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.
Gin, Lillet, crème de cacao and lemon juice doesn’t read too well on paper — not, at least, until you’ve put the Twentieth Century cocktail in your mouth.
“My old man’s a head chef, so hospitality’s always been in the family; even if it is the angry chef side of the industry!” Meet Ryan Snedden from PS40.
The Dream Catcher presents and pours just like a natural wine, and it blew away the judges (and the competitors, too). Indeed, after Gregory’s presentation had concluded and the competition ended for the night, you could see more than a few of the bartending industry’s big names clamouring for a swig from the bottle.
The formulation for a Fizz is a relatively simple one: it’s spirit, citrus, sugar and soda water. Here’s five essential Fizz recipes you ought to know.
The Martini is the perfect vehicle for delivering some straight-up, let’s-not-muck-about great tasting booze to your face; here’s 7 variations on the Martini recipe you can use to create your own riff.
Rum has been flavoured with fruits and spices in the Caribbean pretty much since the time of its inception, but how do you use spiced rum? These four cocktail recipes pack a whole lot of flavour.
With gin popping up from distilleries across the globe, the cast of botanicals on display goes well beyond the juniper, coriander, citrus peel and angelica combo so often seen.