Bunnahabhain Stiùireadair is delicious in the breakfast cocktail par excellence: the Morning Glory Fizz. We’ve featured this drink a few times before, but Andrew Ratcliff’s take on the drink switches the absinthe quotient to an aromatic spray on top; it’s a Whisky Fizz, essentially, with an aromatic hit of anise.
Ingredient: egg white
At Cantina OK! they’re big on exclamation marks — and small in size — and this Fizz OK! from the first menu doesn’t muck around.
Call it an eye-opener, a pick-me-up, a corpse reviver — no matter the name, if you were a sporting man, you’d have downed a drink like this Morning Glory Fizz.
In this Root Beer Fizz, Surly’s bar manager Simon Hopkins pairs the great American spirit with another iconic American drink, A&W root beer.
If whilst we’re sitting at your bar, flipping through the pages of your cocktail…
We’ve been taking a look at pandan recently, and this drink from the creative minds at Sydney bar PS40 works the ingredient into a barley soda to top things off.
The Pisco Sour is one heck of a summertime drink. Take a white, aromatic spirit, add some lime, add a few dashes of bitters — you know that’s a recipe for refreshment.
Here’s a Whiskey Sour with a difference — a good measure of Amaro di Angostura gives the palate length and most importantly, a load of character. This recipe is one we picked up from James Irvine of Shady Pines Saloon.
The Lobo Plantation turns five years old this week, and all week their revisiting some…