With gin, apple and celery shrub, lemon, and absinthe in the mix, it’s quite possibly one of the freshest tasting drinks going around.
Ingredient: lemon juice
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.
Andrew Ratcliff, whisky specialist for Proximo Australia, thinks the Bunnahabhain Stiùireadair performs more than admirably in the classic Whisky Sour.
The Paper Plane recipe is a drink that we’ve seen on menus from Paris to Perth. It’s a drink that Ross developed for Chicago bar The Violet Hour in 2007, and the beauty of this drink is that it is — like some of the world’s best — an equal parts drink.
“This our ode to Grazia Di Franco,” says Employees Only Sydney bar manager Chris Garner, “it’s just a light, summery, fun and fresh drink. A great way to start the night,” says Garner.