This year, Project Botanicals paid homage to the worldly locations of Bombay Sapphire’s sustainably sourced vapour-infused botanicals. This unique story came to life as an interactive sensory adventure, with an immersive audio visual experience designed by Future Classic artist Ta-Ku, and culinary surprises by Studio Neon’s Aaron Teece in collaboration with some of Australia’s top cocktail bars including Mjølner, The Barber Shop, Union Electric and Bar Moncur, all tasked with creating exquisite Bombay Sapphire libations.
Recipes
Drinks
We’ve pulled this Watermelon Daiquiri recipe from Lost Luau, a tiki popup from the owners of Sydney small Burrow Bar and well-known aficionado of all things rum, pineapples, and tiki shirts, Tom Bulmer.
Get their recipes, and meet the BACARDÍ Legacy Three Most Promising: Vini Wang from Adelaide, James Irvine from Sydney, and Zachary Underwood-Mynott of Brisbane.
The Salty Sailor is a take on the Espresso Martini from new Brisbane pub, Little Big House: spiced rum courtesy of Sailor Jerry, some in-house syrup to tailor it just so, and garnished in the end with some toasted marshmallow.
We’re talking all things vodka online today, and here we’ve got three great recipes. First…
We love a good DIY recipe here at Australian Bartender, like this macadamia orgeat recipe from Sydney bartender Jonathan Carr.
Sustainable, anti-waste techniques are behind this drink from Jonothan Carr (who placed second at last year’s Bartender of the Year) at new Sydney bar, Door Knock.
The Piña Colada is having something of a renaissance, its refreshing tropical charms rescued from the artless premix slushy days of the 1980’s with today’s focus on fresh, quality ingredients and attentive technique. The original — rum, pineapple, coconut — is about as much fun as you can have with your clothes on.
Max Greco, of award-winning Sydney bar, Vasco, offers up his take on the Tommy’s Margarita in this video here. Greco’s twist? Click to read more.
He’s using whey that is a by-product from the kitchen, and is making a syrup from crackers and sugar. “The flavour profile just fit really well in a milk punch and using cognac was a natural fit,” he tells us.
Since the drink’s colour was ocean blue, and I made it for my maiden voyage to Australia, I gave it the same name as the title of the 1977 film directed by Peter Weir, one of my favourite Australian directors.
In honour of the USA coming to its collective spiritous senses — and perhaps as a panacea against their present day maladies — we’ll be raising a glass with these four Prohibition-era cocktails, and hoping the world doesn’t go to hell in a hand basket just yet.