Recipes

Drinks

Two cocktails and four spiced spirits to savour

Even just five years ago, spiced rum — not to mention spiced whiskey — was a rarity in the Australian market. But Mojo Record Bar’s Daniel Noble points out people have been flavouring their hooch with spices for a long time…

Get a taste of the Twentieth Century

Gin, Lillet, crème de cacao and lemon juice doesn’t read too well on paper — not, at least, until you’ve put a Twentieth Century in your mouth.

Happy Repeal Day! Here’s a 12 Mile Limit

Happy Repeal Day! On December 5th bartenders in the US and the world will be toasting the end of the ‘noble experiment’ that was Prohibition. Today marks the 80th anniversary of the end of Prohibition in 1933 and to celebrate, why not indulge in the 12 Mile Limit?

5 great gin cocktails you should know

Could gin be the quintessential cocktailing spirit? And which gin drinks should you have in your repertoire? We asked some of Australia’s best bartenders what they thought.

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In defence of the 80’s, not the 1880’s

There was a time when the mark of a cocktail bar was the line of fluro-coloured liqueur bottles sitting on the back bar. You can scoff, nowadays with your amari and small batch organic moonshine, but they’re there in old photos of the Bayswater Brasserie and in top bars around the country. It was a thing, man.

Caribbean drinks — it’s all about the rum…

The Caribbean: we often talk about the Caribbean in passing when we’re talking about rum and rum drinks. But how much do we really know about these places? We’ve put together a couple of snaps, a few stats and more importantly, a few drinks that you might see at each of the following stops in the Caribbean.

The story behind 4 of tiki’s lesser known drinks

Name a spirit that evokes escape better than rum. No? Nothing? Didn’t think so. The picture of rum and sun and ‘somewhere you’d rather be’ are central to so many recipes that bartenders reach for when they reach for the rum…

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Classic: Black Velvet

The Black Velvet has the very highest of origins. Its creation is attributed to the bartender on duty at the Brooks’s Club in London in 1861, the day after Queen Victoria’s husband Prince Albert died. The nation was in mourning, and the mourners at Brooks’s needed a suitably sombre drink.

Drink like an Italian, not a bogan

It’s a cliché to rattle off the list of foods that came with Italians to this country and that have become a part of daily life across all parts of the community, but perhaps there’s a few things that could become more ubiquitous still — like their approach to alcohol and drinking…