs

sinth

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

ABSINTH

APPLESINTH Glass: Chilled Martini Ingredients: • 45ml Green Fairy Absinth • 45ml Apple Juice • 10ml Lemon Juice • 10ml Sugar Syrup • 4 Mint Leaves Method: Shake and strain into a chilled martini glass.

Garnish: Small mint sprig Green Fairy Absinth cocktails styled by Manuel Terron Photographed at Low 302, Sydney

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NAME ABSINTH

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

10 signature cocktails

AT&T Glass: Tall Ingredients: • 30ml Green Fairy Absinth • Top with up Tonic Water Method: Build over ice into a tall glass, then stir and serve.

Garnish: Lemon wheels

ABSINTH

THE SOUR FAIRY Glass: Rocks Ingredients: • 45ml Green Fairy Absinth • 15ml Sugar Syrup • 15ml Lemon Juice • 1 Egg White • Dash of Angostura Bitters Method: Shake thoroughly with ice and strain over fresh ice into a rocks glass.

Garnish: Cherry

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APERITIFS Appreciation for quality food and drink is more present than ever. Nostalgia for an era when gentlemen had taste and bartenders were alchemists rather than mere purveyors of cocktails is in. As a result, sophistication is back and cocktails such as the Aperol Sour and Negroni are top tipples at many leading establishments.

12

Aper

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ritifs

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

APERITIFS APEROL, LIME & SODA Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Aperol • 2 Lime Wedges • Top with Soda Water Method: Build over ice and stir.

Garnish: Lime wedges Aperol cocktails styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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NAME APERITIFS

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

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APEROL SOUR Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 60ml Aperol • 30ml Lemon Juice • 10ml Sugar Syrup • Dash of Egg White • Dash of Angostura Bitters Method: Shake and strain over ice.

Garnish: Orange slices

APERITIFS APEROL, PINK GRAPEFRUIT & SODA Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Aperol • Top with half Pink Grapefruit Juice and half Soda Water Method: Build over ice and stir.

Garnish: Pink grapefruit slices

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

APERITIFS CAMPARI & ORANGE Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Campari • Top with fresh Orange Juice Method: Build over ice and stir.

Garnish: Orange wedge Campari cocktails styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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NAME APERITIFS

CAMPARI, PINK GRAPEFRUIT & SODA Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Campari • Top with half Pink Grapefruit Juice and half Soda Water Method: Build over ice and stir.

Garnish: Pink grapefruit slices

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

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APERITIFS

NEGRONI Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 30ml Campari • 30ml Sweet Vermouth • 30ml Gin Method: Stir and strain over ice.

Garnish: Orange twist

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NAME BRANDY “Claret At rest, nulliciendae is the liquor for nusda boys,volut port la forvit, men, erchil is estistrum but he who aspires voluptatist, to be cullecus, a hero must cores drink accati blam veroria brandy,” saiddolore Samuel volorepture Johnson. Derived presti corion from reped the Dutch millabo. wordSeditatias brandewijn, acea meaning volore exped ‘burntet voluptabrandy wine’, tatest ut is expedi distilledutfrom la alita fermented dolut vene sinctusjuice grape adigend and ages essumquiatis in wooden sunt casks. fugitios Its diae in uses voluptatur, the cocktail nullitation realm are paendless, nobis consequ from idites fi rey concoctions acearum rectaquunt to tall summer essime slings. coriaDid aut molupisitas you know, rumour remporrum has itam thatfaccaes brandy equatibus was diaspit aritae stumbled uponconsed by a sea maximi, captaintem who licim distilled de his wine to save space on his ship?

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Br

randy

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NAME

RECIPE NAME

ANG1977

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

You really should get to know St. Agnes. She’s great alone, is a splendid mixer, makes an excellent cocktail and to her credit, than any other Australian brandy.

So go on, give St. Agnes Brandy a shot!

AuStrAliA’S No. 1 BrANdY www.stagnesbrandy.com.au

ANG2080

she’s attracted more medals and awards

BRANDY

XO LUSH Glass: Highball Ingredients: • 45ml St. Agnes XO Brandy • 45ml fresh Blood Orange Juice • 15ml Hazelnut Liqueur • 15ml Raspberry Puree • 15ml fresh Lemon Juice Method: Build all ingredients into a highball glass over crushed ice.

Stir well, garnish and serve.

Garnish: Blood orange wheel Photographed at Seamstress, Melbourne

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NAME BRANDY XO COLLINS Glass: Highball Ingredients: • 60ml St. Agnes XO Brandy • 15ml fresh Lemon Juice • 15ml Sugar Syrup • 5 fresh Raspberries • Top up with Soda Water Method: Shake and strain all ingredients, except soda water, into an ice-filled highball glass. Top with soda water, garnish and serve.

Garnish: Red apple fan and raspberries

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

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BRANDY

ST APPLE FIZZ Glass: Highball Ingredients: • 60ml St. Agnes XO Brandy • 30ml Apple Juice • 15ml fresh Lemon Juice • 15ml Sugar Syrup • Top up with Soda Water Method: Shake and strain all ingredients, except soda water, into an ice-filled highball glass. Top with soda water, garnish and serve.

Garnish: Red apple fan

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CHAMPAGNE Synonomous with celebration, champagne has a long and reputable cocktail history with classics like the Bellini of Harry’s Bar in Venice creating cultish followings. Modern champagne cocktails utilise the sweet, playful characteristics of fruit liqueurs, which piggy back on champagne’s light zesty personality, while the traditional classics remain firm favourites.

28

Cham

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mpagne signature cocktails

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

NON VINTAGE CHAMPAGNE TROPHY, INTERNATIONAL WINE CHALLENGE 2006 BLUE GOLD AWARD & TOP 100 WINE, SYDNEY INTERNATIONAL WINE COMPETITION 2008

CHAMPAGNE

AYRSHIRE 75 Glass: Flute Ingredients: • 15ml Gin • 10ml Elderflower Cordial • 15ml Lemon Juice • Top with Piper Heidsieck Champagne Method: Build ingredients in glass.

Top with Champagne.

Garnish: Lemon zest Julienne Piper Heidsieck cocktails created and styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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NAME CHAMPAGNE IRISH EYES Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 30ml Irish Mist • 5ml Honey • 5ml Lemon Juice • Top with Piper Heidsieck Champagne Method: Stir Honey with Irish Mist and Lemon until honey dissolves. Shake and strain over ice. Top with Piper Heidsieck Champagne.

Garnish: Lemon twist

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

32 signature cocktails

CHAMPAGNE

CHAMPAGNE COCKTAIL Glass: Flute Ingredients: • 10ml Remy VSOP Cognac • 1 Brown Sugar Cube • 2 dashes of Angostura Bitters • Top with Piper Heidsieck Champagne Method: Three-quarters fill a flute with Piper Heidsieck. Drop Bitters onto sugar cube and drop into glass. Fill glass with Champagne then float Remy Cognac.

Garnish: Lemon twist

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GIN Few spirits have touched the world like gin – so it’s hardly surprising that this emotive spirit went from medicine to mother’s ruin and bathtub swill to the father of cocktails.

Condoned by kings, drunk by beggars, refined by soldiers and made by shysters, touching every level of society through its history, gin has surpassed itself as a mere spirit and grown to become legendary within our modern culture.

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G

Gin

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35

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

GIN

GIN AND MIDORI SMASH Glass: Old Fashioned/ Rocks/Tumbler Ingredients: • 30ml Hendrick’s Gin • 30ml Midori • 10ml Lemon Juice • 6-8 Mint Leaves • Small Cucumber Chunk • Top up with Soda Water Method: Press mint in glass, stir ingredients with crushed ice and top with soda water.

Garnish: Mint sprig Hendrick’s cocktails styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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NAME GIN

GIN AND TONIC WITH A CUCUMBER RECIPE NAME RIBBON

Glass: Glass: Cocktail Highball/Collins Ingredients: Ingredients: •• 30ml Green FairyGin Absinth 45ml Hendrick’s 30mlup sugar •• Top with syrup Tonic Water •Method: Juice ofBuild 1 Lemon over ice.

•Garnish: 2 tsp Egg White ribbon Cucumber •(cut Dash Angostura Bitters with potato peeler) Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

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GIN

BRITISH SPRING PUNCH Glass: Highball/Collins Ingredients: • 50ml Hendrick’s Gin • 25ml Lemon Juice • 25ml Elderflower Cordial • Top up with Piper Heidsieck Champagne • Float 10ml Lejay Double Crème de Cassis Method: Shake first 3 ingredients and strain over ice, top with Champagne. Drizzle or float Crème de Cassis.

Garnish: Lemon wedge and two raspberries

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LIQUEURS Often under-appreciated, liqueurs can be bold and brash or subtle in texture and taste, but however you enjoy them, in a classic, on their own or in a drink of your own invention, their importance in bringing out flavours and themes cannot be ignored. With complex heritage and secret ingredients from exotic, far-off lands, liqueurs can be a bartender’s best friend.

40

Liqu

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queurs

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS

NASTY BOOTY Glass: Wine Ingredients: • 30ml Alize Red Passion • 30ml Pusser’s Navy Rum • 60ml Apple Juice • Squeeze of Lemon Wedge Method: Shake with ice then strain into a chilled wine glass.

Garnish: Red apple slices Alize cocktails created and styled

by Manuel Terron Photographed at Low 302, Sydney

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NAME LIQUEURS ENGLISH ROSE Glass: Highball Ingredients: • 30ml Alize Rose • 30ml City of London Gin • 90ml Unsweetened Chilled Tea • Splash of Lemon Juice • Splash of Sugar Syrup Method: Stir with ice then strain into a highball over fresh ice.

Garnish: Pink rose

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

44 signature cocktails

LIQUEURS

GOLDEN SPELL Glass: Chilled Martini Ingredients: • 30ml Alize Gold Passion • 20ml Koruna Absinth • 15ml Vanilla Liqueur • 45ml Pineapple Juice Method: Shake well with ice and double strain into a chilled martini glass.

