Blasphemy Coffee Whisky lends itself perfectly to the classy Boulevardier cocktail. The chocolatey bitterness of coffee is often paired with Campari in cocktails, and Blasphemy brings those big flavours together in this whisky-forward take on the Negroni.
Recipes
Drinks
“If it was up to me I’d have a shrub in half my drinks. I think a bit of vinegar helps add a lovely tang to a lot of cocktails, especially sours. When you make a sour with a shrub it gives you an extra thick foam with a luxurious mouthfeel.” – Ian Guthrie of J&M’s in Sydney
Starting well back in 1631 as a ‘modest religious holiday’ to celebrate the life of St Patrick the Patron Saint of Ireland. Interestingly the man in question wasn’t even Irish, instead born Roman British around 1373 and at the age of 16 was captured by an Irish raiding crew and taken back to be sold into slavery.
“The Spritz is one of those simple cocktail templates which provide endless opportunities for riffs for imaginative bartenders. You just need a little bitter, a little sweet, and the all important bubbles.”
Savile Row in Brisbane has cemented itself as a bar with a great bar team, great cocktails and a dedication to top level service and training. Their unique selection of cocktails is refreshed each quarter and represents a raft of original flavours and unique serves to reflect seasonality and progression.
The Paper Plane is delicious. It’s be perfect balance of herbs, acidity, sweet fruit and bitterness that makes a cocktail instantly quaffable. Here, Harrison Lind, Piccolo Bar Manager, shows you how to make this simple four-part classic.
“Bartenders are already using techniques like fat/milk washing to create more mouthfeel or flavour complexity, especially within the vodka category. So we set out to create tilde~, a vodka with actual character.” Natalie Ng, tilde~ BA
Here are a couple of tried and tested recipes (from Chris Hysted-Adams from Moon Dog World in Melbourne & Cara Devine herself who is a writer and manager at Bomba in Melbourne) to chuck in your slushy machine or blender and get your guests through the last few weeks of summer.
This is one from one of tiki’s founding fathers, Trader Vic, and the original version from the 1940s has a huge whack of booze in it – with rum, gin, brandy, orange and lemon juices and a cream sherry float.
Proving you can use top shelf single malt in cocktails, Paolo Maffietti from Maybe Sammy has created ‘The Golden Valley’, featuring Glenfiddich’s latest release, Grand Cru.
“I chose beetroot because I love the flavour. Its earthy and fruity, kind of like Campari. Putting it in a Negroni just made sense. To get that ‘real’ beetroot flavour, I simply extracted the juice and compounded it into a homemade grenadine…” – Angus Payne, Bartender
“The drinks are challenging, and boundary pushing, using the ingredients in different ways to create those memories of tropical plants and fruit…”