A fine selection of Liqueur, Vermouth & Bitter cocktails

Coretta Nera

  • 30ml Anise infused Stolichnaya vodka
  • 12.5ml Opal Nera
  • 20ml freshly drawn espresso
  • 5ml sugar syrup

Add all ingredients to a shaker. Shake briskly with ice and strain into a rock glass over fresh ice.

Marty Campaign, Freda’s, Sydney

Concordia Club



  • 50ml 100 proof rye whiskey
  • 25ml Jägermeister
  • 5ml Amarena cherry syrup
  • Dash Peychaud’s bitters

*Stir down and serve up. Garnish with an amarena cherry and the oils of a lemon zest.

Marty Campaign, Freda’s, Sydney

Perpetual Cocktail

  • 45ml Dolin Dry vermouth
  • 45ml Antica Formula sweet vermouth
  • 4 barspoons Creme De Yvette
  • 3 barspoons Dark Creme De Cacao

*Stir down, strain into cocktail glass, garish with a lemon twist

From Recipes for Mixed Drinks by Hugo Ensslin, 1916. Sourced by Nathan Beasley, Black Pearl/The Attic, Melbourne

Wild Plum Fizz

  • 45ml Tanqueray No. Ten gin
  • 15ml TMD Wild Plum liqueur
  • 30ml fresh pink grapefruit juice
  • 25ml fresh lime juice
  • Egg white – charged in a soda siphon with a whipped cream bulb
  • Soda

*And all ingredients, except soda, to a shaker and shake briskly. Strain into a highball over ice and charge with a little soda. Garish with a grapefruit zest.

Marty Campaign, Freda’s, Sydney

Grand Marnier Smash

  • 60ml Grand Marnier Cordon Rouge
  • 1 barspoon Fernet Branca
  • Hand full of mint
  • 30ml Fresh lemon juice

*With a bar spoon, gently muddle mint in bottom of a highball glass. Fill up the glass with crushed ice and add lemon juice, Fernet Branca and Grand Marnier. Stir to mix and finish with crushed ice. Add garnish with a mint spring and orange wedge.

Jean Munos, Victoria Room, Sydney

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