Garnish: Pineapple leaf

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

MADE BY THE BARTENDER, FOR THE BARTENDER

LIQUEURS

GINY GING FIZZ Glass: Collins/Highball Ingredients: • 45ml Bols Triple Sec • 15ml Larios Gin • 30ml Fresh Pink Grapefruit Juice • 1bsp Ginger Stem Marmalade • Top up with Soda Water Method: In a Boston glass, add all ingredients and shake vigorously with ice and strain over fresh ice into a Collins glass and top with soda water.

Garnish: Citrus slices.

Bols cocktails created by Dylan Howarth Photographed at The Winery by Gazebo, Sydney

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NAME LIQUEURS

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

BRIGHT EYED CITRUS FIZZ Glass: Collins/Highball Ingredients: • 30ml Bols Triple Sec • 30ml Russian Standard Platinum Vodka • 30ml Fresh Orange Juice • 1bsp Citrus Marmalade • 3 fresh Lemongrass slices (2cm each) • Top up with Lemonade Method: In a Boston glass, muddle lemongrass, add all ingredients and shake vigorously with ice and strain over fresh ice into a Collins glass and top with Lemonade.

Garnish: Lemongrass stalk and orange wedge.

48 signature cocktails

LIQUEURS

BLOOD ORANGE SGROPINO Glass: Flute Ingredients: • 30ml Bols Triple Sec • 10ml Galliano L’Autentico • 1 scoop of Blood Orange Sorbet • 80ml Prosecco or Sparkling Wine Method: Add all ingredients to a blender and blend with crushed ice.

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS SHOGUN ASSASSIN Glass: Cocktail Ingredients: • 15ml Green Chartreuse • 30ml Midori • 30ml Sake • 15ml Lemon Juice • Pulp of 1 Passionfruit Method: Shake with ice and strain into a chilled cocktail glass.

Garnish: Passionfruit crown Green Chartreuse cocktails styled

by Mick Formosa Photographed at 1806, Melbourne

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NAME LIQUEURS

CONCUBINE Glass: Cocktail Ingredients: • 10ml Green Chartreuse •RECIPE 20ml Midori NAME •Glass: 30mlCocktail Hendrick’s Gin •Ingredients: 60ml Grapefruit Juice • 10ml Juice 30mlLime Green Fairy Absinth • 5ml 30mlSugar sugarSyrup syrup Method: rosemary and • Juice ofMuddle 1 Lemon sugar Shake remaining • 2 tspsyrup.

Egg White ingredients with ice and strain • Dash Angostura Bitters into chilled glass.

Method: Shake ingredients Garnish: Rosemary thoroughly with ice.sprig Strain and serve.

Garnish: Star anise

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LIQUEURS

CHARTREUS’ITO Glass: Tall/Collins Ingredients: • 30ml Green Chartreuse • 15ml Sugar Syrup • 30ml Lime Juice • 6-8 Mint Leaves • Top up with Soda Water Method: Stir ingredients over crushed ice and top with soda.

Garnish: Mint leaf

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS

COINTREAU BLUSH Glass: Collins/Highball Ingredients: • 45ml Cointreau • Dash of Licor 43 • 30ml Pink Grapefruit Juice • 15ml Lime Juice • Top with Soda Water Method: Build over ice and stir.

Garnish: Pink Grapefruit slice Cointreau cocktails styled by Will Thompson Photographed at The Winery

by Gazebo, Sydney

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NAME LIQUEURS

FLORAL RECIPE NAME PASSION Glass: Cocktail

Glass: Cocktail/ Ingredients: •Martini 30ml Green Fairy Absinth Ingredients: • 30ml sugar syrup •• 30ml Juice Cointreau of 1 Lemon 30ml White Rum •• 2 tsp Egg White 15ml Passoa •• Dash Angostura Bitters Passionfruit liqueur Method: Shake ingredients •thoroughly 20ml Limewith Juice ice. Strain • Pulp from half a passionfruit and serve.

Method: Star Shake and strain.

Garnish: anise Garnish: Half Passionfruit shell

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LIQUEURS WHITE LADY Glass: Cocktail/Martini Ingredients: • 20ml Cointreau • 40ml Gin • 15ml Lemon Juice Method: Shake and strain.

Garnish: Lemon Twist

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NAME

®

hazelnut liqueur

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

hazelnut liqueur

frangelico.com.au

LIQUEURS

FRANGELICO OVER ICE WITH FRESH LIME Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 60ml Frangelico • Juice of 1/2 fresh Lime Method: Pour over ice into a short glass and stir.

Garnish: Lime wedges Frangelico cocktails styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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NAME LIQUEURS

FRANGELICO CAIPIROSKA Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 30ml Frangelico • 30ml Vodka • 30ml Cranberry Juice • 6 Lime wedges • 1tsp Raw Sugar Method: Muddle lime and sugar in the bottom of the glass. Add remaining ingredients, fill with ice, then stir and serve.

Garnish: Lime wedges

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

60 signature cocktails

LIQUEURS

DA VINCI CODE Glass: Chilled Cocktail/Martini Ingredients: • 20ml Frangelico • 30ml White Rum • 30ml Fresh Orange Juice • Pulp of one Passionfruit Method: Shake all ingredients and strain into a chilled martini glass.

Garnish: Passionfruit slice

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

THE ITALIAN ARTISAN OF LIQUEURSS

Galliano encourages responsible drinking.

LIQUEURS

BAYSWATER CAFE Glass: Heavy based Amaro Ingredients: • 30ml Galliano Ristretto • 30ml Courvoisier VSOP • 15ml aromatic Grappa • 30ml fresh Espresso • 1 dash of Angostura Bitters Method: Shake and double strain into a heavy based Amaro glass without ice.

Garnish: Coffee beans Galliano cocktails styled

by Jared Plummer Photographed at The Winery by Gazebo, Sydney

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NAME LIQUEURS

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIVORNO LUST Glass: Chilled Cocktail/Martini Ingredients: • 45ml Gin • 15ml Galliano L’Autentico • 10ml Lillet Blanc • 1 dash of Fee Brothers Lemon Bitters • 6 fresh Coriander Leaves Method: Place all ingredients to a Boston glass, add ice. Shake vigorously and fine strain into chilled cocktail or martini glass.

Garnish: Coriander leaf

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LIQUEURS THE SILVER COBBLER Glass: Silver Cup/Tumbler Ingredients: • 15ml Galliano L’Autentico • 1/4 Apple • 3 fresh Gooseberries • 60ml Ginger Wine • 5ml Vanilla Sugar Method: Muddle the apple, gooseberries and vanilla sugar in a silver cup, then fill with cracked ice and pour in the Galliano and ginger wine.

Stir gently then garnish.

Garnish: Mint sprig and apple wedge

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS IRISH RUSTY NAIL Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Tullamore Dew Irish Whiskey • 30ml Irish Mist Method: Pour over ice, stir and serve.

Irish Mist cocktails styled by Mick Formosa Photographed at 1806, Melbourne

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NAME LIQUEURS

IRISH COFFEE Glass: Toddy/Glass Mug Ingredients: • 45ml Irish Mist • 1tsp Demerara Sugar or 10ml Sugar Syrup • 120ml hot fresh Coffee (Long Black) • 60ml fresh whipped thickened Cream Method: Build Garnish: Grated nutmeg

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

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LIQUEURS

MISTY SEABREEZE Glass: Collins/Highball Ingredients: • 45ml Irish Mist • Top with 1/2 Orange Juice, 1/2 Pink Grapefruit Juice Method: Build over ice and stir.

Garnish: Orange slice

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS

CITRUS SLING Glass: Highball Ingredients: • 45ml Licor 43 • 15ml Lemon Juice • Dash of Angostura Bitters • Top with Cloudy Apple Juice Method: Build and stir.

Garnish: Lemon or Apple slice Licor 43 cocktails styled by Mick Formosa and Sebastian Raeburn Photographed at 1806, Melbourne

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NAME LIQUEURS

SPANISH FLIP Glass: Wine glass Ingredients: • 40ml Licor 43 • 30ml Yellow Chartreuse • 2 Dashes of Angostura Bitters • 1 whole Egg Method: Shake and strain.

Garnish: Grated cinnamon

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

72 signature cocktails

LIQUEURS

SIESTA FIESTA Glass: Highball Ingredients: • 30ml Licor 43 • 30ml Matusalem Classico Rum • 60ml Orange Juice • Top up with Soda Water Method: Build and stir.

Garnish: Orange slice

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

LIQUEURS

JAPANESE SLIPPER Glass: Cocktail/Martini Ingredients: • 30ml Midori • 30ml Cointreau • 30ml fresh Lemon Juice Method: Shake and strain.

Garnish: Maraschino cherry Midori cocktails styled

by Mick Formosa and Sebastian Raeburn Photographed at 1806, Melbourne

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NAME LIQUEURS

MIDORI PASH Glass: Collins/Highball Ingredients: • 30ml Midori • 15ml Vodka •T op with Cranberry Juice Method: Build over ice and stir.

Garnish: Lime wedge or slice

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

76 signature cocktails

LIQUEURS

J’ADORE MIDORI Glass: Rocks/Tumbler/ Old Fashioned Ingredients: • 30ml Midori • 15ml Paraiso Lychee Liqueur • 15ml Vodka • 6 Lime Wedges Method: Muddle lime, add remaining ingredients, add crushed ice and stir.

Garnish: Lime wedge

signature cocktails 77

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

www.mozart-distillerie.com Mozart is best enjoyed responsibly.

LIQUEURS

BITTER CHOCOLATE ORANGE MARTINI Glass: Cocktail/Martini Ingredients: • 30ml Henrick’s Gin • 15ml Mozart Black • 10ml Campari • 15ml Cointreau Method: Stir ingredients with ice and strain into a chilled glass.

Garnish: Orange twist Mozart cocktails styled by Will Thompson Photographed at The Winery

by Gazebo, Sydney

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79

NAME LIQUEURS

DARK CHOCOLATE NEGRONI Glass: Old Fashioned/Tumbler/Rocks Ingredients: • 30ml Henrick’s Gin • 20ml Mozart Black • 20ml Campari • 20ml Rosso Vermouth Method: Stir ingredients with ice and strain into an ice filled glass.

