For the January issue of Australian Bartender — which if you haven’t seen it, you can pick it up for your iOS device here — we went to the somewhat New York steakhouse-inspired (and altogether delicious) new Sydney bar and restaurant, The Gidley.
It’s part of the Sydney based Liquid & Larder group — you may know them from such venues as Bistecca, The Wild Rover, and Grandma’s — and we spoke to their group bars manager Jonothan Carr.
And while we we there, Carr pulled together this drink from their menu, the Gilded Highball: rye whiskey, Dom Benedictine, and cereal milk whey.
Rye, cereal milk and the whisky-accented Dom? It sounds like a liquid breakfast you have the night before the day after, a cereal celebration.
Take a look at the specs below.
The Gidley’s Jonothan Carr pulled together this drink from their menu, the Gilded Highball: rye whiskey, Dom Benedictine, and cereal milk whey.
- 45 ml Bulleit Rye
- 5 ml Dom Benedictine
- 150 ml cereal milk whey
- Batch ingredients and chill.
- Pour over ice in a tall glass.
- Garnish with a sage leaf.
*For the cereal milk whey:
- 1L of milk
- 100g of cornflakes
- 70g honey
- 0.5g salt
- 30ml lemon juice
- 0.7g malic acid
- 0.4g citric acid
Recipe by Jonathan Carr and Toby Robinson, The Gidley, Sydney.