Sydney’s Maybe Sammy has been turning heads both at home and abroad: they figured prominently amongst the finalists in the Bartender Magazine Australian Bar Awards this year (and took out the trophies for both Bar Team of the Year and Cocktail Bar of the Year) and in July were honoured among the top four best new international cocktail bars at the Spirited Awards at Tales of the Cocktail.
If you want to know why that is, we reckon it has two do with two equally important parts of one equation. First, it’s their hospitality that wins you over. With years of experience working behind the stick, these guys love what they do and it shows.
And secondly, it’s the drinks. They all pack in the flavour, they’re all a little different, and they all go down a treat — like this Bonanza here.
Bonanza
The drinks at Maybe Sammy: they all pack in the flavour, they’re all a little different, and they all go down a treat — like this Bonanza here.
- 45 ml BACARDI Ocho
- 30 ml Rinquinquin Peach Wine
- 5 ml yuzu
- 2 dashes Peychaud’s Bitters
- 2 dash Angostura aromatic bitters
- 30 ml pear nectar
- 15 ml strawberries syrup
- 5 gram merengue
- Shake all ingredients without ice, then shake with ice and strain into a tall glass.
Adapted from a recipe by Maybe Sammy, Sydney.