Address: 19-21 Grosvenor St, Neutral Bay, NSW 2089
Phone: (02) 8021 2155
Cocktail created and styled by the teams from The White Hart, Café Sydney, Goldfish (Sydney) and Hugo’s Bar Pizza. Shot on location at The White Hart.
This month’s Cocktail Experiment turned out to be such a massive hit we had to redesign the magazine section to fit in everyone that wanted to participate! When it comes to Tequila, there’s certainly a buzz in the air at the moment with bartenders and consumers alike demanding more and more of the icon category.
When I put the challenge to Quynh Van Nguyen (The White Hart) he was more than enthusiastic about getting together a troupe of Sydney’s finest bartenders to mix up some cocktail creations and see who could come out on top!
With seven spirits to accommodate, we had to reach far and wide to fill the room this month, and it couldn’t have been achieved, firstly without Quynh’s help, but also the time and effort of the other experiment members.
Thanks for your time and effort guys – and great job with the drinks!
Chris Dengate (Gold Fish, Kings Cross)
Delight the Senoritas
- 60ml Patrón Silver Tequila
- 1 bar spoon crème de cacao white
- 15ml lemon juice
- 20ml Monin pomegranate
- 2 drops orange blossom water
*Lightly dust a cocktail glass with icing sugar. Shake ingredients in a boston tin and fine strains. Serve with a slice of Turkish Delight.
Tom Price (Goldfish, Kings Cross)
The real blood and sand
- 40ml Cazadores Anejo Tequila
- 30ml Dolin Rouge vermouth
- 15ml Cherry Herring
- 30ml Orange Juice
*Combine all ingredients into a shaker and shake hard. Fine strain into cocktail glass.
Lachlan Beange (The White Hart)
- 25ml Jose Cuervo Platino Tequila
- 90ml White Rabbit White Ale
- 2 Lemon wedges
- Pinch popcorn salt
- 15ml Agave syrup
- Dash gomme
- Sea salt air
*Lightly stir all the ingredients, excluding the air, and pour into a Sazerac glass. Top with air.
Quynh Van Nguyen (The White Hart)
El Nocho Capito
- 50ml Sierra Reposado Tequila
- 20ml Fresh pressed espresso
- 15ml Kirsch Liqueur
- 10ml Luxardo Marischino
*Add all ingredients, shake and strain into a fancy coupette. Garnish with three coffee beans.
Dardan Bjarke Shervashidze (Café Sydney)
- 45ml Tequila Blu Reposado
- 15ml Chestnut liqueur
- 15ml Jans herbal liqueur
- 20ml Cream
*Add ingredients to a boston and shake, dust with nutmeg.
Tom Wood (Hugo’s Bar Pizza)
- 45ml Herradura Plata Tequila
- 20ml Aperol
- 10ml Amaro Montenegro
- 10ml Caramel syrup
- 20ml Orange juice
- 20ml Lemon juice
- Dash egg white
*Add ingredients to boston and shake and strain over ice into a rocks glass. Garnish, orange twist and a cherry.
Quynh Van Nguyen
- 50ml Partida Anejo Tequila
- 15ml Cocchi Americano Aperitivo
- 10ml Dolin Rouge vermouth
- 3 dashes Peychaud’s bitters
- 2 dashes Peach bitters
*Add ingredients. Stir and strain into pewter goblet and zest with orange and lemon rind. Serve with mini toast pieces and ruby red grapefruit/ Campari marmalade.