Garnish: Orange slice

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

80

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LIQUEURS

WHITE CHOCOLATE VANILLA DREAM Glass: Cocktail/Martini Ingredients: • 45ml Mozart White • 15ml Stolichnaya Vanil • 30ml Cream Method: Shake and strain.

Garnish: Chocolate dust

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81

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

www.louis-royer.com

Enjoy Paraiso Responsibly.

LIQUEURS

LYCHEE MARTINI Glass: Cocktail Ingredients: • 15ml Paraiso Lychee Liqueur • 45ml Vodka • 15ml Lychee Juice • 5ml Lemon Juice Method: Shake with ice and fine strain.

Garnish: Lychee Paraiso Lychee Liqueur cocktails styled by Will Thompson Photographed at The Winery

by Gazebo, Sydney

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83

NAME LIQUEURS

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

PARAISO BLISS Glass: Collins/Highball Ingredients: • 30ml Paraiso Lychee Liqueur • 30ml Midori • Top up with Orange and Cranberry Juice Method: Build over ice. Top with equal parts of orange and cranberry juice.

Garnish: Lychee

84

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LIQUEURS

PARAISO & RUBY RED GRAPEFRUIT JUICE Glass: Collins/Highball Ingredients: • 30ml Paraiso Lychee Liqueur • Top with Ruby Red Grapefruit Juice Method: Build in glass over ice. Top with Ruby Red Grapefruit Juice.

Garnish: Lychee

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85

Mix MIXERS

Often overlooked, some of the most exotic ingredients in a good cocktail are the mixers and with the range of organic and natural products now available, it means amateurs and professionals alike can take all drinks to the next level.

86

signature cocktails

xers signature cocktails

87

e h t r o r e u q n o

NAME

SCHWEPPES AND DEVICE, AND AGRUM ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

C

attacks without warning and conquers all in its path

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXERS

APRICOT AND BLOOD ORANGE MOJITO Glass: Highball Ingredients: • 30ml Appleton Estate 8YO Rum • 30ml Joseph Cartron Apricot Brandy • 6 Mint Leaves • 15ml Lime Juice • Top up with Schweppes Agrum Blood Orange Method: Gently bruise mint leaves by clapping between hands and add to highball glass. Add Appleton Estate 8, Joseph Cartron, Apricot Brandy and Lime Juice. Add ice and top with Schweppes Agrum Blood Orange.

Garnish: Mint leaves Apricot and Blood Orange Mojito created by Jason Chan Styled by Jason Chan Photographed at Seamstress, Melbourne

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NAME MIXERS

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

RED ROVER Glass: Hurricane Ingredients: • 30ml Absolut Kurant • 15ml Joseph Cartron Crème de Mure • 15ml Lemon Juice • Top up with Schweppes Agrum Blood Orange Method: Add Absolut Kurant, Joseph Cartron and lemon juice into a hurricane glass. Add ice and top with Schweppes Agrum Blood Orange.

Garnish: Mint leaves Red Rover created by Jason Chan

90

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MIXERS

BLOOD ORANGE COSMOPOLITAN Glass: Cocktail/Martini Ingredients: • 45ml Vodka • 15ml Cointreau • 10ml Lime Juice • 2 drops of Orange Bitters • 30ml Cranberry Juice • Top up with Schweppes Agrum Blood Orange.

Method: Add all ingredients in a Boston shaker with cubed ice. Shake and fine strain into a Cocktail glass, then top with Schweppes Agrum Blood Orange.

Garnish: Burnt Orange Zest Blood Orange Cosmopolitan created by ivy bar team, Sydney

signature cocktails

91

NAME

thtreiguer

SCHWEPPES AND DEVICE, AND AGRUM ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

In

will arouse your curiosity from across the room and insist on a secret affair

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXERS STRAWBERRY FIELDS Glass: Highball Ingredients: • 45ml Payet Pisco • 15ml Aperol • 6 Strawberries • 15ml Lemon Juice • Top up with Schweppes Agrum Citrus Method: Slice strawberries and muddle in a mixing glass.

Add Payet Pisco, Aperol and lemon juice, then add ice, shake and strain into a highball.

Add ice and top up with Schweppes Agrum Citrus.

Garnish: Strawberries Strawberry Fields created by Jason Chan Styled by Jason Chan Photographed at Seamstress, Melbourne

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NAME MIXERS

MARMALADE MARTINI RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

94

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Glass: Cocktail Ingredients: • 45ml Gin • 15ml Martini Bianco • 15ml Lemon Juice • 1tbsp Orange Marmalade • Top up with Schweppes Agrum Citrus Method: Add all ingredients in a Boston glass with cubed ice, then shake and strain into a Cocktail glass and top up with Schweppes Agrum Citrus.

Garnish: Basil leaves Created by Jason Chan Photographed by Seamstress, Melbourne

MIXERS JAMAICAN COOL AID Glass: Highball Ingredients: • 30ml Appleton Rum 8YO • 10ml Joseph Cartron Apple Liqueur • 5ml Luxardo Limoncello • 15ml Penfolds Grandfather Port • Topped with Agrum Citrus Method: Add Appleton, Joseph Cartron and Limoncello to a highball. Add crushed ice, stir, top with Agrum Citrus.

Garnish: Port Created by Jason Chan Photographed by Seamstress, Melbourne

signature cocktails

95

tsahremer

NAME

SCHWEPPES AND DEVICE, AND AGRUM ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

Di

cleverly takes away all your defences, making it impossible for you to resist

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXERS PINK CADILLAC Glass: Cocktail Ingredients: • 45ml Jose Cuervo Tequila • 15ml Grand Marnier • 15ml Lime Juice • 15ml Pink Grapefruit Juice • Top up with Schweppes Agrum White Grape and Passionfruit Method: Add tequila, Grand Marnier, Lime Juice and Pink Grapefruit Juice into a mixing glass. Then add ice, shake and strain into a cocktail glass. Then top up with Schweppes Agrum White Grape and Passionfruit.

Garnish: Grapefruit peel Pink Cadillac created by Jason Chan Styled by Jason Chan Photographed at Seamstress, Melbourne

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NAME MIXERS

FLOWER POWER Glass: Cocktail Ingredients: • 30ml Finlandia Grapefruit Vodka • 10ml Luxardo Maraschino Liqueur • 10ml St Germain Elderflower Liqueur • 30ml Lemon Juice • Top up with Schweppes Agrum White Grape and Passionfruit RECIPE NAME Method: Add vodka, Maraschino Liqueur, Glass: Cocktail Elderflower liqueur and lemon juice into a Ingredients: mixing glass. Then add ice, shake and strain • 30ml Green Fairy Absinth into a cocktail glass. Top up with Schweppes • 30ml sugar syrup Agrum White Grape and Passionfruit.

• Juice of 1 Lemon Garnish: Maraschino cherry • 2 tsp Egg White • Dash Angostura Bitters Flower Power

by Jason Chan Method: Shakecreated ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

98

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MIXERS

PASSION PUNCH Glass: Highball Ingredients: • 60ml Vodka • 30ml Passionfruit Puree • 15ml Peach Puree • 30ml Lemon Juice • 15ml Vanilla Syrup • 30ml Schweppes Agrum White Grape and Passionfruit Method: Add all ingredients in a Boston glass with cubed ice, then shake and pour into a highball and top up with Agrum White Grape and Passionfruit.

Garnish: Mint sprig

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NAME

theicer

SCHWEPPES AND DEVICE ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

t n E

creates a smooth and alluring situation that will forever play on your mind

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXERS

CUBANA COCKTAIL Glass: Cocktail Ingredients: • 30ml Havana Club 7 y.o.

• 15ml Amaretto • 4 chunks of Pineapple • 15ml Schweppes Lime Cordial • 15ml Lemon Juice • Dash of Grapefruit Bitters Method: Muddle pineapple in a mixing glass, then add rum, Amaretto, Schweppes Lime Cordial, lemon juice and grapefruit bitters.

Add ice, shake and strain into a cocktail glass.

Cubana Cocktail created by Jason Chan Styled by Jason Chan Photographed at Seamstress, Melbourne

signature cocktails 101

MIXERS RED EXPRESS Glass: Cocktail Ingredients: • 30ml Plymouth Gin • 30ml Plymouth Sloe Gin • 10ml Egg White • 30ml Lemon Juice • 15ml Schweppes Raspberry Cordial Method: Add gin, sloe gin, egg white, lemon juice and Schweppes Raspberry Cordial to a mixing glass, then add ice, shake and strain into a cocktail glass.

Red Express created by Jason Chan

102 signature cocktails

MIXERS BLACKBERRY VANILLA VOODOO Glass: Highball Ingredients: • 60ml Schweppes Blackberry Vanilla Cordial • 30ml Gin • 30ml Tuaca liqueur • 4 Mint Leaves • A dash of freshly squeezed Lemon Juice • Top with Schweppes Soda Water Method: Shake first five ingredients with ice, then strain over fresh ice into a chilled highball glass. Top with Schweppes Soda Water.

Garnish: Fresh blackberries and mint

signature cocktails 103

NAME

SCHWEPPES AND DEVICE ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

Te

tmhpe tress

will look at you in a way that will break your resolve

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXER

FIG DARK AND STORMY Glass: Highball Ingredients: • 45ml Havana Club 7 • 15ml Joseph Cartron Crème De Cacao • 2 Dried figs • 25ml Lemon Juice • Top up with Schweppes Dry Ginger Ale Method: Slice figs in a mixing glass and muddle.

Add Havana Club 7, Joseph Cartron Crème De Cacao and lemon juice. Add ice, shake and strain into a highball. Top up with Schweppes Dry Ginger Ale. Garnish: Lemon peel Schweppes Dry Ginger Ale cocktails created and styled

by Jason Chan Photographed at Seamstress, Melbourne

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105

MIXERS

AMERICAN SPIRIT Glass: Highball Ingredients: • 60ml Wild Turkey Bourbon • 15ml Maple Syrup • 30ml Lemon Juice Method: Add Wild Turkey bourbon, Maple Syrup and Lemon Juice into a mixing glass. Add ice, shake and strain into a highball, then top with Schweppes Dry Ginger Ale. Garnish: Lemon peel

106

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MIXERS SLOW GINGER FIZZ Glass: Highball Ingredients: • 45ml Plymouth Sloe Gin • 15 St Germain Elderflower Liqueur • 1/2 Lemongrass Stalk • 15ml fresh Lime Juice Method: Cut lemongrass stalk into thin slices. Muddle in a mixing glass. Add Plymouth Sloe gin, St Germain Elderflower and Lime. Add ice, shake and strain into a highball. Top with Schweppes Dry Ginger Ale and a lemongrass spear.

