Photography by Rob Palmer
Check out these drinks from March’s Bartender magazine. Taken from the ‘Home Grown’ spirit profile.
Truffled Alexander
30ml Canberra black truffle infused St. Agnes VSOP brandy
30ml White crème de cacao
30ml Half and half
Shake with ice and double strain. Garnish with fresh grated nutmeg.
Geoff Fewell, Pelagic Bar & Dining, Canberra
Devil’s Punch
333ml 666 Tasmanian Vodka
60ml Lemon juice
120ml Ginger beer
½ bottle Sparkling Wine
30ml St Germain. elderflower liqueur
20ml honey water
Add all ingredients into a carafe. Add flower ice cubes. Stir and serve.
Eddie Alder, Cushdy, Adelaide
The East Coast Blue Tailed Lorrikeet
120ml Holey Dollar Cask Gold Coin
25ml Tamborine Mountain Distillery Lavender liqueur
1/2 teaspoon of wattle seed
120ml of freshly squeezed pineapple juice
60ml lime juice
1 – 2 teaspoons of Capilano honey (depending on the sweetness of the pineapple)
Chandon NV sparkling to top
Take a whole pineapple and chop the top off. Carefully scoop out the flesh leaving the outside of the pineapple as your serving vessel. Juice up the pineapple pieces. Shake other ingredients and strain into pineapple shell. Add pineapple juice and ice then stir. Top with sparkling and garnish with pineapple top with a couple of sparklers scattered around to really draw everyone’s attention.
Quyhn Nguyen, Blue Hotel, Sydney
HMS Bounty
50ml Bundaberg Rum
15ml falernum
10ml caramel coffee molasses
15ml fresh lime juice
30ml fresh orange juice
Shake and strain into an ice filled Tiki mug. Garnish with a mint sprig and orange slices.
Ryan Norieks, Shanghai (ex-The Lark, Brisbane)
Hibiscus Fizz
45ml Vodka O
20ml Tamborine Mountain Distillery Hibiscus Liqueur
10ml lychee liqueur
30ml lemon juice
15ml sugar syrup
Dash egg white
Dry shake then shake with ice. Strain over fresh ice in a tall glass. Garnish with a lemon wedge.
Tom Price, Goldfish, Sydney
Mary St. Hurricane
50ml Inner Circle Red Dot rum
20ml lime juice
15ml homemade grenadine
5ml Simple syrup
Juice/pulp of half a passion fruit.
Shake rigorously and pour into a traditional Hurricane glass. No fine straining is necessary for this Tiki style concoction. Garnish with a passionfruit wheel, lime wheel and while we’re here, a parasol.
Owen Westman, The Collection, Melbourne