The Gidley’s Gilded Highball recipe is a cereal celebration

For the January issue of Australian Bartender — which if you haven’t seen it, you can pick it up for your iOS device here — we went to the somewhat New York steakhouse-inspired (and altogether delicious) new Sydney bar and restaurant, The Gidley.

It’s part of the Sydney based Liquid & Larder group — you may know them from such venues as Bistecca, The Wild Rover, and Grandma’s — and we spoke to their group bars manager Jonothan Carr.

And while we we there, Carr pulled together this drink from their menu, the Gilded Highball: rye whiskey, Dom Benedictine, and cereal milk whey.

Rye, cereal milk and the whisky-accented Dom? It sounds like a liquid breakfast you have the night before the day after, a cereal celebration.

Take a look at the specs below.

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Gilded Highball
Print Recipe

Gilded Highball

  1. Batch ingredients and chill.
  2. Pour over ice in a tall glass.
  3. Garnish with a sage leaf.

*For the cereal milk whey:

  • 1L of milk
  • 100g of cornflakes
  • 70g honey
  • 0.5g salt
  • 30ml lemon juice
  • 0.7g malic acid
  • 0.4g citric acid

    Recipe by Jonathan Carr and Toby Robinson, The Gidley, Sydney.


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