Garnish: Orange twist and lemongrass stalk

signature cocktails

107

trhme er

NAME

SCHWEPPES AND DEVICE ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

a h C

slowly pulls you in with a power that would seem to be almost magical

RECIPE NAME

Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

®

mix with the best

MIXERS

GIN & TONIC Glass: Highball Ingredients: • 30ml Gin • Top up with Schweppes Indian Tonic Water Method: Build over ice.

Garnish: Lemon wedge Styled by Jason Chan Photographed at Seamstress, Melbourne

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109

MIXERS THE HONEY BEAR Glass: Large Old Fashioned Ingredients: • 50ml Martel VS Brandy • 15ml Honey Water* • Dash of Orange Bitters • Top up with Schweppes Indian Tonic Water Honey Water method: To make Honey water, add honey to an equal amount of boiling water and stir until dissolved.

Method: Add Martel Brandy, Honey Water and Orange Bitters into a large Old Fashioned glass.

Add ice and stir 20 times. When diluted, top with ice and Schweppes Indian Tonic Water.

The Honey Bear created by Jason Chan Photographed at Seamstress, Melbourne

110

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MIXERS

THAI TONIC Glass: Highball Ingredients: • 45ml Beefeater Gin • 15ml Pama Pomegranate Liqueur • 4 Thai Basil Leaves • Top up with Schweppes Indian Tonic Water Method: Gently bruise Thai basil leaves by clapping between hands and add to the highball glass. Then add Beefeater Gin and Pama liqueur.

Add ice and top with Schweppes Indian Tonic Water.

Garnish: Thai basil leaves Thai Tonic created by Jason Chan Photographed at Seamstress, Melbourne

signature cocktails

111

RUM Rum has made a triamphant return to the back bars of Australia’s leading venues and has even Shanghaied the cocktail lists of some newly opened bars, which have choosen to dedicate their lists to this exotic and multi-faceted spirit. Rums from our own backyard and from far away are now readily avalible and the range of cocktails that stem from rum are as limitless as the imagination.

112

signature cocktails

R

Rum

signature cocktails

113

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

RUM

CHOCOLATE BAJAN MANHATTAN Glass: Cocktail/Martini Ingredients: • 50ml Mount Gay Eclipse • 10ml Mozart Black Chocolate Liqueur • 10ml Sweet Vermouth • 3 dashes of Orange Bitters Method: Stir over ice and strain.

Garnish: Orange twist Mount Gay Eclipse cocktails styled by Will Thompson Photographed at The Winery by Gazebo, Sydney

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115

RUM

MAI TAI Glass: Rocks/Tumbler/Old Fashioned Ingredients: • 45ml Mount Gay Eclipse • 20ml Cointreau • 15ml Orgeat (Almond Syrup) • 10ml Sugar Syrup • 30ml Lime Juice • 3 Dashes of Angostura Bitters Method: Shake and strain over ice.

Garnish: Mint sprig

116

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RUM

PASSIONATE PUNCH Glass: Collins/Highball Ingredients: • 45ml Mount Gay Eclipse • 15ml Passoa Passionfruit Liqueur • 45ml Pineapple Juice • 15ml Lime Juice • 15ml Sugar Syrup • 2 dashes of Angostura Bitters Method: Shake and strain over ice.

Garnish: Two pineapple leaves

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117

TEQUILA As historically driven as any liquid created, tequila was born from two diverse cultures coming together, taking the indigenous Mexican pulque or agave plant and transforming it with Spanish distillation techniques. Although it contorts the faces of noviaces, tequila remains a bartender’s favourite, with is rich complexity and the diversity in its appliciation and has been adopted by a new generation of tequilaphiles.

118

signature cocktails

Teq

quila

signature cocktails

119

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

TEQUILA

PALOMA Glass: Highball Ingredients: • 45ml El Jimador Reposado Tequila • 15ml fresh Lime Juice • 15ml Sugar Syrup • Top up with San Pellegrino Pompelmo Method: Build over rock ice.

Garnish: Salt rim Paloma created by Shae Silvestro Styled by Shae Silvestro Photographed at Seamstress, Melbourne

signature cocktails 121

TEQUILA

NAUTILUS Glass: Highball Ingredients: •6 0ml El Jimador Reposado Tequila • 60ml Cranberry Juice • 30ml fresh Lime Juice • 30ml Sugar Syrup Method: Shake and strain.

Garnish: Mint sprig

Nautilus created by Trader Vic

122 signature cocktails

TEQUILA

EL JIMADOR & HOMEMADE LEMONADE (SERVES 4) Glass: Pitcher Ingredients: • 180ml El Jimador Reposado Tequila • 30ml fresh Lemon Juice • 30ml fresh Lime Juice • 120ml Sugar Syrup • Soda Water to top Method: Build over rock ice and stir.

Garnish: Lemon and lime wedges

signature cocktails 123

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

Please enjoy our handcrafted tequila responsibly.

Alc 40%. Tequila imported by Brown-Forman Australia. 2008©

TEQUILA

AGAVE MARGARITA Glass: Cocktail Ingredients: • 60ml Herradura Silver Tequila • 30ml fresh Lime Juice • 15ml Agave Syrup Method: Shake and strain.

Garnish: Salt rim Herradura cocktails styled by Shae Silvestro Photographed at Seamstress, Melbourne

signature cocktails 125

TEQUILA

EL DIABLO Glass: Highball Ingredients: • 45ml Herradura Reposado Tequila • 10ml Chambord • 15ml fresh Lime Juice • 15ml Sugar Syrup • Top up with Dry Ginger Ale Method: Build over rock ice.

Garnish: Lime wedge

126 signature cocktails

TEQUILA

LITTLE J Glass: Tumbler Ingredients: •6 0ml Herradura Anejo Tequila • 10ml Dry Vermouth • 10ml Agave Syrup • 1 dash of Orange Bitters Method: Stir and strain.

Garnish: Mint sprig

signature cocktails 127

NAME

THE BEST MARGARITA. The cocktail that gave tequila international status, originally created with the

WORLDS #1 TEQUILA...

CUERVO. RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

www.cuervo.com

TEQUILA

RUDE COSMOPOLITAN Glass: Cocktail/Martini Ingredients: • 45ml Jose Cuervo Especial Silver Tequila • 20ml Cointreau • 5ml fresh Lime Juice • 30ml Cranberry Juice Method: Shake and strain.

Garnish: Orange twist Photographed at The Winery by Gazebo, Sydney

signature cocktails 129

TEQUILA CUERVO MARGARITA Glass: Old Fashioned/Tumbler/Rocks Ingredients: • 45ml Jose Cuervo Especial Gold Tequila • 20ml Cointreau • 30ml Lime Juice Method: Shake and strain.

Garnish: Salt rim and lime wheel

130 signature cocktails

TEQUILA

ROGUE AMIGO Glass: Collins/Highball Ingredients: • 45ml Cuervo Especial Gold Tequila • 15ml Le Jay Lagoute Crème de Cassis • 90ml Cloudy Apple Juice • 6 fresh Raspberries • 10ml Lemon Juice Method: Shake with ice, strain into ice filled glass.

Garnish: Raspberries and apple slices

signature cocktails 131

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

TEQUILA JALISCO LIBRE Glass: Small tumbler Ingredients: • 45ml Patron Reposado Tequila • Top up with Cola Method: Build into a short glass/ small tumbler over ice.

Garnish: Squeezed lime wedges Patron cocktails created and styled by Manuel Terron Photographed at Low 302, Sydney

signature cocktails 133

TEQUILA

PERFECT MARGARITA Glass: Martini Ingredients: • 45ml Patron Silver Tequila • 30ml Patron Citronge • 20ml Lime juice Method: Shake with ice and strain into a chilled, half salt-rimmed martini glass.

Garnish: Lime wedge

134 signature cocktails

TEQUILA NOCHE TRISTE (NIGHT OF SORROW) Glass: Brandy balloon Ingredients: • 30ml Patron Añejo Tequila • 30ml Patron XO Café Method: Build into a brandy balloon over ice then garnish with chilli in the drink and stir.

Garnish: 1 halved birds-eye chilli

signature cocktails 135

DRINK RESPONSIBLY LY

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

MADE IN MEXICO SINCE 1873

TEQUILA

MORNING GLORY Glass: Chilled Cocktail/Martini Ingredients: • 45ml Sauza Tres Generations Anejo Tequila • 1 Egg White • 1 small pinch freshly Grated Cinnamon • 10ml fresh Cream • 10ml Bols White Cacao • 10ml Galliano Ristretto • 1 dash of Fee Bros Aztec Chocolate bitters Method: Add all ingredients to a Boston glass, dry shake then shake vigorously with ice and strain into a chilled cocktail/martini glass.

Garnish: Freshly grated cinnamon Sauza cocktails created by Dylan Howarth Photographed at The Winery by Gazebo, Sydney

signature cocktails

137

TEQUILA

FAST TRAIN TO MEXICO Glass: Chilled Cocktail/Martini Ingredients: • 45ml Sauza Hornitos Reposado Tequila • 30ml Fresh White Grapefruit Juice • 10ml Lillet Blanc • 10ml Bols White Cacao Method: Add all ingredients to a Boston glass then shake vigorously with ice and strain into a chilled cocktail/martini glass.

Garnish: Grapefruit twist

138

signature cocktails

TEQUILA

AMADASIN FIZZ Glass: Collins/Highball Ingredients: • 45ml Sauza Gold Tequila • 10ml Organic Agave Nectar • Half a fresh Mandarin • 10ml Bols Triple Sec • 3 Green Cardamom Pods • Top up with Ginger Beer Method: In a Boston glass, muddle cardamom then muddle mandarin, add all ingredients and shake vigorously with ice and strain over fresh ice into a Collins glass and top with ginger beer.

