Address: 235 Victoria Street, Darlinghurst
Phone: 02 9357 4488
Cocktails created and styled by the team from The Victoria Room, Sydney
With Lee now heading overseas for the foreseeable future, it was a great opportunity to head down to TVR for this month’s cocktail experiment. At their creative best the team was able to whip up some cracking drinks on all but a moments notice. Suffice to say Lee, while you’ll certainly be missed, the Vic Room is in some great hands – and from everyone who you’ve ever served have a great trip!
Hey – and check out Lee’s massive blazing efforts as well. Nice job!
- 40ml Fernet Branca
- 30ml Beefeater 24 gin
- 10ml beetroot reduction
- 10ml raspberry syrup
- 1 star anise
- 1 lemon twist
*Blaze all in a vintage teapot, add ice and stir briefly. Pour into teacup with a large ice block and garnish with a mint sprig.
What Lee says: “Fernet to me is super fresh, and marries perfectly to the product of where I will soon be calling home. I heard that beetroot is an ingredient in Fernet – it works well regardless!”
Flip him Off
- 30ml Bittermans Xocolatl Mole Bitters
- 30ml Talisker Scotch malt whisky
- 15ml quince paste
- 5ml raw sugar syrup
- Whole egg
*Place ingredients into a shaker and dry shake. Add ice, and shake hard. Strain into a cocktail glass and shave curls of dark salted chocolate over the top for garnish.
What Jessica says: “I am obsessed with salted chocolate at the moment, and thought the saltiness of Talisker would provide a great backbone to the bitters. The Flip’s richness carries the cocoa flavours through the cocktail, and the quince provides some tang.”
- 30ml Bitter Truth Orange Bitters
- 20ml Mozart Dry
- 15ml Antica Formula
- 10ml sugar syrup
- 1 large orange peel
- 1 small lemon peel
*Muddle lemon, orange and sugar syrup, build remaining ingredients, fill highball with crushed ice and churn. Garnish with an orange slice, mint sprig and fresh raspberries.
What Luke says: “I wanted the bitters to be the hero here, so used a generous pour. The dryness of the Mozart gives a great chocolate flavour without adding sweetness and allows the bitters to lead. Antica adds some herbaceous sweetness to round the drink out.”
- 40ml Aperol Aperitivo
- 30ml Gabrielle Boudier Saffron gin
- 30ml white grapefruit juice
- 15ml eggwhite
*Add all ingredients to a shaker and shake hard. Strain into a chilled coupette and garnish with saffron and a wink.
What Alec says: “I wanted to twist up a white lady, and I have always loved Aperol drinks. It’s got a big mouth feel and so for this drink I’ve paired it with saffron gin, white grapefruit and eggwhite. We all love a moustachioed lady!”
- 25ml Angostura Bitters
- 40ml El Dorado 12 Demerara rum
- 10ml Grand Marnier
- 10ml muscovado syrup (1:1 muscovado/ water)
- Orange, lemon zest studded with cloves, vanilla and cinnamon.
- 1 long black coffee
*Cut citrus peel leaving it attached to fruit and stud with cloves. Add all ingredients except cinnamon to a pot and heat. Pass flaming liquid over orange and lemon from a height. Extinguish with coffee and serve with grated cinnamon.
What Maximiliano says: “A twist on a popular Café Brulot we serve here at TVR. Angostura is nice and spicy; complimented with the other ingredients it works wonderfully well and shows through in the drink.”