Check out the Beetroot Negroni from Pearl Diver Cocktails & Oysters

“I chose beetroot because I love the flavour. Its earthy and fruity, kind of like Campari. Putting it in a Negroni just made sense. To get that ‘real’ beetroot flavour, I simply extracted the juice and compounded it into a homemade grenadine…” – Angus Payne, Bartender

Bar Beirut Canberra is a revamped version of Beirut Bunker Bar

“The bar’s big drawcard is Soumi himself. He learnt his skills in the underground nightclub scene of war-torn Beirut, creating incredible cocktails by experimenting. Soumi’s energetic and generous personality is complimented by a great selection of drinks and authentic Lebanese food.”

Bring those frozen drinks in from the cold, writes Cara Devine

“Frozen Daiquiris were being served at La Floridita in the early 1900s, and when the electric blender was popularised by Fred Waring in 1938 he took it to famed ‘home economist’ Mabel Stegner who then included a Strawberry Daiquiri recipe in her 1952 book ‘Electric Blender Recipes’…”