Garnish: Citrus slices

signature cocktails

139

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

Experience the rich, smooth character of genuine 100% Agavé tequila.

TEQUILA

BLOODY MARIA Glass: Collins/Highball Ingredients: • 60ml 1800 Blanco Tequila • Dash of Tabasco (to taste) • Pinch of Celery Salt • Pinch of cracked Black Pepper • Dash of Worcestershire Sauce • 10ml Lemon Juice • Top with Tomato Juice Method: Build over ice and stir.

Garnish: Celery stick with cracked pepper and sea salt rim Photographed at Black Pearl, Melbourne

signature cocktails 141

TEQUILA

MELON APPLE FIZZ Glass: Collins/ Highball Ingredients: • 30ml 1800 Reposado Tequila • 30ml Midori • 15ml Lemon Juice • 60ml Apple Juice • Top up with Soda Water Method: Shake all ingredients except soda and strain over ice. Top with soda water.

Garnish: Lemon twist

142

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TEQUILA

HAZELNUT CHOCOLATE MARGARITA Glass: Cocktail/Martini Ingredients: • 45ml 1800 Anejo Tequila • 15ml Frangelico • 15ml Mozart Black • 30ml Lemon Juice Method: Shake and strain.

Garnish: Cinnamon sugar rim

signature cocktails 143

Vodk VODKA

No other spirit segment has seen the growth and hype that vodka has presented to the Australian drinking public. Now a myrid of brands are avalible to the inqusitive home-bound mixologist or bary, with leading brands steming from the four points of the globe, including New Zealand, Russia, Poland and France.

144

signature cocktails

ka signature cocktails

145

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

VODKA

POMEGRANATE SOUR Glass: Martini Ingredients: • 60ml Russian Standard Original Vodka • 30ml Pomegranate Juice • 10ml Lime Juice • 15ml Agave Nectar • 15ml Egg White • 1 dash Rhubarb Bitters Method: Shake vigorously and double strain.

Garnish: Thin slice of Pomegranate Russian Standard cocktails created by Oliver Stuart Styled by Jared Plumer at The Winery by Gazebo, Sydney

signature cocktails 147

VODKA

RUBY RED SQUARE Glass: Coupette Ingredients: • 45ml Russian Standard Platinum Vodka • 30ml Freshly Squeezed Pink Grapefruit Juice • 10ml Lime Juice • 2 dashes Orange Bitters • For the Basil Sugar Syrup: Simmer 1 large bunch of basil in 1 litre sugar syrup for 20 mins Method: Shake and strain.

Garnish: Grapefruit zest and a basil leaf

148 signature cocktails

VODKA

ST PETE’S SLING Glass: 220ml-300ml Highball Ingredients: • 45ml Russian Standard Platinum Vodka • 15ml Orange Blossom Sugar syrup • 10ml Lemon Juice • 4 Mint Leaves • 3 thin Blood orange slices • 2 dashes Fee Brothers Lemon Bitters • For the Orange Blossom Sugar syrup add 200ml of Orange Blossom Water to 1 Litre of sugar syrup Method: Build all ingredients except the soda and muddle with a flat ended bar spoon. Top with soda water.

Garnish: Mint tip

signature cocktails 149

WHISKY

(SCOTCH)

Scotch whisky remains one of the most popular drops in the world and the tiny, isolated distilleries that dot the Scottish countryside, from the Highlands to Islay and Speyside, remain places of pilgramage for many.

Their application into the cocktail world, although fairly recent, has been well received as mixologists use their malty, complex characteristics to great effect.

150

Wh

signature cocktails

hisky

signature cocktails

151

NAME

THE ORIGINAL ISLAY SINGLE MALT WHISKY.

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

CRAFTING AWARD WINNING MALT WHISKY SINCE 1779. www.themaltclub.com.au

WHISKY

THE SMOKY SOUR Glass: Rocks/Old Fashioned Ingredients: • 60ml Bowmore Legend Whisky • 30ml Lemon Juice • 10ml Sugar Syrup • Sprig of Dill • Glug of Egg White Method: Shake all ingredients and strain over ice.

Garnish: Dill sprig Bowmore cocktails styled by Mick Formosa Photographed at 1806, Melbourne

signature cocktails 153

WHISKY

CHARTUSIAN FLIP Glass: Wine Glass Ingredients: • 45ml Bowmore Legend Whisky • 15ml Yellow Chartreuse • 15ml Carpano Antica Formula (Rosso Vermouth) • 10ml Sugar Syrup • 1 Whole Egg Method: Shake and double strain.

Garnish: Grated nutmeg

154 signature cocktails

WHISKY

ISLAY ELIXIR Glass: Cocktail/Martini Ingredients: • 50ml Bowmore Legend Whisky • 15ml Yellow Chartreuse • 15ml Carpano Antica Formula (Rosso Vermouth) • 2 dash Fee Brothers Whisky Barrel Aged Bitters (or Angostura) Method: Stir and strain.

Garnish: Orange twist

signature cocktails 155

NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

WHISKY GLENFIDDICH COOLER Glass: Collins/Highball Ingredients: • 30ml Glenfiddich 12 Year Old Whisky • 10ml fresh Lime Juice • 20ml Apple Juice • 4 Mint Leaves • Top with Soda Water Method: Build over ice and stir.

Garnish: Mint leaf and apple slices Glenfiddich cocktails styled

by Mick Formosa Photographed at 1806, Melbourne

signature cocktails 157

WHISKY

BOBBY GONZALEZ Glass: Cocktail/Martini Ingredients: •5 0ml Glenfiddich 12 Year Old Whisky • 15ml Rosso Vermouth • 10ml Licor 43 Method: Stir over ice and strain.

Garnish: Lemon twist

158 signature cocktails

WHISKY

JOCK COLLINS Glass: Collins/Highball Ingredients: • 60ml Glenfiddich 12 Year Old Whisky • 30ml Lemon Juice • 15ml Sugar Syrup • Top with Soda Water Method: Build over ice and stir.

Garnish: Lemon slice and Maraschino cherry

signature cocktails 159

Wh WHISKEY (NORTH AMERICAN) Although the debate still rages across state and national lines as to how a good North American whiskey should be manufactured, one thing all whiskey fans agree with is the complexity and diversity that can be enjoyed. From biting, ďŹ ery to smooth and rich, bourbons, sour mash and rye whiskies are as comfortable shaken and strained as they are served in solitude.

160

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hiskey signature cocktails

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NAME

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

KENTUCKY STRAIGHT BOURBON

WHISKEY WITH PORT ADDED.

WHISKEY GENTLY SLOELY Glass: Coupette Ingredients: • 40ml Jim Beam Small Batch Bourbon • 20ml Sloe Gin • 10ml Vanilla Sugar Syrup • 30ml fresh Pink Grapefruit Juice • Dash of Grapefruit Bitters • Dash of Egg White Method: Add all ingredients to a shaker and dry shake (without ice) to combine ingredients. Add ice and shake well until the tin is frosted.

Strain into Coupette.

Garnish: Pink Grapefruit twist Jim Beam Small Batch cocktails created by Jared Plummer Photographed at The Winery

by Gazebo, Sydney

signature cocktails 163

WHISKEY

DOWNTOWN Glass: Martini Ingredients: • 40ml Jim Beam Small Batch Bourbon • 10ml Galliano Ristretto • 10ml Bols White Crème de Cacao • 10ml Martini Rosso Method: Pour ingredients over ice in a mixing glass and stir for 10 seconds.

Strain into chilled Martini glass.

Garnish: Cherry

164 signature cocktails

WHISKEY

WINTER WARMER Glass: Large Tea Cup Ingredients: • 45ml Jim Beam Small Batch Bourbon • 15ml Pedro Ximenez • 150ml of Hot Water • 30ml freshly squeezed Orange Juice • 15ml Warm Spice Syrup* *Syrup Method: In a sauce pan on medium heat dissolve one cup of sugar with one cup of water. Once dissolved, turn down to low heat and add five slices of ginger, two cloves, two cracked cardamom pods, one star anise, one cinnamon quill and one cracked nutmeg shell. Leave on heat for 10 minutes and then turn off heat. Leave in pan for three hours to infuse and then strain off all spices, bottle and refrigerate.

Method: Add all ingredients to a stainless jug and roll between another jug four times, then serve in the tea cup.

Garnish: Muscatel raisins on the side

signature cocktails 165

NAME

Hand-dipped, Handmade We here at Maker's Mark believe that handcrafted, smoother-tasting premium bourbon whisky is worth waiting for. Everything about Maker's Mark is unique,

RECIPE NAME Glass: Cocktail Ingredients: • 30ml Green Fairy Absinth • 30ml sugar syrup • Juice of 1 Lemon • 2 tsp Egg White • Dash Angostura Bitters Method: Shake ingredients thoroughly with ice. Strain and serve.

Garnish: Star anise

from the red winter wheat, to the periodic tasting while it's ageing. Even our bottles are hand-dipped in our signature red wax. It's this handcrafted attention to detail that has made Maker's Mark the original premium bourbon.

We make our bourbon carefully. Please enjoy it that Way. Maker’s Mark® Bourbon Whisky, 43% Alc./Vol. ©2008 Maker’s Mark Distillery, Inc. Loretto, KY, USA

WHISKEY

GEORGIA JULEP Glass: Julep Cup Ingredients: • 50ml Maker’s Mark Bourbon • 10ml Bols Peach Liqueur • 10 Mint Leaves • 5ml Sugar Syrup Method: Place mint in the bottom of a Julep Cup, add sugar syrup and press lightly with a flat ended bar spoon. Add alcohol, fill threequarters with crushed ice and stir through gently with a barspoon. Leave to stand for one minute before giving a final stir and then fill with crushed ice.

Garnish: Large mint sprig Maker’s Mark cocktails created by Jared Plummer Photographed at The Winery

by Gazebo, Sydney

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WHISKEY

AMANDASOUT FIZZ Glass: Flute Ingredients: • 45ml Maker’s Mark Bourbon • 15ml Bols White Crème de Cacao • 30ml Fresh Mandarin Juice • 5ml Sugar Syrup • 10ml Egg White • Top up with Soda Water Method: Add all ingredients except soda water to a shaker. Shake well and strain into a champagne flute.

