Ice cream in cocktails actually has quite a venerable history. It’s unsurprising that the US, home of the soda parlour, was an early adopter. William Schmidt’s ‘The Flowing Bowl’, which was published in 1892, included quite a few ice cream cocktails, including the brandy and rum-laced Glorious Fourth.
Recipes
Drinks
Rewind to early September 2023, and the internet was abuzz. Multiple YouTube channels, Instagram pages, TikTok and Punch magazine all started talking about a ‘new clarification technique, with no acid!’
Some classics would simply not be the drinks they are without the cocktail bitters. Think Old Fashioned, the Trinidad Sour, and the two we have included here – the Pegu Club and the Champagne cocktail.
Tucano’s have recently launched a brand new drinks menu and this one from Bec Bayley is a delicious sherry-forward strawberry refresher that will fly over the bar. Pop in and say hi over the summer!
The French 75 is named after a badass gun that was used in World War One to shoot the crap out of tanks and aircraft. It was a mechanical pipe dream used in the war against Germany.
For this month’s Threeway, The House of Angostura teamed up with the folks at Tucano’s to showcase a selection of cocktails highlighting the bar’s signature spirit – rum and their favourite go-to ingredient Angostura Bitters.
Nowadays, a fluffy halo from the use of egg white (or alternative) is also expected, but this did not actually come until later – in 1922 Robert Vermiere advocated for the use of “a few drops of white of egg” to improve the cocktail
What better way to up your espresso martini game than with the new look Kraken Roast Coffee from The Kraken Black Spiced Rum?
While the wine list is carefully constructed, there is still room for cocktails. One of the crowd-favourite cocktails Strawberry Old Fashioned, a fusion of Strawberry-infused whiskey, agave and bitters.
Such careful precision in production ensures maximum fruit content is achieved, enabling Joseph Cartron to build its reputation of superb quality and authenticity across a diverse portfolio of flavours.
Predominantly Australian gins and Japanese whiskies dominate the back bar, and here we have two cocktails from owner, Chris Wilson that showcase his two favourite spirits.
This combo took off, partly attributed to the obsession with ice at the time, which had just become readily available and highly prized. It’s been suggested that the name ‘cobbler’ may even come from the ‘cobbles’ of ice in the drink.