Welcome to the Charlie Parker’s How To series of videos, a collection of delicious and innovative creations that are the brainchilds of the extremely talented duo Toby Marshall and Sam Egerton.
Recipes
Drinks
Swing open the door to a tavern in the late 1600’s in Boston, and you’d find plenty of carousing and swearing thanks in no small part to the “drams of flip” they were consuming. These were revolutionary times in America, and you can channel them for yourself with this Hot Ale Flip recipe.
Ask anyone who’s had the chance to drink a Batanga with Don Javier, and they’ll tell you that they just never taste as good as when you’re at La Capilla.
Charles H. Baker Jr’s writing from the first half of last century still has relevance for bartenders today — even if, at times, some of his descriptions are a little jarring to the modern reader — and his work has bequeathed recipes like this Bird of Paradise Fizz.
We’re talking about proper, from-the-region-of-Champagne champagne, the French stuff — here’s three great champagne cocktails.
As is often the way, pinning down a classic cocktail’s origin can be difficult, and so it is with the Southside.
You can grow tired of drinking Martini’s (a hard feat, but it’s possible), and if you’re a bar like The Barber Shop in Sydney which specialises in gin, features gin in each of its cocktails, and is all gin all the time, you have to find ways of catering to customers for whom gin might not necessarily be a favourite.
Here’s three delicious recipes to carry you through World Gin Day. Perhaps you should kick off with the Atlas Signature Martini from the Singapore bar of the same name. Then carry on with the Pegu Club, before easing into the next day with a solid Red Snapper.
At the cellar bar of Sydney restaurant Bouche on Bridge, they’re banging out some interesting wine cocktails as well as this Spritz — here, florals take a starring role, with the gin and just a hint of Suze providing an earthy anchor to the mix.
Just three ingredients make this drink, the Daiquiri: rum, lime, and sugar. But, as Sam Bygrave discovers here, it’s not just the sweet and the sour that make the Daiquiri sing. Instead, there’s a number of tweaks and checks that need to be made before a perfect Daiquiri recipe — if there is such a thing — comes to life.
With all the interest in craft spirits — and botanical spirits, like gin — combined with a focus on all things Scandinavian, you’d think akvavit would be getting more attention. So what is akvavit?