Top with soda 10mls at a time to the top until a nice foam has formed.

168

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WHISKEY PAINT A PITCHER Glass: Large Pitcher/Jug Ingredients: • 60ml Maker’s Mark Boubon • 20ml Bols Peach Liqueur • 200ml Clear Apple Juice • 100ml Lemonade • 1 Peach (sliced) • 1 Apricot (sliced) • Top with Sparkling Wine Method: Half fill a pitcher with ice, then slice a whole peach and an apricot and place on top of ice. Add all liquid, stir and serve in large wine glasses or tumblers.

Garnish: Peach and apricot slices

signature cocktails

169

BARS Meet the bar teams that helped style and produce the drinks for Signature Cocktails – The 2010 Collection.

170

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Bars signature cocktails

171

LOW 302

302 Crown St, Darlinghurst Tel: (02) 9368 1548 www.low302.com.au

172

signature cocktails

SEAMSTRESS

113 Lonsdale Street Melbourne Tel: 03 9663 6363 www.seamstress.com.au

signature cocktails

173

THE WINERY

BY GAZEBO 285A Crown Street Surry Hills Tel: 02 9331 0833 www.thegazebos.com.au

174

signature cocktails

1806

169 Exhibition Street Melbourne Tel: 03 9663 7722 www.1806.com.au

signature cocktails  175

ESSENTIALS Many technical terms have been mentioned in Signature Cocktails – from building to muddling and Boston shaking to rimming. To help you make the cocktails like our bartenders have, we have compiled a special section on bartending tips and glassware.

176

Essen signature cocktails

ntials signature cocktails

177

BARTENDING TIPS 178

BUILD

THE BOSTON SHAKE A Boston shaker is a two part (one metal tumbler and one glass tumbler) professional shaking kit. For the Boston, pour your cocktail creation in the glass portion, fill the metal tin with ice, then set on the bar, fit the glass into the metal and tap to seal.

TIPS: When shaking, shake away from your guests or down the bar.

Shake around your ear level with a ten count. (You can also tell the drink is ready when you hear the ice change sound, which means the ice has broken and sufficiently chilled the drink.) To separate, tap the middle of the shaker where the seal fits, with the palm of your hand. DO NOT tap the shaker on the bar or any edges, as you can cause the glass to break. When purchasing, always look for a ‘T’ on the bottom of the mixing glass, which means tempered - thus it can work with intense hot and cold temperatures.

Also available are three-piece shakers, in which you would make your cocktail in the lower portion. The cap can also be used as a nip pourer, as most measure around 30-45mls.

signature cocktails

The method used when pouring ingredients directly into the glass it will be served in, and usually accompanied by the stirring technique.

TIPS: We recommend serving these drinks with a swizzle stick to ensure consistency throughout the drink for the guest.

BARTENDING TIPS

MUDDLE

STIR

You can adopt the following when working with fruit and herbs: muddling is mashing fruit to extract the natural flavour and fruit oil from the skin cells; bruising is pressing ingredients such as mint to break the surface skin to extract the natural essence.

TIPS: When bruising, adopt a lighter approach as you only want to break the herb not mash it; and ALL fruit contains the respective fruit oil held within the skin cells.

Using the glass tumbler, fill with ice, add the spirit and stir in a clockwise manner until there is sufficient chill in the drink.

Tips: This method is used primarily for spirit based cocktails; stirring for longer than a 16-count may excessively dilute the drink.

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BARTENDING TIPS

LAYER This refers to the service of ingredients layered on top of each other, primarily served in a shot glass.

TIPS: Use a flat-ended barspoon or a semi-submerged maraschino cherry to layer the ingredients; and remember that different consistencies will react differently upon layering.

BLEND The process used to create a consistency with a number of ingredients, including wedges of fresh fruit, spirits and ice to serve a drink classified as ‘frozen’.

TIPS: When making daiquiris or margaritas, consider adding a dash of lime cordial or sugar syrup to enhance the flavour, which you tend to lose slightly in a frozen drink.

180

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BARTENDING TIPS

DOUBLE STRAIN Used in conjunction with a standard strainer, this is when you use a fine tea strainer to extract flecks of ice or fruit from the cocktail. This is mainly used for a very clean finish to a Martini style cocktail.

STRAIN The term referring to the method when you strain the liquid out of the shaker, leaving ice or fruit mash within.

THERE ARE TWO TYPES OF STRAINER: the Hawthorne strainer – defined by the spring components and primarily used with the mixing tin; and the Martini strainer – primarily used with the mixing glass.

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BARTENDING TIPS

RINSE This is when you use a specific ingredient to enhance a drink with a hint of the respective flavour. The most common way is to add a few drops of the ingredients to a glass, add a couple of ice cubes, run them around the glass and discard.

This method is used mainly with bitters and intense liqueurs. Some bartenders have the rinse as their preferred way of using the vermouth in a Martini. It’s also mandatory when crafting a Sazerac (a slight rinse of absinth truly lifts the flavour sensation).

RIMMING This is the procedure used to create a rim around the cocktail glass with salt, sugar or your signature alternative.

HOW TO DO IT: Run a wedge of fruit around the glass, then submerge the glass rim into half-an-inch of the required ingredient and roll the glass through. You can re-use the fruit wedge to remove any un-necessary condiment.

TIP: For colourful alternatives, dip glass into a small amount of coloured liquid before dipping into a sugar or salt, for example by using Blue Curacao or Grenadine.

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BARTENDING TIPS

FLAMING ZEST Hold a small zest between your forefinger and thumb, heat slightly with a lit match or lighter, and snappress the zest to release the oils.

TIPS: You can enhance a cocktail by flaming the zest into the glass prior to pouring the drink or onto the surface of the cocktail. All citrus fruit contains flammable oils within the skin cells of the zest, which caramelise upon flaming.

BLAZE This term derives from Jerry Thomas’ famous cocktail, the Blazer. Used to enhance the flavour of a naked spirit, mainly Cognac, you can add such ingredients as nutmeg, orange zest and cinnamon to a glass with the spirit, set light to the spirit and then swirl gently.

TIP: This can be highly dangerous, so use tempered glass.

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GLASSWARE

184

signature cocktails

1.Wine 2.Coupe, Saucer, Coupette 3.Highball, Tall 4.Rocks, Tumbler, Old Fashioned 5.Martini, Cocktail 6.Flute 7.Large rocks 8.Balloon

signature cocktails

185

DETAILS A listing of cocktails by name and cocktails by ingredient, plus backgrounds on brands and distributor details.

186

De

signature cocktails

etails

signature cocktails

187

COCKTAILS

BY NAME

COCKTAILS BY NAME

A

C

Agave Margarita Amadasin Fizz Amandasout Fizz American Spirit Aperol, Lime & Soda Aperol, Pink Grapefruit & Soda Aperol Sour Applesinth Apricot and Blood Orange Mojito AT&T Ayrshire 75

Campari & Orange Campari, Pink Grapefruit & Soda Champagne Cocktail Chartreus’ito Chartusian Flip Chocolate Bajan Manhattan Citrus Sling Cointreau Blush Concubine

125 139 168 106 15 17 16 9 89 10 31

B Bayswater Cafe 63 Bitter Chocolate Orange Martini 79 Blackberry Vanilla Voodoo 103 Blood Orange Cosmopolitan 91 Blood Orange Sgropino 49 Bloody Maria 141 Bobby Gonzalez 158 Bright Eyed Citrus Fizz 48 British Spring Punch 39

188  signature cocktails

19 20 33 53 154 115 71 55 52

Cubana Cocktail Cuervo Margarita

101 130

D Da Vinci Code Dark Chocolate Negroni Downtown

61 80 164

E El Diablo (Herradura) El Diablo (Jose Cuervo) El Jimador & Homemade Lemonade English Rose

126 131 123 44

F Fast Train to Mexico Fig Dark and Stormy Floral Passion Flower Power Frangelico Caipiroska Frangelico over Ice with Fresh Lime

138 105 56 98 60 59

G Gently Sloely

163

COCKTAILS Georgia Julep Gin and Midori Smash Gin and Tonic Gin and Tonic with a Cucumber Ribbon Giny Ging Fizz Glenfiddich Cooler Golden Spell

167 37 109 38 47 157 45

143

I Irish Coffee Irish Eyes Irish Rusty Nail Islay Elixir

68 32 67 155

J J’adore Midori Jalisco Libre Jamaican Cool Aid Japanese Slipper Jock Collins

77 133 95 75 159

L Little J Livorno Lust Lychee Martini

Mai Tai Marmalade Martini Melon Apple Fizz Midori Pash Misty Seabreeze Morning Glory

116 94 142 76 69 137

127 64 83

Nasty Booty Nautilus Negroni Noche Triste (Night of Sorrow)

Ruby Red Square

148

Rude Cosmopolitan

129

S Shogun Assassin

51

Siesta Fiesta

72

Slow Ginger Fizz Spanish Flip

N

H Hazelnut Chocolate Margarita

M

43 122 21 135

Paint A Pitcher Paloma Paraiso Bliss Paraiso & Ruby Red Grapefruit Juice Passion Punch Passionate Punch Perfect Margarita Pink Cadillac Pomegranate Sour

27

St Pete’s Sling

149

Strawberry Fields

85 99 117 134 97 147

111 110

The Silver Cobbler

65

The Smoky Sour

153

The Sour Fairy

11

W White Chocolate Vanilla Dream

81

White Lady

57

Winter Warmer

165

X

R Red Express Red Rover

93

T The Honey Bear

169 121 84

73

St Apple Fizz

Thai Tonic

P

107

102 90

XO Collins

26

XO Lush

25

signature cocktails 189

COCKTAILS

BY INGREDIENT

INGREDIENTS A-K 1800 Anjeo, 1800 Blanco, 1800 Reposado,

143 141 142

A Absolut Kurant 90 Agave Nectar 147 Agave Syrup 125, 127 Alize Gold Passion 45 Alize Red Passion 43, Alize Rose 44 Amaretto 101 Angostura Bitters 11, 16, 33, 63,

