The Cameron’s Kick is a mixological paradox, a curio and an oddity. By rights the…
Ingredient: lemon juice
“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.
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.
What is it that propels a drink from the hands of one bartender in one bar, to becoming a bartender favourite in bars across the globe? This London Calling recipe provides some clues.
It might be hard to imagine a time when pisco was a common sight going over the bar, but that was the case back in the late 1800s in San Francisco — largely thanks to this cocktail, the Pisco Punch.
On October 4, 1957, the Space Age officially began when the Soviet Union launched Sputnik…
Mandarins are in season in Australia from around May until this month until about now (so give this recipe a go while you can still get them).
“Cocktails are compounds very much used by “early birds” to fortify the inner man, and by those who like their consolations hot and strong,” wrote William Terrington in his 1869 book, Cooling Cups & Dainty Drinks. “‘Cocktail’ is not so ancient an institution as Juleps, &c, but, with its next of kin, ‘Crusta’ promises to maintain its ground.”