What do you want when you’re waiting on a big aged steak at a classic steakhouse? Our money is you’re drinking a classic cocktail, something to stimulate your appetite. And at Walter’s Bar & Steakhouse in Brisbane, you’re drinking this, the Mineral House Cocktail.
Developed by bar manager Brendon Osmers (you may remember him from his numerous Top 8 finishes in the Bartender of the Year), it’s a drink that uses its classic proportions to pack in layer upon layer of flavour.
The Mineral House Cocktail
Developed by bar manager Brendon Osmers (you may remember him from his numerous Top 8 finishes in the Bartender of the Year), it’s a drink uses its classic proportions to pack in layer upon layer of flavour.
- 40 ml Rittenhouse Rye 100 Proof
- 20 ml salt & pepper vermouth*
- 5 ml dry vermouth
- 5 ml Merlet Lune d’Abricot
- 2 dashes Angostura bitters
- spiced cherry spray
- Stir over ice and strain into a Nick & Nora glass sprayed with cherry.
- Garnish with brandied cherry.
*for the vermouth, rapid infuse saltbush and pepperleaf into Cinzano 1757 Rosso
Recipe by Brendon Osmers
Photo: Christopher Pearce