71, 73, 116, 117, 155 Aperol 15, 16, 17, 93

Apple 65, 71, 131, 157 Appleton Estate 8YO Rum 89, 95 Apple Juice 9, 27, 43, 142, 157 Apricot 169

B Basil 94, 148 Beefeater Gin 111 Birdseye Chilli 135 Blackberries 103 Blanco Tequila 141 Blood Orange Juice 25 Blood Orange Slices 149 Blood Orange Sorbet 49 Blood Orange Wheel 25 Bols Peach Liqueur 167, 169 Bols Triple Sec 47, 48, 49, 139 Bols White Cacao 137, 138 Bols White Cream de Cacao 164, 168 Bowmore Legend 153, 154, 155 Brown Sugar Cube 33

C Campari 19, 20, 21, 79, 80 Carpano Antica Formula (Rosso Vermouth) 154, 155 Celery Salt 141 Chambord 126

190  signature cocktails

Cherry 11, 164 Chocolate Dust 81 Cinnamon 137 Cinnamon Sugar 143 Cinnamon Quill 165 Citrus Marmalade 48 Citrus Slices 47, 139 City of London Gin 44 Clear Apple Juice 169 Cloudy Apple Juice 71, 131 Cloves 165 Coffee Beans 63 Coffee (Long Black) 68 Cointreau 55, 56, 57, 75, 79,

91, 116, 129, 130 Cola 133 Coriander Leaves 64 Courvoisier VSOP Cognac 63, 134 Cracked Black Pepper 141 Cracked Cardamom Pods 165 Cracked Nutmeg Shell 165 Cranberry Juice 60, 76, 84,

91, 122, 129 Cream 81, 137 Cucumber 37, 38

D Demerara Sugar Dill Dried Figs

68 153 105

INGREDIENTS Dry Ginger Ale Dry Vermouth

Hazelnut Liqueur 25 Hendrick’s Gin 37, 38, 39,

52, 79, 80 Herradura Anejo 127 Herradura Reposado 126 Herradura Silver 125 Honey 32 Honey Water 110 Hot Water 165

126 127

E Egg 73, 154 Egg White 11, 16, 102, 137,

147, 153, 163, 168 Elderflower Cordial 31, 39 El Jimador Reposado 121, 122, 123 Espresso 63

I Irish Mist

F Finlandia Grapefruit Vodka 98 Fee Brothers Aztec Chocolate Bitters 137 Fee Brothers Lemon Bitters 64, 149 Fee Brothers Whiskey Barrel Aged Bitters 155 Frangelico 59, 60, 61, 143

G Galliano L’Autentico 49, 64, 65 Galliano Ristretto 63, 137, 164 Gin 21, 31, 57, 64, 94, 103, 109 Ginger Beer 131, 139 Ginger Slices 165 Ginger Stem Marmalade 47 Ginger Wine 65 Glenfiddich 12YO 157, 158, 159

32, 67, 68, 69

J Gooseberries 65 Grand Marnier 97 Grappa 63 Grapefruit Bitters 101, 163 Grapefruit Juice 52 Grapefruit Peel 97 Grapefruit Twist 138 Grapefruit Zest 148 Grated Cinnamon 73, 137 Grated Nutmeg 68, 154 Green Cardamom Pods 139 Green Chartreuse 51, 52, 53 Green Fairy Absinth 9, 10, 11

Jim Beam Small Batch 163, 164, 165 Jose Cuervo Especial Gold Tequila 97, 130, 131 Jose Cuervo Especial Silver Tequila 129 Joseph Cartron Creme de Cacao 105 Joseph Cartron Creme de Mure 90 Jospeh Cartron Apple Liqueur 95 Joseph Cartron Apricot Brandy 89

H

K

Havana Club 7YO

101, 105

Koruna Absinth

45

signature cocktails 191

COCKTAILS

BY INGREDIENT

INGREDIENTS L-Z

L

M

Larios Gin

47

Lejay Créme de Cassis

131

Lejay Double Créme de Cassis

39

Lemonade

48, 169

Lemongrass

48

Lemongrass Stalk Lemon Juice

107

9, 11, 16, 25, 26,

27, 31, 32, 37, 39, 44, 51, 55,

57, 71, 75, 83, 90, 93, 94, 98,

99, 101, 102, 103, 105, 106, 123,

131, 141, 142, 143, 149, 153, 159

Lemon Peel

105, 106

Lemon Slice

71

Lemon Twist

32, 33, 57, 142

Lemon Wedge

109, 123

Lemon Wheel

10

Lemon Zest

31

Licor 43

55, 71, 72, 73, 158

Lillet Blanc

64, 138

Lime Juice

52, 53, 55, 56, 59,

89, 91, 97, 107, 116, 117, 121,

122, 123, 125, 126, 129, 130, 131,

134, 147, 148, 157

Lime Wedge 15, 39, 43, 59, 60,

77, 123, 126, 131, 133, 134

Lime Wheel Luxardo Limoncello

130 95

Luxardo Maraschino Liqueur

98

Lychee

83, 84, 85

192 signature cocktails

Maker’s Mark 167, 168, 169 Mandarin 139 Mandarin Juice 168 Maple Syrup 106 Maraschino Cherry 75, 98,

107, 159 Martel VS Brandy 110 Martini Blanco 94 Martini Rosso 164 Matusalem Clasico Rum 72 Midori 37, 51, 52, 75,

76, 77, 84, 142 Mint Leaves 9, 37, 53, 89, 90,

103, 116, 149, 157, 167 Mint Sprig 9, 37, 65, 122, 127,

149, 167 Mount Gay Eclipse 115, 116, 117 Mozart Black Chocolate Liqueur 79, 80, 115, 143 Mozart White 81 Muscatel Raisins 165

O Orange Bitters 91, 110, 115,

127, 148 Orange Blossom Sugar Syrup 149 Orange Blossom Water 149 Orange Juice 19, 48, 61, 69, 72, 84, 165 Orange Marmalade 94 Orange Slice 16, 69, 72, 80

Orange Twist 21, 79, 107,

129, 155 Orange Wedge 19, 48 Orange Zest, 91 Organic Agave Nectar 139 Orgeat (Almond Syrup) 116

P Pama Pomegranate Liqueur 111 Paraiso Lychee Liqueur 77, 83,

84, 85 Passionfruit 51, 56, 61 Passionfruit Puree 99 Passoa Passionfruit Liqueur 56, 117 Patron Anejo 135 Patron Citronge 134 Patron Reposado 133 Patron Silver 134 Patron XO Café 135 Payet Pisco 93 Peach 169 Peach Puree 99 Pedro Ximenez 165 Penfolds Grandfather Port 95 Pineapple 101 Pineapple Juice 45, 117 Pineapple Leaves 45, 117 Pink Grapefruit Juice 17, 20, 47,

55, 69, 97, 148, 163 Pink Grapefruit Slices 17, 20, 55 Pink Grapefruit Twist 163 Pink Rose 44

INGREDIENTS Piper Heidsieck Champagne 31, 32, 33, 39 Plymouth Gin 102 Plymouth Sloe Gin 102, 107 Pomegranate 147 Pomegranate Juice 147 Prosecco 49 Pusser’s Navy Rum 43

R Raspberries 26, 39, 131 Raspberry Puree 25 Raw Sugar 60 Red Apple 26, 27, 43 Remy Martin VSOP 33 Rhubarb Bitters 147 Rosemary Sprig 52 Rosso Vermouth 80, 154,

155, 158 Ruby Red Grapefruit Juice 85 Russian Standard Original 147 Russian Standard Platinum Vodka 48, 148, 149

S Sake 51 Salt 121, 125, 130 San Pellegrino Pompelmo 121 Schweppes Agrum Blood Orange 89, 90, 91 Schweppes Agrum Citrus 93, 94, 95

Schweppes Agrum White Grape and Passionfruit 97, 98, 99 Schweppes Dry Ginger Ale 105, 106, 107 Schweppes Indian Tonic Water 109, 110, 111 Schweppes Lime Cordial 101 Schweppes Blackberry Vanilla Cordial 103 Schweppes Raspberry Cordial 102 Schweppes Soda Water 103 Soda Water 15, 17, 20, 26, 27,

37, 47, 53, 55, 72, 123, 142,

149, 157, 159, 168 Sauza Gold 139 Sauza Hornitos Resposado 138 Sauza Tres Generations Anejo 137 Sloe Gin 163 Sparkling Wine 49, 169 St Agnes XO Brandy 25, 26, 27 St Germain Elderflower Liqueur 98, 107 Star Anise 165 Stolichnaya Vanil 81 Strawberries 93 Sugar 165 Sugar Syrup 9, 11, 16, 26, 27, 44, 52, 53, 68, 116, 117, 121, 122, 123, 126, 148, 149, 153, 154, 159,

167, 168

Sweet Vermouth

21, 115

T Tabasco Thai Basil Leaves Tomato Juice Tonic Water Tuaca Tullamore Dew Irish Whiskey

141 111 141 10, 38 103 67

U Unsweetened Chilled Tea

44

V Vanilla Liqueur 45 Vanilla Sugar 65 Vanilla Sugar Syrup 163 Vanilla Syrup 99 Vodka 60, 76, 77, 83, 91, 99

W Warm Spice Syrup 165 Whipped Thickened Cream 68 White Grapefruit Juice 138 White Rum 56, 61 Wild Turkey Bourbon 106 Worcestershire Sauce 141

Y Yellow Chartreuse 73, 154, 155

signature cocktails 193

BRANDS DIRECTORY

A-B 1800

ALIZÉ

APEROL

Made from 100 percent blue

The passion of Alizé is

Aperol’s unique flavour and

agave plants in Jalisco, Mexico,

deeply entrenched in the

colour is achieved through a

1800 tequila is a premium

underground music movement

subtle blend of 16 ingredients

example of Mexico’s leading

with over 190 Hip Hop and

including bitter orange,

spirit. The range includes silver,

R&B songs paying

gentian, rhubarb, and

reposado and anejo, with

tribute to the soul of

an array of herbs and

the 1800 anjeo the

R&B. It is available in

roots – using a secret

world’s oldest aged

five flavours - Alizé

recipe that has been

tequila, having first

Bleu, Alizé Wild

unchanged since its

been created in

Passion, Alizé Gold

creation in 1919.

