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
