Get to Sydney Bar Week this year and visit Monkey 47’s Wunderbar of Sophistication —…
Ingredient: sugar syrup
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.
Throw in some maraschino, a little absinthe, stir it down over ice and serve up? You’ve got yourself an Improved Whisky Cocktail.
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.
For our money, one coffee cocktail rules them all: the Frozen Irish Coffee. And there’s none finer than the one you find at the Erin Rose.
Milk Punch is a popular morning-after style of drink in New Orleans. If you’re feeling a little dusty and in need of a pick me up, this Milk Punch might be the thing for you. It’s a recipe that is equal parts easy to make and delicious to drink.
Not all cocktails need to be eye-watering mixes of overproof spirits; sometimes a couple of quality liqueurs and a judicious splash of citrus is all you need to create a complex, intriguing cocktail, like this one here: Buckley’s Chance.
“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.”