1800.

Passion, Alizé Red

www.aperol.com

www.1800tequila.com

Passion and Alizé Rose. www.alize.com

BOLS

BOWMORE

Founded in 1575, the Bols liqueurs

Bowmore whisky hails from one of

range is one of the most comprehensive

the oldest distilleries in Scotland,

in the world. The Bols range available

Bowmore Distillery located on the

in Australia includes the likes of Triple

shores of Loch Indaal. A single

Sec, Strawberry, Pomegranate

malt, the Bowmore Legend has

and Peach.

notes of peat and smoke, with hints

www.lucasbols.com

of sea air. www.bowmore.co.uk/

C CAMPARI

CHARTREUSE

COINTREAU

Campari, which has a recipe

Green Chartreuse is the only

Bitter orange peel from Haiti

that’s been unchanged since

liqueur in the world with a

and sweet orange peel from

1860, is an alcoholic spirit

completely natural green

Spain are used to create

obtained from the infusion of

colour. Only two Chartreuse

this liqueur, which was first

bitter herbs, aromatic

monks know the identity

marketed in the 1870s.

plants and fruit in

of the 130 plants, how

Cointreau is at the heart of the

alcohol and water.

to blend them and how

world’s most famous

With its distinct colour,

to distill them into this

cocktails thanks to its

aroma and flavour,

world famous liqueur.

versatility, which lies in

Campari has always

www.chartreuse.fr

its alcohol strength,

been a symbol

combined with

of passion.

the richness of its

www.campari.com

flavours and aromas. www.cointreau.com

194

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E-F JOSE CUERVO

EL JIMADOR

FRANGELICO

Representing over 200 years

Crafted in the historic village

Is a premium Italian liqueur,

of tequila heritage, José

of Amatitan in the state of

a unique blend of hazelnuts,

Cuervo Especial is the world’s

Jalisco, the centre of the rich

cocoa and vanilla. Extremely

number one selling tequila.

agave producing region of

versatile, Frangelico can be

Made using the finest

Mexico, El Jimador is a

enjoyed served straight

blue agave plants, it is a

premium tequila whose

over ice, in coffee or

true reposado tequila,

range includes blanco,

used in a multitude of

aged in American oak

reposado and anjeo.

cocktails.

barrels.

With a rich history, full

www.frangelico.com.au

www.cuervo.com

of legend and intrigue, the name honours the men who harvest the locally grown agave. www.eljimador.com

GALLIANO

GLENFIDDICH

Created in 1896, Galliano L’Autentico is a

First distilled on Christmas Day in

unique bright, bold yellow liqueur made from

1887, Glenfiddich remains unchanged

a complex blend of 30 herbs and spices, with

to this day. It is the number one

vanilla and star anise being the predominant

single malt Scotch whisky sold in

notes. Galliano Ristretto is a full-bodied

the world and it also has a strong

coffee liqueur with no added milk or cream.

following in Australia, especially

www.galliano.com

among the leading bartenders. www.glenfiddich.com

G-H GREEN FAIRY

HENDRICK’S GIN

HERRADURA

Green Fairy is Australia’s

Hendrick’s is an iconoclastically

Tequila Herradura is one of the

first legal absinth containing

produced small batch gin

oldest and most respected

thujone from wormwood.

distilled in Ayrshire, Scotland.

producers of tequila in the

Green Fairy is a genuine Czech

Their unusual distillation

world. Tequila Herradura has

absinth which, unlike

process combined with their

produced the world’s finest

many other absinths,

oddly delicious set of infusions

tequila since 1870 in the heart of

mixes superbly with

yields a one-of-a-

Mexico’s tequila region.

fruit juices and

kind gin that is

www.herraduratequila.com

provides a unique

passionately loved

base for truly original

by a tiny yet

and exciting cocktails.

growing handful

www.greenfairy.com.au

of individuals all over the world. www.hendricksgin.com

signature cocktails

195

BRANDS DIRECTORY

I-L JIM BEAM SMALL BATCH

LICOR 43

produced in Ireland, Irish Mist

Jim Beam Small Batch is a

Roman times, Licor 43 is a

is a blend of Tullamore Dew,

premium Kentucky Bourbon

premium Spanish liqueur.

heather, cloves, honey and

aged for a minimum of five

Its name is derived from the

herbs. This unique blend

years. Hand-bottled in limited

43 carefully selected

gives a smooth and

quantity, it is combined with

natural ingredients

robust flavour that can

a full-bodied port

from which it is made,

be enjoyed on neat, on

to bring out a rich,

principally herbs and

ice, or in cocktails.

robust flavour.

citrus fruits, all of

www.irishmist.com

www.jimbeam.com.au

which have their

IRISH MIST The first liqueur to be

With origins dating back to

origins in the Mediterranean region. www.licor43.com

MAKER’S MARK

MIDORI

Maker’s Mark is the world’s only handmade

Created in Japan, launched in New

bourbon. Drinkers seek out the quality and

York and enjoyed worldwide, Midori

authenticity of Maker’s Mark because of

is the original melon liqueur that

its exceptional flavour that is aged to

encapsulates the spirit of summer fun.

taste; wholly hand-made from the

A versatile liqueur, Midori is the base

barrelling to the hand-dipped wax seal.

for many great cocktails, including

www.makersmark.com

the popular Japanese Slipper. www.welcometogreenland.com.au

M MOUNT GAY

MOZART

PARAISO

Mount Gay rum is the number

Mozart Black Chocolate and

A premium spirit infused with

one brand in its home country

Mozart White Chocolate

South-East Asian lychees,

of Barbados. The Eclipse is a

liqueurs are ideal for cocktails.

Paraiso Lychee Liqueur is a

light bodied rum with distinct

Mozart Black uses 87 per cent

highly versatile product for

floral and spicy notes.

cocoa distillate, maintaining

mixed drinks and cocktails.

Perfect to enjoy neat,

a natural bitterness; while

Fresh and aromatic,

on the rocks or as a

Mozart White

Paraiso is popular with

cocktail base.

is made using

bartenders nationwide.

www.mountgayrum.com

white chocolate,

www.louis-royer.com

fresh cream and cocoa distillate. www.mozart distillerie.com

196

signature cocktails

P-R PATRON

PIPER-HEIDSIECK

RUSSIAN STANDARD

Patron is a luxury tequila made

Since its foundation in 1785 by

Developed in 1998, Russian

popular in the United States

Florens-Louis Heidsieck, the

Standard has taken the

for its smooth flavour profile.

champagne House of Piper-

global vodka world by storm,

It is available in silver, anjeo

Heidsieck has been inspired

becoming the number two

and reposado, as well as a

by their cellarmaster’s

selling premium vodka in the

tequila-coffee blend called XO

pursuit of authenticity

UK only ten months

Café and orange-flavoured

and quality At Piper-

after its launch.

liqueur Citronge, a

Heidsieck, they harvest

Released in Australia

must for the ‘Perfect

and vinify separately

last August, it is

Margarita’.

the wines from some

available in three

www.patronspirits.com

50 carefully selected

varieties – Original,

vineyards, known

Platinum and Imperia.

as crus.

www.russianstandard vodka.com

www.piper-heidsieck.com

SAUZA

ST AGNES BRANDY

Sauza, or ‘nuestro tequila’ as the Mexicans

St. Agnes 3-Star Brandy is a richly

call it, was the very first tequila brand to hit

coloured, medium bodied brandy, with

the US. Sauza is traditionally distilled from

its soft, slightly sweet oak after

100% blue agave and produced in the age-

flavours complementing the full

old way for an authentic tequila flavour,

flavoured palate. St. Agnes is noted

gutsy, rebellious and charismatic.

for being delicately clean and dry,

www.sauza.com

whilst retaining complexity. www.stagnesbrandy.com.au

S-Z SCHWEPPES Schweppes is a premium range of non-alcoholic sparkling mixers, perfect in a mixed drink or a cocktail. The range includes Tonic Water, Dry Ginger Ale, the Agrum collection of Citrus Blend, Blood Orange, and White Grape & Passionfruit, as well as a fragrant Blackberry Vanilla Cordial. www.schweppes.com.au

signature cocktails

197

DISTRIBUTOR GUIDE ANGOVES

SCHWEPPES AUSTRALIA

www.angoves.com.au Brands featured: • St. Agnes XO Brandy

www.schweppes.com.au Brands featured: • Agrum - Blood Orange • Agrum - Citrus Blend • Agrum - White Grape & Passionfruit • Blackberry Vanilla Cordial • Dry Ginger Ale • Tonic Water

BROWN-FORMAN www.b-f.com.au Brands featured: • Herradura • El Jimador

SOUTHTRADE INTERNATIONAL www.southtradeint.com Brands featured: • Alize • Green Fairy • Pusser’s Rum

CREDITS MANAGING DIRECTOR Simon Grover ASSOCIATE PUBLISHER James Wells MANAGING EDITOR James Wilkinson EDITOR Rebecca Harris CONTRIBUTING EDITOR Lizz Summerell GRAPHIC DESIGNER Leanne Hogbin

SUNTORY AUSTRALIA

NATIONAL ADVERTISING MANAGER James Wells & Shane T Williams PRODUCTION MANAGER Jill Lehmann PUBLISHED BY The Intermedia Group Pty Ltd ABN 940 025 83 682 Suite 39, 100 Harris Street PYRMONT NSW Australia 2009 Telephone: 02 9660 2113 Fax: 02 9660 1883

PHOTOGRAPHER Andrew Jarvie

www.clubsuntory.com Brands featured: • 1800 • Aperol • Bowmore • Campari • Chartreuse • Cointreau • Cuervo • Frangelico • Glenfiddich • Hendrick’s • Irish Mist • Licor 43 • Midori • Mount Gay • Mozart • Paraiso • Piper-Heidsieck

DISCLAIMER This publication is published by The Intermedia Group Pty Ltd (the "Publisher"). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials.

The mention of a product or service, person or company in this publication does not indicate the Publisher's endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information.

All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

COPYRIGHT

198 signature cocktails

© 2009 - THE INTERMEDIA GROUP PTY LTD.

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